Best Quatre Epices Roast Duck Recipes

QUATRE EPICES ROAST DUCK

Quatre Epices Roast Duck image

Number Of Ingredients 8

Ingredients

1 packet RawSpiceBar's Quatre Epices
6 pieces duck legs (4 pounds total)
1 clove garlic
3 tablespoons rapeseed oil or duck fat
1/2 tablespoon kosher salt
2 pieces shallots, roughly chopped
1 tablespoon chopped thyme
30 ounces duck fat

Steps:

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

QUATRE EPICES ROAST DUCK

Quatre Epices Roast Duck image

Make and share this Quatre Epices Roast Duck recipe from Food.com.

Provided by RawSpiceBar

Categories One Dish Meal

Time P1DT15h

Yield 4 people, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons quatre-epices
6 duck legs (4 pounds total)
1 head garlic
3 tablespoons rapeseed oil or 3 tablespoons duck fat
1/4 kosher salt
2 shallots, roughly chopped
1 tablespoon chopped thyme
30 ounces duck fat

Steps:

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.

Nutrition Facts : Calories 7621.3, Fat 849.2, SaturatedFat 282.4, Cholesterol 850.6, Sodium 15.1, Carbohydrate 26.9, Fiber 1.4, Sugar 0.6, Protein 4.9

QUATRE EPICES ROAST DUCK

Quatre Epices Roast Duck image

Quatre Epices Roast Duck with RawSpiceBar's Quatre Epices

Provided by RawSpiceBar Spices & Spice Kits @RawSpiceBar1

Categories Casseroles

Number Of Ingredients 8

Ingredients

1 package(s) rawspicebar's quatre epices
6 slice(s) duck legs (4 pounds total)
1 clove(s) garlic
3 tablespoon(s) rapeseed oil or duck fat
1/4 tablespoon(s) kosher salt
2 small onions, roughly chopped
1 tablespoon(s) chopped thyme
30 ounce(s) duck fat

Steps:

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes