Anatra Due Volte, Duo of Duck
Chef David Coleman Duck taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
1 Whole duck – 5 lbs
2 T Dark balsamic vinegar
Salt and pepper
1 oz Salt
2 Crushed Bay Leaf
1 Pint Melted Duck Fat
2 Bay leaves
1 T Salt
1 Pint Rendered duck fat
1 Duck – (legs and breasts removed and reserved)
1 Onion – quartered, skin removed
1 Carrot – peeled and quartered
2 Ribs Celery – cut in half
2 Cloves Garlic
1 T Tomato paste
2 C Sweet white wine
Juice and zest of 2 oranges
GREEN GARLIC PUREE
3 Green garlic – stem and clove attached
1 1/2 C Milk
Salt – to taste
Tiny amount cayenne and lime
- Separate breasts from duck leaving all skin and fat around breast intact.
- Remove legs from duck at joint, leaving in bones, skin and fat on the leg.
- DUCK BREAST
- Marinate breast in balsamic overnight.
- Season and place breast skin side down in a medium hot pan and render down about 10 minutes, flip and sear another 2 minutes.
- Remove and rest for 8-10 minutes.
- DUCK CONFIT
- Place duck legs in non-reactive food grade container. Coat duck legs completely with salt, bay leaf and clove.
- Cover with plastic hold in refrigerator up to 24 hours.
- Remove, rinse thoroughly, towel dry and place in cooking vessel just large enough to hold legs without stacking.
- Pour melted fat over legs. Cover vessel with foil or lid, place in oven preheated to 225 degrees. Cook for 3-4 hours or until the bone is loose enough to pull away from leg.
- Allow them to cool completely before removing or the legs will fall apart. Refrigerate in fat until needed.
- DUCK LEGS
- Coat duck legs in salt, crushed bay leaves, and clove; cover and refrigerate 1 day.
- Remove, rinse well, and dry with a clean towel.
- Place legs and rendered fat into cooking vessel small enough to cover legs completely with fat.
- Place in oven at 200 degrees for 6 hours. Remove from oven and allow to cool in fat at room temperature.
- Refrigerate in fat at least one more day, or up to a month.
- Remove from refrigerator 2-3 hours before using; remove from fat wiping away excess fat and any gelatin attached to leg. (Gelatin tends to hold the excess salt and can over salt your dish)
- In a very hot pan place duck legs skin side down with 1/2 tablespoon of duck fat. Place into oven preheated to 450 degrees for about 7 minutes.
- REDUCTION SAUCE
- Remove remaining bones and meat, remove all skin and fat from bones.
- Place bones in a roasting pan in oven at 450 degrees for about 30 minutes until brown. In last 20 minutes of browning add all other ingredients to roasting pan except wine.
- When finished place all into a small pot and drain the braising pan of any excess fat.
- Add wine, place pan on to a burner set on high.
- When wine begins to boil use a wooden spoon to scrape the fond from the braising pan as the wine reduces.
- Reduce to a quarter of a cup.
- Pour remaining wine and scrapings into the reserved pot and cover all with water.
- Bring to a simmer and allow stock to stay at this stage 3-4 hours.
- Remove, strain through a chinoise into another small pot.
- Add the juice of 2 oranges, 2 sprig of thyme, and reduce to about 1/2 cup.
- Add salt and orange zest to taste.
- GREEN GARLIC PUREE
- Separate green from the white and discard any brown parts of the garlic.
- Chop the white garlic parts into small pieces and allow to simmer in milk for about 45 minutes or until soft, being careful not to over reduce; cool.
- Chop the green tops into a medium dice and place into boiling water for no more than 2 minutes, remove and place into ice water immediately; drain when cool removing all excess water.
- Combine greens, half of milk and garlic whites in blender and puree. Add remaining milk gradually as needed. (Note: you cannot remove milk after you have begin puree, consistency of your puree is dependent on this).
- Pass mixture through a tamis and season to taste with salt, cayenne and lime.