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- Meat and poultry
- Roast duck
Succulent duck is simply prepared and served with a lovely gooseberry sauce. Just note you won't get as much stock, though.
11 people made this
- 1 duck (1.5 kg)
- salt and pepper to taste
- 250g tinned whole gooseberries
- Pinch of nutmeg
- Pinch cardamom
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- Wash the duck under cool water and pat dry with kitchen paper. Rub salt and pepper on the inside and outside of the duck. Place the duck with the breast down into a roasting tin and roast for 30 minutes. Turn the duck over and cook for a further 90 minutes until it is golden-brown and crispy. Baste the duck repeatedly with the stock whilst cooking.
- Place the duck on a preheated plate and cover with aluminium foil.
- Drain and finely puree the gooseberries. Deglaze the stock with water and then pass through a fine sieve. Add to a pan with the gooseberry puree and boil briefly. If the sauce is very watery, cook it for a while. Season with salt, pepper, nutmeg and cardamom.
- Carve the duck and serve with the sauce.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Is this a simple recipe as I am looking for something easy it's sounds yummy....-22 Aug 2014
Roasted duck breast with a red wine sauce
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
Recipe: Crispy Seared Duck Breast With Blueberry Balsamic Sauce
If you have never made duck breasts, you will be amazed how easy and quick this recipe from our Functional Medicine Director Mark Hyman, MD, is. The fruitiness of the blueberry sauce works great with the rich, crisp duck skin. Serve with asparagus, broccolini or green beans drizzled with olive oil, or use the extra rendered duck fat on the veggies. Ask for mild-flavored Peking duck at your market’s butcher counter.
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For the duck breast:
4 (6-ounce) duck breasts
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon granulated garlic
For the sauce:
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1¼ cups frozen blueberries, thawed
2 tablespoons balsamic vinegar
1 teaspoon fresh chopped thyme leaves
1 tablespoon rendered duck fat (what’s left at the bottom of the pan once the duck is cooked)
- Preheat the oven to 425°F. Heat a large, well-seasoned cast-iron skillet or a heavy, ovenproof stainless steel pan over medium heat until hot, then turn down to medium-low to sear the duck. While the pan is heating, prepare the duck breast.
- Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board. Blot any excess moisture from the skin with paper towels. Turn the duck over and trim any excess skin that is beyond the edges of the breast. Turn the duck over again, and with a sharp knife, create a diamond pattern in the duck skin. Slice through the skin, but not into the meat, at about ¼-inch intervals.
- When all the duck breasts are sliced, season them with the salt, pepper and granulated garlic. Place the breasts skin side down in the hot pan. They should sizzle as they hit the pan surface. Sear the duck skin until crisp and brown, 6 to 8 minutes. You want a deep golden brown color, but watch for burning. If they start to get dark too quickly, turn the heat down. Searing slowly renders out the fat and crisps the skin.
- While the duck is searing, make the sauce (but keep your eye on the duck peek underneath occasionally to check the color and crispness). Heat the olive oil in a small pan over medium-low heat. Add the shallots and cook until softened, about 2 minutes. Add the chopped garlic and cook 30 seconds longer. Add the blueberries, vinegar and thyme and turn the heat up to medium. Cook the blueberries, stirring, until a juicy sauce starts to form and the vinegar cooks down, 3 to 4 minutes.
- When the duck skin is nicely seared to a golden brown, turn the breasts skin side up and place the pan in the preheated oven for 3 to 6 minutes. Timing will depend on the thickness of the duck breasts. Six-ounce breasts will take about 6 minutes smaller ones will finish faster. Duck breasts should reach an internal temperature of 160°F when measured with a digital thermometer. Remove the pan from the oven and allow the meat to rest for a few minutes before slicing.
- Slice the duck breasts crosswise into thin slices. Properly cooked duck will still be pink in the middle. Remove 1 tablespoon of the rendered duck fat from the pan and stir it into the blueberry sauce for added richness. Serve 1 sliced duck breast, with 2 tablespoons of sauce, per person.
Nutritional information (per serving)
Calories 370 • Fat 24 g • Saturated Fat 6 g • Cholesterol 180 mg • Fiber 2 g • Protein 32 g • Carbohydrate 8 g • Sodium 260 mg
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.
3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.
4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.
5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.
6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.
7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.
Cook time: 3½ hours, plus resting.
Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.
* If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here.
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Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce
When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the refrigerator. Save the giblets, neck, backbone and any trimmings to make duck stock, just as you would chicken stock. It makes a great base for soups, risotto or sauces. Similarly, save any trimmed duck fat and render it to use in roast potatoes.
Line a large rimmed baking sheet with a sheet of foil, then top with a wire rack. In a small bowl, stir together the salt, 1 1/2 teaspoons sugar and the black pepper and reserve.
Put the duck onto a large cutting board breast side down. Pat the inside and outside of the duck with paper towels until very dry. Use sharp kitchen shears to cut along both sides of the backbone and remove it reserve to use for stock or discard. Use the kitchen shears to cut away the excess fat from around the duck’s neck and legs reserve for another use or discard.
Open the duck up so that the breastplate is exposed. Run the tip of a sharp chef’s knife along the center of the breast bone several times to open it up without completely cutting through it this will allow the duck to flatten more easily. Flip the duck over so it’s breast side up and its legs are completely flat on the cutting board. Put both of your hands on top of the breasts and press down firmly to further flatten the duck.
Prick the skin all over with a fork, being careful to not prick into the flesh. Use a paring knife to gently score the skin of both breasts in a crosshatch pattern, spacing the cuts every 1/4-inch. Be careful to not cut all the way through the skin into the flesh, which can happen easier than you think. Transfer the duck to the prepared baking sheet. Sprinkle the reserved salt mixture evenly on all sides of the duck, then use your hands to rub it in. Arrange the duck breast side up and completely flat on the rack. Tuck both wings behind the duck’s back.
Refrigerate the duck, uncovered, until the skin is completely dry to the touch and the skin around the legs and wings is mostly translucent, at least 48 hours and up to 72 hours total.
When you are ready to roast the duck, remove it from the refrigerator and allow it to sit at room temperature for 30 minutes. Position a rack in the center of the oven and heat to 375 degrees. Roast the duck, rotating the baking sheet once halfway through the cooking, until a thermometer inserted into the thickest part of one of the breasts reads 140 degrees (the thighs should have an internal temperature of 170 to 180 degrees), 45 to 55 minutes.
Remove the duck from the oven and increase the oven temperature to 475 degrees. Return the duck to the oven and roast, rotating the baking sheet once halfway through cooking, until the skin is deeply browned and crispy, 8 to 12 minutes. Transfer the baking sheet to a rack, tent the duck loosely with foil and let rest for 15 minutes.
While the duck rests, make the herb sauce: Combine the lime juice and remaining 2 teaspoons sugar in a small bowl and stir until the sugar has completely dissolved. Pour this into a blender along with the cilantro, mint, scallions, olive oil, fish sauce, garlic, ginger and jalapeño. Pulse until mostly smooth but still speckled with the green herbs, then taste and season with more fish sauce if you like.
Carve the duck and transfer to a serving platter. Serve with the herb sauce on the side and rice.
- 1 4-6 pound domestic duckling
- Salt and black pepper
- ⅓ cup orange juice
- ¼ cup chicken broth
- 2 tablespoons blackberry brandy or orange juice
- 1 cup fresh or frozen lightly sweetened raspberries
- ⅓ cup seedless raspberry preserves
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- 1 tablespoon butter or margarine
- ¼ cup coarsely chopped toasted walnuts
- 1 teaspoon snipped fresh sage
Rinse inside of duckling pat dry with paper towels. Skewer neck skin to back (see photo 2) tie legs to tail. Twist wing tips under back (see photo 4). Place duckling, breast side up, on a rack in a shallow roasting pan. Using a fork, prick skin generously. Sprinkle with salt and pepper.
Roast, uncovered, in a 350 degree F oven for 90 minutes to 2 hours or until the drumsticks move easily in their sockets (180 degrees F). Cover and let stand for 15 minutes before carving.
Meanwhile, for sauce, in a small saucepan combine orange juice, broth, and brandy. Bring to boiling. Cook, uncovered, over medium-high heat about 8 minutes or until sauce is reduced to 1/4 cup. Stir in 1/4 cup of the raspberries, the raspberry preserves, ginger, allspice, and dash salt. Simmer, uncovered, about 5 minutes, stirring occasionally. Remove saucepan from heat stir in butter until melted. Stir in remaining raspberries, the walnuts, and sage. (If using frozen raspberries, heat until raspberries are thawed and sauce is heated through.)
To carve ducking, if desired, remove the skin. Using a sharp knife, cut duckling along the backbone. Cut downward, removing meat from ribs. Cut the wings and legs from the duckling. Slice breast meat. Serve with raspberry sauce. Makes 4 servings.
Roasted duck with kumquat sauce
Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred white-tablecloth dining room of the Langham, Huntington Hotel & Spa -- previously Pasadena’s Ritz-Carlton -- where he’s been chef de cuisine for the last eight years. But in other ways, Strong is a world away, the distance more conceptual, even emotional, than geographic.
This is downtime, a rare day off during the holidays, a feast cooked purely for the fun of it to celebrate both the season and the gift of time with friends and family.
“Take a traditional meal and put a twist on it,” is how Strong describes his holiday dinner, a menu centered around an old-fashioned roast duck but marked by a faintly Asian spice route of star anise and cardamom, honey, cinnamon and citrus.
Strong checks on a roasting duck the color of mahogany, then stirs a honey gastrique sauce in the copper pot his friend (and Langham maitre d’) Robert Hartstein carried back from Paris in his luggage years ago. He gives his fiancee (“I can say that now! We got engaged three weeks ago”), Lissa Pallo, pointers on how to tie a bouquet garni to decorate a turnip-potato gratin while he arranges thin slices of fresh ginger around a pan of seared bok choy.
The bouquet of bay leaf and thyme sprigs is a pretty, aesthetic touch more than a flavor signal -- the gratin is subtly laced with star anise. It’s also a cheffy gesture that represents how Strong thinks about food: classically, with an attention to detail and technique that provides the foundation for simple meals at home as well as for the tasting menus (operatic, inspired) he orchestrates at the Dining Room.
Pallo moves off to play with Hartstein’s two small children, 15-month-old Ava and 3 1/2 -year-old Robbie, who has made a fishing rod with a large rubber spatula and kitchen twine. Hartstein fashions an ad hoc bib from a dish towel (Hartstein also trained as a chef) for Ava his wife, Jennifer, a pediatrician, adds a finishing touch to the dinner table.
Strong begins dicing kumquats in the Hartsteins’ kitchen, flicking the little seeds to the side of the cutting board with the tip of an old chef’s knife.
“I love kumquats they remind me of when I was a kid,” says Strong, who lived in Camarillo and El Cajon, outside of San Diego, until he was 15. “When we lived in Camarillo, we had kumquat trees, Meyer lemon trees, loquats. There were pomegranates up the street. I’d stuff my shirt with them and then ride away on my bike. The lady hated us.”
Another neighbor grew sugar cane, which he’d trade for his mother’s chocolate chip cookies. Larceny, it seems, only applied to pomegranates.
Strong grew up as one of eight kids and learned how to cook at an early age from his mother and grandmother. His mother not only made barter-quality cookies but also baked bread. “She ground the wheat for the bread she’d bake herself,” he says.
Strong’s father was president of a drip irrigation company, so he installed a system in the family vegetable garden, which was Strong’s project. “My older brothers mowed the lawn I pulled weeds” -- and grew tomatoes and zucchini, the first subjects of his culinary experiments.
In public high school in Salt Lake City, where his family moved when he was 15, Strong took cooking classes (“I’d make chicken cordon bleu and rice pilaf back then I thought that was pretty cool”) and apprenticed to a pastry chef at a local restaurant. At 19, he went to culinary school, L’Academie de Cuisine near Washington, D.C., and then moved to Philadelphia to work at the Ritz-Carlton.
Back in the kitchen, Strong whips cream into soft peaks, then folds in a ganache of melted chocolate and cardamom-infused cream to make a milk chocolate mousse. He recounts how he made a pie out of the mousse for Thanksgiving, showing Pallo’s 9-year-old niece how to work the simple recipe: equal weights of chocolate, warm cream and whipped cream.
This same proportion works for a luxurious foie gras mousse Strong makes at the Langham. “You take out the chocolate and use foie. A little secret.”
He adds layers of purchased pound cake, chopped chocolate, slices of banana and fresh blueberries and raspberries, alternating layers with the chocolate mousse as one would a trifle. (“At my house, we got to lick the bowl we still do.”) Sprigs of chocolate mint dot the top.
Another reason Strong likes this recipe is because it’s so adaptable: One night at the Langham, he layered the mousse with delicate chocolate craquantes (pearl-size chocolate-covered rice candies) and perfectly cut squares of his own homemade pound cake, then piped chantilly cream stars on the top, alternating them in concentric circles around fresh berries. Sometimes he makes the mousse in individual cups other times, it’s one big family-sized bowl.
“I have other chocolate mousse recipes -- you have eggs, you have sabayon -- they’re much more complicated,” Strong says. “I like this better sometimes simplicity is best.”
While he was cooking at the Ritz-Carlton in Atlanta, where he’d moved after three years at Philadelphia’s Ritz-Carlton, Strong was thinking about Europe. “The chef was trying to get me to go to France, but I couldn’t get a work visa.” Then a chef whom Strong had met while staging in Atlanta called from a restaurant in Barcelona, Spain, owned by the Ritz-Carlton, saying his sous chef had quit and asking Strong to come over and take his spot.
Strong was in Barcelona for two years, learning how to cook with olive oil instead of butter (courtesy of his classical culinary training), and learning how to speak Spanish and a smattering of Catalan.
“If I’d use butter and cream with fish, they’d say, ‘What’s that French stuff?’ ” he says. “It taught me how to do different things.”
The duck comes out of the oven and rests for a while on the counter before he cuts it with quick precision. “The thing about all birds is that you want the skin crispy,” says Strong. He says that in Atlanta he’d sear ducks by rotating them constantly in a hot saute pan -- a huge fork stuck into the bird -- like a manual rotisserie. They never went into the oven.
Strong (who finishes his duck in the oven) takes a deep breath. “Your house starts to smell like spices -- the cardamom, the nutmeg, the cinnamon -- if you’re cooking for the holidays, you want to smell spice.”
The gastrique reduced (the amber of the honeyed sauce matches the color of the old copper pan), Strong drops in a nub of butter and the sliced kumquats. “It’s basically duck a l’orange,” he says, stirring. “I wanted a sauce that didn’t have veal stock. We make it once a week at the restaurant, but that’s kind of crazy at home. What you want is a combination of things that are a little exotic but that you can get at Vons.”
While Strong is seeding pomegranates to garnish a simple kabocha squash soup (“Soup!” yells toddler Robbie, who promptly decides to create his own from water, berries and a small mountain of fresh thyme), Pallo comes back into the kitchen to get some of the fruit for the table. An actress whose mother is from Monterey, Mexico, Pallo watches her fiance delicately remove the garnet seeds from their intricate housings. “I grew up on a farm in Fresno we’d just throw them on the ground,” she says.
Strong sprinkles a few spiced pecans atop the warm soup and pours the finished gastrique -- the kumquats like disks of bright gold -- into a tiny copper pot for serving. “I’m not going to spend the whole day in the kitchen,” says Strong about the short time he has off (the Langham is open throughout the holidays). “When you’re entertaining at home, it’s about the food -- but it’s also about spending time with the people.”
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