Roasted Duck with Apples

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Roasted Duck with Apples

Fall always calls for hot one-pot wonders and this slow roasted fall-of-the-bone duck is simple yet totally decadent. Its savory taste, velvety texture and warmth are just delightful. Trim the fat off the duck's legs and score the breast to render some of its fat. Cooked slowly in white wine broth with browned carrots, pearl onions and apples, the duck absorbs all flavors and becomes very soft and succulent. Try it with a bottle of good Burgundy for added effect!

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Ingredients: duck, pearl onions, baby carrots, apples, thyme sprigs, bay leaf, star anise, white wine, chicken stock, flour, salt and freshly ground black pepper.

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Score duck breasts in a crisscross pattern (try not to cut into the duck meat), with a sharp knife; it helps the fat to render and skin to get crispy.

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Cut each duck breast diagonally in half.

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Season the meat generously with salt and pepper.

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Trim fat around duck legs.

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Keep the fat in the freezer for another use.

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Season duck legs with salt and pepper.

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Heat a large skillet over medium heat. Place duck breasts, skin-side down into the skillet, sear for 3 minutes on each side until slightly browned. Pour the fat out into a jar.

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Then sear legs 2-3 minutes on each side. Transfer to a plate and set aside.

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Core and slice the apples. Peel carrots.

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Cut pearl onions into 4 pieces.

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Keep some of the fat in the pan. Place pearl onions and carrots into the same pot, season with salt and pepper. Cook for 5 minutes, stirring often.

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Then add apples and pour wine, cook for 5 more minutes, scraping all the brown bits on the bottom of the pan.

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Place flour into a small bowl, add 2 tablespoons of wine from the pot and whisk vigorously until it resembles a heavy cream consistency, add more wine if needed. Slowly whisk it in to the pot.

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Place duck breasts and legs on top, pour in stock. Add thyme, bay leave and star anise. Bake at 375 F for 2 hours, stirring every 30 minutes.

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roasted-duck-with-apples

Bon Appétit!
Svitlana

Roasted Duck with Apples

recipe details

Serves 4-6

Ingredients

  • 1 whole duck, cut into 2 legs, 2 duck breasts (wings and giblets reserve for another use)
  • 6 pearl onions
  • 6 baby carrots (optional)
  • 2 small Gala or Crisp Pink apples, cored, cut into slices
  • 3 thyme sprigs
  • 1 bay leaf
  • 3 star anises
  • 1 cup white wine
  • 1½ cup chicken stock
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground black pepper

Directions

  1. Score duck breasts in a crisscross pattern (try not to cut into the duck meat), with a sharp knife; it helps the fat render and skin get crispy. Season the meat generously with salt and pepper. Cut each duck breast diagonally in half. Trim off some skin around duck legs, season with salt and pepper. Heat a large skillet over medium heat. Place duck breasts, skin-side down into the skillet, sear for 3 minutes on each side until slightly browned. Pour the fat out into a jar. Kitchen tip: Save the rendered fat in a heatproof container. Rendered duck fat is one of the healthiest animal fats and is highly regarded in cooking for its intense flavor and high smoking point. It can be kept refrigerated for up to 2 weeks. It freezes well too. Then sear legs 2-3 minutes on each side. Transfer to a plate and set aside.
  2. Keep some of the fat in the pan. Place pearl onions and carrots into the same pot, season with salt and pepper. Cook for 5 minutes, stirring often. Then add apples and pour wine, cook for 5 more minutes, scraping all the brown bits on the bottom of the pan.
  3. Place flour into a small bowl, add 2 tablespoons of wine from the pot and whisk vigorously until it resembles a heavy cream consistency, add more wine if needed. Slowly whisk it in to the pot. Place duck breasts and legs on top, pour in the stock. Add thyme, bay leave and star anise. Bake at 375 F for 2 hours, stirring every 30 minutes.
  4. To serve, scoop vegetables and apples with broth into each plate, top with the meat. Garnish with fresh thyme sprig on top.
 

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