Simmered Roast Duck I Recipes

CRISPY ROAST DUCK RECIPE

Steps:

• Preheat oven to 475 F.
• Take the duck out of the refrigerator 30 minutes before preparing it.
• Cut the baby potatoes, the shallots, three figs, and three pears in half. Arrange them on an oiled baking sheet. If you would like the fruit to have grill marks, insert a baking rack into a second baking sheet, and lay the figs and pears on top. Put the tray in the oven and roast 30 minutes while you prepare the duck and fruit stuffing.
• Melt the butter, and add it to a mixing bowl. Mix in the juice of 1 ½ lemons and 1 tablespoon of honey.
• Cut the remaining figs and pears and half a lemon into eighths, and add them to the lemon-butter mixture.
• Using a sharp knife, score the duck's skin in a crosshatch pattern. Avoid cutting into the duck's meat.
• Generously season the duck inside and out with kosher salt and freshly ground pepper.
• Trim any excess fat around the duck's cavity. Stuff the duck's cavity with the fruit stuffing, then pour in the lemon juice from the bowl.
• Criss-cross the duck's legs, and secure with kitchen twine. Place the duck breast-side up on a rack inside of a roasting pan.
• Put the duck into the preheated oven, and roast for 10 minutes. Lower the temperature to 300 degrees, and roast the duck for 50 minutes.
• Turn the duck breast-side down, and roast for 30 minutes. Turn the duck breast-side up, and roast 30 minutes. Turn the duck breast-side down, and roast 30 minutes.
• While the duck is roasting, combine the juice of 2 lemons, 4 tablespoons of honey, and the fresh thyme in a saucepan. Heat the mixture over medium heat until the thyme turns brown. Remove the thyme, lower the heat, and simmer until thickened.
• Turn the duck breast-side down, and roast 30 minutes. Take the duck out of the oven, and brush the breasts with the lemon-honey-thyme glaze.
• Increase the oven temperature to 475 degrees, and roast the duck a final 15 minutes. Watch the duck carefully so the glaze doesn't burn.
• Take the duck out of the oven, and transfer it to a cutting board. Let it rest 15 minutes before carving.
• While the duck is resting, put the potatoes, shallots, figs, and pears back in the oven to reheat.
• Cut up or carve the duck, and serve with the fruit stuffing, potatoes, shallots, figs, and pears.

ROAST SPICED DUCK WITH PLUMS

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

BEST ROAST DUCK

Steps:

• Remove giblets and wing tips from duck, trim neck, and remove excess fat, reserving all but fat (note--you can render the fat into duck schmaltz, if desired). Let sit at room temperature for 20 minutes (or until next step is done).
• Pour stock or water into a tall, narrow stockpot (deep enough to hold duck with plenty of room leftover). Note: if using a wider pot, more water or stock may be needed. Add wing tips, giblets, and neck. Cover and bring to boil over high heat.
• While stock is coming to a boil, prick duck skin all over with tines of fork, especially in fatty areas. Prick at an angle to avoid stabbing the meat. Carefully lower into boiling stock, breast end first, allowing cavity to fill as you lower it. Place a heat-proof plate or lid of smaller diameter than pot over duck to keep it submerged.
• Once the stock has returned to a boil, reduce heat and simmer for 45 minutes. Check every 10-15 minutes to ensure duck is still submerged (will tend to float even though weighted); keep stock at a gentle simmer to reduce likelihood of it rising above liquid.
• After duck has simmered for 45 minutes, spoon off about 1 tablespoon of fat from surface of liquid and spread around bottom of 12x18x1 1/2-inch roasting pan. Remove plate or lid and carefully remove duck from stock and allow to drain any liquid back into pan (reserve cooking liquid if planning to make broth later; cool and chill so you can scrape off the fat before making stock). Place duck in roasting pan. Spread neck flap out in pan.
• Pat duck dry with paper towelling and gently pat salt and pepper into skin (be careful, as it will be somewhat fragile at this point). Note: you can prepare duck up to this point in advance; cover and refrigerate for up to 1 day and bring back to room temperature before proceeding.
• Allow duck to cool for 30 minutes (if not made in advance) to allow skin to dry.
• Place oven rack on the second-lowest position. Preheat oven to 500* F.
• Place duck in oven feet first. Roast for 10 minutes, then remove duck from oven (keep door closed to keep it hot). Spoon off fat accumulated in bottom of pan. Wiggle duck around to loosen and return to oven for another 20 minutes. Be aware that any splatters or spills of fat will cause some smoke!
• Remove duck from oven and from pan; cover to keep warm while setting for 10-15 minutes. Again remove fat with a spoon. Deglaze pan with some stock or water, if desired for a sauce. Carve and serve immediately.
• If desired, reserve skin and bones for making duck stock.

TWICE-COOKED STICKY DUCK

Steps:

• The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
• The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
• Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.
• Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

SIMMERED DUCK WITH CABBAGE & POTATO

Steps:

• Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
• Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
• Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.

DUCK SATAY WITH PEANUT SAUCE

Steps:

• Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
• Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
• To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

ROAST DUCK

Steps:

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

EASY ROAST DUCK

Steps:

• Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
• Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
• Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
• Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

SIMMERED ROAST DUCK I

Steps:

• 1. Wipe duck with a damp cloth and place in a pan. Add sherry and salt bring to a boil, then simmer, covered, 15 minutes. Meanwhile preheat oven to 350 degrees. 2. Drain duck, reserving liquid, and rub with soy sauce. 3. Place bird on a rack over a drip pan containing several inches of water. Roast 1 hour, basting at 20-minute intervals with reserved liquid. (Add more water to drip pan as it evaporates.) VARIATION: * In step 2, mix the soy sauce with 1 tablespoon honey then thin slightly with water before rubbing over duck. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.