Wednesday, June 9, 2010

Chef Jules Duck Recipe and Savory TV

Hello Friends;
We are in the middle of the duck hunting season in this part of the world, (May to June). In New Zealand we have more than 20 species of game birds, introduced by our European settlers. Mallard ducks and the Canada Geese do particularly well and are well established. Bearing this in mind I have one of my favourite Duck recipes for you. I could pretend that I shot them, but I confess that the Ducks were procured, minus the buckshot, from my Asian butcher,from whom I also buy a few other products for Bosco Verde Restaurant Epsom. Duck is suited to either long, slow cooking or fast and served medium rare, rather like calamari, and what I like about this recipe is that everything is utilised, even the duck fat! Chef Jules following duck recipe is for 8 people.
For my Duck Recipe you will need,
2 whole Ducks(approximately 2kg's each)
Mirepoix of veg (1 onion, 1 carrot, 2 stalks of celery, roughly chopped)
4 bay leaves
2 tablespoons of pickling spice                                                          
6 parsley stalks
1 teaspoon of salt
200ml fresh orange juice
100ml soy sauce
2 oranges, segmented, or one 300g tin of mandarin segments
100ml Cointreau or Grand Marnier liqueur
30g butter
Wash and pat the ducks dry, season and stuff each cavity with the mirepoix.
Take a pot large enough to to fit both ducks, side by side and add water to just below the top of the ducks. Add the bay leaves, pickling spice, salt and parsley stalks. Bring to the boil, cover with the lid and simmer for 1 hour, turn the ducks over, add the soy sauce and orange juice and continue simmering for another hour, take off the heat and leave to cool in the liquid.
Take out the ducks, remove the carcass, lay flat, cover and refrigerate. Place pot with the stock back on the stove and reduce by half, strain and refrigerate overnight.
Preheat fan grill oven to 180 deg celcius. Remove the fat from the stock and keep to one side. place the stock in a small saucepan and reduce by half, add the mandarin segments and cointreau and reduce to a sauce consistency. Take a roasting tray and put 1 ladle spoon of the stock on the bottom and place the duck on top, season, drizzle with a little olive oil and reheat for 30 minutes, making sure the skin is crispy. Reheat the sauce and finish with a knob of butter, stirring off the heat until incorporated. Portion the duck as required and pour over the sauce.
I served the duck with vichy carrots, fondant potatoes, sauteed, just to colour using 1 tablespoon of the duck fat, and baked, using 1/3 duck stock. Some garlic flat beans also accompanied the meal.
I finished the meal with  Pears stuffed with dried fruit, walnuts, aged cheddar and baked with apple cider, fantastic! I did change the recipe slightly by substituting the aged cheddar for blue castello cheese in the stuffing, and using the aged cheddar for the cut top of the pear, melting part at the end.

Chef Jules Tips
This is a very easy recipe as it's broken into 2 stages, just takes a bit of planning.
Normally, I would use fresh oranges, but to make this recipe easy for you, I suggest using tinned mandarins.
I prefer to have the sauce naturally thickened by reducing the stock, rather than using a starch product, may appear thin for some, however more flavoursome.
With the duck I served a lovely New Zealand Pinot Noir, Craggy Range, Central Otago 2008. For the baked pear, Rose Tree Cottage, Noble Riesling 2007, from Malborough which worked very well with the dried fruits present in the recipe and wasn't overly sweet, with a nice citrus blossom bouquet.
Hope you all enjoy the recipes.
Ciao for now!

1 comment:

  1. What a fabulous looking dish! Just perfect for this cold weather. Oranges and duck are a perfect pairing.