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Ingredientes
- 5 lb Long Island duck excess fat trimmed
- 1/2 c. balsamic vinegar
- 1/4 c. soy sauce
- 1/4 c. Dijon mustard
- 1 1/2 tsp mustard seeds
- 1 1/2 tsp dry rosemary
- 1 1/2 tsp freshly-grnd black pepper
- 1/2 sm white onion cut 1/4" dice
- 2 med garlic cloves finely minced Coarse salt to taste Freshly-grnd black pepper to taste
- 1/4 c. vegetable oil
- 4 tsp balsamic vinegar Green Olive-Balsamic Vinegar Sauce (listed below)
- 4 x fresh rosemary sprigs for garnish Wing tips/neck/gizzard from duck
- 2 Tbsp. vegetable oil
- 2 x shallots coarsely minced
- 1/2 sm carrot peeled, and coarsely minced
- 1/2 x celery stalk coarsely minced
- 1/4 tsp minced fresh thyme
- 1/2 tsp minced fresh rosemary
- 1 x bay leaf
- 1/2 c. dry red wine
- 2 c. homemade chicken stock (or possibly canned - see * Note) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. balsamic vinegar - (to 2)
- 2 Tbsp. unsalted butter (optional)
- 10 lrg Sicilian green olives pitted
Direcciones
- * Note: If you are using canned chicken stock, reducing it will concentrate the flavor: Bring 4 c. of canned stock to a boil, and cook till reduced to 2 c.; cold and use in the recipe as directed.
- Rinse duck, and pat dry. Carefully poke skin all over with a fork or possibly skewer, being sure not to penetrate meat. In a large bowl, make the marinade: Combine the vinegar, soy sauce, mustard, mustard seeds, dry rosemary, pepper, onion, and garlic. Add in the duck, and turn to coat, being sure plenty of the marinade flows into the cavity. Cover with plastic wrap, and chill overnight.
- Preheat oven to 325 degrees. Remove duck from marinade (do not scrape off marinade); set remaining marinade aside. Season duck inside and out with salt and pepper. Place duck breast-side down on a nonstick V-rack in roasting pan. The duck must be at least 2 inches from the bottom of the pan. Pour the remaining marinade over it. Add in sufficient water to come 1/4 inch up the sides of the roasting pan (this will keep the drippings from burning). Transfer to oven, and roast for 1 hour.
- Flip duck breast-side up. Carefully prick the thighs with a fork again. Rotate the pan so which the opposite side of the duck is toward the back of the oven. Continue roasting till the skin is dark brown and just about all of the fat has melted off the body of the duck, the leg bones have a little play when you wiggle them, and the juices run clear, 2 to 2 1/2 hrs more. Remove from oven, and let rest for 20 min.
- When the duck is cold sufficient to handle, cut it into four pcs.
- To make the Green Olive-Balsamic Vinegar Sauce: Use a cleaver or possibly heavy knife to chop wing tips and neck into 3-inch pcs. Coarsely chop gizzard.
- Heat oil in a large skillet over high heat. Add in minced wing and neck pcs. Cook till well browned, 8 to 10 min. Pour off excess fat. Add in gizzard, shallots, carrots, and celery. Cook till well browned, about 5 min.
- Lower heat to medium. Add in the thyme, rosemary, bay leaf, and wine. Simmer till reduced to a glaze, 5 to 7 min. Add in chicken stock, and simmer till reduced sufficient to coat the back of a spoon, about 25 min.
- Strain. Season with salt, pepper, and 1 Tbsp. vinegar, or possibly more to taste. Keep hot, or possibly reheat when ready to serve. Just before serving, whisk in butter, if using, and add in the olives. (
- Makes about 1/2 c.)
- Heat a 1/8-inch layer of oil in a large heavy-bottomed skillet over high heat till very warm. Season duck liberally with salt and pepper. Add in duck to warm oil, skin-side down. Let sear for 1 minute, then reduce heat to low, cover skillet, and cook till hot through and skin is crisp, about 5 min. Pour off any fat which accumulates in skillet. Sprinkle meat side with balsamic vinegar.
- Arrange duck on a hot platter. Drizzle with sauce, distributing olives proportionately. Garnish with rosemary sprigs.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 2 servings | |
| Calories 748 | |
| Calories from Fat 508 | 68% |
| Total Fat 57.64g | 72% |
| Saturated Fat 11.37g | 45% |
| Trans Fat 1.06g | |
| Cholesterol 38mg | 13% |
| Sodium 2533mg | 106% |
| Potassium 666mg | 19% |
| Total Carbs 34.94g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 18.84g | 13% |
| Protein 11.31g | 18% |
