Roasted Duck With Quince And Syrup Food
SLOW ROASTED DUCK WITH CRISPY SKIN
Crispy slow roasted duck is served with a raspberry orange port sauce. It's a simple, yet impressive, dinner recipe perfect for holidays and celebrations. Great for Christmas, Easter, Thanksgiving, and more!
Provided by justalittlebitofbacon
Categories Main Course
Time 3h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
ROASTED DUCK WITH QUINCE AND SYRUP
From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney.
Provided by ThatSouthernBelle
Categories Duck
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 300.1, Fat 0.8, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 72.6, Fiber 2.9, Sugar 52.9, Protein 1.5
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- Peel quince, reserving skin, and cut into quarters lengthways, then cut out and reserve core. Meanwhile, combine sugar and 500ml water in a saucepan and bring to a simmer. Add quince and reserved peel and cores, cover with a piece of baking paper, reduce heat to low and poach, turning quince occasionally, until just tender and lightly coloured (25-30 minutes). Remove quince, strain syrup, discarding peel and cores, then cook syrup over medium-high heat until reduced to a glaze (13-15 minutes). Reduce heat to low, return quince to pan, and cook, turning occasionally, until well coated (1-2 minutes). Cool in syrup, then trim and cut into thick wedges
- Add stock to a saucepan over medium heat, bring to a simmer, and cook until reduced by half (20-25 minutes). Meanwhile, in a separate saucepan, simmer 200ml mead over medium-high heat until reduced to 1½ tbsp (10-12 minutes). Pour reduced mead into stock and cook until sauce is reduced to 150ml (10-12 minutes). Stir through remaining mead and keep warm.
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- Remove the excess fat from inside and outside of the duck. Season the cavity and skin to taste with salt and pepper. Prick the skin all over with a fork. Put the saved oranges inside the cavity. Put the onion slices on a roasting pan and cover with a rack. Put the duck on the rack.
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- Continue roasting and basting the duck. Skim off any excess fat every 15-20 minutes. Roast for 1 1/2 hours, or until the bird is crisp and dark golden brown and the juices run clear when a skewer is inserted into a thigh. Move the duck to a serving platter, tented with foil.
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- If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely defrosted (in the refrigerator), take the duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.
- Preheat oven to 350 degrees F. You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. - see the instructions below).
- Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.
- Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.
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