How To make Long Island Duck with Grapefruit
2 Duck, Long Island, (about
-- five pounds each) 2 Grapefruit
1/4 c Sugar
1/3 c Vinegar, red wine
3 c Duck stock ** OR
3 c Veal stock **
Blanched vegetables *** ** See recipes for Duck Stock and Veal Stock. *** An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin. Preheat the oven to 500 F. Cut off the tail and excess neck skin from the ducks and remove all excess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast until crisp and well browned, about 1 hour.
With a sharp paring knife, remove a thin slice from the top and bottom of each grapefruit, then remove the skin of the fruit in long strips. Set aside. Cutting between the membrane, cut the grapefruit into sections and set aside. Place the sugar and wine vinegar in a heavy-bottomed saucepan. Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly. Carefully add the stock and bring the mixture to a boil. Simmer at low boil for 5 minutes. Add grapefruit skins to the mixture and simmer 3 minutes longer. Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. Adjust seasoning with salt and pepper and keep it warm. Transfer the duck to a work surface. Run a sharp knife under the wishbone at the front of the duck's breast, then carefully slip the knife between each breast half and carcass. Remove the breasts, and then take off the legs and thighs in one piece. Lightly coat a warm serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
How To make Long Island Duck with Grapefruit's Videos
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Jacques Pepin's Duck Cassoulet is something you need to see to believe
The French legend, Jacques Pepin, and his famed duck cassoulet... and my first time making a cassoulet since Julia Child ran me through the gauntlet. Does this one require the same amount of blood, sweat and tears?
Recipe from the Essential Pepin cookbook:
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Spicy Duck Meatballs with Chef Harold Dieterle at Perilla
Log on NOW to see Season One winner of Bravo's Top Chef, Harold Dieterle, add some duck and spice to traditional meatballs in our first video. Go Behind the Deals to our Featured Promotions to buy his favorite Long Island Crescent Duck and recreate this masterpiece at home. Wild Thymes are in store when you read our article and visit our Permanent Deals to purchase the best chutneys and dipping sauces. After you're done overindulging, read up on what nutritionists have to say about staying slim and trim.
Spicy Duck Meatball Recipe:
INGREDIENTS:
2 tbsp. extra virgin olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck (from Fossil Farms)
1 tbsp. coarsely chopped Thai basil
2 tbsp. chile sauce, such as sriracha or sambal
1/4 cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1/2 cup white wine
10 oz. morning glory (water spinach)
6 cups veal stock
4 sprigs fresh thyme
1 cup cooked mint cavatelli
4 quail eggs to garnish
3 tsp. grated Grana Padano cheese
PREPARATION:
1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook, stirring until translucent, about five minutes; remove from heat and allow to cool.
2. Preheat oven to 425 degrees F. Place the ground duck in a stainless steel bowl. Add the cooled onion and garlic mixture to the duck. Add the Thai basil, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls. Transfer baking sheet to oven and cook for 10 minutes.
3. In a separate pot add wine, veal stock and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 15 minutes.
4. Strain liquid through a fine mesh strainer over another large saucepan, discard the solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 25 minutes.
5. Heat 1 tbsp. of olive oil in a large saucepan over medium heat. Add morning glory and sauté with remaining 2 cloves garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.
6. Transfer duck meatballs with some of the liquid to morning glory and cavatelli sauté pan. Spoon the meatballs, morning glory, cavatelli and liquid into the serving dishes. Garnish with one quail egg per dish and a few sprinkles of grated Grana Padano cheese.