Slow Roasted Duck With Celeriac Remoulade Recipes

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

SLOW ROAST DUCK

Steps:

• Set your oven to 325°F. Using a needle or a sharp knife point, prick the skin of the duck all over -- but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
• Rub the cut lemon all over the duck and stick it inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the duck with the herbs. Let the bird sit out for about 30 minutes to come to room temperature, while the oven heats up.
• When you are ready to roast, put the duck in an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Small ducks (wood ducks, wigeon, teal, ruddies, etc.) only need 40 minutes in the oven. If you are roasting mallards or a typical, store-bought Pekin duck, you will want to increase the roasting time to 90 minutes. A goose may take as long as 2 hours. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest. Spoon any fat that has accumulated over the vegetables and salt them well. If the veggies are ready to eat, remove them. If there is a lot of excess fat, spoon it off.
• Now increase the heat to 450°F. When the oven hits this temperature, return the birds to the oven and roast them for up to 30 more minutes, or until the skin is crisp. The reason you take the bird out of the oven is because a) the resting time helps redistribute the juices in the bird midstream, and b) you are crisping skin without totally overcooking the duck by only returning it to the oven when it is hot.
• Remove from oven and let the birds rest. Small ducks need 5 minutes resting time, large ducks 10 minutes, geese 15.

SLOW-ROASTED DUCK

Steps:

• Preheat oven to 500 degrees. Season duck generously inside and out with salt and pepper. Put 1 or 2 pieces each of thyme, garlic, carrots, turnips, beets and shallots, in cavity. Truss duck; set in large casserole dish or medium roasting pan. Scatter rest of ingredients and neck around duck; season with salt and pepper. Cover loosely with foil.
• Roast duck for 10 minutes, lower temperature to 300 degrees and roast for 3 1/2 hours, basting vegetables and duck with pan juices and skimming off fat occasionally.
• Remove foil. Take out vegetables and neck, and set aside; roast duck for 1 more hour (if vegetables are not tender, continue roasting until they are). Skin should be well browned and crisp; the meat, extremely tender. Transfer duck to cutting board. Skim fat off pan juices; add water to pan, if necessary, to make 1/2 cup. Bring juices to boil, adjust seasoning, and transfer to serving bowl. Reheat vegetables and neck in baking dish in oven. Carefully carve duck (meat may fall off bone), adding vegetables from cavity to those in pan. Serve with pan juices and vegetables.

SLOW-ROASTED DUCK WITH MASHED WHITE BEANS, SIZZLED HERBS AND OLIVES

Steps:

• Cook the beans: Rinse beans and put them, along with the onion, bay leaves, cloves and garlic, in a large heavy-bottomed pot with a lid. Add enough water to cover by 2 inches and bring to a boil over high heat.
• Add 2 teaspoons salt, reduce heat to low, and bring beans to a bare simmer. Cover, but leave lid ajar. Cook very slowly, adding water as needed, for about 1 1/2 hours, or until beans are soft. Taste broth and adjust seasoning. Remove onion, bay leaves, cloves and garlic, and discard. Let beans cool uncovered in the cooking liquid. (They may be cooked up to 2 days in advance and refrigerated.)
• As beans cook, prepare the duck legs: Lay them on a cutting board skin-side up, and use a skewer or the tip of a knife to prick the skin of each leg all over.
• Heat oven to 325 degrees. Season each leg generously on both sides with salt and pepper - don't go crazy, but don't be meek.
• Place legs in a roasting pan, in a single layer skin-side up. (Take care that the roasting pan is high-sided enough, as a fair amount of fat will be produced as legs cook.) Roast, uncovered, for 1 1/2 to 2 hours, until the meat is quite tender, nearly falling off the bone. At this point, check to see the skin is crisp and nicely browned.If not, raise oven temperature to 400 degrees, and roast for another 10 minutes, or perhaps more, until skin is crisped. Remove legs from roasting pan and keep warm. (An inch or more of liquid fat will have accumulated in the roasting pan. Let it cool a bit before pouring it into a jar for future use.)
• Bring beans to a boil in a pot over medium-high heat. Pull them off the heat, and drain in a colander, reserving liquid. Put three-quarters of the beans in a mixing bowl and use a potato masher to mash them. (Alternatively, you can purée the beans in a food processor.) Add bean broth as needed to loosen the mixture to the consistency of soft mashed potatoes. Stir in the reserved whole beans. Adjust the seasoning. Keep warm.
• Prepare sizzled herbs: Add 3 tablespoons olive oil to a skillet over medium-high heat. When oil is hot, add sage and rosemary until they're coated with oil. When all the sage leaves have wilted, keep stirring until the herbs begin to fry and crisp, 2 to 3 minutes. Turn heat to low, then swirl in the garlic and red-pepper flakes. Immediately add olives and warm through.
• To serve, pair one duck leg with a spoonful of mashed beans. Spoon some of the olive mixture over the duck and beans. If desired, dress crisp green arugula with just a few drops of lemon juice and a little salt, and serve alongside for a refreshing counterpoint to the rich, salty duck and beans.