Duck With Honey Peppercorn Sauce Recipes

WHOLE DUCK WITH GREEN PEPPERCORN GLAZE

Steps:

• Preheat the oven to 500˚ and arrange the oven rack in the center. Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
• In a pot large enough to hold the duck, combine 6 cups water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast-side down, in the pot. Let it simmer 30 seconds, basting the top with the liquid. Remove the duck and arrange it, breast-side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around the duck as it cooks. Tie the legs together with kitchen twine.
• Put the roasting pan in the oven and turn the temperature down to 400˚. Cook for 30 to 35 minutes, until the duck is well browned. Remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup.
• Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck, or until well browned all over.
• When the duck is almost done, in a medium pot, combine the vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, the Marsala and the green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce to a thin syrup and the flavors to blend, 10 to 15 minutes.
• Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150˚ when an instant-read thermometer is inserted into the thigh meat. Transfer the duck to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh with salt, if desired, and top with the remaining glaze. Reserve any fat that accumulated at the bottom of the pan and use for the onions.

WHOLE DUCK WITH GREEN PEPPERCORN GLAZE

Steps:

• Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
• Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
• In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
• Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
• Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
• Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.

DUCK BREASTS WITH GREEN PEPPERCORN SAUCE

Steps:

• Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
• Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
• Carve the duck breast. Spoon over the sauce and serve.

DUCK WITH HONEY-PEPPERCORN SAUCE

Steps:

• Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.
• Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve.