Roasted Duck Recipe

Roasted Duck, a Delicious Recipe for a Dinner Party

I have to confess that my taste for duck did not start at my mother’s table. It was when travelling extensively in Spain searching further into the diversity of the Spanish Cocinas.

Then I encountered a number of recipes that I have enjoyed ever sinceHaving said that I had to look even further to find inspiration for a roast duck with a difference.

There are many recipes in Spain for duck. The Catalans cook a tasty duck with pears.  In Seville cooks prefer to flavour duck with olives while in Jerez de la Frontera, the late Jose Antonio Valdespino prepared wild duck with the best Oloroso Sherry money can buy.

Roasted Duck

A good Roasted Duck Recipe

During the filming of my own BBC series Spain on a Plate, Pedro Subijana  chef patron of the restaurant Akelarre in San Sebastian presented cercetas (teal) in a superb  sauce never to be forgotten. 

What I have missed during all the years travelling and eating in Spain has been a good recipe for simply roasted duck that I could prepare at home for a dinner party. 

I was determined to find one.

What I have missed during all the years travelling and eating in Spain has been a good recipe for simply roasted duck

How to cook an unforgettable Roasted Duck

It was my mother, a Spaniard and excellent cook for whom foreign food could never be compared with her own  tradition who admitted once that in the art of roasting a duck, the Chinese were the masters. 

I decided to follow her thoughts.  

While it would be rather complicated to reproduce an authentic Chinese recipe I have found a very oriental trick that will guarantee something special.

All you need is a good sized quality duck, which I normally purchase in Bugard & Daughters in Earlsfield (London) and if possible  start some early preparations the night before.

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Roasted Duck Recipe

This recipe which doesn’t take time to prepare, looks great and tastes even better. 

  To serve 6 people

recipe A Rioja or Ribera del Duero wine will do an excellent job here,

delicious roasted duck recipe

Ingredients

For the duck

1 large duck (at least 3 kg. with giblets.

sea salt and freshly ground black pepper


For the apple sauce

2 large Bramley apples

2 o 3 cloves

2 tbsp caster sugar

lemon juice to taste


For the duck gravy

The  duck giblets

1 chicken carcase

1 carrot, peeled and chopped

1 onion, peeled and chopped

1 sprig thyme

1 bay leaf

1 glass white wine

some chicken stock or cube dissolved in warm water

2 to 3 tbsp Port  wine (optional)

1 tsp. redcurrant jelly

½ tsp. cornflour dissolved in a little cold water

 

Several hours before cooking or even better the night before, remove the giblets from the duck and reserve. Clean the duck’s skin with kitchen paper. Bring a large kettle of water to boil. Place the duck on top of an inverted bowl in the sink. Prick the skin many times all over, then pour carefully the boiling water over the skin. Repeat the operation with boiling water once more. Allow it to dry on a metal rack.  Leave it to rest in a cold but dry place overnight lightly covered with paper. 

 

You can also prepare the apple sauce the night before. Cut and core the apples and place them in a saucepan  with the sugar, the cloves and a little water Cover and let it cook for a few minutes until the apple becomes very soft. Adjust the sugar if needed and add a few drops  of lemon juice. Remove the cloves and let the apple cool down before placing in the fridge covered with cling foil. 

 

Heat the oven to 180C/350F  Roast the chicken carcase in a large roasting pan until deep golden in colour and very crisp.  Remove the carcase from the pan and set aside. Do not clean the pan. Place a wire rack on top of the pan. 

 

Increase the heat of the oven to 230 degrees C/450 degrees F. 

 

Grind black pepper inside the cavity of the duck and rub sea salt on the breast and legs. Roast for about 30 minutes. It does not need basting as the small holes pricked in the skin will do the job very efficiently. Meanwhile start preparing the gravy.

 

Crush the chicken carcase and place it in a large saucepan together with the giblets and the rest of the ingredients except the Port wine and of course the redcurrant jelly. Bring to the boil, reduce the heat and let it simmer for one hour or so. 

 

Next reduce the oven heat to 180 C/350F and carry on roasting the duck for another 60 minutes. Take it out of the oven and let it rest for a while covered with a clean cloth. Increase the oven heat up to 200 C/390F

 

Returning to the gravy, sieve the stock into a different pan. Discard the solids. Reduce the stock by half.  Add the port and the redcurrant jelly, stir well and cook for a few minutes more. Add the cornflour dissolved in a little  cold water and gently stir the gravy until it is ready to be served. 

 

20 minutes before serving return the duck to the oven which will be quite hot still. This will allow the skin of the duck to become deliciously crispy and very tasty. I love to serve my roast duck with potato and celeriac mash , garden peas , apple sauce and plenty of gravy. 

 

recipe A Rioja or Ribera del Duero wine will do an excellent job here, There are many good  examples on the market but if you want to impress yourself and your friends, I would recommend a visit to Berry Brothers in London or go on line  where you can find a number of wines from Bodegas La Rioja Alta or Bodegas López de Heredia which I can assure you are always unique and excellent value for money. 

Get the First Book in English to trace the History of the Food of Spain

Trace the Food of Spain from Antiquity to the Present Day.
Get this Masterpiece now!

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