duck

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving.

Sous Vide 101: Duck Breast Recipe

duck breasts

salt and black pepper

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

Slice breasts crosswise into 1/2-inch strips and serve.

Crisp Roast Duck recipe | Epicurious.com

boiling-hot water

salt

black pepper

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.

Lingonberry Roast Duck

5 1/2-6 lbs ducklings

lingonberry preserves

soy sauce

sherry wine

apple cider

garlic,

dried ancho chile powder

lemon juice

Tabasco sauce,

onion

honey

scallion (green onion)

Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).

In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.

Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.

A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.

Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.

Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.

Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.

Serve with rice pilaf or wild rice, and vegetables.

*Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.

Note: you can substitute other types of berry jam for the lingonberry.

I cooked this for my fiancee's birthday and it it was a hit. I had to cook the duck longer than in the recipe but it came frozen and must not have thawed all the way out over night. The lingon berries go great with the duck too, it reminded everyone of Thanksgiving dinner. If you like duck you should try this out.

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.

Traditional French Cassoulet Recipe

cannellini beans

Kosher salt

chicken stock

(3/4 ounces) unflavored gelatin,

duck fat (optional)

salt pork,

chicken

garlic sausage (2

large onion, finely diced (about 1 cup)

unpeeled,

celery,

garlic

parsley

bay leaves

cloves

In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)

Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.

Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.

Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

Duck &#224; l'Orange Recipe

duck (about 5 pounds; 2.25kg)

Vegetable oil,

carrot,

yellow onion, diced

celery rib, diced

(2 liters) brown beef

(15 milliliters) tomato paste (optional)

sugar

red wine vinegar

navel orange

orange juice orange juice

lemon juice (omit if using bitter orange juice)

Freshly ground white or black pepper

(30 grams) cold unsalted butter

Cornstarch or arrowroot (optional, only if needed)

If desired, you can spatchcock the duck (see note). To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it.

Trim away any excess skin around the duck's neck and cavity openings. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard.

Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet.

Season duck all over, inside and out, with kosher salt. Refrigerate uncovered for at least 1 hour and up to 24 hours.

When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well.

Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn).

Add stock to a large saucepan and bring to a simmer. Transfer roasted duck trimmings and vegetables to the stock. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well.

Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface.

Fine-strain stock and discard solids. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Set aside.

Meanwhile, increase oven to 450°F (230°C). Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary. 

Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). Remove duck from oven and set aside to rest.

While duck is roasting, add sugar to a small saucepan. Add 1/4 cup water and set over medium heat. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer.

Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own.

Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside.

In a clean small saucepan, bring about 1 cup of water to a rolling boil. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Drain and set blanched zest aside.

When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off.

Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes.

Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce).

Season sauce with salt and pepper. Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break.

The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce.

Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce.

Carve duck and serve, spooning sauce on top or alongside.

I make a variety of duck stocks, broths and consommes, and this is the one I make the most. You roast the duck or goose bones, and roast the veggies, too. Make this broth when you have a day off, as it takes all day. The good news is you will be rewarded with a gallon or more of rich stock that is a perfect base for stews, soups or wintertime risottos or polenta. It&#039;s the co-star in a beautiful bowl of duck cappelletti in the picture above. It&#039;s definitely good enough to be drunk as a clear soup, too.

Duck Stock

Carcasses of 6-8 wild ducks, (3-4 wild geese

Olive oil to coat bones

Salt

onion, (chopped)

celery stalks, (chopped)

carrots, (chopped)

fennel bulb, chopped ((optional))

rosemary

thyme

black peppercorns, (cracked)

juniper berries, crushed ((optional))

Chop the carcasses and various duck bits -- except for the feet, if using -- coat them in a little olive oil and salt them well. Arrange in a large roasting pan in one layer if possible; leave out the feet. Roast in a 400°F oven until well browned.

If you have duck feet, chop them with a cleaver or heavy knife to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished broth more body. Put the duck feet into the pot you are making the stock in. If you're using a pig's foot, just put it into the pot.

When the duck bits are browned, put into a large stockpot and cover with cold water leaving about 2 to 3 inches of room at the top of the pot. If the roasting pan has a lot of fat in it, drain it off. Add some more water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the stockpot.

Cover the pot and bring it to a boil, but as soon as it hits a boil, drop the heat to a bare simmer and move the pot lid slightly ajar. Let this cook very, very gently -- more steaming than simmering -- for as long as you can handle. I let it go overnight.

When you are ready to add the vegetables, toss them all in and stir to combine. Note that this is the only time you stir this stock. Let them simmer gently for 2 hours.

Turn off the heat and strain the stock. I do it this way: I set up a big container for the strained stock, like a big Tupperware tub. Over this I set a strainer, and in the strainer I lay a piece of regular paper towel. Now, using a ladle, ladle out your stock so it strains through the paper towel. Doing it this way keeps the stock very clear.

Your broth is ready now. Salt it to taste, adding a little at a time. You can further concentrate flavors by simmering the strained stock for as long as you'd like. Check every 15 minutes or so.

Pour into Mason jars and refrigerate for up to 2 weeks, or freeze for up to 9 months. If you freeze, leave at least 1 1/2 inches of headspace in the jars or they will crack. You can also pressure can your stock at 10 psi for 25 minutes (follow your canner's directions for this).

Both the pasta and the broth take some time to make, but each can be made separately, stored and brought together when needed. If you plan on making this all in one day, do it on a weekend. Serve this either as a light dinner or as an elegant combination of a soup and pasta course in a larger meal, ideally right before a main course or meat or fish. Vegetarians, you can make this recipe with a mushroom broth instead of a meat broth and it will be every bit as good.

Cappelletti Pasta in Broth

Vegetable oil

dried mushrooms, (such as porcini

juniper berries, (crushed)

flour

whole wheat, (spelt or farro flour)

acorn flour ((or more whole wheat flour))

eggs

whole milk ricotta

pecorino cheese

nutmeg

Grated zest of a lemon

Preheat the oven to 400°F. Put the duck bits in a large roasting pan and drizzle a little oil over them. Mix to coat, then salt well. Roast until nicely browned, about 45 minutes to an hour.

Move the roasted duck pieces to a large stockpot, add the roughly chopped chicken or duck feet and cover with cool water by 2 inches. The reason you use feet in this stock is for their collagen, which adds a tremendous amount of body to the broth. A pig's foot will do the same thing. Bring the stock to a gentle simmer and cook for at least 2 hours, and up to 8 hours if you'd like. Do not let it boil.

Add the vegetables, herbs and spices and simmer gently for another 90 minutes to 2 hours. Turn off the heat.

To strain your broth, set a strainer over a large container and put a paper towel or cheesecloth inside the strainer. Ladle the broth from the stockpot into the large container through the strainer. Keep doing this until you get to the bottom of the pot. Do not pour the pot into the container and do not try to get the last inch or so of broth from the pot -- if you do this, you will cloud your broth, and a clear broth is what we are looking for.

Chill the broth and set in the fridge. You can make the broth up to 5 days ahead of time before you need to freeze it.

To Make the Broth:

In a large bowl, mix together all the ingredients and add salt to taste. Keep chilled until ready to use. You can make this a hour or two in advance.

To Make the Filling:

Get out a baking sheet and sprinkle semolina flour or cornmeal on it. This is for your completed cappelletti.

Whisk together all the flours with the salt. Make a well in the center and crack the eggs inside. Using a fork, beat the eggs and then incorporate the flour until you get a shaggy mass. Get all the flour off the fork and switch to your hands. Knead the dough for 4 to 6 minutes, then coat with a little oil. Wrap tightly in plastic wrap and let the dough rest for 1 to 2 hours on the counter.

Cut the dough into 4 equal pieces. Start with one and leave the others under the plastic wrap. Roll the dough out thin; on my Atlas machine I go to No. 7, where No. 9 is the thinnest.

Get a small bowl of cool water handy. Use a 3-inch circle mold, or a wineglass, to cut out circles of dough. Put about a teaspoon of filling in the center. Dip your finger into the water and moisten the top half of each circle. Fold the pasta into a half-moon and seal it.

To make a cappelletto, moisten one sealed end of the half-moon with a little water. Fold both ends back towards each other, letting the sealed part on the top of the "moon" fold upwards. Press the ends of the "moon" together with your fingers to seal. Repeat until you're done.

To Make the Pasta:

Bring to a simmer enough broth to feed everyone (the recipe makes more than a gallon, so you will have plenty). Drop the heat to its lowest setting to just keep the broth warm. Don't let it boil.

Fill your largest stockpot 3/4 full of water and bring it to a boil. Add a palm's worth of salt to the water; you need more salt than you might think to cook pasta. The water should taste like the sea.

Boil the cappelletti until they float, and then for 1 more minute. Arrange them in shallow bowls for everyone and ladle over the broth. Garnish with minced chives or parsley.

To Finish the Dish:

Make and share this Honey Orange Duck recipe from Food.com.

Honey Orange Duck

whole duck, 4 lbs

star anise

orange juice, fresh

ginger juice

water (enough

Place duck, anise and parsley in boiling water; cook 10 minutes.

Remove duck from water; let cool on rack for 2 hours.

Bake duck on rack in a roasting pan for 1 1/2 hours.

Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.

Pour half of mixture into cavity and brush remaining mixture on duck.

Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.

Our toddlers found great joy in calling this duck "yuck" (they loved it, actually), but all I could groan was "Wooow ... wow ... WOW!" when eating the gorgeous greasy crispiness of the soy-gingery duck fat. It was AMAZING! I was dubious about steps 1 & 2, but you really could taste the star anise in the cooked meat, and it made an excellent gravy base. WORTHY SUBSTITUTIONS: "Chilli" Soy Sauce for plain soy sauce, Ginger Wine for sherry, 1 T. minced gingerroot for ginger juice. I also added 1 minced garlic clove to the LOVELY, zingy marinade. [[Now about that gravy -- duck giblets, 2" gingerroot, 2 leeks, and veg. boullion cube boiled 1 hr in the duck stock. 1/3 c. flour fried in 2 T. duck fat; gradually add strained duck stock until it is a "gravy" consistency.  Add strained veggies/giblets(?), & puree.  Add 1/4+ of the duck marinade, and salt to taste!]] THANKS for posting a restaurant-worthy recipe!

“People still stop me and request it,\" Christine Manfield says of her five-spice duck and shiitake pies. \"Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status.\"

Christine Manfield's five-spice duck and shiitake pies

duck Marylands (250 gramsm-300 gramsm each), trimmed of excess fat

½ tsp ground Sichuan pepper

80 ml (1/3 cup) vegetable oil

onion, finely chopped

garlic cloves, finely chopped

tsp finely chopped ginger

red chilli, finely chopped

spring onions, thinly sliced

star anise,

Sichuan peppercorns

fennel seeds

litres brown chicken stock

vegetable oil

250 gm shiitake mushrooms,

250 gm chestnut mushrooms, trimmed (see note)

tbsp five-spice salt (see note)

400 gm (2⅓ cups) plain flour

250 gm chilled unsalted butter, diced

fraîche

Eggwash,

onion, thinly sliced

red chilli, thinly sliced

ml Stone's Original Green Ginger Wine

ml Shaoxing wine

Prick duck skin with a skewer. Combine Sichuan pepper, five-spice and 2 tsp sea salt in a bowl, then rub into duck. Heat 2 tbsp oil in deep frying pan large enough to hold duck in a single layer over medium-high heat and fry duck, skin-side down, until browned (2-3 minutes), turn and cook other side for 2 minutes. Set duck aside, tip fat out of pan, add remaining oil and onion and sauté until onion is softened and translucent (4-5 minutes). Add garlic, ginger, chilli and spring onion and fry until softened and just starting to colour (6-8 minutes). Add whole spices and fry for another minute or so until fragrant. Add stock, bring to the boil, add duck in single layer so it's covered by stock, reduce heat to low and simmer until duck is tender (50 minutes to 1 hour). Remove duck from stock (reserve stock), then, when cool enough to handle, remove meat from bones (discard skin, bones and sinew). Finely chop and set aside.

Strain stock through a fine sieve, cool, then refrigerate until fat sets on the surface (2-3 hours). Skim off fat, discard and refrigerate stock until required.

For mushroom mixture, heat oil in a frying pan and sauté onion, garlic and ginger until fragrant (3-4 minutes). Stir in mushrooms and toss to coat, then sauté until softened (8-10 minutes). Season with five-spice salt and 1 tsp freshly ground black pepper, stir to combine and remove from heat. Stir in the spring onion and parsley, cool slightly, then add to duck meat and mix well with your hands. Roll into 8 balls roughly the size of a tennis ball, place on a tray, cover and refrigerate until cooled and firm (2-3 hours).

For the crème fraîche pastry, process flour, butter and 1 tsp sea salt in a food processor until mixture resembles coarse breadcrumbs – don't overwork. Add crème fraîche and pulse until just incorporated. Tip out onto a bench, form into a disc about 3cm thick, wrap in plastic wrap and refrigerate to rest for 2 hours.

Cut pastry into 4 even pieces. Keep remaining pieces refrigerated as you work with each; roll out each and cut out two 11cm-diameter rounds for the 8 lids, place on a lightly floured tray and refrigerate. Re-roll pastry and cut out eight 7cm-diameter rounds for the pie bases, place on a lightly floured tray and refrigerate for 20 minutes.

Working with a pastry base and lid at a time and keeping remaining pastry rounds chilled, lay a small pastry round (base) on a lightly floured surface, brush edges with eggwash and place a ball of duck mixture in the centre. Place a larger pastry round (lid) over the top, gently mould pastry over duck mixture with your hands, press edges with a fork to seal, then trim edges with a paring knife. Place on an oven tray lined with baking paper and refrigerate while you assemble the remaining pies. Brush pastry with eggwash and score seven arcs from centre of lid down the dome with a paring knife, then refrigerate for 1 hour to rest.

Meanwhile, for ginger glaze, fry onion, chilli and chopped ginger in oil over medium-high heat until soft and translucent (2-3 minutes). Add spices and fry until fragrant (1 minute). Deglaze pan with ginger wine and Shaoxing wine, and boil until reduced by half (3-4 minutes). Add 300ml reserved duck stock and bring to the boil, then reduce heat to medium and simmer until reduced by half (40-45 minutes). Strain through a fine sieve and season with salt to taste. Just before serving, bring to a simmer, adding julienned ginger at the last minute.

Preheat oven to 200C. Bake pies until golden brown (18-20 minutes). Serve with ginger glaze.

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