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#1 Thu 14 Jun 07 6:17pm

chunghao316

Member
From Taiwan
Member since Wed 04 Jan 06

Roast duck

Does anyone, ever so kindly, tell me how to do Jamie Oliver's way of roast duck, please?
big_smile

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#2 Thu 14 Jun 07 9:22pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Roast duck

Hi chunghao316,

OK - but please post recipe requests on the recipe swap forum in future!

Slow Roasted Duck
Recipe courtesy Jamie Oliver
Show:      The Naked Chef
Episode:      Italian Job
2 (3 1/2 pound) Aylesbury ducks (1.5 kilograms) (can substitute Pekin ducks)
Salt and freshly ground black pepper
9 ounces (255 grams) fresh ginger
2 long stalks baby rhubarb
2 handfuls fresh sage
1 bulb garlic, cloves removed and chopped in half
2 red onions, roughly sliced
2 wineglasses Marsala or Vin Santo
1 cup (285 milliliters) vegetable, chicken, or duck stock

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.

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#3 Sun 17 Jun 07 12:21pm

chunghao316

Member
From Taiwan
Member since Wed 04 Jan 06

Re: Roast duck

Dear GeoffP:

If I can't find baby rhubarb, is there any substitution or just simply getting rid of them?  yikes

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#4 Mon 18 Jun 07 1:02am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Roast duck

A difficult question!

The only substitute I have come across is the stem of Giant Knotweed.

Lemon or bitter orange go well with duck, so you could try quartering one and using that

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