Honey Roast Confit Of Duck Food

CONFIT OF DUCK

Steps:

• The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
• Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
• The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
• To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

HONEY ROAST DUCK RECIPE

Steps:

• Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.
• 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. If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.
• Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple.
• Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher's twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off.
• In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.
• Place the duck with the scored breast side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.
• Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes. At the 60 minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
• If the juices are still running pink after a total of 1 1/2 hours, let it roast another 15 minutes before pulling it out of the oven and tenting with foil for 15 minutes to let the juices redistribute before carving. The duck will be done with the juice running from the thigh after poking it are just barely a rosy pink color.

HONEY-ROAST CONFIT OF DUCK

Steps:

• Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.
• Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
• To check whether the duck is cooked, insert a skewer into the thickest part of a leg - it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).
• Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
• Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.

CONFIT DUCK WINGS

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours.
• In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover.
• Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours.
• Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch.
• Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce.
• Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator.
• In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.

SLOW ROAST HONEY & SESAME DUCK

Steps:

• Heat oven to 160C/fan 140C/gas 3. Score the duck breast skin with a sharp knife. This helps release excess fat from the skin as the bird roasts. Season the duck with the sea salt and pepper, then sit it on a rack set in a roasting tray and roast for 1½ hrs. Remove the bird from the oven and pour off the excess fat collected in the tray.
• Return the duck to the roasting tray, then spoon 3 tbsp of the honey over to cover the breasts and legs. Roast the duck for a further hr, basting with the honey every 10-15 mins. Sprinkle the sesame seeds on top during the final 10 mins of roasting.
• Once cooked, remove duck from the roasting tray, and allow it to rest for 10-15 mins. Spoon the remaining tbsp of honey over the duck as it rests.
• Meanwhile, make the sauce. Pour off any excess fat from the roasting tin, leaving behind a couple of tbsp of the honey and duck juices. Heat the roasting tray on top of the stove. Once the contents sizzle and become well caramelised, pour in the red wine, then boil for a few mins to reduce by about a third. Pour in the chicken stock (or water and stock cube), then simmer for several mins, also allowing it to slightly reduce to strengthen the flavour. Finish off the sauce (which is quite loose) with the knob of butter (for thicker gravy see 'Try' below). Season with salt and pepper and strain through a fine sieve, if you like.
• Now finsih it in style: Gary say's: I prefer to serve just the half duck on the plate. To do this, remove the duck breasts and legs from the breast bone by cutting either side of the breast bone, following its natural line. Drizzle any excess honey juices over and offer all accompaniments separately.