Food recipes
Head Garlic HERBED DUCK WITH PARSNIPS
Head Garlic HERBED DUCK WITH PARSNIPS
Ingredients:
10 ounces shallots, peeled
2 heads garlic, cloves separated but unpeeled
2 bay leaves
Directions:
1⁄ teaspoon dried rosemary
2
Salt and freshly ground black pepper to taste
1 cup water
Optional: fresh parsley to taste
1. Carve the duck so that you have 12 pieces: 2 bone-in breast pieces, 2 breast
fillets, 2 legs, 2 thighs, 2 wing drumsticks, and 2 2-part wing pieces. Trim off any
superfluous fatty skin pieces and reserve for later use. Freeze the neck to use
later for broth, or add it to the skillet along with the other pieces.
2. Place the duck pieces skin side down in a deep 31⁄-quart nonstick skillet over
2
medium to medium-high heat. Cook for 25 minutes, or until the skin is crispy.
Watch the skillet and adjust the temperature, if necessary, to ensure that the duck
doesn’t burn.
3. Reduce the temperature to low and spread the parsnips, carrots, shallots, and
garlic over the top of the duck pieces. Add the bay leaves and sprinkle with the
rosemary, salt, and pepper. Cover and simmer for 30 minutes, or until the
parsnips and carrots are tender.
4. Discard the bay leaves. Use a slotted spoon to move the duck pieces and
vegetables to a serving platter. Pour off the duck fat and reserve it for later use.
Place the pan back over medium heat, pour the water in the pan, and bring to a
boil while stirring and scraping the bottom of the pan with a spatula. Pour the
resulting sauce over the duck. Garnish with fresh parsley, if desired.
Duck Cracklings and Rendered Duck Fat
Cut fatty skin pieces from the duck into 1⁄" strips. Arrange them in a baking
4
pan and bake at 350°F for 40 minutes, or put them in a nonstick skillet and
fry for 30 minutes over medium heat. The cracklings are done when they’re
crisp and the rendered duck fat is clear. Drain the cracklings on paper
towels. The duck fat keeps for months when stored in a covered container in
the refrigerator.
BRAISED AND PAN-SEARED DUCK LEGS
This dish is more commonly known as duck confit, but only if you plan on keeping
the meat in the jar with the fat in your refrigerator.
Yields 2 servings
2 duck legs with skin on
Salt to taste
Pepper to taste
Ingredients:
10 ounces shallots, peeled
2 heads garlic, cloves separated but unpeeled
2 bay leaves
Directions:
1⁄ teaspoon dried rosemary
2
Salt and freshly ground black pepper to taste
1 cup water
Optional: fresh parsley to taste
1. Carve the duck so that you have 12 pieces: 2 bone-in breast pieces, 2 breast
fillets, 2 legs, 2 thighs, 2 wing drumsticks, and 2 2-part wing pieces. Trim off any
superfluous fatty skin pieces and reserve for later use. Freeze the neck to use
later for broth, or add it to the skillet along with the other pieces.
2. Place the duck pieces skin side down in a deep 31⁄-quart nonstick skillet over
2
medium to medium-high heat. Cook for 25 minutes, or until the skin is crispy.
Watch the skillet and adjust the temperature, if necessary, to ensure that the duck
doesn’t burn.
3. Reduce the temperature to low and spread the parsnips, carrots, shallots, and
garlic over the top of the duck pieces. Add the bay leaves and sprinkle with the
rosemary, salt, and pepper. Cover and simmer for 30 minutes, or until the
parsnips and carrots are tender.
4. Discard the bay leaves. Use a slotted spoon to move the duck pieces and
vegetables to a serving platter. Pour off the duck fat and reserve it for later use.
Place the pan back over medium heat, pour the water in the pan, and bring to a
boil while stirring and scraping the bottom of the pan with a spatula. Pour the
resulting sauce over the duck. Garnish with fresh parsley, if desired.
Duck Cracklings and Rendered Duck Fat
Cut fatty skin pieces from the duck into 1⁄" strips. Arrange them in a baking
4
pan and bake at 350°F for 40 minutes, or put them in a nonstick skillet and
fry for 30 minutes over medium heat. The cracklings are done when they’re
crisp and the rendered duck fat is clear. Drain the cracklings on paper
towels. The duck fat keeps for months when stored in a covered container in
the refrigerator.
BRAISED AND PAN-SEARED DUCK LEGS
This dish is more commonly known as duck confit, but only if you plan on keeping
the meat in the jar with the fat in your refrigerator.
Yields 2 servings
2 duck legs with skin on
Salt to taste
Pepper to taste
Printed from https://recipe.bluelayer.org/recipe/74250/head-garlic-herbed-duck-with-parsnips