Duck Crown Recipe Jamie Oliver

CRISPY DUCK WITH FIRE-ROASTED PLUM SAUCE

Steps:

• The day before you're ready to cook, pop all of the marinade ingredients into a dish, add the duck legs, turn them to coat, then cover with clingfilm and chill in the fridge until needed.
• To cook the quinoa, place into a saucepan, cover with 450ml water, add a large pinch of sea salt and bring it to the boil.
• Cover and simmer for 20 minutes, until the quinoa has unfurled but still retains a bit of crunch.
• To make the plum sauce, set a griddle pan over a high heat. Halve, destone and pop the plums in a bowl and sprinkle 1 tablespoon of the sugar over the cut sides.
• Griddle them for 2 minutes on each side, or until slightly charred and very soft.
• Return the plums to the bowl with the rest of the sugar and mash, then add the star anise and set aside (if your plums aren't soft enough to mash, pop them in a pan over a low heat and simmer them with the star anise, a splash of water and a little extra sugar to taste, stirring until they collapse into a sauce). Set aside.
• To cook the duck, remove the legs from the marinade (reserve this) and pop them onto a griddle pan to cook very slowly over a medium-low heat for 40 minutes, until the meat is tender with a crisp skin, turning often and brushing with the reserved marinade.
• Drain the quinoa and set aside. Toast the nuts in a dry frying pan, then roughly crush. Pick and roughly chop the herb leaves. Slice the white and pale green parts of the spring onions, then shred the green part.
• Stir most of the crushed macadamias and herbs through the quinoa (reserving some to serve) with the white and pale green chopped spring onions and rice wine vinegar, as well as the honey, soy and oil.
• Serve the duck with the quinoa salad and fire-roasted plum sauce, with the shredded spring onion greens and reserved macadamias and herbs sprinkled on top. Finish with a few edible flowers, if you have them.

EASY CHRISTMAS ROAST DUCK WITH CRISPY POTATOES AND PORT GRAVY

Steps:

• Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
• Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
• Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
• Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
• Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
• Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
• After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom - this is what you're going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
• Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
• Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it's hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
• Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
• When you're ready to dish up - don't carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

ROAST DUCK

Steps:

• Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.
• Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.
• Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.
• After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.
• Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.
• When ready to use the duck, break and remove the fat layer - don't throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.
• I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.
• If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.

SLOW-ROASTED DUCK WITH CELERIAC REMOULADE

Steps:

• This French-style salad is a great, easy celeriac recipe and a gorgeous contrast with the rich duck.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Rub the duck with a generous amount of Maldon sea salt and the five-spice powder. Place it upside down on a roasting tray and roast for one hour. Then turn the duck the right side up, drain off any fat from the tray and roast for another hour.
• While you allow the duck to cool, make your remoulade. Put the crème fraîche, lemon juice and mustard into a bowl, season with salt and pepper and mix well. Add the celeriac, pears and most of the parsley, and carefully combine.
• Divide your remoulade between six small bowls and scatter with a little more chopped parsley. Shred the cooled duck with a couple of forks or your hands, and serve alongside the remoulade. Fantastic!

ROAST DUCK

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
• Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
• Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
• Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
• Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
• While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
• Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
• Now you've got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture - both ways are super-tasty, it's purely personal preference.
• Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
• Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
• Pour into a blender and blitz until smooth, then taste and season to perfection.
• If you're doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
• In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
• Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

ROAST DUCK WITH PLUMS AND STAR ANISE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Pull any fat from the duck cavity and trim off the excess. Sit the duck on a rack over a roasting tin. Sprinkle salt all over the skin, then roast for 1½ hours.
• Remove the rack and pour away the duck fat (save for roasting potatoes, if you like).
• Put the plums, red onion, red wine, chicken stock, star anise and cinnamon in the roasting tin and add the duck back in among them.
• Cook for another 1¼ hours. Rest the duck for 20 minutes before carving and serving with the plums and pan sauces.

DUCK A L'ORANGE

Steps:

• Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
• Prick the duck skin all over with the tip of a skewer to help release the fat. Don't prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
• Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
• Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
• While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
• Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
• Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

ROAST DUCK CROWN WITH RED WINE GRAVY AND SPRING GREENS

Steps:

• Season with salt and pepper.
• Place on the oven tray.
• Place on the middle oven shelf and cook at 200°C/ Fan 180°C/ Gas 6 for 50 minutes per 1Kg.
• One the meat is cooked, remove it from the oven, cover the meat and allow it to rest for 15 minutes before carving.
• One it has been left to rest for 15 minutes, carve meat and then serve.
• We recommend serving with spring green vegetables
• Wash the giblets and pace into a large saucepan.
• Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking.
• Strain and reserve the stock.
• Skim off most of the fat from the roasting tin your meat has been cooking in (you can strain this and use for roast potatoes another time).
• Place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk.
• Bring up to a simmer then add the wine.
• Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer.
• Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter.

ROAST CROWN OF DUCK WITH YOUNG TURNIPS AND GREEN OLIVES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat one tablespoon of the olive oil in a roasting tray, then sear the breasts of the duck crowns for about five minutes. Transfer to a plate and prick the skin (not deeply) of both duck crowns.
• Mix the remaining oil with the Chinese five spice, brush this over the breasts and return the crowns to the roasting tray, reserving and refrigerating any juices on the plate.
• Blanch the turnips for a few minutes in boiling, salted water, drain, pat dry and place in the roasting tray with the crowns.
• Roast the crowns and turnips for 10 minutes, then add the olives and roast for a further 5-10 minutes.
• Remove the crowns, olives and turnips from the oven and set aside in a warm place to rest.
• Add the shallot to the oil in the tray and cook gently to brown them.
• Pour off any excess fat. Add the wine and heat to reduce in volume by half.
• Transfer the wine and shallots to a clean pan, add the stock and heat until the volume is reduced by two thirds.
• Strain through a sieve into a clean pan, season and beat in the butter to make a sauce. Take the breasts off the bone. Add the turnips, olives, reserved juices from step two and the chives to the sauce and bring to the boil.
• For the salad, mix together the beans and shallot. In a separate bowl, whisk together the remaining ingredients, season to taste and use this to dress the salad.
• To serve, cut the breasts in two, serve with turnips and sauce poured around and salad alongside.

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.

THE BEST WAY TO ROAST A DUCK

Steps:

• Score the skin, cut off excess fat, and poke it all over
• Salt and truss
• Roast at 300 degrees for 1 hour, breast-side up
• Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
• Poke, flip, roast for 1 hour, breast-side down
• Poke, flip, roast for 1 hour, breast-side up
• Poke, flip, roast for 1 hour, breast side down
• Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
• Brush with glaze
• Finish at 400 degrees for 5-7 minutes
• Rest, carve & serve. Enjoy!

EASY ROAST DUCK RECIPE

Steps:

• Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.
• Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.
• Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.
• Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.