DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Prick the duck all over the skin with a two-pronged fork. Insert the onion slices and garlic cloves inside the duck. Truss the duck. Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
- Place the duck in the oven and bake one hour.
- Meanwhile, put the olives in a small saucepan and half of the white wine. Let simmer five minutes. Drain.
- Heat the oil in a shallow ovenproof casserole. Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted. Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt. Set aside.
- When the duck has baked for one hour, remove it from the oven.
- Transfer the duck to a flat surface and cut it into quarters.
- Pour the fat from the roasting pan. Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan. Pour the pan liquid into the casserole containing the vegetable mixture. Let simmer five minutes.
- Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces. Return to the oven and bake one hour.
- Transfer the duck pieces to a serving dish.
- Place a sieve inside a saucepan. Skim off any more fat from the duck. Pour and scrape the vegetables and nonfat pan juices into the sieve and strain. Press the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Add three or four additional tablespoons of chicken broth if desired and add the olives. Heat the sauce and pour it over the duck.
DUCK WITH OLIVES AND MUSHROOMS (SPANISH)
This recipe makes an excellent oven-roasted duck in Provencal sauce. It smells great and is very colorful. Buy a frozen 4-6 pound duck, thawing it completely in the fridge before using. Adapted from Cooking in a Casserole by Robert C. Ackart (1967).
Provided by Cooking Beast
Categories Whole Duck
Time 2h30m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients.
- Mix together the seasonings and sprinkle on duck. (You may start baking the duck right away, but it will taste better, of course, if you let it marinate in the spices for an hour or two in the fridge first.)
- In a 6-quart casserole dish, arrange the duck pieces with skin side up. Bake, uncovered, at 325 degrees F. for 90 minutes. Drain off excess fat.
- In saucepan, melt butter, add carrots, celery, and onion; cook until onion is translucent.
- Add diced tomatoes and bay leaf to vegetables to cook, covered, for 20 minutes, or until vegetables are tender.
- Add olives and mushrooms to casserole, then contents of the saucepan.
- (At this point you may stop, refrigerate, and continue later if you want to have it ready just as guests arrive. Otherwise, continue.).
- Bake, covered, at 325 degrees F. for 30 minutes.
Nutrition Facts : Calories 1432.2, Fat 135.6, SaturatedFat 47.7, Cholesterol 263.8, Sodium 820.8, Carbohydrate 12.7, Fiber 4, Sugar 6.2, Protein 39.7
PAN-ROASTED DUCK WITH WILD MUSHROOMS
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.
Provided by David Tanis
Categories poultry, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
- Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
- Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
- Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
- Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
- Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.
DUCK WITH OLIVES
Provided by James Beard
Categories Duck Olive Broil White Wine Summer Grill Grill/Barbecue House & Garden
Number Of Ingredients 6
Steps:
- Broil (grill) duckling plain and season it with salt and pepper as you turn it. Serve it with the following sauce: Sauté onion in butter until just soft. Add white wine, olives and salt and pepper to taste. Let this cook down for five minutes and serve it over the duckling.
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- Preheat the oven to 475°. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.
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- When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.
- Strain the juices from the roasting pan into a saucepan and skim off the fat; boil the strained juices until reduced to 1/4 cup. Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.
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