Roast Duck With Asian Vegetables And Sweet Potato Puree Recipes

Steps:

• Cut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.

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.

Steps:

• To make the duck, preheat the oven to 450 degrees. Place 1/2 teaspoon salt, pepper and 3 rounds of ginger in the duck cavity. Season the outside with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat, and sear the duck until browned on all sides. Place the duck in a large roasting pan and roast for 45 minutes.
• Meanwhile, pour the fat from the skillet, add 1 teaspoon oil and place over high heat. Season the radish, water chestnuts, mushrooms and scallions with salt and pepper. Add the radish to the skillet and cook 1 minute. Add water chestnuts and saute until vegetables are well browned, about 10 minutes. Scatter in the roasting pan around the duck. Add 1 teaspoon oil to the skillet, add the mushrooms and scallions and saute until browned, about 5 minutes. Place in the roasting pan. Pour the fat from the skillet and set the skillet aside.
• To make the sweet potatoes, place in a large saucepan with the milk, cinnamon and orange peel. Cover with water. Simmer over high heat until tender, about 10 minutes. Drain, leaving 3 strips of orange peel in the pan. Add the butter, apple and banana and saute 2 minutes. Add the sugar and orange juice and stir until caramelized. Remove the fruit with a slotted spoon, add the cream and cook, scraping the bottom of the pot, for 30 seconds. Strain through a fine sieve. Place the sweet potatoes, fruit and strained cream mix in a food processor and puree. Keep warm.
• To make the sauce, add port to skillet, place over high heat and reduce for 2 minutes. Add 2 rounds of ginger. Simmer until reduced to a glaze, about 10 minutes. Stir in broth and simmer for 5 minutes. Keep warm.
• Let the duck stand for 10 minutes; carve into serving pieces. Place the pieces in the center of a large platter and surround with the vegetables. Pass the sweet potatoes and the sauce separately.

Steps:

• Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil. Rub the 8 sweet potatoes wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large, nonstick saute pan over medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast. Add the duck breasts, seed side down to the hot saute pan. Saute until the coriander browns. Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. To plate, set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.
• Juice sweet potatoes and allow the juice to stand for 4 hours. This will allow much of the potato starch in the juice to settle. Pour the juice through a fine mesh strainer being careful to leave the settled starch behind. Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chile pepper. Stir until the sauce tastes spicy enough and strain immediately. Season to taste with salt, pepper, and lemon juice.

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.