WHOLE DUCK WITH GREEN PEPPERCORN GLAZE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
- Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
- In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
- Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
- Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
- Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
CRISPY ROAST DUCK
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees F.
- Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
- Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
- Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
- Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.
DUCK WITH HONEY-PEPPERCORN SAUCE
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.
- Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve.
DUCK WITH HONEY-PEPPERCORN SAUCE
I found this recipe in a pile of old recipes. My notes said that I found it in the RSVP section of Bon Appetit - October 1997 from the Napoleon Restaurant in Provence, France. My notes also said that the sauce was delicious and I thickened it a bit with a cornstarch slurry.
Provided by lazyme
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat heavy large skillet over high heat.
- Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes.
- Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.
- Transfer to platter.
- Tent with foil to keep warm.
- Pour off drippings from skillet.
- Melt 1 tablespoon butter in same skillet over medium-high heat.
- Add onion and gherkins and sauté until beginning to brown, about 5 minutes.
- Add stock and honey and boil until syrupy, about 5 minutes.
- Stir in all peppercorns and simmer 1 minute.
- Remove from heat.
- Add remaining 1 tablespoon butter and whisk until sauce is smooth.
- Season to taste with salt and pepper.
- Slice duck crosswise into 1/3-inch-thick slices.
- Fan duck slices on plates.
- Spoon peppercorn sauce over and serve.
Nutrition Facts : Calories 594.8, Fat 34.5, SaturatedFat 13.5, Cholesterol 303.9, Sodium 450.2, Carbohydrate 17, Fiber 0.6, Sugar 12.3, Protein 52.1
CRISPY DUCK BREASTS WITH PEAR AND PEPPERCORN SAUCE
The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes.
Provided by MsKittyKat
Categories Duck Breasts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat from duck breasts.
- Heat a 12-inch heavy skillet over high heat until very hot.
- Pat breasts dry and season with salt.
- Put breasts, skin sides down, in skillet and reduce heat to moderate.
- Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered.
- Turn breasts and cook about 2 minutes for medium-rare or to desired doneness.
- Transfer breasts to a plate and keep warm, covered loosely.
- While duck breasts are cooking, peel pear and cut into 1/4-inch dice.
- Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute.
- In a measuring cup stir together apple juice and cornstarch.
- To pear add Calvados or Armagnac.
- Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them.
Nutrition Facts : Calories 390.8, Fat 18.6, SaturatedFat 5, Cholesterol 231.2, Sodium 144.7, Carbohydrate 12.2, Fiber 1.4, Sugar 9.1, Protein 41.9
CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE
Steps:
- Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
- While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.
More about "crispy roast duck with mustard and green peppercorn sauce recipes"
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN …
From saramoulton.com
ROAST DUCK WITH GREEN PEPPERCORN SAUCE - SARA MOULTON
From saramoulton.com
DUCK WITH GREEN PEPPERCORN SAUCE | COOKING TECHNIQUES
From greatchefs.com
CRISPY ROAST DUCK WITH PANCAKES & DIPPING SAUCE …
From gordonramsay.com
ROAST DUCK RECIPE - JULIA'S ALBUM
From juliasalbum.com
ROAST DUCK WITH NEW POTATOES AND PEPPERCORN SAUCE …
From gourmetfoodstore.com
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF …
From justalittlebitofbacon.com
CRISPY SALT & GARLIC PEPPER DUCKS - CANARDS DU LAC …
From canardsdulacbrome.com
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN …
From cookingchanneltv.com
Servings 6-8Total Time 2 hrs 10 minsCategory Main-Dish
DUCK IN GREEN PEPPERCORN SAUCE | FOOD RECIPES - GREAT CHEFS
From greatchefs.com
10 BEST DIPPING SAUCE FOR DUCK RECIPES - YUMMLY
From yummly.com
ROAST DUCK WITH GREEN PEPPERCORN SAUCE | RECIPE | DUCK RECIPES, …
From pinterest.co.uk
CRISPY ROAST DUCK - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
MUSTARD PEPPERCORN SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST DUCK GLAZE RECIPES - YUMMLY
From yummly.com
DUTCH MUSTARD SOUP WITH RED DUCK SWEET MUSTARD PEPPERCORN …
From redduckfoods.com
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE
From recipenet.org
10 BEST CREAM GREEN PEPPERCORN SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
PAN-SEARED DUCK WITH PEPPERCORN CREAM SAUCE - DUCKS UNLIMITED
From ducks.org
DUCK BREASTS WITH GREEN PEPPERCORN SAUCE : RECIPES - COOKING …
From cookingchanneltv.com
ROASTED DUCK RECIPE WITH ORANGE SAUCE - WENT HERE 8 THIS
From wenthere8this.com
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!)
From thehungrymouse.com
SEARED AND ROASTED DUCK BREASTS WITH GREEN PEPPERCORN SAUCE
From cookstr.com
ROAST DUCK WITH GREEN PEPPERCORN SAUCE
From pinterest.co.uk
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE
From pinterest.com
CRISPY DUCK BREAST WITH PINK PEPPERCORN SAUCE AND ... - WINE …
From winespectator.com
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE
From pinterest.com
DUCK BREAST WITH HONEY, MUSTARD, PEPPERCORN RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE …
From cookeatshare.com
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE …
From eatyourbooks.com
EASY HOMEMADE CRISPY DUCK WITH SPICY PLUM SAUCE
From kitchensanctuary.com
MUSTARD GREEN PEPPERCORN SAUCE - COOKEATSHARE
From cookeatshare.com
CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE
From cookingindex.com
CRISPY ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ROASTED DUCK WITH CHERRY SAUCE - THE PRIMAL DESIRE
From theprimaldesire.com
ROASTED DUCK WITH ORANGE AND MUSTARD SAUCE | FOOD TO LOVE
From foodtolove.co.nz
You'll also love