Best Carrs Drunken Duck Recipes

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
• When ready to cook the duck, preheat the oven to 375 degrees F.
• Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
• In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
• Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
• Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

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.

ROAST DRUNKEN DUCK RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for 1 minute. Let cool. Place stuffing inside duck; use skewers to enclose. Preheat oven to 400 degrees. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1 1/2 hours. Increase heat to 475 degrees. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes. This recipe yields 4 to 6 servings. If you live near a Chinese deli that sells roast ducks, you're in luck: You can enjoy a wonderful treat any time without running up a huge "duck bill"! Roasting duck the Chinese way is a real art. First, the birds are parboiled, melting away some of the fat. Then they're blown up with air and hung up to dry to tighten their skin. Finally, they're lacquered with a sweet glaze of honey, maltose, vinegar, and rice wine that caramelizes during roasting, making the skin crisp and brown. You can eat Cantonese roast duck at room temperature, or warm it in the oven. Serve it with the thin brown cooking sauce that's usually included at no extra charge, or shred the meat and use it to top a salad of greens tossed with a vinaigrette enriched either with a bit of the duck sauce, or with bottled plum sauce.