Four dishes, one duck

Four dishes, one duck

By
From
Nuovo Mondo
Makes
5
Photographer
Alan Benson

Jim: The following recipes came about because I don’t like waste, and it is a great feeling when you can make something to eat using every part of an animal – here i use the breast, neck, bones and legs of the duck. Rendered duck fat is available for purchase at most good butcher shops. There will always be leftover fat from roasting; it can be reused, so keep it in an airtight container in the refrigerator and use in place of oil or butter.

Breaking down the duck

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Buy whole ducks with the neck and skin intact. Cut around the neck just above the wishbone. Don’t cut through the neck bone, just the skin. Hold the whole duck with one hand and pull the neck skin off. With your other hand push it inside out and remove and discard any veins or glands and rinse the neck skin under cold water. This will be the skin for the sausage.
  2. Remove one side of the meat from the carcass by making an incision down one side of the breastbone. Keeping your knife close to the carcass, cut through the wing joint and pop the thigh bone out by pushing it up with your fingers. Cut through the thigh joint and remove the leg, breast and wing in one piece. Repeat on the other side.
  3. Separate the wings from the breasts, then separate the leg and the breast by cutting the skin that connects them. Score the breast lightly; I do it diagonally across the breast but please yourself.

Duck broth

Ingredients

Quantity Ingredient
2 duck carcasses
1 thyme
1 bay leaf
1 ginger
1 carrot, split lengthways
1 celery, roughly chopped
1 onion, quartered
200ml port
1 garlic, cut in half
1 star anise
2 litres Chicken stock

Method

  1. Preheat the oven to 200°C.
  2. Place the duck carcasses on a roasting tin (chopped if you wish) and roast until golden brown, about 20 minutes. Add all the other ingredients, making sure there is enough stock to over the duck carcasses – top up with a little water if needed. Cover the tin tightly with 3 layers of foil – this will help to minimise evaporation. Reduce the oven temperature to 140°C and cook for 5 hours. Remove from the oven and strain the broth, discarding the bones and vegetables. When ready to serve, skim off any excess fat, reheat the broth and bring to the boil to heat through.

Duck legs

Ingredients

Quantity Ingredient
2 duck legs
salt and freshly ground black pepper
4 thyme
3 garlic cloves
500g duck fat

Method

  1. Preheat the oven to 120°C.
  2. Place the duck legs in an ovenproof roasting tin and season with salt and pepper. Add the thyme and garlic and cover with the duck fat. Cover the tray with foil and cook for 4 hours, or until the flesh is tender and pulls away from the bone. Remove from the oven and let the duck cool in the fat. It can be refrigerated almost indefinitely stored in the fat.
  3. Increase oven temperature to 190°C.
  4. Remove the legs from the fat and remove the small thigh bone. Clean up the top of the leg bone using a knife and roast for 5–8 minutes or until hot and the skin is crisp. Alternatively, the legs can be browned in a hot pan just before serving.

Pan-fried duck breasts

Ingredients

Quantity Ingredient
2 duck breasts, scored, see below
salt and freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Place a frying pan over low heat. Season the duck breasts and add to the pan, skin side down. Place a light weight, such as a plate or pan on top of the breast to help keep the skin flat and also to help the fat render. Continue cooking for 10 minutes on low heat, pouring the fat away as it accumulates in the pan. Transfer the pan to the oven without turning and roast for 8 minutes. Remove from the oven, turn the breast over and rest for 15 minutes before slicing. Serve with roasted potatoes and a nice salad, garnished with figs or cherries. A multitude of garnishes love duck.
  2. Separate the wings from the breasts, then separate the leg and the breast by cutting the skin that connects them. Score the breast lightly; I do it diagonally across the breast but please yourself.

Easy duck-neck sausage

Ingredients

Quantity Ingredient
1/2 chicken breast, diced
1 garlic clove, crushed
1 tbsp pancetta, diced
50ml pouring cream
1 free-range egg white
4 sage leaves, chopped
salt and freshly ground black pepper
the skin of 1 duck neck

Method

  1. Preheat the oven to 200°C. Bring a large saucepan of water to the boil. When the water boils, reduce the heat so the water isn’t boiling but remains hot.
  2. Place all the ingredients, except the duck neck skin, into a food processor, season with salt and pepper, and process to a coarse paste. You can cook a little of the filling, if you like, and taste for seasoning.
  3. Spoon the filling into a large piping bag and pipe into the neck skin.
  4. Wrap the sausage in plastic wrap, roll into a tight cylinder and tie both ends to maintain a nice shape. Poach in the hot water for 20–30 minutes. Remove the sausage then refrigerate. When the sausage is cold and set, place on a baking tray and bake until the skin is nice and brown, about 15 minutes. Slice and serve.
  5. Step 1: Buy whole ducks with the neck and skin intact. Cut around the neck just above the wishbone. Don’t cut through the neck bone, just the skin. Hold the whole duck with one hand and pull the neck skin off. With your other hand push it inside out and remove and discard any veins or glands and rinse the neck skin under cold water. This will be the skin for the sausage.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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