Wednesday, August 20, 2014

Spicy Roast Duck

PREP / TOTAL TIME: 2 HOURS 45 MINUTES
SERVINGS: 4

DUCK:
1/4            cup Dijon mustard
1/2            tablespoon water
1/2            tablespoon ancho chile powder
5               garlic cloves, minced
3               tablespoons finely chopped sage
3               tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1              4 to 6-pound duck
2              tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2              tablespoons chopped parsley
1              tablespoon fresh lemon juice
2              tablespoons unsalted butter

Topping :
2              garlic cloves, smashed
2              tablespoons extra-virgin olive oil
1              cup fresh bread crumbs
Finely grated zest of 1 lemon
1              tablespoon chopped parsley
1/4           teaspoon cayenne
Salt

1 .        Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the duck breast side up in an ovenproof skillet; coat with the mixture.
2 .       Bake the duck for 1 hour and 20 minutes, or until cooked through. Spray the duck with the jalapeño brine; bake for 10 more minutes. Let rest for 10 minutes.
3 .       In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
4 .       In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
5 .      Top the duck  with the jalapeño butter, sprinkle with the crumbs and serve.

Suggested Pairing :
Fruity, full-bodied Chardonnay, such as one from California's Ferrari 
Carano wines

18 comments:

  1. I have never tried to prepare duck. Do you know people who go duck hunting? Thanks for sharing, Nee, and thanks for your visits to my blog!

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    1. Hi Nellie , there is not much difference than preparing a roasted chicken , the chicken has more meat . The only hunters I know is in the grocery store . We have a few chickens , ducks ... they are the kids pets , among other assorted animals (giggling) Thanks for stopping by :)

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  2. I love duck! And I love spicy. Never put those two together, though. This is a brilliant recipe -- terrific idea. A+! Thanks.

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    1. Hi John , thank you very much for the complement, I think you would love this duck , like you I love spicy . Thanks for stopping by :)

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  3. Hi Nee, thank you for your kind and caring support for my long absence. You are a 'true friend' for putting up with my not commenting for a while! I've been also absent from my own blog and social networking, as well!
    Your roast duck is so elegant, superb, and truly a 'picture of perfection'...love, love, the amazing recipe...thanks for sharing! Bookmarking it to make it for a special occasion! Hugs,

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    1. Hi Elisabeth , You don't throw away a friend , you try to find out what is wrong ... I have found that bloggers is a little like writers ... we get blogging blank . We need to take a break and re-group . I am also pinning some of your recipes and following you on Pinterest . (((HUGS))) ~Nee~

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  4. Good Afternoon Nee,
    I always loved the taste of duck since I was a teenager. This is a delicious, mouthwatering dish. Looks so good and crispy. I like all the ingredients which makes it perfect recipe for a fabulous Roast Duck. I also love the pairing of the wines, but I would choose the Chardonnay, love it. A great recipe for the fall and the winter. Thanks for sharing...Have blessed night!
    Dottie :)

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    1. Nice afternoon to you dear Dottie,
      I decided to have something for the family dinner last Sunday ... to get away from grilling for a moment . Like I told Gloria it works well with chicken and that other white meat .....'PORK' .
      I am glad you like my pairing of wine ... if you notice it is Chardonnay ... my hubby family is in the wine business ... "Ferrari - Carano , you name it they make it . They are also in the hotel casino business and one brother is a chef and heads up the restaurants at both places . I will put on some of his videos since I will have more time that school has started . Thanks so much for stopping by dear friend blessing for the week ahead ... ~Nee~ ;-D

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  5. I have never tasted duck before..looks too yumm..I will try this with Chicken..

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    1. Hi Gloria ... this recipe works well with chicken , thanks for stopping by :)

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  6. Roast duck reminds me of Christmas.. :) delicious!

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    1. I Medeja ... me too , needed something different from grilling ;-D thanks for stopping by .

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  7. My family really likes duck, but we usually only have it Thanksgiving, etc. Yours definitely has a bang to it and would be great!

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    1. Hi Pam , come from a big family and you may get turkey , duck , goose , anytime . my bro-in- law gilled a whole pig and the pig had an apple in his mouth . Thanks for stopping by ;-D

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  8. wow Nee, that's super duper looking roasted duck! It reminds me of Beijing duck. Well done!

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    1. Hi Angie , needed a break from grilling . Thanks for stopping by :)

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  9. Dear Nee, This is one of my brothers favorite meals. He love duck. When I want to make a special meal for him, I make a duck. Yours looks perfectly prepared. Blessings dear. Catherine xo

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    1. Hi Catherine , my family love duck any time of the year , not just for holidays ... thanks for stopping by :)

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!