Slow Roasted Duck With Celeriac Remoulade Recipes
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.
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- Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack.
- Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Save the duck neck for making sauce or stock. Save the giblets for cooking or making stock.
- Place duck on a working surface or a cutting board. Stuff citrus inside of the duck, using as many fruits as you can. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside.
- Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. This will help the duck render fat faster and create a crispy skin. If you’re not familiar with this process, I suggest you start slow. The thickness of duck skin is not consistent. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Gently press the knife. You might need to slice a few times to get the cut just right. (*see footnote 1)
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