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Roast Duck with Pear-Mint Sauce




Source of Recipe


Nick & Stef's Steakhouse, NYC


List of Ingredients




5 to 6 pound Peking duck
Kosher salt, to taste
Fresh black pepper, to taste
1/2 cup sherry vinegar
1/4 teaspoon orange zest
1/4 cup sugar
2 tablespoons butter
2 cups Bartlett pears, cut into small dice, from about
2 peeled, cored ripe pears
2 teaspoons fresh ginger, grated
1/4 teaspoon garlic, minced
Pinch fresh thyme leaves
1/2 teaspoon shallots, minced
1/2 cup red wine
1 cup chicken stock
1 teaspoon fresh mint, coarsely chopped

Recipe



Preheat oven to 300 degrees.

Cut wing bone and trim excess fat from the duck. Wash duck in cold
water, pat dry. Season liberally with kosher salt and fresh pepper.

Place duck on a rack in a roasting pan and roast for 21Ž2 to 3 hours,
draining fat from the pan periodically.

About an hour before the duck is done, prepare the sauce: In a
saucepan, combine the sherry vinegar, orange zest and sugar and cook
over low heat, stirring occasionally until the sugar has melted. Set
aside.

In a second saucepan, melt the butter and saute the pears, ginger,
garlic, thyme leaves and shallots until the pears have caramelized.

Add the red wine and, over high heat, cook until the liquid is
reduced by half. Add the chicken stock and continue cooking until the
liquid is again reduced by half. Add pear mixture to the sherry
vinegar-sugar mixture and cook over medium heat to reduce slightly
and thicken. Stir in the fresh mint.

Using a traditional or hand-held immersion blender, puree the pear
mixture. Set aside until duck is done. Reheat briefly just before
serving the duck.

When the duck is fully cooked, cut it into quarters. Place the warmed
sauce in the center of each plate and top with pieces of duck.

Notes to the cook

# The duck. Long, slow cooking at a low temperature ensures a moist
duck with crisp skin, says chef Robert Roaquin. If your duck has a
lot of fat, you may want to prick the skin before cooking to help
release it. The Peking duck Roaquin uses at the restaurant does not
have as much fat as some breeds, and so he doesn't need to do that,
but he does allow the fat to slowly melt as the duck cooks, leaving
the meat flavorful, without it becoming dried out.

# Serve with. Chef Roaquin serves this duck with Great Northern
beans. To follow suit, soak the beans for 30 minutes in water. Drain
and cook in chicken stock together with diced carrots, celery, onions
and bay leaves for about 45 minutes to an hour. The duck also pairs
well with wild rice and with mashed potatoes, says the chef.

# The sauce. You also can use this sauce to advantage with roast
chicken and pork tenderloin or pork chops.

Serves 2