Jacquess Skillet Duck With Parsnips And Shallots Recipes

Steps:

• Separating the duck:
• Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice - in a semicircle - around the wishbone. Slide your finger in back of wishbone and pry it out.
• To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
• To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
• Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
• You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
• Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
• Frying the duck:
• Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
• Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
• Turn the heat down to low. Leave the duck pieces on their skin - they should be half submerged in fat - and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
• When the duck and vegetables are tender - pierce with a sharp knife to check - turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
• Pour off the clear duck fat from the pan - you will have 1 1/2 cups or so - and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
• A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.

Steps:

• Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
• Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
• Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
• Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

Steps:

• Prepare duck and brown vegetables:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.
• Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.
• Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.
• Brown duck while vegetables roast:
• Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.
• Braise duck and vegetables:
• Reduce oven temperature to 375°F.
• Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.
• Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.
• Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.