Duck Recipe, Slow-roasted duck with braised lettuce

Slow-Roasted Duck with Braised Lettuce

Ingredients:

  • 1 duck – about 2.5kg
  • 1 t peppercorns, ground
  • 300ml chicken (or duck) stock
  • 100g butter, cubed
  • 10 sprigs of thyme
  • 1 lemon,thinly pared peel 
  • 4 little gem lettuces, halved length-ways and rinsed
  • 150g runny honey
  • 75ml soy sauce
  • Salt and pepper, to taste
  • Sea salt flakes, to taste

Directions:

  1. Preheat the oven to 200ºC. Pierce the duck all over with a small sharp knife; don’t tear the skin. 
  2. Season with freshly ground peppercorns and salt to taste and place on a wire rack in a roasting tray.
  3. Place the tray in the oven and roast for 25 minutes. 
  4. Remove from the oven, pour off and reserve the fat that has accumulated in the tray. 
  5. Reduce heat to 110ºC. When it reaches that temperature, return to the oven and roast the duck for 1¼ hours, basting every 20 minutes.
  6. Mix the stock, butter, thyme and lemon peel together in a large saucepan over a high heat and bring to the boil. 
  7. Place lettuce halves in the stock, cover the pan and simmer over a low heat for 8–10 minutes until they start to wilt. Remove from the heat and keep warm.
  8. Take the duck out of the oven and pour off 90% of the fat. Turn the heat up to 180ºC.
  9. Pour the runny honey over the top of the duck, then return the tray to the oven and roast for a further 15–20 minutes, basting every 5 minutes with the pan juices and watching closely that the honey doesn’t burn, until the duck is cooked through and tender. 
  10. On the last baste, add the soy sauce. Remove the duck from the tray and leave to rest, uncovered, for 45 minutes, then serve.
 

Duck Fat Vegetables Prestons Butcher

Roasted Root Vegetables in Duck Fat

Ingredients:

  • 1.5kg mixed root vegetables (onions, shallots, potatoes, kumara, yams, squash, carrots, parsnips, turnips and/or celery root, peeled and chopped into bite-sized pieces) – this is not an exhaustive list, use your favourites or what is available
  • ⅓ cup rendered duck fat
  • 1T chopped fresh rosemary
  • 1½t coarse sea salt
  • freshly ground black pepper to taste

Directions:

  1. Heat oven to 220°C. 
  2. Place the duck fat in the bottom of a baking dish and heat in the oven for 5 minutes.
  3. Remove dish from the oven. (The fat should be liquid by this point.)
  4. Add the vegetables to the baking dish and toss to coat with the fat. Sprinkle with rosemary and salt.
  5. Arrange vegetables in an even layer and return to the oven.
  6. Roast thirty minutes, stirring every ten minutes.
  7. Turn the heat up to 240°C and roast an additional thirty minutes, again stirring every ten minutes.
  8. If the vegetable are soft but not browned and crisp, switch the oven to grill and grill for a few minutes.
  9. Adjust seasonings and serve.

Duck Recipe, Roasted Duck with Pickled Red Cabbage & Figs

Roasted Duck with Pickled Red Cabbage & Figs

Serves 4


Ingredients:

  • 4 x 180-200g duck breasts, skin scored
  • salt and pepper
  • olive oil, for cooking
  • 2 figs, cut into wedges
  • 1 small handful of endive leaves
  • 1 small handful flat-leaf parsley

PICKLED RED CABBAGE:

  • 1 small red cabbage, finely sliced
  • 100g sea salt
  • 200ml red wine vinegar
  • 50ml balsamic vinegar
  • 100ml red wine
  • 300g caster sugar
  • 1 star anise, crushed
  • 1t coriander seeds, crushed
  • 1t juniper berries, crushed
  • 1t black peppercorns, crushed
  • 6 cloves, crushed
  • 1t dried chilli flakes 

SPICED DUCK JUS:

  • olive oil for cooking
  • 500g duck wings
  • 6 golden shallots, sliced
  • 2 cloves garlic, sliced
  • 2 sprigs thyme
  • 1 bay leaf
  • 4cm piece ginger, sliced
  • 1 cinnamon stick
  • 3star anise
  • 2 juniper berries
  • 1t mustard seeds
  • 100ml port
  • 4 cups chicken stock
  • salt and pepper

Directions:

  1. To make the Pickled Cabbage: mix the cabbage with the sea salt in a bowl, cover and set aside for 4 hours.  Rinse under cold water and drain well.  Set aside in a bowl.
  2. Combine the vinegars, red wine and 50ml of water in a saucepan and heat over high heat for 10 minutes, stirring occasionally until syrupy.  Add the spices and leave to infuse for 5 minutes over low-medium heat, then strain the liquid into the bowl with the cabbage.  Mix well and refrigerate overnight.
  3. To make the Spiced Duck Jus: heat a little oil over medium heat in a large saucepan and cook the duck wings for about 15 minutes, or until golden.  Add the shallot, garlic, herbs and spices, and cook for 3-4 minutes until fragrant.  
  4. Increase the intensity of the heat to high and add the port, stirring the bottom of the pan to incorporate the flavours into the liquid..  Cook for 2-3 minutes, then add the chicken stock.  
  5. Cook for 40 minutes over medium heat, then strain, keeping the liquid, and discarding the solids.
  6. Heat strained liquid on a medium-high heat for approximately 10 minutes reducing to a sauce consistency.
  7. To Cook the Duck Breast: Preheat the oven to 200 ºC.  Season the duck.
  8. Heat the oil in an oven-proof fry-pan, and add the duck breasts, skin side down.  Cook for 4-5 minutes, then turn over.  Cook for a further 1-2 minutes.  Turn the duck again, skin side down, and transfer the duck breast to the oven.  Cook for approximately 6 minutes.  
  9. Remove the duck breasts, and rest on a warm plate under foil before slicing each breast evenly.
  10. Meanwhile, heat the pickled cabbage in a saucepan over low heat to warm through.
  11. To Serve: spoon cabbage onto each plate.  Top with sliced duck breast, and drizzle with spiced duck jus, and garnish with a few fig wedges, endive and parsley leaves.
 

Duck Glaze Recipe, Xmas Prestons Butcher

Roast Duck with Orange & Ginger Glaze

Ingredients:

  • 1 Size 22 duck
  • 3T salt
  • 1T 5-spice powder
  • 1 large orange, zested and cut into 6 wedges
  • 1T ginger, freshly grated
  • 1T garlic mince
  • 2 cups orange juice
  • 1T honey
  • 2T demerara sugar
  • 2T soy sauce
  • 3-5cm piece of ginger, thickly sliced
  • 3 star anise

Directions:

  1. Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. 
  2. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  3. Mix together salt and 5-spice powder.  Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). 
  4. Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. 
  5. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. 
  6. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  7. Heat oven to 180°C. 
  8. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  9. Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. 
  10. Paint with glaze and roast another 30 minutes (2½ hours in all). Tent with foil if glaze begins to get too dark. 
  11. Duck is done when temperature at thickest part of leg reads 77-82°C. Paint duck once more, keep warm and let rest 20 minutes before serving.

Duck Recipe, Roast Duck

Roast Duck

Ingredients:

  • 1 duck (Size 22) 
  • 6 potatoes, medium-sized
  • 150g pancetta 
  • olive oil 
  • 5 thyme sprigs (select young tips)
  • 1 wine glass of Marsala 
  • 2 onions, medium sized
  • bay leaves 

Directions:

  1. An hour prior to cooking, remove the giblets from the duck, rinse the bird inside and out and pat it dry with paper towels. Refrigerate. 
  2. Preheat the oven to 200C
  3. Peel the potatoes and cut them into finger-thick slices, dropping them into cold water as you go. 
  4. Cut the pancetta into cubes, put it into a large roasting tin with a tablespoon of oil.  Warm it over a low heat, letting the pancetta flavour the oil, but without it colouring. Introduce the slices of potato, shaken dry, into the fat and let them cook slowly. 
  5. Peel and cut onions in half, and then into about six pieces.  Add these to the potatoes along with the thyme leaves stripped from their stems. Turn everything over gently as it cooks, letting the potatoes and onions colour very slightly. Season with salt and black pepper then remove from the heat. 
  6. Prick the skin of the duck all over with a fork, then season it inside and out with salt. Lay the duck on top of the potatoes then put it in the oven and roast for 1 – 1½ hours, until the potatoes are soft and both they and the duck are golden. 
  7. From time to time, push the spuds, particularly those that are browning too quickly to one side, and spoon any cooking juices over any that appear dry. 
  8. During the cooking, carefully tip off most of the fat that is pouring out of the duck and that has not been absorbed by the potatoes. (The fat that you have poured from the duck as it cooks shouldn’t go to waste – it is one of the most delicious of all cooking mediums. Put it in the fridge to set, then use it for roasting potatoes)
  9. Test to see that the duck is done. There should be no sign of blood in the juices and the skin should be crisp and singing. Remove the potatoes to a warm serving dish. 
  10. Turn the oven up to 220C. Put the duck back in the oven again and let it crisp up for 5 minutes or so. Then remove the duck to a warm dish. 
  11. Pour the Marsala into the roasting tin and place it over a moderately high heat (you don’t want it to boil away), scraping at any stuck bits in the pan allowing any pan stickings and sediment to dissolve into the gravy. 
  12. While the sauce is bubbling, carve the duck and serve it with the potatoes. Check the pan juices for seasoning – they may need a little salt – then spoon over the duck. 

If you are roasting two ducks, you will need a very large roasting tin and twice the number of potatoes, three onions, but the same amount of thyme. You will also need to increase the roasting time by about 10 minutes, and add an extra half a glass of Marsala to the gravy. 

Delicious served with a Watercress and Orange salad

How to Truss a Duck

How to Truss a Duck

 
A duck will cook just fine without being tied together, however, some people feel it looks better if it is trussed. 
Truss the duck with kitchen string. There are many methods of trussing poultry and we favor a very simple one. 

 

  • Cut 1m or so of kitchen twine. 
  • Set the duck breast-side-up with the legs facing you. 
  • Center the twine beneath the ends of the legs and the tail of fat at the end of the duck. 
  • Lift the two ends of twine on your left and right and cross the twine over the top of the duck legs and tail of fat.
  • Pull the twine tightly so the legs are pulled close to the body of the duck. 
  • Pull the ends of the twine forward (away from you) and loop the twine over the wings and around the front of the duck so the wings are pulled close to the body.
  • Tie a knot so the twine is secured where the neck once was. 
  • You can snip the tips of the wings off, as they have little to no meat on them and often burn while cooking.

Christmas Duck, Duck Supplier Prestons Butcher

How to Roast a Duck

  • Preheat the oven to 190ºC
  • Rinse the duck, then pat dry, inside and out, with paper towels. 
  • (For extra crispy skin, place the duck in a roasting pan and refrigerate uncovered overnight.)
  • Remove fat and anything else from inside the cavity and discard.
  • Using your fingers, loosen the duck’s skin all around it’s body. 
  • Apply seasoning of choice under the skin as much as possible and on top of the duck skin.
  • Place the duck breast side down in a roasting pan, preferably one with a rack so excess fat can drip off. 
  • Roast for 45 minutes.
  • Turn the duck over and cook, breast side up about 45 minutes more. 
  • A thermometer inserted into a thigh (not touching bone) should read 77-82°C. 
  • The meat will still be a bit pink.
  • If the skin is not dark and crispy enough for you, place the duck under the grill for a few minutes more until golden brown.
  • Remove duck from oven and allow to rest for 15 minutes before carving.
 

Duck Glaze Recipe, Xmas Prestons Butcher

Honey Soy Glaze

This sweet and salty glaze gives the duck skin more flavor. It also helps the skin brown faster. 
If the skin actually begins to burn before the duck is cooked through, tent a piece of foil over the duck.
Apply this glaze under and over the duck skin so it can flavor the meat as well. 
Do not apply this glaze over the roasting pan, as it will burn and smoke while the duck cooks.


Ingredients:

  • ½  cup Japanese Soy Sauce
  • 3T honey
  • 1T Chinese five-spice powder
 

Directions:

  1. Combine soy sauce, honey and five-spice powder in a small bowl. 
  2. Mix thoroughly. 
  3. Using your fingers to loosen the duck skin then rub the glaze over and under skin. 
  4. Finish by lightly salting the outside of the duck.
Prepare the glaze then prepare the duck for roasting, and glaze.
Cover and refrigerate overnight to allow the glaze flavours to penetrate
Roast the duck on 190°C until an internal thermometer inserted into a thigh (not touching bone) reads 77-82°C.

 

Rest before serving