Grilled Duck With Sauteed Turnips Food

SEARED DUCK BREAST WITH GRAPE SAUCE

Steps:

• Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
• Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
• Slice the duck on a severe bias and serve garnished with the sauce.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

GRILLED DUCK WITH SAUTEED TURNIPS

Steps:

• Remove the ducks' legs, including thighs. Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs. Cut from the skinless side. This flattens the meat, allowing it to cook faster. Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat. Remove all skin from the legs and thighs. Remove the duck breasts and skin them. (A butcher can do all this for you.)
• Place all the duck meat in a roasting pan. Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder. Grind them to a powder. Sprinkle the powder all over the duck pieces. Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic. Cover with plastic wrap and let marinate for several hours, or overnight.
• Before cooking the duck, slice the turnips very thinly. You should have about six cups. Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove. Place the skillet over the hot grill along with the duck legs, uncovered. Cook the turnips, turning them occasionally, until they are soft, about 15 minutes. Remove from grill, cover and keep warm.
• Cook the duck legs for about 20 minutes, turning occasionally. When the duck legs are done, remove them from grill and place in a roasting pan. Keep warm. Place the breasts on the grill. Cook for about 10 minutes, turning once. Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley. Place roasting pan over the grill and let the butter melt and mix with the duck juices. Place the duck meat on a serving platter or serving dishes. Mix the pan juices well and bring to a boil. Pour over duck meat and serve with the turnips.

GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS

Steps:

• Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
• Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.

JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.

TURNIPS FRIED WITH BACON

Steps:

• Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
• In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
• Add onion and saute until onion becomes translucent.
• Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.

DUCK BRAISED WITH TURNIPS AND SHALLOTS

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.

BRAISED DUCK WITH TURNIPS

Steps:

• Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
• Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
• Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
• Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
• Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
• Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

TENDER DUCK LEGS WITH BABY TURNIPS

Steps:

• Heat oven to 180C/160C fan/gas 3. Heat a shallow casserole dish or flameproof roasting dish, then take your time to brown the duck legs slowly on all sides - a good 15-20 mins. Remove the duck from the pan, pour off all but 1 tbsp of fat, then add the onion, garlic and herb bundle. Cook for 5 mins, then toss in the carrots.
• Nestle the duck legs, skin side up, among the vegetables, then pour over the stock. Roast for 1 hr until the stock is gently bubbling. Scatter the turnips into the puddles of stock between the duck legs, then return to the oven for 30-40 mins until the duck legs are very tender and the turnips are cooked.