HERB-RUBBED DUCK WITH TART CHERRY AND SAGE SAUCE
Steps:
- 1. Herb rub. If using fresh bay leaves, pull out the center veins. Combine all the ingredients for the herb rub in a spice mill or blender and grind to a coarse paste.
- 2. Marinating the duck. Cut up the ducks by removing the 2 legs and the 2 boneless breasts (with skin) from each bird. Reserve the necks and carcasses. Score the skin on the breasts by drawing a very sharp knife across the skin in a diagonal crisscross pattern, 4 or 5 lines in each direction. Be careful to cut only into the skin and not into the flesh. This helps render the fat quickly when the breasts are cooked. Rub the duck breasts and legs with the herb paste as evenly as you can, rubbing some inside the scored cuts. Put them in a medium bowl, cover, and let marinate in the refrigerator for at least 3 hours or as long as 24 hours.
- 3. Stock. Cut the wings off the duck carcasses, remove as much skin and fat as comes off easily, and cut the carcasses in half (you can bend them until they snap, then cut between bones, or use a cleaver). You should now have 4 wings, 4 pieces of carcass, and 2 necks. Heat the oil in a large (6- to 8-quart) heavy-bottomed pot over high heat. Add these 10 pieces to the pot and brown them for 10 to 12 minutes, turning once or twice. This step is important for building flavor in the stock but not all of the surfaces need to be evenly brown. Pour off the fat that has accumulated in the pan, then pour in enough cold water to barely cover the bones. Bring the stock to a boil, turn the heat to very low, and skim off any fat or foam that rises to the surface. Add the onion, carrot, celery, thyme, and bay leaves and gently simmer uncovered for 2 to 3 hours.
- Sauce. Strain the stock, discard the bones, and return the stock to the pot. Add the wine, shallot, and cherries. Boil the sauce until it is thickened and reduced to about 2 cups, 45 to 60 minutes. (The sauce can be made a day ahead and refrigerated for up to 2 days.)
- Roasting the legs. Preheat the oven to 425°F. About 45 minutes before serving, heat a large (10- to 12-inch) ovenproof skillet (cast iron works well) over medium-high heat. Pour in a film of vegetable oil and heat. Add the duck legs skin side down and cook until the skin side browns, 4 to 5 minutes. Without turning the legs over, put the pan in the oven and roast for 10 minutes. Turn the duck legs and continue to roast until the skin is very brown and crisp and the meat is tender when pierced with a fork, about 20 minutes longer. Remove them from the oven and let rest on a plate in a warm spot.
- 6. Sautéeing the breasts. When the legs have been in the oven for 20 minutes, begin to cook the breasts. Pour a thin film of oil into another large (12-inch) skillet and heat it over medium heat until hot. Add the duck breasts skin side down, reduce the heat to medium-low, and let cook slowly and undisturbed. After 5 minutes, about 1/2 inch of fat will have rendered into the pan, which will help render the remaining fat from under the skin. Continue to cook the breasts until the skin is very brown and crisp, another 5 to 10 minutes. If the rendered fat rises above the level of the skin and the duck meat begins to be submerged, pour some of it off into a small bowl. This will prevent the breast meat from overcooking before the skin is crisp. When the skin is crisp but not blackened, turn the breasts over and cook just 1 minute for rare or 2 to 5 minutes for medium-rare to medium. The meat should feel firm but still springy and an instant-read thermometer inserted horizontally into the breast should register 120°F to 125°F for rare, 130°F to 135°F for medium-rare to medium. The temperature will continue to rise about 10° as they rest. Transfer them to the plate with the legs and let them sit on the back of the stove for 4 to 5 minutes before carving.
- 7. Finishing. Bring the sauce to a simmer and stir in the chopped sage, thyme, and balsamic vinegar. Taste and season with salt and pepper as needed. Arrange the duck legs on a warmed platter or individual plates. Using a sharp thin knife, slice the breasts on a diagonal 3/8 inch thick and arrange the slices in a fan shape leaning against the legs. Pour the sauce over and around the duck.
- Resembling giant raisins, sweet and sour varieties of dried cherries from Yakima Valley in Washington are exciting and relatively new ingredients. Dried sweet cherries have a prunelike flavor, but the tart (sour or pie) cherries, which are usually processed with sugar, have a brilliant tangy flavor. When simmered with wine and duck stock, they make a balanced, savory, and full-flavored sauce that plays beautifully off the crispy citrus-rubbed duck in this recipe.
SLOW-ROASTED DUCK WITH MASHED WHITE BEANS, SIZZLED HERBS AND OLIVES
Slow-roasting duck legs in the oven, uncovered, yields tender meat, similar to duck confit, and lovely crispy skin. Look for large moulard legs, available at some butcher shops and online. Here, they are served with savory mashed white beans. The beans are best cooked from scratch, but, if desired, they can be made a day or two in advance. A topping of sizzled rosemary, sage and olives brings it all together. It's a delicious dish, though somewhat rich, so a simple salad of arugula or some steamed broccoli rabe are nice as side dishes.
Provided by David Tanis
Categories dinner, beans, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the beans: Rinse beans and put them, along with the onion, bay leaves, cloves and garlic, in a large heavy-bottomed pot with a lid. Add enough water to cover by 2 inches and bring to a boil over high heat.
- Add 2 teaspoons salt, reduce heat to low, and bring beans to a bare simmer. Cover, but leave lid ajar. Cook very slowly, adding water as needed, for about 1 1/2 hours, or until beans are soft. Taste broth and adjust seasoning. Remove onion, bay leaves, cloves and garlic, and discard. Let beans cool uncovered in the cooking liquid. (They may be cooked up to 2 days in advance and refrigerated.)
- As beans cook, prepare the duck legs: Lay them on a cutting board skin-side up, and use a skewer or the tip of a knife to prick the skin of each leg all over.
- Heat oven to 325 degrees. Season each leg generously on both sides with salt and pepper - don't go crazy, but don't be meek.
- Place legs in a roasting pan, in a single layer skin-side up. (Take care that the roasting pan is high-sided enough, as a fair amount of fat will be produced as legs cook.) Roast, uncovered, for 1 1/2 to 2 hours, until the meat is quite tender, nearly falling off the bone. At this point, check to see the skin is crisp and nicely browned.If not, raise oven temperature to 400 degrees, and roast for another 10 minutes, or perhaps more, until skin is crisped. Remove legs from roasting pan and keep warm. (An inch or more of liquid fat will have accumulated in the roasting pan. Let it cool a bit before pouring it into a jar for future use.)
- Bring beans to a boil in a pot over medium-high heat. Pull them off the heat, and drain in a colander, reserving liquid. Put three-quarters of the beans in a mixing bowl and use a potato masher to mash them. (Alternatively, you can purée the beans in a food processor.) Add bean broth as needed to loosen the mixture to the consistency of soft mashed potatoes. Stir in the reserved whole beans. Adjust the seasoning. Keep warm.
- Prepare sizzled herbs: Add 3 tablespoons olive oil to a skillet over medium-high heat. When oil is hot, add sage and rosemary until they're coated with oil. When all the sage leaves have wilted, keep stirring until the herbs begin to fry and crisp, 2 to 3 minutes. Turn heat to low, then swirl in the garlic and red-pepper flakes. Immediately add olives and warm through.
- To serve, pair one duck leg with a spoonful of mashed beans. Spoon some of the olive mixture over the duck and beans. If desired, dress crisp green arugula with just a few drops of lemon juice and a little salt, and serve alongside for a refreshing counterpoint to the rich, salty duck and beans.
EASY ROASTED DUCK WITH HERB
This herbed-roasted whole duck with crispy skin is one easy recipe to prepare, and it is dairy-free and perfect for a weekday meal or Easter dinner idea.
Provided by Ina Wrobel
Categories Chicken, Turkey, Duck
Time 4h10m
Number Of Ingredients 9
Steps:
- Make the spice rub by mix together onion powder, garlic powder, dried marjoram, salt
- Put the duck on the roasting pan without the rack.
- Stuff the duck cavity with onion, garlic, and rosemary, sprinkle a tsp spice rub.
- Rub whole duck with the spice rub generously.
- Put the other half of onion and 3 cloves of garlic clove around the duck.
- Let it sit for at least an hour to marinate the duck.
- Preheat oven to 350°F.
- Put the roasting pan lid on, roast the duck covered for 3 hours.
- Check every hour, and basting the duck with its liquid.
- After 3 hours, drain the liquid and the duck fat into heatproof bowl.
- Raise the oven temperature to 400°F, roast the duck uncovered for 10 minutes or until the skin looks crispier.
- Take out the duck from the oven, let it sit for few minutes before carve it.
CRISP ROAST DUCK
A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.
Provided by Melissa Clark
Categories poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 7
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.
More about "herbs that go with duck recipes"
DUCK BREAST WITH CRANBERRY SAUCE - JULIA'S ALBUM
Web Dec 6, 2017 Use a large cast iron pan, or use a large stainless steel skillet. Heat 1 tablespoon of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down. Cook the duck …
From juliasalbum.com
From juliasalbum.com
See details
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
Web Oct 22, 2020 The sweet and savory sauce is lip-smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth. "This is traditionally done with a whole roasted duck, but …
From allrecipes.com
From allrecipes.com
See details
SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE …
Web Oct 19, 2017 2 large onions, coarsely chopped. 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley. 1 tablespoon plus 1 teaspoon chopped thyme. 8 garlic cloves, halved
From foodandwine.com
From foodandwine.com
See details
DUCK LIVER PARFAIT - A DELICIOUS, RICH AND VELVETY …
Web Dec 22, 2019 Soak the livers in milk, 500ml (2 cups) of water and 10ml (2 tsp) salt, overnight. This will help to reduce any bitterness. The day before serving, start making the parfait. Rinse the livers, pat dry and set …
From greedygourmet.com
From greedygourmet.com
See details
HERBED ROAST DUCK: A BEAUTIFUL HOLIDAY DINNER FROM …
Web Jan 14, 2022 Position your oven rack in the lower third of your oven; preheat oven to 500°F. While the oven preheats, sprinkle 1 tsp. each of salt and pepper around the cavity of the duck. Place the onion and the fresh …
From flippedoutfood.com
From flippedoutfood.com
See details
20 BEST SIDE DISHES FOR DUCK - THE ABSOLUTE FOODIE
From theabsolutefoodie.com
5/5 (1)Category Side DishCuisine American, Chinese, FrenchTotal Time 25 mins
- Arugula Salad. Arugula salad is a light and refreshing side that you can serve with your duck meat meal. This recipe has a splash of lemon zest paired with arugula, parmesan, and balsamic dressing.
- Stir Fried Watercress. A super healthy vegetable dish that can be stir-fried, watercress is a healthy and delicious green with great fiber, that can be added to the table.
- Baked Potato Wedges. Baked potato wedges are a healthy potato side dish that you can serve with duck. These are lightly seasoned with garlic and beat fries any day!
- Mixed Vegetable Rice. An easy side dish that’s healthy and delicious, this mixed vegetable rice will pair perfectly with your roasted duck. Get the Recipe.
- Glazed Carrots. The sweetness of these glazed carrots will compliment your duck dish. The glazed carrots are cooked until tender, with a perfectly sweet taste.
See details
ELEGANT EASTER DINNER: ROASTED DUCK WITH HERBS - TODAY
Web Mar 18, 2008 Clark Frasier and Mark Gaier, chefs of the award-winning Arrows restaurant in Ogunquit, Maine, share delicious spring dishes to warm up the holidays. Discover how …
From today.com
From today.com
See details
WHAT TO SERVE WITH DUCK - BEST SIDE DISHES - BOULDER LOCAVORE®
Web Jun 18, 2022 Pick one or a few for a perfect meal. You may find some new favorite side dishes too! Potatoes. Smashed potatoes, roasted potatoes with Parmesan cheese, …
From boulderlocavore.com
From boulderlocavore.com
See details
WHAT TO SERVE WITH DUCK - BAKE IT WITH LOVE
Web Whether you pan-sear duck breast or serve a whole roasted duck, the side dishes to go with it are endless. Duck is a meaty main dish, and as such, it goes with many different …
From bakeitwithlove.com
From bakeitwithlove.com
See details
10 BEST ROAST DUCK HERBS RECIPES | YUMMLY
Web Apr 19, 2023 cherry brandy, butter, baby carrots, duck, orange, butter, duck stock and 13 more Roast duck ramen BBC South Africa soy sauce, fresh coriander, spring onions, …
From yummly.co.uk
From yummly.co.uk
See details
15 HEALTHY DUCK BREAST RECIPES + HOW TO COOK WITH DUCK
Web Apr 11, 2016 Preheat the oven to 200 C/ 400 F. Place the duck breasts, skin side down, in a cold skillet. Then turn the heat to medium. This will start to cook the skin gradually, …
From cookedandloved.com
From cookedandloved.com
See details
WHAT TO SERVE WITH DUCK | 21 GREAT SIDE DISHES
Web Mar 21, 2022 Here is our favorite mashed sweet potatoes recipe. It will go perfectly with your duck! 6. Glazed Carrots. ... You can throw a few herbs as well. It will be a great …
From simplysidedishes.com
From simplysidedishes.com
See details
HERB ROASTED DUCK - ITS ALL ABOUT AIP
Web Nov 28, 2017 Instructions. Preheat the oven to 350 degrees. Wash the duck, pat dry and salt. Mix the olive oil, spices and lemon juice together to form a paste. Rub the paste all …
From itsallaboutaip.com
From itsallaboutaip.com
See details
10 BEST SPICES FOR DUCK ROAST: DUCK ROAST SEASONING GUIDE
Web Mar 26, 2023 The Top 10 Spices for Duck Roast. 1. Rosemary. Rosemary is a classic herb that pairs well with duck. Its woody and piney flavor complements the rich and …
From hangryhanna.com
From hangryhanna.com
See details
10 BEST ROAST DUCK HERBS RECIPES | YUMMLY
Web May 9, 2023 duck, freshly ground black pepper, farro, fine sea salt, black peppercorns and 9 more Roast Duck with Five-Spice Sauce and Rice Noodles Food and Wine red …
From yummly.com
From yummly.com
See details
DUCK BREAST RECIPES | BBC GOOD FOOD
Web 35 Recipes. Magazine subscription – your first 5 issues for only £5! Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck …
From bbcgoodfood.com
From bbcgoodfood.com
See details
ROAST DUCK WITH APPLE, HONEY, AND FRESH HERBS | IGA RECIPES
Web Arrange shallots, cranberries, and remaining apple slices around duck. Roast in the oven for 2 to 2½ hours, or until a meat thermometer gives an internal temperature of 82°C …
From iga.net
From iga.net
See details
DUCK RECIPES; BEST DUCK RECIPES; EASY DUCK RECIPES - THE SYDNEY …
Web May 22, 2023 Crisp-skinned duck, lentil, broccoli and walnut salad recipe. 30 mins - 1 hr. Jill Dupleix. Curry.
From smh.com.au
From smh.com.au
See details
OUR BEST MARINATED DUCK RECIPES - GREAT BRITISH CHEFS
Web May 11, 2015 by Graham Campbell. Graham Campbell from The Number One Bar and Grill uses a honey and soy sauce marinade for this light noodle dish. The recipe uses …
From greatbritishchefs.com
From greatbritishchefs.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love