Bacon Wrapped Duck On Roast Veg Recipes

BACON WRAPPED DUCK BREASTS

Steps:

• Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
• The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
• Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

BACON WRAPPED DUCK ON ROAST VEG.

Steps:

• wrap the duck with the bacon and place on a baking tray, cover with foil. Then put in the oven for 1 hour 30 minutes at 180.C.
• While that is cooking, spread the vegetables, garlic and shallots out in a shallow oven proof dish and set aside.
• Make the sauce - Blend the cornflour with the wine and whisk with the fromage frais in a saucepan. add any juices from the duck and vegetables into the sauce and whisk until boiling.
• When the duck has 25 minutes left to cook, pour the stock over the veg and place in the oven with the duck. Remove foil from over the duck.
• Start cooking your new potatoes as instructed on the packet (simmer for aprox. 20 mins).
• After the 1 hour 30 minutes is up, test if your duck is ready by skewering the bird and looking at the juices that run out, if they are clear, it is ready.
• When cooked, lift the duck onto the roasted veg, place the potatoes next to the duck and garnish with parsley. Pour the sauce over the duck.
• Enjoy!

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.