Monday, January 11, 2016

Roast duck

This recipe couldn't be easier, but if you have a gas grill with a temp gauge you can make it even easier, by roasting it outside. Just turn on 1 or 2 of your burners and preheat the grill to 425. Put your duck in its roasting pan in the grill and proceed. Just make sure to check that the proper temp is maintained.

Preheat oven to 425
Serves 3

1 approx. 6lb duck

Take out any stuff from the cavity of your duck and reserve. Prick the duck all over with a sharp fork, but don't penetrate to the meat. You just want the fat to be able to render out, not the meat juices. Salt and pepper the duck inside and out. Place on a rack in a roasting pan. Pour some water into the roasting pan and roast 45 minutes breast up, 45 minutes, breast down, and 45 more minutes breast up. You'll want to add more water when it's gone because it will help to keep the fat from smoking too much. Use 2 wooden spoons to turn the duck. Remove from oven and let rest 15 minutes.

Optional dried cherry sauce

Quick duck broth
Duck neck
1 1/2 cups chicken stock
Bay leaf
Small carrot
1/2 stalk celery
Small piece of onion or 1 green onion
1 garlic clove, whole

Small pkg dried cherries
1/4 cup brandy

1 tbl duck fat or butter
1 1/2 tbl flour
1 tbl tomato paste
1 tbl red wine vinegar
1 tbl sugar
1/4 tsp thyme
Salt and pepper to taste

Pour brandy over cherries and set aside.

Cook the duck neck in the chicken stock with the aromatics for an hour or so. Strain and discard the solids.

In the same sauce pan cook the flour in the duck fat until golden.  Add the duck stock, stirring constantly. Bring to a boil.  Add the cherries and brandy, and the remaining ingredients. Taste and adjust salt and pepper, sugar, and vinegar. If it's a little too thick, add some chicken stock. You can make this ahead and reheat it.

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