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Duck
- Thread starter denice
- Start date
Welcome Denise! Here is Julia Child's REC: Steam-Roasted Duck
(I think the best way to do duck is to separate it and do the legs one way for one meal and the breasts another way for another night. But for a whole roast duck this recipe is almost foolproof. The lemon won't make this "citrusy"--it just counters the gaminess of the duck. Whatever you do, always save the rendered fat. It costs a fortune in the store and it makes the best sauteed potatoes in the world.)
STEAM-ROASTED DUCK
This 3-step method renders out the most fat and gives tender legs, perfect breast meat, and crisp skin.
For 4 servings
A 5-lb. duckling
1 lemon
Salt
Sage or thyme, optional
1/2 cup each: chopped onion, carrot and celery
1-1/2 cups red wine, white wine, or water
A covered roaster or casserole with rack, just large emough to hold the duck comfortably
A shallow roasting pan with rack for final cooking
PREPARING THE DUCK:
Pull loose fat out of the cavity. Chop off wings at the elbows (save, along with neck and giblets, for stock). Wipe the duck dry, and rub all over the outside and inside the cavity with cut lemon. Salt the inside of the cavity lightly and add, if you wish, a sprinkling of thyme or sage.
PRELIMINARY STEAMING--30 minutes:
Place the duck breast up on the rack in the casserole, add 1 inch of water, and bring to the boil on top of the stove. Cover and reduce heat, and let steam 30 minutes.
BRAISING--30 minutes at 325*
Remove the steamed duck from the casserole, pour out the liquid which you can degrease and use for your duck stock. (Save the fat for sauteeing potatoes!) and drain the duck. Place a double thickness of foil over the rack, and return the duck, breast down. Strew the vegetables around, and pour in the wine or water, Bring to the simmer on top of the stove, cover, and braise in the preheated oven for 30 minutes.
FINAL ROASTING--30 to 40 minutes at 375*:
Remove the duck to the rack in the shallow roasting pan, breast up. Roast uncovered to brown and crisp the skin--the duck is done when the legs feel reasonably tender.
SAUCE:
Meanwhile, skim the fat off the cooking liquid in the casserole and simmer the liquid, mashing in the vegetables, Then boil it down until it is almost syrupy. Strain, pressing the juices out of the vegetables--you will have just enough to moisten each serving.
(Note, you can also make a regular gravy (not too thick!) in the roasting pan, using the braising juices and duck stock if you've made it, or chicken stock.)
(I think the best way to do duck is to separate it and do the legs one way for one meal and the breasts another way for another night. But for a whole roast duck this recipe is almost foolproof. The lemon won't make this "citrusy"--it just counters the gaminess of the duck. Whatever you do, always save the rendered fat. It costs a fortune in the store and it makes the best sauteed potatoes in the world.)
STEAM-ROASTED DUCK
This 3-step method renders out the most fat and gives tender legs, perfect breast meat, and crisp skin.
For 4 servings
A 5-lb. duckling
1 lemon
Salt
Sage or thyme, optional
1/2 cup each: chopped onion, carrot and celery
1-1/2 cups red wine, white wine, or water
A covered roaster or casserole with rack, just large emough to hold the duck comfortably
A shallow roasting pan with rack for final cooking
PREPARING THE DUCK:
Pull loose fat out of the cavity. Chop off wings at the elbows (save, along with neck and giblets, for stock). Wipe the duck dry, and rub all over the outside and inside the cavity with cut lemon. Salt the inside of the cavity lightly and add, if you wish, a sprinkling of thyme or sage.
PRELIMINARY STEAMING--30 minutes:
Place the duck breast up on the rack in the casserole, add 1 inch of water, and bring to the boil on top of the stove. Cover and reduce heat, and let steam 30 minutes.
BRAISING--30 minutes at 325*
Remove the steamed duck from the casserole, pour out the liquid which you can degrease and use for your duck stock. (Save the fat for sauteeing potatoes!) and drain the duck. Place a double thickness of foil over the rack, and return the duck, breast down. Strew the vegetables around, and pour in the wine or water, Bring to the simmer on top of the stove, cover, and braise in the preheated oven for 30 minutes.
FINAL ROASTING--30 to 40 minutes at 375*:
Remove the duck to the rack in the shallow roasting pan, breast up. Roast uncovered to brown and crisp the skin--the duck is done when the legs feel reasonably tender.
SAUCE:
Meanwhile, skim the fat off the cooking liquid in the casserole and simmer the liquid, mashing in the vegetables, Then boil it down until it is almost syrupy. Strain, pressing the juices out of the vegetables--you will have just enough to moisten each serving.
(Note, you can also make a regular gravy (not too thick!) in the roasting pan, using the braising juices and duck stock if you've made it, or chicken stock.)