The other evening we had duck for dinner and, I must say, it was delicious. I've used various methods for cooking duck, but this time I tried a very simple recipe from Poultry in The Good Cook Series. This series was published by Time-Life in 1979 and it is my go-to source when I want to learn or review the basics of any particular food.These volumes are long out of print,but you can still find them in used book shops specializing in cookbooks. They are well worth having in your collection.
(serves 4)
- 4 to 5 pound duckling with the gizzard, heart and liver reserved and chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried rosemary
BASIC DUCK SAUCE
- 1 rib celery, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 tomato, coarsely chopped
- 1 cup beef stock
Preheat the oven to 450 degrees F.
Trim the duck of excess fat at the base of the tail and inside. Rub it inside and out with salt, pepper and rosemary. Prick the skin on the thighs and breast to allow the fat to drain. Place the duck and giblets in a pan and roast for 1 1/2 hours . Remove the duck from the pan and keep it warm
Pour off all but two tablespoons of fat from the roasting pan. Add the chopped vegetables and saute for 10 minutes stirring constantly. Add the beef stock. Stir, scraping up the brown bit in the pan, then strain the contents into a saucepan.
Cut the duck into quarters using poultry shears, pour the sauce over it and serve.
(from Splendid Fare, The Albert Stockli Cookbook by Albert Stockli)
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