duck recipe - what do you think?
I will be making a duck for the first time this weekend. Please share your favorite recipe or tell me what you think of this one
Thanks, much appreciated!
Don't like the sound of the recipe the OP links to. Although there are few ingredients, most seem to clash unpleasantly for my taste.
For me, a simple roast for the bird. I make a variation of Cumberland Sauce to go with.
Here's a link to a method I use often, low heat, long cooking time, lots of slits in the skin, ; the skin comes out beautifully crisp, and the meat is succulent. However, if your duck is scrawny, you might reduce the cooking time to 4 1/2 or even 4 hours. You can test a small piece of meat after 4 hours. I've cooked this as long as five hours, as short as four. It's always delicious.
One of my all time favorite off-the-beaten-path duck recipes is from Henri Paul Pellaprat's "Everyday French Cooking," published way back in 1968. It's simply called "Duck with Olives," and I've been making it for 42 years now. Got a duck in the freezer waiting to meet up with some olives now. You’ll need:
Preheat oven to 450F
4 pound ready to cook duck
freshly ground black pepper
1 Tbsp flour
¾ cup chicken stock
½ cup dry white wine (or 1/3 cup white vermouth)
2 Tbsp chopped parsley
2 dozen pitted black or green olives (I strongly prefer black Greek olives or Italian non-oil cured.
Canned California olives are not first choice, but if that’s all you can get, go for it.)
Parsley sprigs for garnish
Wash(?), dry and salt duck inside and out. Place in a roasting rack in bottom of a Dutch oven or you can use a standard roasting pan and tent tightly with aluminum foil later. I make three gashes on each side of the breast being very careful not to go all of the way through the fat; if your knife is really sharp and you can just cut through the skin, that’s perfect. The gashes look sort of like gills on a fish when done correctly. This will allow fat to render. Some pierce the skin, but I find that method seals up during cooking. But do whatever you’re comfortable with. Roast UNCOVERED in the very hot 450F oven for about 20 to 25 minutes, or until duck has browned. I do NOT recommend convection for this recipe.
Remove duck from oven and place on a plate or platter. Drain rendered duck fat from pan and return 2 Tbsp of fat to pan. (And for heaven’s sake, DO NOT throw away the duck fat! It’s great for frying potatoes or using to make a great mock pate foi gras using chicken livers.) Add flour over medium heat and stir to golden brown roux stage. Add stock and wine and stir until sauce has thickened. Add chopped parsley and season to taste with salt and pepper. Return duck to Dutch oven with sauce, cover tightly and roast an hour or until tender. While duck finishes roasting, simmer the olives in water to cover for five minutes to remove saltiness, drain well. When duck is tender, remove from oven, add olives to sauce. Transfer duck to a warmed platter and pour the sauce over it. Garnish with sprigs of parsley. The original recipe says it serves four, but if you’re cooking for four people who love duck, roast two ducks!
There is something magic about roast duck and black olives together that is pure magic! I keep promising myself to give it a try with good green olives, but then I remember how fantastic it is with black olives and then I promise myself to use green olives next time. Oh, well. Maybe some day. As for what to drink, unless I use vermouth for the wine, I serve whatever dry white I’ve used to cook the duck. And hey, it’s not bad with brut champagne for cooking and drinking. Been there, done that and Happy New Year!