Food recipes
Herbed Duck with Parsnips
Herbed Duck with Parsnips
Ingredients:
1 duck
Parsnips
Carrots
10 ounces shallots, peeled
2 heads garlic, cloves separated but unpeeled
2 bay leaves
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup water
Optional: fresh parsley to taste
Directions:
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 two-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 3 1/2-quart nonstick skillet over 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 1/4" strips. Arrange them in a baking 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.
Ingredients:
1 duck
Parsnips
Carrots
10 ounces shallots, peeled
2 heads garlic, cloves separated but unpeeled
2 bay leaves
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup water
Optional: fresh parsley to taste
Directions:
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 two-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 3 1/2-quart nonstick skillet over 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 1/4" strips. Arrange them in a baking 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.
Printed from https://recipe.bluelayer.org/recipe/74250/herbed-duck-with-parsnips