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Crisp Pear-Leek Roast Duck

11/28/2018

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Picture
Serves 4
1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. ​Rinse the duck inside and out. Prick the skin of the duck all over with sharp fork tines. Fold the neck skin under the body and fold the wings behind the body over the skin.
  3. Breast side up, place the duck in your clean sink and pour the boiling hot water over it, turning as required. Check for remaining pin feathers as required.
  4. ​​Cool duck, then pour out any water from cavity into pan.
  5. Place the duck on a rack in a 13”X9”X3” roasting pan.
  6. ​Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and 2 teaspoons of the pepper. Set aside.
  7. Heat the duck fat in a large skillet. Add the leeks and sauté until translucent.
  8. ​​​Add the wine and the pear jam and stir gently until it has melted and is well mixed with the leeks. Cook down about ¼ of the volume, until thickened.
  9. Baste the breast lightly with the pear mixture.
  10. Turn the duck breast side down in the rack and baste all exposed parts of the bird with the pear leek mixture.
  11. Roast duck, breast side down, for 30 to 40 minutes. Remove from oven. Turn duck over using thermal rubber gloves, and roast 30 to 40 minutes more.
  12. Remove the duck from the oven. Tilt the duck to allow collected liquid to drain off. Baste again, this time liberally, with the pear leek mixture.
  13. Return the duck to the oven for approximately another 15 minutes. Skin should be crisp but not overly dark
  14. Transfer duck to a prepared serving platter and let stand 15 minutes before carving.
  15. Serve with the remaining pear leek sauce.
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CHINESE ROASTED FIVE SPICE DUCK

6/28/2016

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Picture
​Serves: 4
 
1 (5 to 6 lb.) whole duck
4 tablespoons lite sodium soy sauce
2 tablespoons honey
4 tablespoons ground Chinese five spice mix*
¼ teaspoon chile flakes
1 teaspoon salt
½ to ¾ teaspoon freshly ground black pepper
 
Garnish:     6 to 8 orange slices
                        A few green leaves of lettuce
                        5 to 6 whole star anise

  1. Preheat oven to 375º.
  2. Rinse duck and remove any remaining pin feathers.  Pat dry inside and out.  Using your fingers, loosen the skin over the breast and thighs.  If necessary, you can snip the membrane a bit to start it with a pair of kitchen shears.
  3. In a small bowl, whisk together the soy sauce, five spice powder, the chile flakes, salt and pepper.  Be sure to whisk long enough for the honey to be fully incorporated.
  4. Brush the mixture under the duck skin generously.  Then brush the external skin of the duck with the mixture.
  5. Place the duck breast side down on an adjustable roasting rack in a roasting pan.  Add a few tablespoons of water to the bottom of the roasting pan and place the pan in the oven on a middle to lower rack.
  6. Roast the duck for 30 to 35 minutes.  The color of the five spice mixture with darken the skin in the process of roasting to a deep rich mahogany brown.
  7. Turn the duck breast side up.  (The best method is to use thermal kitchen gloves so that you can actually control the bird while turning it.)
  8. Continue to roast for an additional 25 to 30 minutes.
  9. Line a serving platter with greens and the orange slices.
  10. Place the duck on top of the slices and let rest for 10 to 15 minutes.
  11. Top each orange slice with a whole star anise and serve.
 
*It is easy to mix your own Five Spice combination.  For approximately ½ cup simply grind together:
2 tablespoons ground star anise
2 tablespoons fennel seeds
2 tablespoons ground cinnamon
1 tablespoons whole cloves
1 tablespoons black peppercorns
1 tablespoon Szechuan peppercorns
Store in an airtight container.
 
Duck Flavor Affinities:
Apples                        Ginger                        Shallots
Bay Leaf                    Hoisin Sauce           Soy Sauce
Brown Sugar            Honey                       Stocks
Butternut Squash    Lemon Juice       Star Anise
Carrots                       Mushrooms            Sweet Potato
Cherries                     Olive Oil                     Turnip
Chestnuts                 Onions                        Vinegar
Cilantro                      Orange                       Thyme
Cloves                        Parsley                           Tomatoes
Figs                            Peaches                          Wine
Garlic                          Scallions                  

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Seared Duck Breasts with Pears, Onions and Fig Balsamic Vinegar

8/26/2015

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Recipe by Anna Gill

Serves: 6

4 duck breasts
3-4 ripe pears, peeled, halved, cored, cut into ¼ -inch slices
1 10-ounce bag pearl onions, blanched, peeled, halved
1 tablespoons chopped fresh sage

¾ cup low-salt chicken broth
½ cup fig balsamic vinegar


1. Preheat the oven to 400o.
2. Using a very sharp knife, score duck skin in 1-inch-wide grid pattern without cutting into the flesh. Season breasts generously with salt and pepper.
3. Heat a dry large skillet over medium-high heat. Add duck breasts, skin side down and cook about 6 minutes. Transfer the breasts to a rack in a roasting pan and tent with foil.
4. Discard all but ¼ cup drippings from skillet. Heat drippings in the same skillet over high heat. Add pears and onions. Sauté until beginning to brown, about 5 minutes.
5. Stir in sage; season with salt and pepper. Transfer the pear onion mixture to bowl and cover to keep warm. 
6. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced by hal, about 5 minutes. Season the glaze with salt and pepper. Cover and set the glaze aside.
7. Place roasting pan, without foil, into the oven for about 4 to 5 minutes. Remove from the oven and let the breast rest for at least 3 minutes.
8. Slice the breast on a diagonal into ½ inch slices and fan out on a large serving dish.
9. Spoon the pear and onion mixture around the edge of the serving dish hash among plates. Drizzle glaze over and serve.
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Duck Breasts Roasted in Mustard and Thyme

8/25/2015

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Recipe by Anna Gill

Serves 4

Two Muscovy duck breasts, halved (4 pieces)
¼ cup Dijon mustard
4 to 8 sprigs fresh thyme
1 teaspoon leaves, coarsely chopped
1 tablespoons olive oil
Several grinds of fresh black pepper

1. In a sealable plastic bag, combine the mustard, olive oil, both thymes and the black pepper.
2. Score the skin side of the duck in a diamond pattern. Place duck breasts in the bag and coat with the mixture. Let marinate in the refrigerator for no less than 2 hours, but not more than 12 hours.
3. Preheat oven to 350o.
4. Bring the duck to room temperature while the oven is heating.
5. Place duck breasts on a rack in a roasting pan, skin side down. Cover with half of the marinade and roast for 10 to 15minutes.
6. Turn breasts skin side up. Cover with the remaining marinade and roast for 20 to 30 minutes.
7. Transfer the duck to a cutting board and let stand for at least 3 minutes before slicing.
8. Slice the duck breasts crosswise ¼ inch thick. Spoon the dressing onto 4 large plates, fan the duck slices on top and serve.
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Black Currant Lacquered Duck Breasts

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 6

4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick)
Coarse Sea Salt
Freshly ground black pepper
6 tablespoons minced shallots
2 tablespoons grated ginger
4 tablespoons honey
1 cup black currant jam
½ cup cider vinegar


1. Preheat oven to 400oF.
2. Score the skin side of each duck breast in a diagonal crosshatch pattern. This will maximize the release and rendering of the duck fat. But take care not to pierce the flesh of the breast.
3. Season the breasts with the salt and freshly ground pepper.
4. Heat a sauté pan over medium heat for roughly 2 minutes. Place the breasts skin side down into the pan, cover the pan and reduce the heat to low to brown the skin and release the fat for 6 to 8 minutes, depending on the size of the breasts.
5. Remove the breasts from the pan to a racked roasting pan and cover with foil.
6. Skim off two tablespoons of the fat and reserve. Drain the remaining fat from the pan.
7. Return the pan to the stove over a low to medium heat and return the reserved fat to the pan. Add the shallots to it over a low to medium heat. Sauté the shallots until translucent but not browned, about 2 to 3 minutes.
8. Add the ginger, honey, jam and vinegar. Stir and bring to a simmer. Cook at the simmer for about 3 minutes until it is reduced by 1/3 and thickened.
9. Remove the foil from the breasts and brush them thickly with the glaze. Place breasts in the oven for 8 to 10 minutes for a pink center. Adjust according to the size of the breasts.
10. Remove breasts to a serving platter and slice diagonally. Drizzle with the remaining glaze and serve.
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020