LONG ISLAND DUCKLING TWO WAYS
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Prepare the breast: Preheat oven to 450 degrees. Split each duck breast in half with a sharp knife. Place a large heavy skillet over high heat, and add the grapeseed oil. When oil begins to smoke, place the breasts skin side down in the pan. Reduce heat to medium-low. Saute until breasts are golden brown and nicely crisp on both sides, about 15 minutes total. This process will render most of the fat, which should be poured off as needed while cooking. Reserve 3 tablespoons rendered fat, and set aside. Transfer breasts to a cutting board, and let cool slightly. Remove the rib bones from the breasts; chop the bones, and combine with the other bones provided by your butcher. Set aside the breasts until they are ready to be finished in the oven. Breasts can be stored, covered, in the refrigerator up to 1 day if not proceeding immediately.
- Make the stock: In a large ovenproof skillet or Dutch oven, heat 1 tablespoon reserved duck fat over medium heat. Add all of the bones, and transfer pan to oven. Roast until bones are golden brown, about 1 hour. Remove from oven, and pour off excess fat. Return pan to stove, and place over high heat. Add 1 cup red wine; deglaze pan, stirring up any brown bits with a wooden spoon. Continue cooking until almost all wine has evaporated. Add chicken stock and enough water to cover the bones. Add lemon and orange zests, peppercorns, and garlic. Bring to a boil; reduce heat to medium-low, and simmer gently for 1 hour. Pour through a fine sieve into a large bowl; discard bones, and reserve stock.
- Braise the legs: Reduce oven temperature to 225 degrees. Heat 1 tablespoon reserved duck fat in a large deep-sided ovenproof skillet over medium heat. Season legs with salt and pepper, and place skin side down in the hot pan. Sear until underside is golden brown, about 6 minutes; turn, and sear until other side is golden brown, about 2 minutes. Drain off excess fat; add remaining red wine and half of reserved duck stock (the legs should be almost covered with liquid). Bring to a boil over high heat; transfer to oven. Braise, uncovered, until legs are fully cooked and tender, about 45 minutes.
- Remove pan from oven, and transfer legs to a cutting board; set aside. Place pan over medium-high heat, and reduce braising liquid by half (until about 2 cups remain). Meanwhile, heat remaining tablespoon duck fat in a large saucepan, and add diced vegetables. Cook over medium heat until vegetables are softened, about 5 minutes. Add the reduced liquid and remaining reserved duck stock, and bring to a boil. Reduce heat, and simmer 15 minutes.
- Meanwhile, remove leg meat from bones, and coarsely chop. Discard bones, and add chopped meat to the simmering stock mixture. Continue to simmer 15 minutes more. Remove from heat; season with salt and pepper, and set aside. The stew can be prepared up to this point and refrigerated up to a day ahead; reheat in oven while finishing the breasts.
- To serve: Raise oven temperature to 450 degrees. Place a large ovenproof skillet over medium-high heat. When pan is hot, add reserved breasts skin side down. Transfer pan to oven, and roast 6 to 7 minutes; turn, and cook 2 minutes more, or until a meat thermometer registers 125 degrees for medium-rare. Transfer breasts to a cutting board, and let rest 5 to 10 minutes. Slice each breast crosswise into six or seven pieces, and serve over the stew.
SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION
On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.
Provided by Ming Tsai
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
- For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
- RED CABBAGE SLAW:
- Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
- WITH CHINESE AND BALSAMIC VINEGAR EMULSION
- In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.
ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE
This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable for roast pork, venison, or goose. Courtesy of Earthbound Farms Organic.
Provided by Molly53
Categories Duck
Time P1DT1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
- Place the duck in a roasting pan.
- Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
- Drain completely.
- Place the duck on a rack in a roasting pan.
- Generously sprinkle all sides of the duck with salt.
- Refrigerate, uncovered, for 24 hours.
- Move oven rack to lower third of the oven and preheat to 450°F.
- Rinse the duck well with cold water to remove the salt.
- With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
- Bring 2 quarts of water to a boil and pour over the duck, covering completely.
- Drain completely.
- Wipe out your roasting pan and spray with cooking spray.
- Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
- Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
- Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
- While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
- Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
- Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
- Add the orange juice and jam or jelly, and cook until the mixture bubbles.
- Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
- Add the orange zest and return sauce to a simmer over low heat.
- Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
- Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.
Nutrition Facts : Calories 4873.4, Fat 448.2, SaturatedFat 150.5, Cholesterol 862.6, Sodium 966.6, Carbohydrate 45.8, Fiber 4.5, Sugar 30.3, Protein 132.8
LONG ISLAND DUCKLING WITH BLACK CHERRY SAUCE
From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try.
Provided by Oolala
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.
- Place duck in a dry skillet, skin side down and cover tightly; cook over medium heat for 1 hour, turning the duck over every 20 minutes.
- DO NOT POUR OFF FAT DURING COOKING.
- For the sauce, combine the wine, clove, nutmeg, thyme, allspice and orange peel and cook over moderate heat until the volume is reduced to one half.
- Heat the bottled brown sauce and add it to the sauce.
- Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.
- Serve very hot over duckling.
Nutrition Facts : Calories 1498, Fat 127.9, SaturatedFat 43.8, Cholesterol 248.6, Sodium 1109.3, Carbohydrate 41.5, Fiber 1.6, Sugar 29.8, Protein 37.1
CRISP LONG ISLAND DUCK WITH DATES, OLIVES AND ALMONDS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the duck, preheat the oven to 400 degrees. Lightly oil a large roasting pan. Season the ducks inside and out with salt and pepper. Combine the celery, onion and thyme and stuff the mixture into the cavities of the ducks. Put the ducks in the roasting pan breast side down. Roast for 40 minutes, pouring off the fat every 20 minutes.
- Raise the oven temperature to 450 degrees. Roast for 20 minutes. Turn the ducks breast side up and roast until the skin is brown and crisp, about 20 minutes longer. Let stand for 10 minutes before carving.
- Meanwhile, to make the sauce, heat the olive oil in a large skillet. Add the dates and olives and saute until the dates soften, about 6 minutes. Deglaze the pan with the sherry, simmering until reduced by half. Stir in the almonds and chicken broth and simmer over medium heat until reduced by half, about 12 minutes. Stir in the butter, vinegar, 2 tablespoons of parsley, salt and pepper.
- Divide the duck among 4 plates, drizzle with the sauce and sprinkle with the remaining parsley. Serve immediately.
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