Duck for christmas in Denmark. The sauce is time-consuming but delicious. A good thing about traditional food like this is that every last piece of the luxury ingredient (duck in this case) gets used to full advantage.
a whole duck, washed, patted dry and seasoned
6 cox orange apples, cored and sliced
300 g prunes de-stoned
liver from the duck, chopped
1 tsp fresh thyme leaves
neck and giblets from the duck
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1 tsp thyme
200 ml red wine
150 ml double cream
cornflour dissolved in little cold water (optional)
Trim extraneous fat from the duck and melt in a pan. Brown the apple in the fat, add thyme, prunes, liver, season well and stuff the duck. Fasten both ends with kitchen needles. Put on a grill over an oven tray, breast down and bake at 165’C for 40 min per kilo. Turn the duck over after 2/3 of the time. Turn the heat up to 190’C for the last 10 mins to ensure crispness.
At an opportune point remove the juices and fat collecting in the oven tray to a large frypan (juices can be collected later too). Add onion, garlic and duck remnants and fry til soft. Add wine and bayleaf and reduce. Add boiling water to cover, season and simmer.
When the duck is done, remove from oven and rest uncovered 20 mins.
Sieve sauce and skim off excess fat if you wish. Return to pan, add cream and thickening if desired, simmer up gently, check final seasoning.
4 duck breasts, skin on, skin scored in a criss-cross with a very sharp knife
2 tb olive oil
2 tb water
2 tb pomegranate molasses
pinch ground cinammon
Preheat over to 220’C. Salt duck well and rest for 15 minutes. Heat oil in large fry-pan over medium heat, seal duck skin-side down until lightly browned, then seal the other side, then place in oven for about 15 minutes until pink. Remove and rest for 5/10 minutes.
Pour excess oil from fry-pan and deglaze pan with remaining ingredients, reduce briefly and season.
Slice each breast into several pieces and pour over sauce. Serve with okra.
Source: Moro Cookbook
1.5 kg duck, rinsed and dried
2 tb sichuan pepper, dry roasted and ground
1/4 c flour
1 c water
1 c sugar
250 g blood plums, cut in half
2/3 c fish sauce (or less, depending on strength of fish sauce BE CAREFUL)
6 star anise
2 Cinnamon sticks
1/3 c lime juice
Trim excess fat from inside and outside cavity. Rub all over with pepper and salt, cover and refrigerate overnight.
Steam duck gently for 1 1/2 hours or until cooked. It is easy to overcook. Drain duck, allow to cool slightly, then place in refrigerator to cool further.
Combine water and sugar and bring to the boil, simmer for 5 mins. Add plums, fish sauce, spices and simmer a further minute. Do not overcook. Stir in lime juice and remove from heat, but keep warm.
Cut duck in half length ways. Carefully ease meat away from carcass, leaving things, legs and wings intact. Dust halves in flour and deep-fry, one at a time, for about 3 mins, or until brown and crispy. Remove and drain, rest in warm place for 5 mins. Finally, slice the duck and spoon over the hot sauce.
This is an elaborate dish and strongly flavoured. A little goes a long way.
Source: Kylie Kwong ‘Heart and soul’