Roasted Duck Breast With Spiced Whisky Sauce And Pont Neuf Potatoes Recipes

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ROAST DUCK



Roast Duck image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 4

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

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.

ROASTED DUCK W/ SPICY SAUCE:



Roasted Duck W/ Spicy Sauce: image

This is the same recipe that they served at one of my favorite restaurants. One of the waitresses is a friend from way back and gave me the recipe. I have made this for my boyfriend several times. He loves the sauce. I was surprised that my son and his girlfriend also liked this dish. They are both very picky eaters.

Provided by litldarlin

Categories     One Dish Meal

Time 2h45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 (5 lb) ducklings (about 5 lbs.)
2 teaspoons salt
4 green onions
2 cups boiling water
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
2 tablespoons dry sherry
2 tablespoons honey
1 tablespoon chili sauce
1 tablespoon soy sauce
1 garlic clove, minced

Steps:

  • Rub duckling inside and out with salt;
  • Stuff onions inside of cavity and tie legs together.
  • Place on rack in roasting pan.
  • Mix boiling water and honey; pour over duckling, letting water run into pan.
  • (Duckling should not be put down into the water, keep on rack.)
  • Roast in oven at 350 degrees for 1 hour.
  • Prick skin to drain excess fat.
  • Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
  • Remove from oven.
  • Increase oven temperatures to 400 degrees.
  • Duck Sauce:.
  • Combine all Duck Sauce Ingredients listed together.
  • Brush duckling with spicy duck sauce.
  • Return to oven and roast 5 minutes.
  • May use remaining sauce as a dip for meat.
  • Garnish with parsley and mandarin orange segments.

Nutrition Facts : Calories 2512, Fat 123.3, SaturatedFat 33.2, Cholesterol 1543.6, Sodium 3911.3, Carbohydrate 42.4, Fiber 1.9, Sugar 36.9, Protein 280.1

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