Duck And Vegetable Parcel Recipes

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

DUCK AND VEGETABLE PARCEL

Steps:

• Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over.
• Score the skin with a knife, rub in a little salt and olive oil.
• Then paint with hoi sin sauce.
• Place breasts on a cake rack sitting over a pan half filled with water to catch the fats and juices and to keep moist.
• Bake in a very hot oven for 5 minutes then reduce heat to medium.
• Bake for another 15 minutes or until cooked.
• Allow duck to cool and then dice (incl skin) into small pieces.
• Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper.
• Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet.
• Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape.
• Pinch edges together and indent with a fork.
• Egg wash the pastry and assemble on a large tray lined with baking paper.
• Cook in a moderate oven until golden brown.

ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY

Steps:

• Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
• With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
• Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.