Canard Roti Avec Gold Leaf Roasted Duckling Recipes

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

DUCKLING CHASSIGNAT

Steps:

• Cut duck into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). Remove breast meat from bones and cut in half. Cut wings and carcass into small pieces.
• Heat oil in deep fryer to 350 degrees F. Fry duck for 15 minutes.
• Meanwhile, combine red wine vinegar, peach juice, and sugar in saucepan. Stir well over high heat. Add Marmite and bring to boil. Add carcass bones and wing pieces. Reduce sauce by half, skimming frequently. Add wine.
• Remove duck from fryer, season with salt and pepper, and place in simmering sauce for 15 minutes, then remove and drain slightly. Continue to reduce sauce, adding arrowroot/red wine mixture to thicken, if necessary.
• Heat clarified butter in frying pan. Fry duck for a few minutes, careful not to burn. Remove duck and set aside. Add peach halves and 2 tablespoons brandy and flame, shaking pan. Add remaining brandy and turn peaches to coat with sauce. Dip duck into sauce and arrange on heated platter. Pour sauce over duck and place peach halves around. Serve piping hot.

QUEENSLAND DUCKLING

Steps:

• Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve.
• Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm.
• Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck.

ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD

Steps:

• Start the stock for the sauce well in advance.
• Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
• Add bullion and water.
• Simmer with herbs and reduce to 2 cups.
• Skim fat, any scum, strain, and set aside, or refrigerate until needed.
• To begin the sauce, bring water to simmer while preparing orange peel.
• The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
• Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
• Julienne into strips about 1/8" or less by 1 1/2 ".
• Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
• Peel orange segments, put in covered container, and set aside, or refrigerate.
• Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
• Prick skin to allow fat to escape, and to baste the duck during the cooking.
• Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
• The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
• In a saucepan, blend sugar and vinegar over low heat to dissolve.
• Boil rapidly until mixture begins to caramelize.
• Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
• Remove from heat.
• Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
• Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
• Place ducklings on rack in small roasting pan, breast side up and place in oven.
• Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
• Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
• When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
• Finish sauce by removing fat from roasting pan and deglaze with port.
• Add to sauce.
• Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
• Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
• Garnish ducks with remaining orange segments, place rice and peas on platters and serve.