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Duck Recipes




Source of Recipe


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List of Ingredients




Nancy Oakes' Slow-Roasted Duck
Serves 4
The oven temperature remains low throughout, so there is little splattering and no smoke. A convection fan is required for best results.
INGREDIENTS:

1 fresh duck, about 5 pounds
Kosher or sea salt
Freshly ground black pepper
Fresh thyme or other herb sprigs
Quartered lemon or 1/2 orange, halved
1/2 onion, halved
INSTRUCTIONS:

To prepare the duck: With a heavy cleaver, remove the duck head, neck and feet, if attached. Remove the wing tips. Save all parts for stock, if desired. Rinse the carcass well inside and out and pull out the clumps of fat just inside the cavity on both sides at the tail end. Season the duck well inside and out with salt and pepper. Stuff the cavity with fresh herbs, citrus and onion. Tie the legs together with kitchen twine so the duck holds its shape during roasting.
Preheat the oven to 325º and turn on the convection fan. Put the duck breast-side up on a rack in a heavy roasting pan deep enough to trap spattering fat but not so deep that it impedes browning. Roast until the skin is richly browned and crisp, about 3 hours. Let rest for 15 to 20 minutes before carving.
Per serving (without skin): 330 calories, 46 g protein, 0 carbohydrate, 15 fat (6 g saturated), 192 mg cholesterol, 184 mg sodium, 0 fiber.
The amount of duck fat rendered during cooking varies greatly. Factors include the breed of duck and preparation. Therefore, the skin and separable fat are not included in the analysis. If left on, they will contribute more calories and fat.

Cindy Pawlcyn's Roast Duck
Serves 4
Napa Valley chef Cindy Pawlcyn prefers a dry cure for duck. She roasts the whole bird for two hours in a moderately hot oven. If it is still not as crisp and browned as you like, raise the heat for the final 15 minutes.
INGREDIENTS:

1 fresh duck, about 5 pounds
Dry cure:
1/4 teaspoon whole coriander seed
1/4 teaspoon cardamom seed (from about 4 pods)
1 whole clove
1 bay leaf
1 1/2 teaspoons minced fresh mint
1 1/2 teaspoon minced fresh basil 1 tablespoon kosher salt
1 small clove garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Pinch hot chile flakes
INSTRUCTIONS:

To prepare the duck: With a heavy cleaver, remove the duck head, neck and feet, if attached. Remove the wing tips. Save all parts for stock, if desired. Rinse the carcass well inside and out and pull out the clumps of fat just inside the cavity on both sides at the tail end.
To prepare the dry cure: In a mortar, pound the coriander, cardamom and clove to a powder. Chop the bay leaf fine with the mint and basil. In a small bowl, combine all the dry cure ingredients and mix well. Season the duck inside and out with the cure, patting it on the skin so it adheres. Put the duck on a flat rack and set the rack on a tray so that air circulates all around. Refrigerate uncovered for 24 hours.
Preheat the oven to 375º. Tie the duck legs together with kitchen twine so the duck holds its shape during roasting. Roast the duck breast-side down on a rack in a heavy roasting pan for 1 hour, then turn the duck breast-side up and continue roasting until the skin is well browned and crisp, about 1 hour. If necessary, raise the oven temperature to 425º or 450º during the final 15 minutes to enhance the browning and crisping. Let rest for 15 to 20 minutes before carving.
Per serving (without skin): 335 calories, 46 g protein, 2 g carbohydrate, 15 g fat (6 g saturated), 192 mg cholesterol, 1,783 mg sodium, 0 fiber.
The amount of duck fat rendered during cooking varies greatly. Factors include the breed of duck and preparation. Therefore, the skin and separable fat are not included in the analysis. If left on, they will contribute more calories and fat.

Bay Wolf's All-Day Duck
Serves 4
This doesn't really take all day unless you count the brining time. Bay Wolf recommends roasting the duck at 325º, but in my testing, it was not sufficiently browned or crisp in an hour. If you want to keep the oven temperature low to avoid splattering, you will need to roast the duck longer. Alternatively, as described below, roast at a higher temperature with the convection fan on. Either way, the steaming/roasting method produces a crisp duck with little remaining fat. Bay Wolf uses Liberty Duck exclusively, but I preferred using the smaller, milder-tasting ducks from Chinese markets. Start this dish the morning of the day before you plan to cook it.
INGREDIENTS:

1 fresh duck, about 5 pounds
1 1/2 gallons water
1 1/2 cups kosher salt
3/4 cup sugar
Several sprigs fresh thyme
4 cloves garlic, peeled and smashed
2 dozen whole black peppercorns, coarsely crushed
6 juniper berries, coarsely crushed
INSTRUCTIONS:

To prepare the duck: With a heavy cleaver, remove the duck head, neck and feet, if attached. Remove the wing tips. Save all parts for stock, if desired. Rinse the carcass well inside and out and pull out the clumps of fat just inside the cavity on both sides at the tail end.
In a pot just large enough to hold the duck, combine the water, salt and sugar. Stir until the salt and sugar dissolve and the water becomes clear again. Stir in thyme sprigs, garlic, peppercorns and juniper berries. Add the duck and make sure it is submerged; weight with a plate if necessary. Cover and refrigerate 24 to 36 hours. Remove the duck from the brine and let excess water drip off. Put the thyme sprigs and garlic from brine in the cavity, then tie the legs together with kitchen twine so the duck holds its shape during steaming and roasting.
If you do not have a steamer large enough to accommodate the duck, set a flat rack in a roasting pan, perching the rack on overturned custard cups or ramekins to keep it above the level of the water. Put 1 inch of water in the roasting pan and bring to a boil over high heat. Put the duck on the rack, seal the roasting pan tightly with heavy-duty aluminum foil, making sure little or no steam can escape, lower heat to keep the water at a steady but not vigorous boil, and steam 1 hour.
Carefully remove the foil -- the steam will be hot -- and set the duck aside. Preheat the oven to 400º and turn on the convection fan, if you have one. Prick the bird with a small knife in several places, especially where you can feel fat deposits. Roast the duck on a rack, breast-side up, until the skin is well browned and crisp, about 1 hour. Let rest for 15 to 20 minutes before carving.
Note: The calories and other nutrients absorbed from brines vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis.

Bay Wolf's Seared Duck Breasts with Spice Rub
Serves 4
Note that you need to start this recipe one day ahead so that the spice rub can permeate the meat. The meaty, full-flavored Liberty Duck breasts are worth seeking out for this recipe.
INGREDIENTS:

2 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
8 juniper berries
2 cloves
4 boneless duck breasts, about 8 ounces each, preferably Liberty Duck
INSTRUCTIONS:

To prepare the rub: In a mortar or spice grinder, grind the salt, peppercorns, juniper berries and cloves to a powder. Massage this spice rub onto both sides of the duck breasts. Put the breasts on a flat rack and set the rack on a tray so that air circulates all around the breasts. Refrigerate uncovered for 24 to 48 hours.
Heat a large, heavy skillet over moderate heat. When hot, add the duck breasts, skin side down. Cook the breasts, pouring off fat as it accumulates, until the skin is well browned and crisp, about 12 minutes, reducing the heat if necessary so the skin crisps without burning. Turn the duck breasts and cook on the flesh side for 6 minutes, turning the breasts with tongs to sear all the exposed flesh. Transfer to a cutting board and let rest 10 minutes, then slice on the diagonal. Serve immediately.
Per serving (without skin): 190 calories, 26 g protein, 0 carbohydrate, 8 g fat (3 g saturated), 108 mg cholesterol, 1,170 mg sodium, 0 g fiber.
The amount of duck fat rendered during cooking varies greatly. Factors include the breed of duck and preparation. Therefore, the skin and separable fat are not included in the analysis. If left on, they will contribute more calories and fat.

Manka's 'Shut Up' Duck Legs
Serves 4
Manka's Inn chef Daniel DeLong prepared this dish for Prince Charles and Camilla Parker Bowles when they ate at the restaurant last November on a visit to Point Reyes. "Camilla doesn't particularly care for duck, and she wanted the recipe," reports DeLong. Billed as Duck Fit for a Prince to diners, the dish is called "Shut Up" Duck behind the scenes because a hush falls over the dining room when it's served.
INGREDIENTS:

4 duck legs, 8 to 10 ounces each, visible fat removed
1 teaspoon kosher or sea salt
Several grinds of black pepper
1 teaspoon olive oil
1 medium yellow onion cut into 1/2-inch dice
6 cloves garlic, peeled and crushed with the side of a knife
3/4 cup red wine
1/3 cup orange juice
1 teaspoon Dijon mustard
1 1/2 teaspoons minced fresh thyme
1 1/2 cups duck stock, or more as needed (available in the freezer case in many markets)
INSTRUCTIONS:

To prepare the duck: Season the duck legs on both sides with the salt and pepper. Put the legs on a flat rack and set the rack on a tray so that air circulates all around the legs. Refrigerate uncovered for 24 hours.
Preheat the oven to 350º.
Heat a 14-inch ovenproof skillet over moderate heat. Add the oil and swirl to coat. Add the duck legs, skin-side down. Cook until the skin is well browned and most of the fat has rendered; 15 to 20 minutes, pouring off the fat as it accumulates.
Set the duck legs aside on a plate. Add the onions to the skillet and cook, stirring, until they are softened, about 5 minutes. Add the garlic and cook for a minute or two to release its fragrance. Add the wine, raise the heat to high, and simmer until all the wine has evaporated. Add the orange juice and simmer until it is reduced by half. Stir in the mustard, thyme and 1 1/2 cups stock, whisking until the mustard dissolves and the stock is simmering. Return the duck to the skillet, skin-side up. Cover with a round of parchment paper and a lid. Transfer the skillet to the oven and cook until the duck legs are tender when prodded with a fork, 1 1/2 to 1 3/4 hours.
Set the duck legs aside and pour the sauce into a measuring cup. Let the sauce settle for 10 to 15 minutes, then skim off fat. Return the sauce to the skillet and keep warm. If there is not enough sauce, add a little duck stock.
Preheat the broiler. To crisp the duck skin before serving, set the legs on a broiler rack about 8 inches from the element. Broil, watching constantly, until the skin is crisp. To serve, spoon a little sauce onto each plate and top with a duck leg.
Per serving (without skin): 205 calories, 21 g protein, 8 g carbohydrate, 7 g fat (3 g saturated), 79 mg cholesterol, 684 mg sodium, 0 fiber.
The amount of duck fat rendered during cooking varies greatly. Factors include the breed of duck and preparation. Therefore, the skin and separable fat are not included in the analysis. If left on, they will contribute more calories and fat.

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