Broiled Duckling Recipes

BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE

Steps:

• Make sauce:
• Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
• Prepare duck:
• Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
• Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
• Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

CANARD GRILLE (BROILED DUCK)

Steps:

• Cut the duck or have it cut as follows: Cut off the thighs with legs attached. Cut off the wing tips and reserve, along with the carcass, for soup. Cut off the second wing joint. Cut off the two breast portions (with the main wing bones attached) from the carcass. Trim around the breast and thigh portions to cut away all peripheral skin, that is to say the outer edges.
• Put the breasts, thighs, second wing joints, neck, liver and gizzard in a large bowl.
• Chop the bay leaf as finely as possible on a flat surface. Put the chopped bay leaf in a small mixing bowl and add salt and pepper to taste and the oil. Mix well. Rub the duck pieces with the mixture and let stand until ready to cook.
• When ready to cook, arrange the breast, thigh and leg and wing portions skin side up in one layer in a flat baking dish. Add the neck, liver and gizzard so that they, too, will be exposed to the broiler heat.
• If the broiler and oven have separate temperature controls, preheat broiler to high and oven to 425 degrees. If they have the same temperature control, preheat broiler to high.
• Place duck under the broiler about three or four inches from the source of heat. Broil about five minutes until skin is golden brown. Turn the pieces.
• Broil duck on second side about five minutes or until golden brown.
• If the broiler and oven have the same temperature controls, turn the oven heat to 425 degrees. Let the duck bake in the oven 10 minutes.
• Turn the pieces skin side up and continue baking 10 minutes. Rub the outside of the duck skin with the garlic and then put the garlic in the baking dish. Continue baking five or 10 minutes and serve.

BROILED DUCKLING

Steps:

• Arrange the duckling on the grill, bone side down, and cook for about 20 minutes. Turn, and continue turning occassionally until the duck is done and the skin brown and crisp. Baste the skin side during cooking with any of the following glazes:
• 1.The traditional Chinese glaze of honey mixed with soy sauce. You can add any seasonings to this you like.
• 2.Equal parts of honey and lemon juice, orange juice, pineapple juice or white wine. Season to taste with salt.
• 3.Equal parts of honey and any citrus fruit juice seasoned with soy sauce, sherry wine, crushed garlic and ginger.
• 4.Apricot puree or orange marmalade cut with a little lemon juice and seasoned to taste.