SLOW ROASTED DUCK RECIPE | JAMIE OLIVER | FOOD NETWORK
Provided by Jamie Oliver
Categories main-dish
Total Time 3 hours 0 minutes
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Yield 4 servings
Number Of Ingredients 9
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-COOKED DUCK LEGS IN PORT WITH CELERIAC GRATIN RECIPE ...
A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake
Provided by James Martin
Categories Main course
Total Time 2 hours 45 minutes
Cook Time 2 hours 30 minutes
Yield 2
Number Of Ingredients 19
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.
- Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.
- Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn’t cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.
- Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.
Nutrition Facts : Calories 841 calories, FatContent 50 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 6 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.4 milligram of sodium
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SPICED SLOW-ROAST DUCK & APPLE SAUCE RECIPE | BBC GOOD FOOD
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Total Time 3 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 1159 calories per serving
- Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.
SPICED SLOW-ROAST DUCK & APPLE SAUCE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 1159 calories per serving
- Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.
MARY BERRY SLOW-ROAST DUCK RECIPE | CHRISTMAS ALTERNATIVE ...
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.
3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.
4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.
5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.
6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.
7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.
Cook time: 3½ hours, plus resting.
Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.
Mary’s Classic Tips:
* If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here.
* Keep the duck fat – it’s great for flavoursome roast potatoes.
RECIPE THIS | AIR FRYER ROAST DUCK
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Reviews 5
Total Time 65 minutes
Category Main Course
Cuisine Air Fryer Oven
Calories 2313 kcal per serving
- Then place the duck back on for a further 15 minutes at the same temperature. Let the duck rest once cooked for 5 minutes prior to serving with your duck fat roast potatoes.
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