Text 29487, 82 rader
Skriven 2015-07-28 04:25:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1684
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Roasted Duck
 Categories: Poultry, Wine, Citrus, Chilies, Vegetables
      Yield: 2 Servings
 
  2 1/2 lb Rouen Clair or Duclair duck;
           - (preferably aged), neck
           - removed *
    3/4 c  Dry red wine
    3/4 c  Soy sauce
      1 tb Fresh lemon juice
    1/3 c  Hoisin sauce
      1 ts Sichuan peppercorns
  2 1/2    Inch cinnamon stick
    1/2 ts Dried red pepper flakes
      3 cl Garlic cloves, smashed
      1    (1/4") piece peeled fresh
           - ginger; smashed
      1 sm Onion; quartered
      1 c  Water
      1 tb All-purpose flour
 
  SPECIAL EQUIPMENT: kitchen string; an instant-read
  thermometer
  
  Put oven rack in middle position and preheat oven to
  400øF/205øC.
  
  Wash and dry duck, then "groom" it by removing any
  remaining feathers and quills with tweezers or needlenose
  pliers. Tie legs together using string, then tuck wings
  under body to secure.
  
  Combine all remaining ingredients except water and flour
  in a large sealable plastic bag and add duck. Marinate,
  chilled, 1 hour.
  
  Transfer duck to a 13" by 9" by 3" roasting pan and
  reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4
  cup marinade through a sieve into a 1-quart saucepan and
  discard remainder. Boil 1 minute and baste duck with
  marinade. Continue to roast duck, 15 to  20 minutes more.
  
  While duck continues to roast, add 1 cup water to marinade
  in saucepan and bring to a boil. Put flour in a heatproof
  bowl and whisk in 1/4 cup marinade until smooth. Whisk
  flour mixture into remaining marinade in saucepan until
  combined well. Simmer over low heat, stirring
  occasionally, until thick enough to coat back of a spoon,
  about 3 minutes. Keep warm over low heat, stirring
  occasionally.
  
  Remove duck from oven and let stand 10 minutes before
  carving. (Duck will continue to cook, reaching 160øF/70øC
  at leg and 165øF/73øC at breast.)
  
  Serve duck with sauce.
  
  Serves 2
  
  Gourmet | November 2003
  
  * The rare breeds of Rouen Clair and Duclair from Stone
  Church Farm (845-658-3243) are small, tender, and have a
  low fat content, which makes them preferable to
  commercially available birds. We recommend the aged ducks,
  which have a richer taste. Order them two weeks ahead to
  allow preparation and shipping from the farm and request
  that the necks be removed. Since this recipe calls for a
  fair amount of soy sauce, it is important to use a brand
  with well-balanced flavors (such as Kikkoman).
  
  MM Format by Dave Drum - 12 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fish is the only food considered spoiled when it smells like what it is.
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