ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
- Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
- Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
- Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
- Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
- Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.
DUCK IN OLIVES
This recipe is adapted from Restaurant Allard, located on the left bank of Paris. There it is made with Muscovy duck. Ordinarily, a restaurant like that would use the gizzards to impart a game flavor to the sauce, since Pekin ducks sold in stores in America come without them, chicken livers will have to do, they are optional, but good. If, like me, you have a bag of chicken innards and necks in the freezer, from every time one is roasted, use those, otherwise, buy fresh chicken livers sold in tubs at the market, and use the remainder within two days of opening, or freeze immediately for future use, in something else.
Provided by Tuck Burnette
Yield 1 duck, 6 serving(s)
Number Of Ingredients 18
- 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.
CRISP ROAST DUCK WITH OLIVES
- 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.
BRAISED DUCK WITH OLIVES
- Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
- Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
- Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
- Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
- To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.
DUCK WITH OLIVES
- 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
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
- 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.
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- Add the bones, heart, and liver of the duck into a nonstick skillet, skin side down. If you are not using a nonstick pan, grease the pan with some oil before adding the bones. Cover and cook over medium low heat until the all pieces are browned.
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DUCK WITH OLIVES
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