 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
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 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
*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 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. 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.  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. |