Simmered Roast Duck Ii Recipes

BEST ROAST DUCK

Steps:

• Remove giblets and wing tips from duck, trim neck, and remove excess fat, reserving all but fat (note--you can render the fat into duck schmaltz, if desired). Let sit at room temperature for 20 minutes (or until next step is done).
• Pour stock or water into a tall, narrow stockpot (deep enough to hold duck with plenty of room leftover). Note: if using a wider pot, more water or stock may be needed. Add wing tips, giblets, and neck. Cover and bring to boil over high heat.
• While stock is coming to a boil, prick duck skin all over with tines of fork, especially in fatty areas. Prick at an angle to avoid stabbing the meat. Carefully lower into boiling stock, breast end first, allowing cavity to fill as you lower it. Place a heat-proof plate or lid of smaller diameter than pot over duck to keep it submerged.
• Once the stock has returned to a boil, reduce heat and simmer for 45 minutes. Check every 10-15 minutes to ensure duck is still submerged (will tend to float even though weighted); keep stock at a gentle simmer to reduce likelihood of it rising above liquid.
• After duck has simmered for 45 minutes, spoon off about 1 tablespoon of fat from surface of liquid and spread around bottom of 12x18x1 1/2-inch roasting pan. Remove plate or lid and carefully remove duck from stock and allow to drain any liquid back into pan (reserve cooking liquid if planning to make broth later; cool and chill so you can scrape off the fat before making stock). Place duck in roasting pan. Spread neck flap out in pan.
• Pat duck dry with paper towelling and gently pat salt and pepper into skin (be careful, as it will be somewhat fragile at this point). Note: you can prepare duck up to this point in advance; cover and refrigerate for up to 1 day and bring back to room temperature before proceeding.
• Allow duck to cool for 30 minutes (if not made in advance) to allow skin to dry.
• Place oven rack on the second-lowest position. Preheat oven to 500* F.
• Place duck in oven feet first. Roast for 10 minutes, then remove duck from oven (keep door closed to keep it hot). Spoon off fat accumulated in bottom of pan. Wiggle duck around to loosen and return to oven for another 20 minutes. Be aware that any splatters or spills of fat will cause some smoke!
• Remove duck from oven and from pan; cover to keep warm while setting for 10-15 minutes. Again remove fat with a spoon. Deglaze pan with some stock or water, if desired for a sauce. Carve and serve immediately.
• If desired, reserve skin and bones for making duck stock.

SIMMERED ROAST DUCK II

Steps:

• 1. Wipe duck inside and out with a damp cloth. Place in a large heavy pan. Cut scallions in 2-inch sections slice ginger root and divide in two parts. Place half at bottom of pan, half in duck cavity. 2. Add to pan ground anise, sugar, sherry, soy sauce and water. Bring to a boil. Then simmer, covered, 1 1/2 hours, turning duck 2 or 3 times. (Be careful not to puncture skin.) 3. Drain duck, reserving liquid. Let bird dry on a rack in a cool, airy place about 5 hours. 4. Preheat oven to 450 degrees. Place duck, breast-side down, on a rack over a drip pan containing several inches of water. Roast 15 minutes. Turn bird over and roast until crisp and golden (about 10 minutes more). 5. Let cool slightly then carve, so each slice has some crisp skin. Reheat reserved liquid and pour over. Serve duck hot with a dip dish of hoisin sauce. NOTE: Because of its crisp skin, this dish is sometimes called "Pseudo Peking Duck." The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SIMMERED ROAST DUCK I

Steps:

• 1. Wipe duck with a damp cloth and place in a pan. Add sherry and salt bring to a boil, then simmer, covered, 15 minutes. Meanwhile preheat oven to 350 degrees. 2. Drain duck, reserving liquid, and rub with soy sauce. 3. Place bird on a rack over a drip pan containing several inches of water. Roast 1 hour, basting at 20-minute intervals with reserved liquid. (Add more water to drip pan as it evaporates.) VARIATION: * In step 2, mix the soy sauce with 1 tablespoon honey then thin slightly with water before rubbing over duck. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SIMMERED DUCK WITH CABBAGE & POTATO

Steps:

• Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
• Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
• Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.