Crispy Duck Crown With Bigarade Sauce Recipes

CRISPY DUCK CROWN WITH BIGARADE SAUCE

Steps:

• Pare the zest from the lemon and two of the oranges and set aside. Squeeze the juice from the lemon and all the oranges and set aside.
• Place the sugar and wine vinegar into a fairly deep frying pan and allow to dissolve over a low heat. Turn up the heat a little and continue to cook until you have a deep golden caramel.
• Heat another frying pan, add a splash of rapeseed oil and quickly brown the duck wings. As soon as the vinegar syrup has formed a caramel, add the citrus juice together with the browned duck wings. Continue to cook for a few minutes giving the pan a good shake before pouring into the stock. Bring to the boil, turn down the heat and simmer gently for 45 minutes - skimming the surface as necessary to remove any scum.
• Meanwhile, cut the citrus zests into fine julienne, add to a pan of boiling water and blanch for one minute before draining thoroughly.
• Pass the sauce through a fine sieve into a clean pan and season with salt and freshly ground black pepper. Add the zests and the sauce is ready to serve.
• Place the honey and a pinch of salt into a saucepan with four tbsp of water. Bring to the boil and then turn off the heat (don't reduce the liquid otherwise the glaze will become too syrupy and might burn).
• Paint the glaze over the duck crowns and set aside for 20 minutes.
• When ready to cook, pre-heat the oven to 200°C/Gas mark 6. Place the duck crowns breast side up on a rack in a roasting tin and roast in the pre-heated oven for 10 minutes before lowering the temperature to 180°C /Gas mark 4. Continue to roast for a further 30 minutes until the skin is crisp and deep golden brown. Remove from the oven and leave to rest for 10 minutes before carving.

DUCK BIGARADE

Steps:

• Remove the duck breasts from the refrigerator, salt them well, and set them aside at room temperature for 30 minutes.
• Pan sear the duck breasts. You may have to do this in batches. When the breasts are cooked, set them aside skin side up on a cutting board and let them rest, tented with aluminum foil, while you make the sauce.
• To make the sauce, pour off all but about 2 tablespoons of the fat from the pan and place the pan over medium heat. Sprinkle the flour into the pan and stir to combine and make a roux. Let it cook, stirring occasionally, for 4 to 5 minutes, until it is the color of coffee with cream.
• Add a pinch of salt and stir to combine, then slowly stir in the stock, orange juice, liqueur, and vinegar. Everything will spatter at first, but it will calm down. Add any accumulated juices from the duck to the sauce. Let this boil down until it is a little thinner than the consistency of Thanksgiving gravy. Add the sugar, then taste and adjust with salt. If you want a more refined sauce, pour it through a fine-mesh sieve into a bowl.
• To serve, slice the breasts. Spoon some sauce on each plate and top with breast slices. Garnish with the orange zest and orange slices.

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.