Cold Roast Duck With Pineapple Sauce Recipes

DUCK BREAST WITH PINEAPPLE SALSA

Steps:

• Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts.
• Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes.
• Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt.
• Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.

DUCK WITH PINEAPPLE

Steps:

• Rinse duck and place on rack in baking pan.
• Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
• Pour mixture over duck.
• Roast duck uncovered in preheated 425ºF oven, basting and turning frequently, until light brown, about 20 minutes.
• Reduce heat to 350ºF and roast duck, basting and turning frequently, 1 hour longer.
• Remove duck from oven.
• Cool completely.
• Cut duck in half.
• Remove and discard backbone.
• Cut duck into small serving-size pieces.
• Remove top leaves and all skin from pineapple.
• Cut pineapple into quarters.
• Cut out and discard core.
• Cut pineapple quarters crosswise into 1/4-inch slices.
• Cut onions into thin diagonal slices.
• Heat oil in wok over high heat.
• Stir-fry ginger and garlic in the oil 1 minute.
• Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
• Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
• Pour mixture over duck.
• Cook and stir until liquid boils.
• Add pineapple and onions.
• Cook and stir until pineapple is hot, about 2 minutes longer.
• Garnish with Green Onion Curls.

SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 200 degrees.
• Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
• Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
• While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
• Remove chutney from heat, and transfer to a serving dish.
• Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.