Roast Muscovy Duck Recipes

DUCK CONFIT, THE RIGHT WAY

Steps:

• Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
• Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
• Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
• Preheat oven to 225 degrees F (110 degrees C).
• Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
• Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
• Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO

Steps:

• Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
• Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
• Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
• Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
• Add in the sugar-rice wine vinegar mixture.
• Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
• *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

ROAST MUSCOVY DUCK

Steps:

• Preheat oven to 475 degrees.
• Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
• Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
• Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
• Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
• Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
• Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE

Steps:

• In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.;
• Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.