Pan Grilled Duck With Spinach And Poached Apples Recipes

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS

Steps:

• Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
• Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.

PAN-GRILLED DUCK WITH SPINACH AND POACHED APPLES

Steps:

• Preheat the oven to 450 degrees. Use a sharp knife to remove any excess fat from the duck. Remove the neck, cut in half and place in a shallow roasting pan. Remove the wings, being careful not to cut into the breast. Place the wings in the roasting pan. Cut along one side of the ridge of the breastbone, then scrape the knife against the side of the breastbone, gently freeing one half of the breast from the cavity. Repeat on the other side. Remove as much fat as possible from the meat and discard the fat. Remove the loose, sinewy flap of meat from the underside of both breast pieces. Set aside. Blend the salt and pepper and rub the mixture into the skin side of the breasts. Cover and refrigerate. Remove the duck legs and use the back of the knife to break up the carcass. Add the carcass to the roasting pan and roast in the oven along with the neck and wings for 20 to 25 minutes, turning frequently until evenly browned.
• Put the browned duck parts, onion, leek, carrots, peppercorns and bouquet garni -- and enough water to cover, about 6 quarts -- in a stockpot over low heat. Bring to a boil and reduce the heat to a simmer. Add the legs, the flaps of meat from the breast and the mushrooms, cover partially and simmer for 4 hours to get about 2 1/2 to 3 quarts. Skim any foam as it rises to the top.
• Strain the broth and discard the solids. Strain again through a fine sieve or a large strainer lined with cheesecloth. Cool and then refrigerate overnight to chill completely. Skim and discard the fat.
• Prepare the spicy poached apples. They can be kept at room temperature for up to 2 hours.
• An hour before serving, begin making the sauce. Put the duck broth in a saucepan over medium heat and cook until it has reduced to 1 1/4 cups, about 35 minutes. (Freeze the remaining broth to make soup.) Add the leek or onion and simmer for 5 minutes. Add the carrot, remove from heat and set aside for 15 minutes.
• Heat a heavy skillet over medium-high heat until it is hot, but not smoking. Lay the breasts skin side down, and cook until brown, about 4 to 5 minutes. Turn them over and cook until done, about 3 to 5 minutes, depending on the thickness of the breasts. Pour out the fat as it accumulates in the pan. Remove the breasts to a tray, cover loosely with foil and allow to rest for at least 5 minutes and up to 15 minutes before slicing.
• Five minutes before you are ready to serve the duck, return the sauce to the heat and bring it to a simmer. Add the peppers and set aside for 3 minutes.
• Steam the spinach until just wilted and drain well.
• Use a sharp knife to slice the duck breasts thinly. Lay out 4 warmed plates. Place a mound of steamed spinach in the center of each plate and fan the duck slices around the spinach. Spoon the sauce over the meat, garnish with the spiced apples and serve.

FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS

Steps:

• De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
• Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
• Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
• Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.

PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS

Steps:

• Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.

PAN-GRILLED PAILLARDS OF DUCK

Steps:

• Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain.
• Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.
• Heat grill pan over moderately high heat until hot but not smoking.
• While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.
• While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.
• Season cracklings with salt and pepper and sprinkle over duck and oranges.
• *Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

DUCK BREASTS POACHED IN RED WINE AND PORT

Steps:

• Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
• In a small pan, combine red wine and port, and boil to reduce by half.
• Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
• To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
• Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
• With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.