BRAISED WHOLE DUCK RECIPES

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BRAISED DUCK RECIPE - NYT COOKING



Braised Duck Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 2 hours 30 minutes

Yield 2 to 3 servings

Number Of Ingredients 5

Kosher salt
Freshly ground black pepper
1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
4 sprigs thyme
3 cloves garlic, skin left on and lightly crushed

Steps:

  • Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
  • Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

WHOLE BRAISED DUCK RECIPE WITH OLIVES AND SHALLOTS ...



Whole Braised Duck Recipe with Olives and Shallots ... image

Give duck the French treatment. Try whole duck slow-braised with olives, shallots and white wine. This easy one-pot is smart enough to serve up for a dinner party.

Provided by OLIVEMAGAZINE.COM

Categories     Chef recipes

Total Time 4 hours

Number Of Ingredients 8

olive oil
duck 1 x 2kg
shallots 300g, small ones, peeled (soak in boiling water for a minute. It makes them easier to peel)
green and black olives 300g
bouquet garni 1, (tie together a few sprigs of parsley, thyme and a couple of bay leaves)
garlic? 5 cloves, peeled
dry white wine 1 bottle
parsley a large handful, chopped

Steps:

  • heat the oven to 170c/fan 150c/gas 3. heat 2 tbsp oil in a large flameproof casserole, add the duck and season well. turn every few minutes until golden brown all over. take out the duck, add the shallots and cook for 5 minutes until golden, then add the olives. add the bouquet garni and garlic and put back the duck. pour over the wine and bring to a simmer.
  • cover the casserole put in the oven and cook for 3 hours. check every hour that the liquid level comes just halfway up the duck – add a little more water if necessary. after 3 hours, lift the lid and increase the oven temperature to 220c/fan 240c/gas 7. cook for 30 minutes so the duck colours, the meat should be as soft as butter. remove it from the casserole with great care along with the olives and shallots. gently pull the meat off in big hunks and put on a warm platter with the olives and shallots. keep warm.
  • strain the stock into a clean pan, pushing through the garlic to get all the flavours. spoon off the excess duck fat. bring to a simmer and reduce by half. add a big handful of chopped parsley then pour the sauce over the duck.

Nutrition Facts : Calories 800 calories, FatContent 66 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 32 grams protein, SodiumContent 2000 milligrams of sodium

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