DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
SHREDDED DUCK, WATERCRESS & ORANGE SALAD
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
- Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium
MAPLE-GLAZED DUCK WITH ORANGE & WATERCRESS
Impress your guests with roasted duck legs in a sweet and sticky glaze of maple syrup, soy sauce and orange juice, paired with a punchy orange and watercress salad
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.
- After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.
- While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don't blowtorch on parchment or a non-heat resistant plate.
- To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.
Nutrition Facts : Calories 509 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 2.4 milligram of sodium
DUCK CONFIT WITH ORANGES AND WATERCRESS
In French bistros, confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for peppery watercress and adding juicy navel oranges and nuggets of toasted walnuts.
Provided by Paul Grimes
Time 40m
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- With a sharp paring knife, cut peel and white pith from oranges, then cut each orange crosswise into 5 slices.
- Whisk together vinegar, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add oil in a slow stream, whisking until combined.
- Cook duck, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and duck is heated through, 15 to 20 minutes.
- Toss watercress and walnuts in a bowl with just enough dressing to coat. Divide orange slices among plates, then drizzle with any remaining dressing and top with salad and a duck leg.
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