Duckling Chassignat Recipes

DUCKLING CHASSIGNAT

Steps:

• Cut duck into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). Remove breast meat from bones and cut in half. Cut wings and carcass into small pieces.
• Heat oil in deep fryer to 350 degrees F. Fry duck for 15 minutes.
• Meanwhile, combine red wine vinegar, peach juice, and sugar in saucepan. Stir well over high heat. Add Marmite and bring to boil. Add carcass bones and wing pieces. Reduce sauce by half, skimming frequently. Add wine.
• Remove duck from fryer, season with salt and pepper, and place in simmering sauce for 15 minutes, then remove and drain slightly. Continue to reduce sauce, adding arrowroot/red wine mixture to thicken, if necessary.
• Heat clarified butter in frying pan. Fry duck for a few minutes, careful not to burn. Remove duck and set aside. Add peach halves and 2 tablespoons brandy and flame, shaking pan. Add remaining brandy and turn peaches to coat with sauce. Dip duck into sauce and arrange on heated platter. Pour sauce over duck and place peach halves around. Serve piping hot.

QUEENSLAND DUCKLING

Steps:

• Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve.
• Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm.
• Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck.

CANARD ROTI AVEC GOLD LEAF (ROASTED DUCKLING)

Steps:

• Preheat oven to 375 degrees F. Clean the whole duck and marinate with fresh lemon juice, salt and sugar mixture for 20 minutes, refrigerated. Place duck in a roasting pan with breast up. Bake for 45 minutes. Remove from oven and drain fat from the duck. Brush the duck with a half portion of red wine and roast the duck for 30 minutes. Drain the fat again and brush the rest of the red wine on the duck. Continue roasting the duck for another 30 minutes until the skin of the duck turns brown and crispy. Remove the duck from the oven, and remove the bones from the duck. Slice the duck into pieces and set it aside.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.