CRISP ROAST DUCK WITH OLIVES
Provided by Orlando Murrin
Categories Duck Poultry Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
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.
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Prick the duck all over the skin with a two-pronged fork. Insert the onion slices and garlic cloves inside the duck. Truss the duck. Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
- Place the duck in the oven and bake one hour.
- Meanwhile, put the olives in a small saucepan and half of the white wine. Let simmer five minutes. Drain.
- Heat the oil in a shallow ovenproof casserole. Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted. Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt. Set aside.
- When the duck has baked for one hour, remove it from the oven.
- Transfer the duck to a flat surface and cut it into quarters.
- Pour the fat from the roasting pan. Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan. Pour the pan liquid into the casserole containing the vegetable mixture. Let simmer five minutes.
- Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces. Return to the oven and bake one hour.
- Transfer the duck pieces to a serving dish.
- Place a sieve inside a saucepan. Skim off any more fat from the duck. Pour and scrape the vegetables and nonfat pan juices into the sieve and strain. Press the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Add three or four additional tablespoons of chicken broth if desired and add the olives. Heat the sauce and pour it over the duck.
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Prick the duck all over the skin with a two-pronged fork. Insert the onion slices and garlic cloves inside the duck. Truss the duck. Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
- Place the duck in the oven and bake one hour.
- Meanwhile, put the olives in a small saucepan and half of the white wine. Let simmer five minutes. Drain.
- Heat the oil in a shallow ovenproof casserole. Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted. Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt. Set aside.
- When the duck has baked for one hour, remove it from the oven.
- Transfer the duck to a flat surface and cut it into quarters.
- Pour the fat from the roasting pan. Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan. Pour the pan liquid into the casserole containing the vegetable mixture. Let simmer five minutes.
- Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces. Return to the oven and bake one hour.
- Transfer the duck pieces to a serving dish.
- Place a sieve inside a saucepan. Skim off any more fat from the duck. Pour and scrape the vegetables and nonfat pan juices into the sieve and strain. Press the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Add three or four additional tablespoons of chicken broth if desired and add the olives. Heat the sauce and pour it over the duck.
DUCK WITH OLIVES
Provided by James Beard
Categories Duck Olive Broil White Wine Summer Grill Grill/Barbecue House & Garden
Number Of Ingredients 6
Steps:
- Broil (grill) duckling plain and season it with salt and pepper as you turn it. Serve it with the following sauce: Sauté onion in butter until just soft. Add white wine, olives and salt and pepper to taste. Let this cook down for five minutes and serve it over the duckling.
DUCK WITH OLIVES AND MUSHROOMS (SPANISH)
This recipe makes an excellent oven-roasted duck in Provencal sauce. It smells great and is very colorful. Buy a frozen 4-6 pound duck, thawing it completely in the fridge before using. Adapted from Cooking in a Casserole by Robert C. Ackart (1967).
Provided by Cooking Beast
Categories Whole Duck
Time 2h30m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients.
- Mix together the seasonings and sprinkle on duck. (You may start baking the duck right away, but it will taste better, of course, if you let it marinate in the spices for an hour or two in the fridge first.)
- In a 6-quart casserole dish, arrange the duck pieces with skin side up. Bake, uncovered, at 325 degrees F. for 90 minutes. Drain off excess fat.
- In saucepan, melt butter, add carrots, celery, and onion; cook until onion is translucent.
- Add diced tomatoes and bay leaf to vegetables to cook, covered, for 20 minutes, or until vegetables are tender.
- Add olives and mushrooms to casserole, then contents of the saucepan.
- (At this point you may stop, refrigerate, and continue later if you want to have it ready just as guests arrive. Otherwise, continue.).
- Bake, covered, at 325 degrees F. for 30 minutes.
Nutrition Facts : Calories 1432.2, Fat 135.6, SaturatedFat 47.7, Cholesterol 263.8, Sodium 820.8, Carbohydrate 12.7, Fiber 4, Sugar 6.2, Protein 39.7
ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)
Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.
Provided by Halcyon Eve
Categories Spanish
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
- Shake well and marinate at room temperature for several days.
- Serve room temperature.
- May be kept for weeks in the refrigerator; return to room temperature before serving.
Nutrition Facts : Calories 54.8, Fat 5.2, SaturatedFat 0.7, Sodium 515.8, Carbohydrate 2.3, Fiber 1.3, Sugar 0.2, Protein 0.6
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