Slow Roasted Duck Casserole Recipes

JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.

SLOW-ROASTED DUCK

Steps:

• Preheat oven to 500 degrees. Season duck generously inside and out with salt and pepper. Put 1 or 2 pieces each of thyme, garlic, carrots, turnips, beets and shallots, in cavity. Truss duck; set in large casserole dish or medium roasting pan. Scatter rest of ingredients and neck around duck; season with salt and pepper. Cover loosely with foil.
• Roast duck for 10 minutes, lower temperature to 300 degrees and roast for 3 1/2 hours, basting vegetables and duck with pan juices and skimming off fat occasionally.
• Remove foil. Take out vegetables and neck, and set aside; roast duck for 1 more hour (if vegetables are not tender, continue roasting until they are). Skin should be well browned and crisp; the meat, extremely tender. Transfer duck to cutting board. Skim fat off pan juices; add water to pan, if necessary, to make 1/2 cup. Bring juices to boil, adjust seasoning, and transfer to serving bowl. Reheat vegetables and neck in baking dish in oven. Carefully carve duck (meat may fall off bone), adding vegetables from cavity to those in pan. Serve with pan juices and vegetables.

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.