Crisp Long Island Duck With Dates Olives And Almonds Recipes

CRISP ROAST DUCK WITH OLIVES

Steps:

• This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.
• Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.
• Put on a rack and roast upside down for 3 hours at 250° F (200° F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.
• Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
• Cut the duck into pieces and serve with the sauce.

CRISP LONG ISLAND DUCK WITH DATES, OLIVES AND ALMONDS

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.

CRISPY ROAST DUCK

Steps:

• Preheat oven to 250 degrees F.
• Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
• Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
• Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
• Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.

​​CRISP ROAST DUCK

Steps:

• Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
• Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
• Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
• Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
• When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

DUCK IN OLIVES

Steps:

• Tie the spices in cheesecloth, set aside.
• Heat a stock pot with 1 tablespoon of the butter and the oil. Add the chicken wings and livers (or neck and giblets, if using), and cook, stirring often, until they begin to brown.
• Add the minced onions, and cook for 5-10 minutes more. Stir in the flour. Add the broth, the wine, the vermouth, the spice bag, and the tomato paste. Season with salt and pepper, and simmer gently, for about 2 hours, skimming the scum, from time to time.
• Bring a 6-cup saucepan, half-filled with unsalted water to a boil. Cook the olives 2 minutes, then drain, and rinse under cold water.
• Strain the sauce through a fine large sieve into another saucepan, of suitable dimensions and add the olives, discarding the solids, and spices, from the sieve. Simmer gently for an hour or more, until the sauce coats a spoon.
• Preheat the oven to 475 degrees, while the sauce cooks.
• Wash the duck, discarding (or reserving) any lumps of fat.
• Score the skin all over with a small sharp knife, rub with the remaining butter, and season the cavity, and flesh with salt and pepper. Tie the legs.
• Fit a roasting tin with a rack, put on the breast side down of the duck, and roast 20 minutes, basting. Flip, roast 20 minutes more, basting.
• Reduce thermostat to 350 degrees and roast until the duck registers 160 degrees (about 1 hour).
• Rest 20 minutes, then cut into pieces, as for chicken, and serve with the sauce all over.

ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE

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.

LONG ISLAND DUCKLING TWO WAYS

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.