Thursday, 7 July 2011

Roast Duck Twice Cooked with Blueberries

Preparation time: 30 Minutes
Cooking time: 120 minutes

  • 1 Large duck (around 2.3kg)
  • 250gm of blue berries (Frozen are fine)
  • 50gm of Sugar
  • 1 x Carrot
  • 1 Piece of celery
  • 1 Bay Leaf
  • 1 Clove
  • 1 and a half Onion
  • Red wine (Extra to drink)
  • Balsamic vinegar
  • Cornflour (Optional)

 Remove duck from package. This one is 2.3kg which is usually enough for four people.
In my case it's enough for two! Then rinse under cold water.

Cut off the wings right where the joint is. Keep them for the stock.  Also trim away any excess fat from inside of cavity.

Remove the neck. and keep for stock.

In a large pot, add the duck, wings, neck  and fill pot to barely cover with water.  Add the bay leaf, clove, half onion, carrot, celery and a little pepper.  Cover with lid and poach for 45 minutes.  Process can be sped up in pressure cooker to 20 minutes. Preheat your oven to 200C.

Once duck is poached, remove and place in roasting tray on top of sliced onion.
Roast in oven at 200C.

Reduce the remainder of the stock on high heat.

If frozen, defrost blueberries and set aside.

Add sugar to saucepan with a little water, enough to cover sugar.

Let the caramel darken to an overall brown colour.

Once brown, quickly add a big splash of red wine, approx. one cup full.

and a small splash of Balsamic Vinegar. Incorporate blueberries and leave aside.

After 30 minutes, cover the duck legs with foil and regularly baste the duck with juices and fats from the tray.

Strain the stock, there should only be about 2cm of liquid left in bottom of pot.

Remove all the duck fat from stock by scooping only the top layer.
Keep the fat and refrigerate for future use. You can use it to confit other foods or roast potatoes.

After approx. 60 minutes, your duck should be a nice roast colour.
Remove from tray, cover with foil and tea towel and let rest in warm place.
Drain and strain remaining juices (Jus) and add to stock reduction.

Pour the stock reduction and jus into the blueberry and caramel sauce.
Turn on the heat and let reduce for 10 minutes.
You don't need to thicken this sauce if reduced enough, otherwise mix a little cold water with two tablespoons of cornflour in a bowl and then slowly pour contents into simmering sauce, mix well.

Voila!  Carve and serve on roasted potatoes, garnish with spinach and roasted Echalotes or vegetables of your choice. Add the blue berry sauce on side.
 The reason for cooking the duck twice is to tenderise it and also to keep the flesh moist.

Joel Mielle

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