Duck Civet Recipes

DUCK CIVET

Steps:

• Remove legs from ducks and cut each leg in half. Using poultry shears, remove backbone and neck. Chop backbones and necks into 2 to 3 pieces each; set aside. Split each pair of breasts down the center and then cut each breast in half crosswise. Remove and discard as much fat as possible from all duck pieces.
• Season meat and bones with salt and white pepper; transfer to a deep pot such as a small stockpot or Dutch oven with a lid. Add onions, garlic, carrots, celery, and orange zest. Place peppercorns, thyme, bay leaves, and juniper berries in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Add wine and orange juice; cover and transfer to refrigerator. Let marinate overnight, turning duck pieces in marinade once or twice.
• Preheat oven to 350 degrees with a rack fitted in the center of the oven.
• Remove duck meat and bones from marinade and dry well using paper towels; set aside. Place marinade over medium-high heat. Bring to a boil and immediately reduce heat to a low simmer.
• Meanwhile, in a large ovenproof skillet or Dutch oven with a lid, heat butter and oil over medium heat. Add duck meat and bones to skillet in an even layer (working in batches if necessary); brown on all sides (you may need to add more butter and oil if working in batches). Return all duck pieces to skillet (if working in batches) and add flour. Cook, stirring, until flour is browned. Stir in tomato paste and add simmering marinade; bring to a boil and season with salt and pepper.
• Using a sheet of parchment paper, cut out a round that is 2 to 3 inches larger than the diameter of your skillet or Dutch oven. Snip the extra inches of the parchment circle at 2-inch intervals to make a fringe. Place parchment paper circle over ingredients, pressing gently and allowing the fringe to press against the sides of the skillet. Cover with lid and transfer to oven. Cook for 2 hours, skimming and discarding any fat that rises to the surface and gently stirring ingredients every 30 minutes.
• Meanwhile, place bacon in a small skillet over medium heat. Cook, stirring, until fat is rendered and bacon is lightly browned, 8 to 10 minutes; transfer to a paper towel-lined plate to drain.
• Remove civet from oven; remove cheesecloth packet and discard. Season civet with salt and pepper. Garnish with cooked bacon and chives or parsley before serving.

​​CRISP ROAST DUCK

Steps:

• Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
• Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
• Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
• Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
• When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.