Duck has a very intense and rich flavor compared to the rest of poultry because its meat contains large amounts of fat. Normally, duck meat recipes are reserved for special occasions, although its preparation is really simple and quick and its meat can be combined with different varieties of flavors. Read on to find out how to select the right duck, then cook it in the oven, pan or braise it.
Ingrediants
Roast duck
- 1 whole duck
- Extra virgin olive oil
- Salt and Pepper To Taste.
- Waterfall
Duck breast
- Duck breast with skin
- Extra virgin olive oil
- Salt and Pepper To Taste.
Braised Duck
- Duck legs with skin
- Salt and Pepper To Taste.
- 2 chopped onions
- 3 chopped carrots
- 3 chopped celery stalks
- Salt and Pepper To Taste.
- 2 cups of chicken broth
Steps
Method 1 of 4: Select the right Duck
Step 1. Calculate how many people you will have for lunch or dinner
Remember that a serving for an adult is usually around 150 grams.
Step 2. Choose a quality meat, coming from an animal that has been raised outdoors, in a natural way, and slaughtered only when it reaches the right degree of ripeness (2-3 months)
Step 3. Choose the cut of meat you prefer
Normally, the duck is sold whole, and with the skin on, but you can ask your butcher to cut it into pieces, as well as deprive it of entrails and excess fat.
Method 2 of 4: Roast Duck
Step 1. Place the whole duck on a cutting board
Trim the tips of the wings and remove any excess fat from the animal's neck and cavity.
Step 2. Rinse the animal completely, both internally and externally, with cold water, then dry it with absorbent paper
Step 3. Cut the skin and fat layer of the duck with a knife
Make incisions about 2.5cm apart, making sure you cut into both the skin and the underlying fat layer, but don't spoil the meat. You will notice that you have reached the layer of meat when you encounter a higher cut resistance. Of course, skip this step if you've purchased a duck cut that has already been skin and fat removed.
Step 4. Arrange the duck on a raised rack, breast side up, and then place it on a baking sheet
The duck, if it is not raised on a grill, will not cook properly, in this way, however, the melting fat will slide away from the meat, without remaining in contact with it.
Step 5. Pour 2-3 cups of boiling water (480-720ml) over the duck
Let the water accumulate at the bottom of the baking sheet. In this way the layer of fat will melt more easily allowing the skin to become crunchy when cooked.
Step 6. Rub the duck, both internally and externally, with the salt and pepper
Step 7. Open the oven, which you have previously preheated, and put the duck in the pan without covering it
Step 8. Cook for about 3 hours, turning the duck every 30 minutes
Step 9. At the end of the 3 hours, remove the pan from the oven and check the doneness of the meat
- Insert a meat thermometer into the thickest part of the duck, usually the breast, avoiding contact with the bones. Duck meat is cooked when it reaches a temperature of 74 °.
- Check the skin visually to make sure it has become crunchy and that the fat layer has completely dissolved. If so, your duck is cooked to perfection, if not, turn on the oven grill and re-bake the duck for 10 minutes.
Step 10. When cooked, transfer the animal to a cutting board, let the meat rest for 10-15 minutes and then cut it up before serving
Method 3 of 4: Duck Breast
Step 1. Take the duck breast from the refrigerator
Rinse it with cold water and dry it carefully with absorbent paper. Using a sharp knife, score the skin to draw a checkerboard.
This will help it become crunchy in cooking. Try to avoid cutting the meat as well during this process
Step 2. Season the meat with salt on both sides
Arrange it on a plate and wait for it to come to room temperature.
Step 3. Remove the wet salt film that has formed on the duck breast
It is a simple operation if performed with the back of a knife passed repeatedly over the meat. Otherwise, an excess of moisture would not allow the skin to reach the right degree of crunchiness.
Step 4. Heat a cast iron skillet over medium heat
Place the brisket in the pan with the skin side down. Cook it for about 3-5 minutes, depending on its size.
Step 5. Flip the meat over with tongs and cook for another 3-5 minutes
After turning the breast, salt the side with the skin to make it even more crunchy and flavorful
Step 6. Use the tongs to hold the duck breast vertically, resting on its outer sides, so that they too can cook for about a minute each
Step 7. When cooked, remove the meat from the pan and place it on a cutting board
Let it rest for about 5 minutes before cutting and serving.
Method 4 of 4: Braised Duck
Step 1. Preheat the oven to about 200 ° C
Step 2. Heat a cast iron skillet, or skillet that can be baked, over medium heat
Brown the duck legs starting with the skin side. Season them with salt and pepper and cook them for about 3 minutes, or until the skin is golden brown. Flip the thighs to the other side and cook for an additional minute. When they are done browning, remove them from the pan and set them aside on a plate.
Step 3. Pour the fat from the bottom of the pan into a container
Add two tablespoons to the skillet and heat it over medium heat.
Step 4. Pour the vegetables into the pan
Sauté them for about 5 minutes, or until the onion has turned translucent.
Step 5. Re-cook the duck legs
Step 6. Add the chicken stock and bake
Step 7. Cook for about 30 minutes, then reduce the temperature to 175 ° C and cook for another 30 minutes
Step 8. Using a special glove, remove the pan from the oven
The duck will be cooked when the meat of the legs is tender and the liquids have reduced by half.
Advice
- If to complete the cooking of the whole duck you have to use the oven grill, do not lose sight of it even for a minute, the grill coil is very powerful and can burn the meat in a few seconds.
- You can save duck fat to fry potatoes or to flavor cooking vegetables. It will give a rich and intense flavor to every preparation you use it in.
Warnings
- During cooking, both the oven and the duck meat will be very hot, so pay due attention. Always use the appropriate oven mitt to avoid burning yourself.
- Raw duck meat, during storage, should not exceed 7 ° to maintain its freshness and avoid the proliferation of bacteria.
