Braised and Glazed Crispy Duck

Braised and Glazed Crispy Duck

A new puppy in the household has meant a lot of quick and easy meals this last couple of weeks! However, in between plays in the garden, we cooked this slow braised duck which made a great weekend supper and would be ideal to share with friends.

Whole duck is braised in a spiced asian braising liquor which is then reduced and used to glaze the duck before roasting and is used as a serving sauce. Much more satisfying than the usual takeout crispy duck!

Best served with Chinese pancakes or thin flatbreads, sliced cucumber and spring onion.

Braised and Glazed Crispy Duck
Serves 4

Ingredients:

1 Whole Duck (Around 2.4kg), 2 Small Onions (Peeled and Chopped), 1 Hot Red Chilli (Sliced, Seeds In), 2 Carrots (Peeled and Roughly Chopped), 2 Cinnamon Sticks, 2 Star Anise, 2 Oranges (Quartered), 1 1/2tbsp Fresh Root Ginger (Roughly Chopped), 150ml Madeira, 75ml Port, 2tbsp Soy Sauce, 150ml Hoi Sin Sauce, 2tbsp Honey, 1l Brown Chicken Stock

Method:

1) Place a deep metal roasting tin on the stove over a medium heat. Sear the duck on all sides until well browned and set aside. Add the onion, chilli, carrot, cinnamon, star anise and ginger to the tin and fry until browned (stirring frequently).

2) Next, add the orange segments, Madeira and port to deglaze the tin and allow to reduce by half. Add the soy sauce, hoi sin sauce, honey and chicken stock and bring to the boil – stirring well until combined. Place the duck in the braising liquor and cover the tin tightly with kitchen foil. Turn the heat down low and simmer gently for 2 hours.

3) Once braised, remove the duck from the braising liquor and set aside. Strain the liquor into a clean pan and reduce by two thirds to a fairly thick consistency (you may need to add a little cornflour to thicken). Remove from the heat and set aside.

4) Pre heat your grill on high. Place the duck on a roasting tray and brush well all over with the reduced braising liquor. Place under the grill and grill for around 5-8 minutes or until the skin is well browned and crisp.

5) Once crisp, shred the meat from the bone. Serve with some of the reduced braising liquor as a sauce, some pancakes and sliced cucumber and spring onion.

Enjoy!

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Duck & Chestnut Tagliolini

Duck & Chestnut Tagliolini

This is a super quick alternative to a traditional pasta with duck ragu but is still packed full of flavour! Duck is paired with chestnuts, smoked pancetta and fresh sage.

Using top quality duck rillettes minimises prep and cooking time.

Duck & Chestnut Tagliolini
Serves 2

Ingredients:

300g Tagliolini, 75g Duck Rillettes, 30g Smoked Pancetta (Diced), 1 Shallot (Finely Diced), 1 Garlic Clove (Finely Diced), 1tbsp Chopped Fresh Sage, 2tbsp Freshly Grated Parmesan, 25g Unsalted Butter, Juice and Zest of 1/2 Lemon, 50ml Reserved Pasta Cooking Water, Sea Salt, Cracked Black Pepper, Extra Virgin Olive Oil

Method:

1) Bring a large pan of salted water to the boil. Cook the pasta in the water and drain when ready.

2) Meanwhile place a frying pan over a medium-high heat. Add a little oil and fry the pancetta with the shallot and garlic for 2 minutes until golden. Turn the heat to medium-low and add the rillettes, sage, parmesan and butter. Keep over a low heat until the pasta is ready.

3) When the pasta is drained, add to the pan with the duck mixture together with the reserved cooking water, lemon juice and zest and a good amount of freshly cracked black pepper. Toss the pasta well to combine and serve with a good drizzle of extra virgin olive oil.

Enjoy!

Duck Ragu with Pappardelle

Duck Ragu with Pappardelle

A deeply flavoured dish which is surprisingly light – duck legs are simmered in a tomato and red wine based sauce spiked with fresh herbs and a little star anise.

Whilst this ragu would be delicious served on its own, it really shines when paired with top quality pappardelle – the slight bite of the pasta adding contrast of texture.

Duck Ragu with Pappardelle
Serves 4

Ingredients:

For the Ragu: 4 Duck Legs (Trimmed), 100g Smoked Bacon (Chopped), 2 Garlic Cloves (Crushed), 2 Onions (Chopped), 1 Celery Stick (Chopped), 2 Small Carrots (Chopped), 1 Bay Leaf, 1 Star Anise, 2tbsp Tomato Purée, 2 Tins Chopped Tomatoes, 200ml Red Wine, 2 Thyme Sprigs, 500ml Chicken Stock, Sea Salt, Black Pepper

To Finish: 250g Pappardelle, Large Handful Chopped Parsley, Shaved Parmesan, Black Pepper

Method:

1) Place a large casserole dish on the stove top. Add the duck legs (skin side down) and fry over a medium heat for 5-10 minutes until the fat has rendered. Turn and fry for a further 5 minutes. Remove the duck and set aside. Add the bacon and fry until crisp and golden. Next add the onions, celery, carrot and garlic and fry for 10 minutes or until tender.

2) Turn the heat up high and add the red wine – allow to reduce by half. Add the tomato purée and cook for 5 minutes, stirring well. Add the star anise, bay leaf, chopped tomatoes and chicken stock and bring to a slight simmer. Season with pepper and a little salt. Place the duck legs in the stock and simmer low for 2-3 hours uncovered or until the duck is pulling from the bone.

3) Once ready, remove the duck legs from the sauce – keeping the sauce simmering. Shred the duck legs into large pieces, discarding the bones, and return to the sauce. Meanwhile, cook the pappardelle. Add the chopped parsley to the sauce and check the seasoning – fold to combine.

4) When cooked, drain the pappardelle into a large saucepan over a low heat and add the ragu – folding carefully to combine. Serve with shaved parmesan and a good crack of black pepper.

Enjoy!

Slow Cooked Duck Pancakes

Slow Cooked Duck Pancakes

I haven’t had much time for cooking these last couple of weeks as I have been sitting my law finals. Thankfully I have now been unshackled and I can spend a great deal more time in the kitchen!

This classic recipe is usually only destined for the table when ordering takeout. However, its simplicity means we should be cooking it at home more often for a healthier and fresher tasting dish.

A great way to use up leftover duck or as a sharing starter, using pre-bought sauce and pancakes makes this recipe even simpler. The duck is twice cooked, meaning you can start the recipe a day ahead to minimise the cooking time.

Slow Cooked Duck Pancakes
Serves 4-6

Ingredients:
1 Whole Duck (or leftover meat on the bone)
Salt
Five Spice Powder
1/2 Cucumber (Finely Sliced)
8 Spring Onions (Finely Shredded)
Good Quality Hoisin Sauce
Pre-made Pancakes

Method:

1) Preheat the oven to 170C. Salt the duck and roast in the oven for 1 1/2 hours. Remove and allow to cool and chill if cooking a day in advance or move onto step two if serving the same day.

2) Turn the oven up to 220C. Dust the duck liberally with five spice powder and return to the oven for 30-40 minutes until the skin is golden brown.

3) Remove the duck from the oven when ready and allow to cool slightly. Shred the meat from the carcase and serve with warmed pancakes, hoisin sauce, cucumber and spring onions.

Enjoy!

Duck Breast with Cherry Sauce

Duck Breast with Cherry Sauce

This delicious sauce is very simple to prepare and, with a surprising depth and slight sweetness, pairs well with any type of game.

The delicate aromatics imparted by a little blossom honey and fresh cherries work best with seared duck breast and steamed purple sprouting broccoli tossed in a little butter – with the slight hit of port helping cut through the richness of the duck.

Duck Breast with Cherry Sauce
Serves 2

Ingredients:
2 Duck Breasts
1 Garlic Clove (Bashed)
1 Rosemary Sprig
1 Shallot (Finely Diced)
10 Fresh Cherries (Stoned and Halved)
1 Good Glug of Port
100ml Chicken Stock
1 Tbsp Blossom Honey
25g Unsalted Butter
Sea Salt
Black Pepper

Method:

1) Season the duck breasts with salt and pepper then place them skin side down into a cold sauté pan with the garlic and rosemary. Place the pan over a medium heat and cook for around 8-10 minutes skin side down until the fat is fully rendered. Flip the breast and cook for a further 5 minutes or until cooked to your liking (I aim for an internal temperature of around 62C).

2) Once cooked, remove the duck breast and allow to rest. Wipe the pan clean (leaving a trickle of fat) and return to a medium heat. Add the shallot and fry for 1 minute. Add the port, cherries, chicken stock and honey and reduce for 3 minutes. Whisk in the unsalted butter and keep the sauce warm until ready to serve.

3) Carve the duck breast and serve with the cherry sauce.

Enjoy!

Slow Cooked Duck Breast

Slow Roasted Duck
 
A well cooked duck is a magnificent thing – deliciously crisp fat and rich, gamey meat . I have always loved incorporating acidic fruits into savoury dishes and duck works brilliantly with nearly all members of the ‘berry’ family!

The best way to cook duck is to remove the legs and confit and cook the breast on the bone as a crown. I detail instructions below for cooking a crown of duck sous vide.

For inspiration, I paired the slow cooked duck breast with:

Bread Sauce
Duck Gravy
Pickled Blackberries
Confit duck leg with peas, lettuce and mint
 
Slow Cooked Duck Breast

Sous Vide Duck Crown
Serves 2

Ingredients:
1 Duck Crown (1 Duck – Legs, Wings and Wishbone removed)
2 tsp Ground Mace
4 tbsp Olive Oil
25g Unsalted Butter
Sea Salt
Freshly Ground Black Pepper

Method:

1) Pre heat the water bath/sous vide machine to 62C.

2) Score the skin of the duck breasts and rub the ground mace into the breasts. Place a large pan on a high heat – add half the olive oil and sear the crown breast side down until the fat is golden and well rendered (approximately 5-10 minutes).

3) Remove from the pan and allow to cool.

4) Vacuum pack the duck crown in a large vacuum bag. Place in the water bath and allow to cook for 1 1/2 hours.

5) Remove the crown from the water bath and the vacuum bag. Slice the breasts off the crown.

6) Place a pan over a high heat and add the olive oil. Season the duck breasts with salt and pepper. Sear skin side down for 2-3 minutes to crisp up the fat. Add the butter to the pan and turn the duck breasts over. Baste with the butter for 1 minute.

7) Remove the duck breast from the pan. Allow to rest, covered, for 5 minutes. Slice and serve.

Enjoy!

Cinnamon Sauce (Savoury)

 

 

 

 

I’ve been meaning to cook duck breasts for ages now, but for one reason or another they have been put on the back burner. I was going to cook them yesterday, giving me plenty of time to slave over a hot stove and create the perfect sauce – from stock.

Unfortunately a post-wedding sore head meant takeaway Indian last night, leaving the duck for today. Pushed for time I had to rethink my ambitious plans for a sauce.

This savoury cinnamon sauce is a breeze to make and requires few ingredients. It is ideally suited to game – think duck, venison, pigeon etc. Served with duck breasts, it cut through the richness of the fat and added great acidity. It is definitely worth a try.

Cinnamon Sauce (Savoury)

Serves 4

Ingredients:

400ml Full-Bodied Red Wine (I used an Italian Cabernet Sauvignon)

2 Cinnamon Sticks

2 Tbsp Unsalted Butter

Small Splash Sherry Vinegar

Salt & Pepper

Method:

1) Bring the wine and cinnamon sticks (left whole) to the boil and reduce by 1/2 to 2/3 until lightly syrupy.

2) Take out the cinnamon stick and whisk in the butter and add a small splash of sherry vinegar, to taste.

3) Pass through a sieve into a clean saucepan to ensure no stray bits of cinnamon stick remain.

4) Season to taste with salt (a little) and pepper.

5) Keep warm until serving or allow to cool and transfer to the fridge to be reheated at a later date.

Enjoy!