Once you’ve bagged your duck, you’ll need a great recipe to cook your catch. Before we get started though there are a few myths about ducks we need to dispel.
First of all ducks are not that fatty. The layer of fat insulating a duck dissolves in the cooking process. Pouring hot water to dissolve the fat is unnecessary (that’s just an old wives tale).
Secondly, most people think ducks have to be cooked well-done. Actually, duck is delicious when it’s pink, except for the legs because the meat won’t come off as easily.
Last but not least is the hairdryer trick: Rumor has it that the duck has to be hot-air dried so the skin is crispy. In reality, leaving it uncovered in the fridge will produce the desired effect.
Now that we’ve cleared that up, here’s a classic recipe for Duck a L’orange, which takes 45 minutes to make and feeds about four people. Bon appétit!
Ingredients:
For duck1 tablespoon salt1 teaspoon ground coriander1/2 teaspoon ground cumin1 teaspoon black pepper1 (2-3 kgs) Long Island duck (also called Pekin)1 juice orange, halved4 fresh thyme sprigs4 fresh marjoram sprigs2 fresh flat-leaf parsley sprigs1 small onion, cut into 8 wedges1/2 cup dry white wine1/2 cup duck stock, duck and veal stock, chicken stock, or reduced-sodium chicken broth1/2 carrot1/2 celery rib
For sauce1/3 cup sugar1/3 cup fresh orange juice (from 1 to 2 oranges)2 tablespoons white-wine vinegar1/8 teaspoon salt2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth1 tablespoon unsalted butter, softened1 tablespoon all-purpose flour1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
Special equipment: an instant-read thermometer; a 33- by 22-cm flameproof roasting pan
PreparationRoast duckPut oven rack in middle position and preheat oven to 250°C.
Stir together salt, coriander, cumin and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce oven temperature to 180°C. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 80°C, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
Make sauceWhile duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
Recipe courtesy of www.epicurious.com
