My random duck purchase was plated up today for Saturday lunch. It was a first for me, cooking duck never before, I was a little apprehensive.
As I scored the skin of the duck, it seemed that all duck commentary that I had heard and watched on TV came together.
- Score the skin so it doesn’t shrivel up
- Don’t over salt, duck has heap of flavour
- Look for a nice rosy even pink all the way through
- Skin down first to render the fat through. Nothing worse than rubbery fat.
Once I started, it didn’t take long at all. I pre heated the oven to 180 degrees.
In a lightly oiled pan I threw in:
- a clove of garlic
- 5 french shallots
- a few sprigs of thyme
- 1 bay leaf
- lightly salted duck breast skin side down for 2-3 mins focusing on fat parts. I turned the duck over just to sear the breast for a minute.
Onto a baking tray and into the oven for 10 minutes. I was vigilant enough not to burn or over cook it. Whilst the duck was in the oven, I threw in some left over Asian greens from dinner the night before in the pan, lightly tossing it in the juices from the duck. I pureed half a tin of sliced beetroot and roughly two fingers of feta cheese and managed to cut up some apple and orange. The feta provided a creamy texture for the beetroot and also rounded out the sharp tang from the vinegar. The citrus helped to cut through the richness of the duck and the apple provided a bit of sweetness. Out of the oven, the duck was a consistent light pink all the way through. I think I may not have rested it enough and cut through it a little too soon. I would have also preferred the fat rendered through just a tiny bit more. Overall, I was quite happy with it. Strangely, it wasn’t a meal that made me feel sickeningly full and heavy. It was an unexpectedly light dish.
Got game dear reader?
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