Delicious Duck

So Heather recently inspired me with a recipe she adapted from David Boulud - and after years of avoiding duck, traumatised (for all you armchair editors out there in Europe its spelled with an 's') by the copious amounts of fat which ooze forth from the duck and yet still lurk inside, I decided to give it another shot.

I consulted my old staple Delia Smith - who is the Mrs Beeton of the 20th Century - maybe someone can tell me who it is for the 21st century.

Delia's key tip is drying the duck before putting in the oven.

The orange honey sauce is a Heather/David concoction.

Ingredients:

• 1 fresh duck washed and dried thoroughly (about 4 1/2 pounds)
• 1 wire rack
• Roasting pan
• Salt

Method

Heat oven to 450 degrees F.

My tip is putting a couple of tablespoons of water in bottom of the pan.

Place the duck on wire rack on roasting pan and snip tiny cuts in the skin all over - to allow the fat to drain out. Be care not to cut into the flesh. Cover the duck liberally with salt.

Place in the oven for 1 hour and 45 minutes.

Remove and allow duck to rest for 20 minutes before carving.

Tip 2 - if you have the windows open to free cooking smells, close them once you go to take the duck out or he will seize up with cold and become a tough old bird.

Meantime make the orange sauce.

Ingredients:

• 1 cup of orange juice
• 1 1/2 tablespoons of honey

Method

Simmer together in a heavy based saucepan for 15 minutes. Stirring carefully occasionally.

Be warned the honey so please avoid those burns we cooks all carry like badges of honor. ("Here's what I did last night". "Oh you should see mine from last week...." etc.)

The sauce will reduce to a mere 1/4 of its original volume and should be served on the side with the duck.

Serves 4. Not more.

I accompanied it with garlic and chili infused broccoli rabe and red quinoa pilaf with almonds and cranberries.

Comments

[Heather]

It's July, the weather is glorious and the farmers market is in full swing! Joy of joys! Here is a gorgeous light easy lunch all you need is great produce:
Zucchini flower frittata with Arugula (rocket) salad with fresh peas, mint and dill.
Frittata-
Wash six flowers thoroughly, usually one finds various bugs hidden inside- they may be tasty, but we have not yet reached the time where we need to test them!
Then heat olive oil in pan (not high heat), wilt the zucchini flowers in the oil, season. Cook until base of the flower is soft.
Meanwhile beat 6 eggs in a bowl thoroughly, again lightly season.
Once the flowers are cooked, take them out and then add the beaten eggs to the pan. Cook eggs until a good bottom forms, then add the flowers laid out evenly, on top amongst the still-moving beaten eggs.
Cook for a couple of minutes more, then place under a hot grill or in a hot oven. The eggs will rise like clouds of fluff around the flowers. Let the top lightly brown, it will then be done.
Salad- wash all thoroughly and mix the arugula (preferably young leaves) with a little dill (it can overpower if too much), mint leaves and fresh shelled peas. Serve with superb balsamic (we all know the difference a really good one makes!) and a little olive oil.
As soon as the frittata is done serve with the salad.
This is a divine and happy summer lunch.
Bon appetite! and happy summer!
Heather x

[Heather]

Love your recipe Orla, now you have inspired me to go back to whole duck! For those of you who wish to use duck breasts, here are a few tips:
1. Try to get young tender duck breast, I get mine from Craig the farmer (yes in New York City!); it makes such a difference to the bricks you get elsewhere.
2. Dry thoroughly, then salt;
3. Add to warm pan, skin down;
4. Cook for 20 mins over medium to low heat;
5. Flip over, pour over sauce (made as Orla describes, can add thyme whilst cooking sauce too);and
6. Pop into pre heated oven (400oC) for 6 mins.
Viola, rest for 5 mins- delicious every time.
Well, there was the one time I added too much orange juice to sauce, Bella ( 8 yrs old and v discerning) not impressed.Loved the duck though. Serve with whipped potato and oriental broccoli rabe (less bitter). Enjoy xx