MIGHTY DUCK
Now this is how you cook duck: A tangy brine keeps this duck extra moist, while the reverse-sear method ensures a crispy, golden brown skin you'll want to munch on for days ... if it lasts that long. There are three goals here: Enhance flavor, render out excess fat, and then crisp the skin. It looks like a lot steps, but they're all pretty easy. Just trust me. This recipe first appeared in Season 3 of Good Eats.
Provided by Level Agency
Categories Mains
Time 3h55m
Number Of Ingredients 9
Steps:
- Combine the salt, pineapple-orange juice, peppercorns, thyme, and garlic in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings with a knife or kitchen shears.
- Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone and reserve for another use, like stock.
- Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through just the skin and not the meat.
- Line the inside of a food-safe plastic container or pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, removing as much air as possible. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
- When ready to cook, place a 12-inch cast iron skillet in the oven and heat oven to 475ºF. Meanwhile, bring 1 1/2 to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes to render out some of the fat.
- Remove the duck pieces from the steamer (Save the water for another use, like cooking potatoes.) and place the legs, skin-side down, into the hot skillet. Return the skillet to the hot oven immediately and roast the leg quarters for 10 minutes. Add the breasts, skin-side down, and cook until the duck takes on a deep mahogany color and the skin is very crisp, about 7 more minutes.
- Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
- Serve the duck with the chard.
ROASTED DUCK FAT POTATOES
Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
- Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 1 gram
MIGHTY DUCK
Provided by Alton Brown
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
- Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
- Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
- Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
- Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
- Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
- Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
- Serve the duck with the chard.
DUCKFAT POTATOES
Steps:
- Put the potatoes in a pot, cover with water, and liberally add kosher salt. Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork. Drain thoroughly and let cool.
- Split the potatoes with a fork. In a skillet, bring the duck fat to the smoking point and add the potatoes. Do not move the potatoes until a golden crust has formed. Gently turn the potatoes to crisp them on all sides. Transfer to a plate and season with the Maldon salt.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ORANGE-GLAZED DUCK WITH DUCK-FAT FONDANT POTATOES
Flying solo for dinner and want something special? While easy to make, this one-pan dish of duck with potatoes, veg and sauce also has a sense of occasion
Provided by Barney Desmazery
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly - it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.
- Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.
- Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.
Nutrition Facts : Calories 574 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
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- Combine the orange juice, peppercorns, garlic cloves, thyme, and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wing tips. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent-shape cut between the leg and the breast.
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