Duck? Anyone?

[pscot]

Payless had 'em for 2.99 a pound so we've got one for easter. I've had mixed success with duck. The current vogue seems to be to serve the breast rare but I'm not going to do that. I'd like some ideas. It will probably be just Renate and me for dinner, so it won't be a big production..

[OffWithTheirHeads]

1. My wifi died or I would write you a small book

Esseys on an iPhone are not practicle. Epicurious has a recipie for duck in a Port/Cherry sauce that is to die for. Duck a la orange is always good. Damn, I won't be hooked up again till Monday so all I can tell you now is rare duck Sucks. Long and slow is your friend!

[Gormy Cuss]

2. Serve the breasts in one meal and confit the legs for another.

Last edited Fri Apr 6, 2012, 07:57 PM - Edit history (1)

Use the carcass to make duck broth.

The breasts are really good grilled, sliced, and used to top a salad of spring greens. Use a lemon or lime vinaigrette to dress the salad and add some goat cheese or feta to complete the salad.

Making a confit of duck legs is pretty easy, it just takes time.
http://www.simplyorganic.com/store.php?Screen=recipe&recipe=773
The duck confit is an excellent basis for a stuffing for cannelloni or other large pasta shells. Mix confit meat with sauteed onions or shallots, thyme, and some cream to complete the stuffing and top the stuffed pasta with a mushroom sauce and bake.

Duck broth is rich and small amounts add a lot of flavor to soups and sauces.

[pscot]

4. I like

I was leaning toward separating the breast, but wasn't sure what to do with the rest of the bird.

[pscot]

6. how do you make the mushroom sauce

for the cannelloni? I'm guessing it's not campbells.

[Gormy Cuss]

7. I make one based on a recipe from "Without Reservations" by Joey Altman (same chef as confit link)

His recipe is very rich and has lots of costly and high fat ingredients like 2 cups of dried porcinis, brandy, butter, heavy cream, and marsala. His sauce is very good but I don't have a copy of the recipe handy.

This is roughly what I do instead: sweat down a pound of diced white mushrooms and four cloves of minced garlic in 2 to 3 TBLS of butter or olive oil. When the shrooms are brown/black and shrunken, mix in some fresh or dried herbs to taste (parsley, basil, or thyme are all good.) Scrap to a plate and set aside. In the pan used to sweat the mushrooms,mix four cups of the duck broth and 1 cup of cream and bring to a gentle boil. Cook until thickened and reduced to 1/2 the volume (stir frequently.) Add in 1/2 cup marsala or sherry, stirring until heated, then fold in the shroom mix. Cook for about five minutes on low heat to meld flavors. Season with salt and pepper to taste.

This volume of sauce is enough for about 1/2 lb of pasta with some extra. When you have assembled the cannelloni and place in a baking dish, pour over enough sauce to wet all of the pasta and cover the bottom of the pan. The pasta shouldn't be floating in it, just coated. I then sprinkle on some parmesan. You should have at least a 1/2 cup of sauce left over, but maybe more. I keep this extra sauce heated and serve it at the table.

If you prefer precise recipes just look for a mushroom wine sauce or a mushroom cream sauce.

[pscot]

8. I did the manicotti with confit tonight

I made a mushroom-gorgonzola sauce with a few pepper flakes to liven it up. Delicious, but incedibly rich. Thanks for the suggestion.

[nadinbrzezinski]

3. When I get it

I roast it with herbs...and no, I don't serve any bird but well done...

[yellerpup]

5. Love duck.

Here's one of my favorite recipes for it. When I can't find fresh lavender, I use Herbs de Provence instead. Enjoy! I'm jealous of your $2.99/lb. price! Good going!