She cooked up a lovely dinner; Elegant and Easy!

duck

A few weeks ago, my husband came home with two ducks from a local butcher.  I popped them in the freezer and figured that I would give them a go when I had more time.  Today was yet another snow day so I thawed them out and below is how I prepared them (thank you Ina Garten at the food network!) The result was delicious and decadent!  I served a lovely chopped salad,  roasted broccoli, wild rice and for dessert,  Baileys cupcakes (on this blog).  I have also included the salad and broccoli recipes below. 

DUCK

Ingredients

  • 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
  • 6 quarts chicken broth
  • Kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn’t enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Chopped Salad

6 cups chopped romaine

5 slices bacon cooled, cooked and chopped

1 apple, chopped – I used Honey Crisp

1 pear chopped

1/4 cup pecans

1/4 cup dried cranberries

1/2 cup crumbled feta

1/2 cup Poppy Seed dressing

2 tbls Fine quality balsamic vinegar

Mix poppy seed dressing and balsamic.  Chop romaine and place in bowl, layer apples, pears, bacon, feta, cranberries, and nuts.  Pour on dressing and toss to coat. 

Roasted Broccoli

Preheat oven to 350 degrees.

Chop up a head or two of Broccoli (Do not rinse directly before baking or the broccoli texture is off.)

Place in a large Ziploc bag and drizzle in approximately 2  tbls of olive oil.  Add 2 cloves minced garlic (I used 1 tbls pre minced last time and it worked great)

Close bag and shake to coat.

Place coated broccoli  in a single layer on a cookie sheet lined with a silpat mat 

Bake for 20 – 25 minutes at 350.

 

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