Duckling Chassignat Recipes

CANARD ROTI AVEC GOLD LEAF (ROASTED DUCKLING)

Canard Roti avec Gold Leaf (Roasted Duckling) image

Provided by Food Network

Time 2h15m

Number Of Ingredients 5

Ingredients

5 pounds whole fresh duckling
1/4 cup fresh lemon juice
1 tablespoon salt
2 tablespoons sugar
1/3 cup red wine (cabernet sauvignon)

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.

QUEENSLAND DUCKLING

Queensland Duckling image

Provided by Food Network

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon salt
1 (3 pound) Muscovy duck, skin on, cut into 4 even pieces
1/2 cup peanut oil
1 (30-ounce) can pineapple pieces, drained and juices reserved
2 green peppers, diced to same size as pineapple
2 tablespoons grated fresh gingerroot
1 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon freshly ground black pepper
2 tablespoons arrowroot

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.

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