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Duck with Green Olive and Balsamic Vinegar Sauce
Serving Size : 2
1 5-pound Long Island duck -- gizzard, neck, and wing tips reserved, trimmed of excess fat
For the marinade:
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Dijon mustard
1 1/2 teaspoons mustard seed
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons freshly ground pepper
1/2 small white onion -- cut into 1/4-inch dice
2 medium cloves garlic -- finely chopped
To cook the duck:
Coarse salt and freshly ground pepper
1/4 cup vegetable oil
4 teaspoons balsamic vinegar
Green Olive and Balsamic Vinegar Sauce -- (See Recipe)
4 sprigs fresh rosemary -- for garnish
1. Rinse duck, and pat dry. Carefully poke skin all over with a fork or skewer, being sure not to penetrate meat. In a large bowl, make the marinade: Combine the vinegar, soy sauce, mustard, mustard seeds, dried rosemary, pepper, onion, and garlic. Add the duck, and turn to coat, being sure plenty of the marinade flows into the cavity. Cover with plastic wrap, and refrigerate overnight.
2. Preheat oven to 325°. Remove duck from marinade (don’t scrape off marinade); set remaining marinade aside. Season duck inside and out with salt and pepper. Place duck breast side down on a nonstick V-rack in roasting pan. The duck must be at least 2 inches from the bottom of the pan. Pour the remaining marinade over it. Add enough water to come 1/4 inch up the sides of the roasting pan (this will keep the drippings from burning). Transfer to oven, and roast for 1 hour.
3. Flip duck breast side up. Carefully prick the thighs with a fork again. Rotate the pan so that the opposite side of the duck is toward the back of the oven. Continue roasting until the skin is dark brown and just about all of the fat has melted off the body of the duck, the leg bones have a little play when you wiggle them, and the juices run clear, 2 to 2 1/2 hours more. Remove from oven, and let rest for 20 minutes.
4. When the duck is cool enough to handle, cut it into four pieces.
5. Heat a 1/8-inch layer of oil in a large heavy-bottomed skillet over high heat until very hot. Season duck liberally with salt and pepper. Add duck to hot oil, skin side down. Let sear for 1 minute, then reduce heat to low, cover skillet, and cook until warm through and skin is crisp, about 5 minutes. Pour off any fat that accumulates in skillet. Sprinkle meat side with balsamic vinegar.
6. Arrange duck on a warm platter. Drizzle with sauce, distributing olives evenly. Garnish with rosemary sprigs.
Duck with Green Olive and Balsamic Vinegar Sauce
Serving Size : 2
1 5-pound Long Island duck -- gizzard, neck, and wing tips reserved, trimmed of excess fat
For the marinade:
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Dijon mustard
1 1/2 teaspoons mustard seed
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons freshly ground pepper
1/2 small white onion -- cut into 1/4-inch dice
2 medium cloves garlic -- finely chopped
To cook the duck:
Coarse salt and freshly ground pepper
1/4 cup vegetable oil
4 teaspoons balsamic vinegar
Green Olive and Balsamic Vinegar Sauce -- (See Recipe)
4 sprigs fresh rosemary -- for garnish
1. Rinse duck, and pat dry. Carefully poke skin all over with a fork or skewer, being sure not to penetrate meat. In a large bowl, make the marinade: Combine the vinegar, soy sauce, mustard, mustard seeds, dried rosemary, pepper, onion, and garlic. Add the duck, and turn to coat, being sure plenty of the marinade flows into the cavity. Cover with plastic wrap, and refrigerate overnight.
2. Preheat oven to 325°. Remove duck from marinade (don’t scrape off marinade); set remaining marinade aside. Season duck inside and out with salt and pepper. Place duck breast side down on a nonstick V-rack in roasting pan. The duck must be at least 2 inches from the bottom of the pan. Pour the remaining marinade over it. Add enough water to come 1/4 inch up the sides of the roasting pan (this will keep the drippings from burning). Transfer to oven, and roast for 1 hour.
3. Flip duck breast side up. Carefully prick the thighs with a fork again. Rotate the pan so that the opposite side of the duck is toward the back of the oven. Continue roasting until the skin is dark brown and just about all of the fat has melted off the body of the duck, the leg bones have a little play when you wiggle them, and the juices run clear, 2 to 2 1/2 hours more. Remove from oven, and let rest for 20 minutes.
4. When the duck is cool enough to handle, cut it into four pieces.
5. Heat a 1/8-inch layer of oil in a large heavy-bottomed skillet over high heat until very hot. Season duck liberally with salt and pepper. Add duck to hot oil, skin side down. Let sear for 1 minute, then reduce heat to low, cover skillet, and cook until warm through and skin is crisp, about 5 minutes. Pour off any fat that accumulates in skillet. Sprinkle meat side with balsamic vinegar.
6. Arrange duck on a warm platter. Drizzle with sauce, distributing olives evenly. Garnish with rosemary sprigs.