Cold Roast Duck With Fresh Pineapple Recipes

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 200 degrees.
• Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
• Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
• While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
• Remove chutney from heat, and transfer to a serving dish.
• Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.

COLD ROAST DUCK WITH FRESH PINEAPPLE

Steps:

• 1. Shred onion and ginger root, sprinkle with salt, and let stand 10 minutes. 2. Combine sugar and vinegar, then pour over onion and ginger. Let stand 30 minutes more. Drain, discarding liquid. 3. Bone and cut roast duck in 1/4-inch cubes. Put in a large bowl. Peel pineapple, cut in 1/4-inch cubes and add. 4. Put sesame seeds in a dry skillet stir over low heat, until golden. Spread out to cool, then crush with a rolling pin. Add to bowl. 5. Combine powdered mustard, water, and remaining vinegar and sugar, stirring until mustard smells pungent. 6. Add mustard mixture to bowl, along with drained onion and ginger, oil and remaining salt. Toss with duck and pineapple to blend wen, and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.