Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru Recipes

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
• Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
• While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
• In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
• In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
• To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

Steps:

• Sauce.
• Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
• Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
• Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
• Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
• Parsnip Mash.
• Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
• Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
• In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
• Add to mash and stir to combine, add truffle oil and mix well.
• Duck Breasts.
• Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
• Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
• To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
• Sauce.

Steps:

• Preheat the oven to 300 degrees F.
• Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
• Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
• While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
• After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
• Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

Steps:

• Remove the duck's giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
• Cut off the parson's nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
• Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don't cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
• Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
• Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11⁄4-11⁄2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you're going to roast potatoes, otherwise into a heatproof bowl.
• Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).

Steps:

• Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
• Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
• Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
• When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.