Four Seasons Duck
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2
Oranges1 cup
Soy Sauce2 cloves
Garlic (halved)2 tbsps
Honey1.5 tsps
Whole Black Peppercorns2 cups
Red Wine (dry)1 cup
Heavy Cream1 tbsp
Brandy1 cup
Orange Juice2 tbsps
Orange Marmalade2 tbsps
Grand Marnier1 tbsp
Red Wine Vinegar3 stalks
Celery (coarsely chopped)2 tbsps
Tomato Paste1.5 tsps
All-Purpose Flour1 tbsp
Olive Oil1 tbsp
Unsalted ButterDirections:
1
Using a vegetable peeler, remove the zest from half of 1 orange
2
Cut the zest into long thin strips; set aside
3
Cut the skin and pith away from the remaining 1 1/2 oranges
4
Using a paring knife, carefully cut sections from oranges
5
Set aside for garnish
6
Rinse duck well under cold water
7
Pat dry with paper towel
8
Remove giblets from cavity and reserve for sauce
9
Cut off wings and ankle joints
10
Set aside for sauce
11
Remove excess fat from the tail cavity and discard
12
Cut off excess skin from neck and discard
13
Using a paring knife, make small 1/4-inch-deep incisions on the back of the duck
14
This will allow for the fat to render during cooking
15
Hang duck in refrigerator or place on top of wire rack set over a baking sheet for 3 days to dry out the skin
16
Peel ginger and cut into thin rounds
17
Combine ginger, soy sauce, orange zest, garlic, honey, and peppercorns in a medium bowl
18
Stir to combine
19
Let stand overnight, refrigerated, and strain through a fine sieve pressing with the back of a wooden spoon to extract all of the liquid
20
Using a wooden spoon, press solids to remove all of the liquid
21
Remove duck from refrigerator and place breast side up in a large shallow pan
22
Brush duck with half the marinade
23
Let stand for 20 minutes
24
Rub duck all over with remaining marinade
25
Transfer duck to refrigerator and let stand overnight
26
Heat oven to 375 degrees F
27
Fill a roasting pan with 1/4-inch of water and place on lowest oven rack
28
(This will create steam and will catch fat as it is released from the duck during cooking
29
) Arrange oven rack in center of oven
30
Place duck directly on rack and roast until dark brown and slightly puffed, 1 1/2 to 2 hours
31
Remove from oven
32
Let rest 20 minutes before carving
33
Serve with peppercorn and orange sauces on the side and the vegetables
34
Garnish with orange sections
35
In a small saucepan, combine red wine and shallots
36
Cook over medium-high heat until liquid has almost disappeared, 5 to 7 minutes
37
Just before the sauce has finished reducing, add the peppercorns
38
Reduce heat to low, add heavy cream, brandy, and duck sauce
39
Stir to combine, and heat through
40
Remove from heat
41
Season with salt and pepper
42
Yield: about 1 cup In a small saucepan, combine orange juice, marmalade, Grand Marnier and vinegar
43
Cook over medium heat until reduced by half, 8 to 10 minutes
44
Add duck sauce
45
Remove from heat
46
Season with salt and pepper
47
Yield: 1 1/3 cups Heat oven to 400 degrees F
48
In a large roasting pan, combine the neck, wings, giblets, celery, carrot, and onion
49
Transfer to oven and roast until deep brown, about 20 minutes
50
Remove from oven
51
Transfer neck, wings, giblets, and vegetables to a medium saucepan
52
Place roasting pan on stove over medium-high heat
53
Add 1 cup wine and deglaze pan, stirring with a wooden spoon to release and browned bits from the bottom of the pan
54
Set aside
55
Add tomato paste to saucepan with vegetable mixture
56
Cook over medium heat until paste begins to color, 45 to 60 seconds
57
Add flour, and cook, stirring constantly to cook the flour, 2 to 3 minutes
58
Stir in remaining 1 cup wine
59
Add deglazing liquid and browned bits from roasting pan
60
Add chicken stock, and bring to a boil
61
Reduce to a simmer, and cook until the liquid has reduced by half, 35 to 40 minutes
62
Strain through a fine sieve into a bowl, discarding solids
63
There should be about 1 cup of sauce
64
Yield: 1 cup Bring a large stockpot of salted water to a boil
65
Add carrots, turnip, and beet, and cook until just tender, 3 to 4 minutes
66
Add potato, ramp bulbs, and fiddleheads and cook for an additional 2 to 3 minutes
67
In medium saute pan, heat olive oil and butter over medium heat until butter melts
68
Using a slotted spoon, remove vegetables from stockpot transfer to saute pan
69
Cook until barely golden brown, 1 to 2 minutes
70
Julienne reserved ramp leaves, and stir in
71
Season with salt and pepper and remove from heat
72
Yield: 2 to 4 servings