Crispy Roast Duck With Blackberry Sauce Food

CRISP ROAST DUCK

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan.
• Pour boiling-hot water over duck to tighten skin.
• Cool duck, then pour out any water from cavity into pan.
• Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
• Roast duck, breast side up, 45 minutes, then remove from oven.
• Turn duck over using 2 wooden spoons, and roast 45 minutes more.
• Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours).
• Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

ROAST DUCK

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
• Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
• Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
• Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
• Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
• While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
• Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
• Now you've got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture - both ways are super-tasty, it's purely personal preference.
• Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
• Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
• Pour into a blender and blitz until smooth, then taste and season to perfection.
• If you're doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
• In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
• Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY 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.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

CRISPY WHOLE ROAST DUCK

Steps:

• Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
• Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
• Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
• Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.
• Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.
• After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.
• Rest. Carve. Enjoy!

ROAST WILD DUCK WITH BLACKBERRY SAUCE

Steps:

• Preheat oven to 400°F.
• Prick skin all over duck, remove as much fat as possible on the domestic bird.
• Rub wild duck with walnut oil or wrap in bacon.
• Domestic duck is more greasy and does not need oil or bacon.
• Stuff 1/2 the onions and turnip cubes into the cavity.
• Season cavity with salt and pepper.
• Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
• turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
• While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
• Remove dutch oven to the stove top.
• Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
• Add the seasonings, wine and vinegar.
• Continue to cook til liqid is reduced by 1/3, about 20 minutes.
• Add preserves and blackberries.
• Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
• Strain liquid into a clean sauce pan and set aside.
• Discard the solids strained out.
• Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
• Reheat sauce just before serving.
• Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.

PULLED DUCK WITH PLUM SRIRACHA SAUCE

Steps:

• Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
• Pat the duck down with some kitchen paper to ensure the skin is dry.
• Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
• Place the duck - breast side up - on the rack in the roasting tin.
• Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
• Whilst the duck is in the oven, make the plum sriracha sauce.
• Heat the oil in a medium sized sauce pan.
• Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
• Add in the ginger and garlic and cook for a further minute.
• Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
• After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
• After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
• Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
• Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
• Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
• Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

CRISPY ROAST DUCK

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.

SLOW ROASTED DUCK WITH CRISPY SKIN

Steps:

• Heat the oven to 300F.
• Cut three thick slices off the orange. Quarter up any remaining orange.
• Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
• Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
• Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender.
• Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
• Remove the duck from the oven and let it rest while you make the sauce.
• In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
• Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
• Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
• Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.

THE BEST WAY TO ROAST A DUCK

Steps:

• Score the skin, cut off excess fat, and poke it all over
• Salt and truss
• Roast at 300 degrees for 1 hour, breast-side up
• Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
• Poke, flip, roast for 1 hour, breast-side down
• Poke, flip, roast for 1 hour, breast-side up
• Poke, flip, roast for 1 hour, breast side down
• Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
• Brush with glaze
• Finish at 400 degrees for 5-7 minutes
• Rest, carve & serve. Enjoy!

CRISPY ROAST DUCK WITH BLACKBERRY SAUCE

Steps:

• 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
• 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
• 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
• 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
• 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
• 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
• 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
• 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.