HONEY-ROAST CONFIT OF DUCK
This hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance - perfect for dinner parties
Provided by James Martin
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 9
Steps:
- Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
- Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.
- Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
- To check whether the duck is cooked, insert a skewer into the thickest part of a leg - it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).
- Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
- Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.
Nutrition Facts : Calories 503 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
HONEY-ROASTED DUCK WITH CREAMED CAULIFLOWER
If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right - it's full of flavour and so much easier to cook than a big bird
Provided by Curtis Stone
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium - cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.
Nutrition Facts : Calories 902 calories, Fat 78 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
More about "honey roasted duck legs recipes"
HONEY ROASTED DUCK • THE RUSTIC ELK
From therusticelk.com
4.3/5 (36)Total Time 2 hrs 10 minsCategory Wild GameCalories 209 per serving
- Pull the duck out of the refrigerator about 30 minutes prior to prepping to bring up to room temperature.
- Thoroughly rinse the duck inside and out (remove giblets if there are any). Then, pat dry inside and out very well.
- Gently score the breasts in a diamond pattern and prick the skin where the legs meet the body. Just deep enough to expose the fat, trying not to score all the way into the fat layer.
EASY ROAST DUCK LEGS RECIPE - HOW TO …
From honest-food.net
5/5 (31)Total Time 2 hrs 10 minsCategory Main CourseCalories 250 per serving
- Pat the duck or goose legs dry with paper towels. If you have store-bought duck legs, prick the skin of the duck all over with a needle or the point of a sharp knife. Do not pierce the meat itself. Piercing the skin gives the fat a place to seep out. Salt your duck legs well and set them aside, skin side up. Let them come to room temperature for at least 30 minutes and up to 90 minutes.
- Put the legs in a small casserole. How small? You want the casserole to be just big enough to hold the legs. Now you need some fat. If the legs themselves are fatty, you will only need to pour a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs close together, but not overlapping. If the legs are skinny, add enough fat to come about 1/4 inch up the sides of the dish.
- Put the casserole in the oven and turn it to 300°F; if you have a digital oven, you could even go down to 285°F. Do not preheat the oven. Every duck has a different level of fat, so doneness is more an art than a science. But it will take at least 90 minutes, and probably two hours, and even 3 or 4 hours won't hurt them. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy.
- When the skin is starting to look crispy, turn the heat to 375°F. Check after 15 minutes. You’re looking for a light golden brown. Remove the casserole from the oven and let cool for 10 to 15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I strain the fat through a paper towel, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge.
HONEY ROASTED DUCK LEGS - RECIPE PETITCHEF
From en.petitchef.com
CRISPY HONEY ROASTED DUCK - HOUSE OF …
From houseofnasheats.com
HONEY-ROASTED DUCK LEGS - EAT …
From eatmagazine.ca
10 BEST ROASTED DUCK LEGS RECIPES
From yummly.com
ROASTED WHOLE DUCK WITH HONEY, SPICES AND ORANGES …
From foodnetwork.com
Author Geoffrey ZakarianSteps 9Difficulty Intermediate
HONEY ROASTED DUCK | RICARDO
From ricardocuisine.com
4/5 (106)Category Main DishesServings 4Total Time 3 hrs 30 mins
PEKING ROAST DUCK – THE IRISH TIMES
From irishtimes.com
TOP 44 ROASTED DUCK LEGS RECIPE RECIPES
From laurent490.dixiesewing.com
ROAST DUCK WITH HONEY & ROSEMARY RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
HONEY-ORANGE DUCK LEGS | METRO
From metro.ca
HONEY ROASTED DUCK RECIPE | CIRCLE C FARM
From circlecfarmfl.com
HOW TO COOK DUCK LEGS · GRESSINGHAM
From gressinghamduck.co.uk
DUCK RECIPES WITH HONEY · GRESSINGHAM
From gressinghamduck.co.uk
BEST EVER ROAST DUCK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST ROASTED DUCK LEGS RECIPES | YUMMLY
From yummly.com
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