SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION
On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.
Provided by Ming Tsai
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
- For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
- RED CABBAGE SLAW:
- Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
- WITH CHINESE AND BALSAMIC VINEGAR EMULSION
- In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.
LONG ISLAND DUCKLING TWO WAYS
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Prepare the breast: Preheat oven to 450 degrees. Split each duck breast in half with a sharp knife. Place a large heavy skillet over high heat, and add the grapeseed oil. When oil begins to smoke, place the breasts skin side down in the pan. Reduce heat to medium-low. Saute until breasts are golden brown and nicely crisp on both sides, about 15 minutes total. This process will render most of the fat, which should be poured off as needed while cooking. Reserve 3 tablespoons rendered fat, and set aside. Transfer breasts to a cutting board, and let cool slightly. Remove the rib bones from the breasts; chop the bones, and combine with the other bones provided by your butcher. Set aside the breasts until they are ready to be finished in the oven. Breasts can be stored, covered, in the refrigerator up to 1 day if not proceeding immediately.
- Make the stock: In a large ovenproof skillet or Dutch oven, heat 1 tablespoon reserved duck fat over medium heat. Add all of the bones, and transfer pan to oven. Roast until bones are golden brown, about 1 hour. Remove from oven, and pour off excess fat. Return pan to stove, and place over high heat. Add 1 cup red wine; deglaze pan, stirring up any brown bits with a wooden spoon. Continue cooking until almost all wine has evaporated. Add chicken stock and enough water to cover the bones. Add lemon and orange zests, peppercorns, and garlic. Bring to a boil; reduce heat to medium-low, and simmer gently for 1 hour. Pour through a fine sieve into a large bowl; discard bones, and reserve stock.
- Braise the legs: Reduce oven temperature to 225 degrees. Heat 1 tablespoon reserved duck fat in a large deep-sided ovenproof skillet over medium heat. Season legs with salt and pepper, and place skin side down in the hot pan. Sear until underside is golden brown, about 6 minutes; turn, and sear until other side is golden brown, about 2 minutes. Drain off excess fat; add remaining red wine and half of reserved duck stock (the legs should be almost covered with liquid). Bring to a boil over high heat; transfer to oven. Braise, uncovered, until legs are fully cooked and tender, about 45 minutes.
- Remove pan from oven, and transfer legs to a cutting board; set aside. Place pan over medium-high heat, and reduce braising liquid by half (until about 2 cups remain). Meanwhile, heat remaining tablespoon duck fat in a large saucepan, and add diced vegetables. Cook over medium heat until vegetables are softened, about 5 minutes. Add the reduced liquid and remaining reserved duck stock, and bring to a boil. Reduce heat, and simmer 15 minutes.
- Meanwhile, remove leg meat from bones, and coarsely chop. Discard bones, and add chopped meat to the simmering stock mixture. Continue to simmer 15 minutes more. Remove from heat; season with salt and pepper, and set aside. The stew can be prepared up to this point and refrigerated up to a day ahead; reheat in oven while finishing the breasts.
- To serve: Raise oven temperature to 450 degrees. Place a large ovenproof skillet over medium-high heat. When pan is hot, add reserved breasts skin side down. Transfer pan to oven, and roast 6 to 7 minutes; turn, and cook 2 minutes more, or until a meat thermometer registers 125 degrees for medium-rare. Transfer breasts to a cutting board, and let rest 5 to 10 minutes. Slice each breast crosswise into six or seven pieces, and serve over the stew.
ROAST DUCK WITH ORANGE AND GINGER
For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Provided by David Tanis
Categories dinner, lunch, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
CRISP LONG ISLAND DUCK WITH DATES, OLIVES AND ALMONDS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the duck, preheat the oven to 400 degrees. Lightly oil a large roasting pan. Season the ducks inside and out with salt and pepper. Combine the celery, onion and thyme and stuff the mixture into the cavities of the ducks. Put the ducks in the roasting pan breast side down. Roast for 40 minutes, pouring off the fat every 20 minutes.
- Raise the oven temperature to 450 degrees. Roast for 20 minutes. Turn the ducks breast side up and roast until the skin is brown and crisp, about 20 minutes longer. Let stand for 10 minutes before carving.
- Meanwhile, to make the sauce, heat the olive oil in a large skillet. Add the dates and olives and saute until the dates soften, about 6 minutes. Deglaze the pan with the sherry, simmering until reduced by half. Stir in the almonds and chicken broth and simmer over medium heat until reduced by half, about 12 minutes. Stir in the butter, vinegar, 2 tablespoons of parsley, salt and pepper.
- Divide the duck among 4 plates, drizzle with the sauce and sprinkle with the remaining parsley. Serve immediately.
DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Provided by Andy Baraghani
Categories Bon Appétit Duck Roast Coriander Citrus Fig Thyme Brandy Leek White Wine Christmas Wheat/Gluten-Free Hanukkah Dinner
Yield Serves 8
Number Of Ingredients 22
Steps:
- Duck:
- Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2" apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.
- If chilling, let duck legs sit at room temperature 1 hour before braising.
- Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.
- Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit-this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2-2 hours.
- Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2-2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.
- Relish and assembly:
- Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10-15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.
- Let duck breasts sit until room temperature, about 1 hour.
- Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12-15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.
- Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10-15 minutes.
- Serve duck legs and sliced breasts with reserved relish.
- Do Ahead
- Duck legs can be braised 2 days ahead. Keep chilled. Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.
ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE
This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable for roast pork, venison, or goose. Courtesy of Earthbound Farms Organic.
Provided by Molly53
Categories Duck
Time P1DT1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
- Place the duck in a roasting pan.
- Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
- Drain completely.
- Place the duck on a rack in a roasting pan.
- Generously sprinkle all sides of the duck with salt.
- Refrigerate, uncovered, for 24 hours.
- Move oven rack to lower third of the oven and preheat to 450°F.
- Rinse the duck well with cold water to remove the salt.
- With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
- Bring 2 quarts of water to a boil and pour over the duck, covering completely.
- Drain completely.
- Wipe out your roasting pan and spray with cooking spray.
- Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
- Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
- Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
- While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
- Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
- Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
- Add the orange juice and jam or jelly, and cook until the mixture bubbles.
- Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
- Add the orange zest and return sauce to a simmer over low heat.
- Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
- Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.
Nutrition Facts : Calories 4873.4, Fat 448.2, SaturatedFat 150.5, Cholesterol 862.6, Sodium 966.6, Carbohydrate 45.8, Fiber 4.5, Sugar 30.3, Protein 132.8
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HONEY-GLAZED DUCK WITH SAVOY CABBAGE RECIPE
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Author David BouleyTotal Time 50 mins
- Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the ginger and garlic and cook over low heat just until fragrant, about 1 minute. Add the cabbage and cook over low heat, tossing, until wilted, about 5 minutes. Add the stock and season with salt and pepper. Cover and cook the cabbage until tender, about 10 minutes. Stir in the chives.
- Meanwhile, in a small saucepan, combine the orange juice, honey, thyme, coriander seeds and cinnamon stick and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 10 minutes; strain.
- Heat a large ovenproof skillet. Using a sharp knife, score the duck skin in a cross-hatch pattern and season with salt and pepper. Add the duck to the skillet, skin side down, and cook over low heat until the skin is golden, about 20 minutes. Spoon off the fat as it accumulates in the pan. Turn the duck over and brush the skin with the glaze. Transfer the skillet to the oven and roast the duck for about 6 minutes, until an instant-read thermometer inserted in the thickest part of a breast registers 135°. Let the duck rest for 5 minutes, then transfer to plates. Rewarm the cabbage and serve it alongside the duck.
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