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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Duck / Number of Servings: 4 |
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Directions: The day before, or the morning of serving day: Cut up the duck and marinate it; make the duck stock and drain the stock and boil it down to make the sauce.
20 minutes before serving: Begin cooking the duck breasts.
45 minutes before serving: Begin cooking the duck legs; reheat the sauce.
5 minutes before serving: Allow the duck to rest, then slice and serve.
Herb Rub: Combine the first 7 ingredients in a blender and grind to a coarse paste.
Marinate the Duck: Cut up the ducks by removing the 2 legs and the 2 boneless breast with skin from each bird. Reserve the necks and carcasses. Score the skin on the
breast by drawing a very sharp knife across the skin in a diagonal pattern. Rub the breasts and legs with the herb paste as evenly as you can, rubbing some inside the scored cuts. Put them in a medium bowl, cover, and
let marinate in the refrigerator for at least 3 hours or as long as 24 hours.
Stock: Cut the wings off the duck carcasses, remove as much skin and fat as comes
off easily, and cut the carcasses in half. heat oil in a large heavy bottomed pot over high heat. Add the duck pieces to the pot and brown them for 10-12 minutes, turning once or twice. Pour off the fat that has accumulated in the pan, then pour in enough cold water to barely cover the bones. Bring the stock to a boil, turn the heat to very low, and skim off
any fat or foam that rises to the surface. Add the onion, carrot, celery, thyme, and bay leaves and gently simmer uncovered for 2-3 hours.
Sauce: Strain the stock, discard the bones, and return the stock to the pot. Add the wine, shallot and cherries. Boil the sauce until it is thickened and reduced to about 2 cups, 45-60 minutes. (The sauce can be made a day ahead and refrigerated for up to 2 days.)
Roasting the legs: Preheat the oven to 425F . About 45 minutes before serving, heat a large
ovenproof skillet over medium high heat. Pour in a film of oil and heat. Add the duck legs skin side down and cook until the skin side browns, 4-5 minutes. Without turning the legs over, put the pan in the oven and roast
10 minutes. turn the duck legs and continue to roast until the skin is very brown and crisp and the meat is tender when pierced with a fork, about 20 minutes longer. Rem ove them from the oven and let rest on a plate in a
warm spot.
Sauteeing the breasts: When the legs have been in the oven for 20 minutes, begin to cook the breasts. Pour a thin film of oil in another large skillet and heat it over medium heat until hot. Add the duck breasts skin side down, reduce the
heat to medium low and let cook slowly and undisturbed. After 5 minutes,
about 1/2 inch of fat will have rendered into the pan, which will help
render the remaining fat from under the skin. Continue to cook the breasts
until the skin is very brown and crisp, another 5-10 minutes. If the
rendered fat rises above the level of the skin and the duck meat begins to
be submerged, pour some of it off into a small bowl. This will prevent the
breast meat from overcooking before the skin is crisp. When the skin is
crisp but not blackened, turn the breasts over and cook just 1 minutes for
rare or 2-5 minutes for medium rare to medium. The meat should feel firm
but still springy and a meat thermometer should read 120-125F for rare.
The temperature will continue to rise 10 as they rest. Transfer them to
the plate with the legs and let them sit on the back of the stove for 4-5
minutes before carving.
Finishing:
Bring the sauce to a simmer and stir in the chopped sage, thyme, and
balsamic. Taste and season with salt and pepper as needed. Arrange the
duck legs on a warmed platter or individual plates. Using a sharp thin
knife, slice the breasts on a diagonal 3/8 inch thick and arrange the
slices in a fan shape leaning against the legs. Pour the sauce over and
around the duck.
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