Renaissance Hvar Roasted Duck With Apples Recipes

Steps:

• Clean and season the duck and put sage and thyme sprig inside.
• Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
• When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
• Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
• Serve with homemade flour gnocchi.

Steps:

• Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
• To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.
• Preheat the oven to 375 degrees F.
• Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
• Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
• For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

Steps:

• Preheat oven to 375 degrees.
• Pat the duck dry and prick all over with a fork.
• Insert the garlic and orange wedges into the cavity of the duck.
• In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
• Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
• Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
• The skin should be dark and crispy.
• Remove from the oven and let rest for 5 minutes.
• Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.

Steps:

• Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
• After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

Steps:

• Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.

Steps:

• Peel, quarter, and core quinces.
• Reserve the peels and cores.
• Peel and quarter onions.
• Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.
• Sprinkle with cumin and olive oil.
• Arrange duck pieces on top.
• Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.
• Place uncovered in an oven at (325°F) 160°C
• Cook for 2-3 hours.
• Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.
• While the duck bakes, make the syrup.
• In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.
• Bring to boil, reduce heat, and simmer.
• Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.
• Wash Chinese broccoli and chop so the stems are joined to the leaf.
• Steam and serve with a squeeze of fresh lemon and olive oil.
• Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.

Steps:

• 1. Preheat oven to 375*F.
• 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• 3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
• My Note: I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking I glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best I have ever turned out.
• I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin.
• Some time I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 minutes A great recipe that you can fancy up or make as is. added just a little garlic powder to the rub just because we love garlic.
• One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.
• Next time though, I'll bet you be making two small ducks so there will enough for all four of us:.