Food 2: Duck

Showing posts with label Duck. Show all posts

Monday, December 9, 2013

Duck Breasts with Peaches and Tarragon

This elegant meal is shockingly simple to make. If fresh, ripe apricots are available, you can use them instead of peaches.

2 1-lb. boneless duck breasts

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

2 medium shallots, thinly sliced (1/2 cup)

6 Tbs. dry white wine or dry vermouth

6 Tbs. lower-salt chicken broth

3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick

1 Tbs. chopped fresh tarragon leaves

2 tsp. mild honey, such as clover honey

Heat the oven to 425°F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes. Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.

Transfer the duck to a cutting board. Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.

Slice the duck and serve with the fruit sauce.

Homemade Duck Confit

Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.

8 duck leg-thigh pieces, about 8 oz. each

3 Tbs. kosher salt

Eight 3-inch sprigs fresh rosemary

4 dried bay leaves, broken in half

4 large cloves garlic, sliced

8 medium sprigs fresh thyme

1-1/2 quarts (3 lb.) duck fat

Tidy up the duck legs by pulling off any large bits of fat and trimming any skin that hangs way beyond the meat. (You can put the skin and fat in a small saucepan over low heat to render the fat; save this for confit or for another use.)

Sprinkle half the salt in an even layer on a rimmed baking sheet. Lay out the sprigs of rosemary, the bay leaves, and half the garlic slices in 8 piles, put a duck leg on top of each, then press the thyme and remaining garlic on top of the duck. Sprinkle the duck with the rest of the salt and then spread it with your hands so that all sides are coated. Cover tightly with plastic wrap and refrigerate for 24 hours.

Put the duck fat in a heavy Dutch oven that’s large enough to hold all the legs (they can be stacked) and heat over low heat until melted. Scrape all of the seasonings from the duck, wiping away any moisture with paper towels. Slip the duck legs into the fat and completely submerge them. Cover the pot and adjust the heat so that the fat stays just about 200°F; do not let it go over 210°F. (Be sure to check the temperature every 20 to 30 minutes to make sure it's not going too high.)

Cook until the legs are completely tender when pierced by a knife, 2-1/2 to 4 hours, depending on the size of the legs. Let them cool in the fat; when cool enough to handle, remove with tongs, taking care not to rip the skin, which will be delicate.

Arrange the legs in a crock, baking dish, or large sturdy plastic container (they can be stacked). Pour the fat through a fine strainer over the legs to cover them completely. Cover the dish tightly and refrigerate for at least 1 week before using (you can use the legs sooner, but the texture and flavor are best after this curing period). You can store the confit for up to 8 weeks.

To use, gently pry out the number of legs you need, scrape off the excess fat, and press the fat back over the remaining legs.

To eat confit as a main dish

Heat the oven to 375°F. Arrange the duck legs skin side up on a heavy rimmed baking sheet and cook until just barely heated through, about 15 minutes. Raise the heat to 425°F. Flip the legs skin side down and continue to cook until the skin is crisp and brown; use a thin spatula to remove them from the pan. If you need just a few legs' worth of confit, heat them in a skillet (preferably cast iron), and crisp the skin over medium-high heat.

Braised Duck Legs with Figs, Star Anise, and Winter Squash

Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises, soaking up all of the rich flavors of the sauce.

6 (12- to 16-oz.) fresh duck legs, trimmed of excess fat

Kosher salt and freshly ground black pepper

1 Tbs. canola oil

4 medium carrots, cut into 1-1/2-inch pieces

2 medium celery stalks, cut into 1-1/2-inch pieces

1 medium yellow onion, cut into 1-1/2-inch pieces

6 medium cloves garlic, minced

1 lb. dried figs, stemmed and thinly sliced (about 3 cups)

4 sprigs fresh thyme

2 whole star anise

1 (2-1/2- to 3-lb.) winter squash (such as red kuri, buttercup, or kabocha), peeled, seeded, and cut into 1-1/2-inch cubes

6 to 8 cups lower-salt chicken broth

1 Tbs. Champagne vinegar

2 Tbs. finely chopped fresh flat-leaf parsley

Tip:

Save any leftover duck fat to make roasted potatoes or French fries.

Season the duck legs with 1 Tbs. salt and 1-1/2 tsp. pepper. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium-high heat for 2 minutes. Working in 2 batches, put the duck legs in the pot skin-side down and cook until the skin is very well browned and crisp, about 10 minutes (reduce the heat to medium if they brown too fast). Use tongs to transfer them to a large plate. Drain off all but 2 Tbs. of the fat from the pot (save the fat for another use).

Add the carrots, celery, onion, and garlic to the pot and cook over medium heat, stirring often, until the garlic is just starting to turn golden-brown, 3 to 4 minutes. Stir in the figs, thyme, and star anise, and then stir in the squash. Arrange the duck legs skin side up on top of the vegetables and add enough chicken broth to cover the duck by about 1/2 inch, up to 8 cups—it’s fine if a few of the legs on top aren’t completely submerged. Increase the heat to high and bring the liquid to a boil. Add 1 tsp. salt and 1/2 tsp. pepper, reduce the heat to low, cover the pot, and cook until fork tender, 1-1/2 to 2 hours. Turn off the heat and let the duck rest in the juice for 15 to 30 minutes; then skim off and discard the fat from the surface of the sauce.

With a slotted spoon, distribute the vegetables among 6 plates or mound them on a platter. Top with the duck legs. Stir the vinegar into the sauce in the pot, and then drizzle the sauce over each serving, or serve the sauce on the side (you won’t need it all). Garnish with chopped parsley and serve.

Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture improve as the duck legs cure in their fat. For more tips on breaking up the work over a few days, see Make-Ahead Tips, below.
And, since you'll need only about half the confit, check out our Test Kitchen blog for ideas on how to use the rest.

For the Beans

2 lb. dried Great Northern beans (or other medium white bean), picked through and rinsed

1 medium yellow onion, quartered

5 to 6 sprigs fresh thyme

One 6-inch sprig fresh rosemary

1 sprig fresh savory (optional)

1 medium dried bay leaf

1 small dried red chile, such as chile de árbol, or 1/4 tsp. crushed red pepper flakes

2 tsp. kosher salt

For the Stewed Pork

2 lb. boneless pork shoulder, cut into

2-inch pieces

1 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup lower-salt canned or homemade chicken broth

1 medium clove garlic, smashed

One 4-inch sprig fresh rosemary

For the Vegetables and Tomato Sauce

1/4 cup duck fat (from the duck confit) or extra-virgin olive oil

4 oz. pancetta (about three 1/4-inch-thick slices), cut into 1/2-inch dice (1 cup)

2 large carrots, cut into 3/8-inch dice (about 1-1/2 cups)

Kosher salt and freshly ground black pepper

1 large yellow onion, diced (2 cups)

5 medium cloves garlic, minced

One 28-oz. can whole peeled tomatoes, drained and chopped

For the Final Assembly:

1/2 cup roughly chopped fresh flat-leaf parsley

3 Tbs. plus 1 tsp. extra-virgin olive oil

4 6-inch links mild fresh sausage (such as sweet Italian)

1/2 recipe Duck Confit (meat from 4 legs), pulled into chunks

3 cups coarse fresh breadcrumbs

1/4 cup freshly grated Parmigiano-Reggiano (optional)

1 tsp. finely grated lemon zest (optional)

Cook the Beans:

Soak the beans overnight in cold water (soaking is optional, but makes the texture creamier and the cooking time shorter). Drain, rinse again, and put in a large saucepan or 5- to 6-quart Dutch oven. Add enough water to cover the beans by 1 inch (more, if you didn’t soak them). Add the onion, thyme, rosemary, savory (if using), bay leaf, chile, and salt. Bring to a simmer over medium heat, adjusting the heat as needed to achieve a gentle bubbling. Cover partially and simmer until the beans are tender but still hold their shape. Depending on the variety and freshness of your beans, this could take from 30 minutes to 2 hours, so check frequently, adding more water if the beans get dry. Remove from the heat and let cool in the liquid.

Make the Stewed Pork:

In a medium bowl, toss the pork with the olive oil and a generous sprinkling of salt and pepper. Heat a 10-inch straight-sided sauté pan over medium-high heat, add about half of the pork in a single layer, and cook until well browned on all sides, 7 to 8 minutes. Transfer to a plate and repeat with the remaining pork. Pour off any fat and return the reserved pork and any accumulated juices to the pan. Add the wine and boil vigorously until it’s reduced to about 1/4 cup. Add the broth, garlic, and rosemary and reduce the heat to low. Cover the pan and simmer gently until the pork is very tender, 1 to 1-1/2 hours. Cool slightly, remove the meat from the broth, and put the broth in a bowl. Let the broth cool and then skim off as much fat as possible.

For the Vegetables and Tomato Sauce

Heat 1 Tbs. of the duck fat or olive oil in a 12-inch skillet over medium-low heat. Add the pancetta and cook until browned and most of the fat has been rendered, about 15 minutes. Transfer to a bowl and pour off the fat. Add another 1 Tbs. of the duck fat or oil to the pan, raise the heat to medium high, and add the carrots; season with salt and pepper. Cook until barely tender and golden around the edges, 3 to 5 minutes. Transfer the carrots to the bowl with the pancetta. Add 1 Tbs. more duck fat or oil and the onions to the skillet. Season with salt and pepper, reduce the heat to medium low, and cook, stirring and scraping the pan frequently, until the onions are soft and fragrant and starting to caramelize, 15 to 20 minutes. Add the onions to the carrots and pancetta.

If there’s a layer of cooked-on juices in the pan, deglaze with a few spoonfuls of water and add that to the vegetables and pancetta.

Over medium-high heat, add the remaining 1 Tbs. duck fat or olive oil to the skillet, and quickly cook the garlic until it’s fragrant, about 30 seconds. Add the chopped tomatoes and a pinch of salt and cook, stirring frequently, until they reach the consistency of a chunky sauce, 5 to 6 minutes. Set aside.

Assemble and Bake the Cassoulet:

Strain the beans, reserving the cooking liquid (if you haven’t done so already). Pick out the herb stems, onion, and chile and discard. Gently fold the beans with the pancetta-vegetable mixture, the tomato sauce, and the parsley. Season to taste with salt and pepper.

Choose a vessel for the cassoulet: A flameproof roasting pan that’s about 16x13x3 inches works well, as does a 9- to 10-quart Dutch oven. Adjust the oven rack so that the pan you’re using will sit about 6 inches below the broiler. Heat the oven to 350°F.

Heat 1 tsp. of the olive oil in the pan over medium heat. Add the sausages and cook until nicely browned all over, 5 to 6 minutes (they don’t need to be fully cooked at this point). Remove from the heat. Set the sausages aside to cool; then cut into quarters. Pour off any fat from the pan.

Spoon half the bean mixture into the pan in an even layer. Arrange the sausage, pork shoulder, and duck meat evenly over the beans. Top with the rest of the beans. Pour in the defatted pork broth and then add the bean-cooking liquid until the level comes to just below the beans—you should be able to see the liquid but it shouldn’t cover the beans. Bake the cassoulet, uncovered, for 45 minutes.

Toss the remaining 3 Tbs. olive oil with the breadcrumbs, cheese, and zest (if using), and spread about 2 cups over the surface of the cassoulet. Continue baking until the crumbs start to brown and the beans are sizzling around the edges, about 45 minutes more.

Sprinkle on the remaining crumbs, turn the broiler to high, and broil until the crumbs are crunchy and browned, about 1 minute. Remove the cassoulet and let it sit for at least 45 minutes so the juices can thicken slightly. Serve hot or warm.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup minced shallot

1 large firm-ripe pear, peeled and cut into 1/4-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Put the duck skin side down in the hot skillet (cover with a splatter screen if you have one). Cook until the skin is deeply browned and crisp, 3 to 4 minutes. Transfer to a large plate and pour off the fat in the pan. Return the duck to the pan skin side up and roast until medium rare (125°F), 10 to 15 minutes. Transfer to a cutting board to rest.

Meanwhile, melt the butter in a 2-quart saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in the pear, bourbon, brown sugar, lemon zest, lemon juice, allspice, and 1/4 tsp. each salt and pepper. Cover and simmer until the pear is tender, about 3 minutes. Uncover and continue to cook, stirring occasionally, until just a little liquid remains, about 5 minutes more. Stir in the cranberries and remove from the heat.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup minced shallot

1 large firm-ripe pear, peeled and cut into 1/4-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Duck Breasts with Peaches and Tarragon

This elegant meal is shockingly simple to make. If fresh, ripe apricots are available, you can use them instead of peaches.

2 1-lb. boneless duck breasts

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

2 medium shallots, thinly sliced (1/2 cup)

6 Tbs. dry white wine or dry vermouth

6 Tbs. lower-salt chicken broth

3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick

1 Tbs. chopped fresh tarragon leaves

2 tsp. mild honey, such as clover honey

Heat the oven to 425°F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Slice the duck and serve with the fruit sauce.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the pan-roasted peanuts

1/4 cup unsalted peanuts

For the tea-smoked duck

1 medium orange

1/4 cup whole-leaf lychee tea

1/4 cup rice, preferably jasmine

1/4 cup light brown sugar

2 large or 4 small boneless duck breasts (about 2 lb. total )

Kosher salt and freshly ground black pepper

For the mango-basil salad

1 Tbs. fresh lime juice; more as needed

1 Tbs. fish sauce

1 medium clove garlic, minced

1 small shallot, thinly sliced

1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise

1 Tbs. light brown palm sugar (or light brown sugar); more as needed

2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices

1/2 cup roughly chopped basil, preferably Thai or Asian basil

Kosher salt

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Using a vegetable peeler, peel the zest from the orange in 1x2-inch strips, avoiding as much of the white pith as possible. Reserve the orange for another use. Put the orange zest, tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.

Meanwhile, with a sharp knife, trim any silver-skin from the duck breasts and score the skin in a diamond pattern without cutting all the way through to the meat. Pat dry with paper towels and season generously all over with salt and pepper.

Arrange the breasts skin side up on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the duck until the skin turns an uneven amber-brown color on the edges, 15 to 17 minutes (the skin side will still be uncooked). Remove from the grill.

Heat a 12-inch skillet over medium-low heat, add the smoked duck breasts skin side down and cook slowly, undisturbed, until some fat renders, the skin gets deep brown and crisp, and the breasts are cooked to medium-rare or medium doneness (an instant-read thermometer inserted into a breast should read 135°F to 140°F), 10 to 15 minutes. Transfer to a cutting board skin side up and let rest for 5 minutes. Slice thinly.

Make the salad

In a medium bowl, whisk the lime juice, fish sauce, garlic, shallot, chile, and sugar. Add the mangos and basil and gently toss to coat. Season to taste with lime juice, sugar, and salt (the riper the mango, the less sugar and the more lime juice you’ll need).

Divide and arrange the salad and then the duck on 4 plates; sprinkle with the peanuts.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup minced shallot

1 large firm-ripe pear, peeled and cut into 1/4-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Pepper-Crusted Duck Breasts with Cherry-Port Sauce

In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts.

1-1/2 cups fruity red wine, such as Zinfandel, Shiraz, or Merlot

1 cup ruby port

One 1-1/4 -inch piece fresh ginger, peeled

1 to 2 Tbs. granulated sugar

1 Tbs. balsamic vinegar

1 tsp. cornstarch

2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)

Kosher salt and freshly ground black pepper

2 Tbs. coarsely cracked black peppercorns

6 small or 3 large skin-on duck breasts (about 3 lb. total)

Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

For the pan-roasted peanuts

1/4 cup unsalted peanuts

For the tea-smoked duck

1 medium orange

1/4 cup whole-leaf lychee tea

1/4 cup rice, preferably jasmine

1/4 cup light brown sugar

2 large or 4 small boneless duck breasts (about 2 lb. total )

Kosher salt and freshly ground black pepper

For the mango-basil salad

1 Tbs. fresh lime juice; more as needed

1 Tbs. fish sauce

1 medium clove garlic, minced

1 small shallot, thinly sliced

1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise

1 Tbs. light brown palm sugar (or light brown sugar); more as needed

2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices

1/2 cup roughly chopped basil, preferably Thai or Asian basil

Kosher salt

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Make the salad

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

4 medium cloves garlic, minced

4 tsp. finely grated tangerine zest

2-1/2 tsp. coriander seed

2-1/2 tsp. five-spice powder

Kosher salt and freshly ground white pepper

2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded

For the glaze

3 Tbs. hoisin sauce

2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec

1 Tbs. honey

1 Tbs. fresh tangerine juice

1 tsp. Asian sesame oil

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Duck Breast with Saba and Grapes

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)

Kosher salt and freshly ground black pepper

1-1/2 cups seedless Autumn Royal or other purple or red grapes

1/4 cup minced shallot

1/2 cup dry white wine

1 cup lower-salt chicken broth

3 Tbs. saba

1 Tbs. chopped fresh flat-leaf parsley

With a sharp knife, score the duck skin in a diamond pattern, being careful not to cut all the way through to the meat. Season the duck all over with salt and pepper. Put the duck skin side down in a cold 12-inch skillet. Cook over medium heat without moving, spooning off the excess fat occasionally, until the skin becomes light golden-brown, 8 to 9 minutes.

Loosen the duck from the pan with a spatula. Raise the heat to medium high and continue cooking, skin side down, until the skin is thin, crisp, and browned, about 4 minutes. Turn the duck and continue cooking until an instant-read thermometer registers 135°F in the thickest part of a breast for medium rare, about 10 minutes more. Transfer the duck to a plate.

Pour off all but 1 Tbs. of the fat from the skillet. Add the grapes and cook over medium-high heat, stirring often, until lightly browned but still firm, about 3 minutes. With a slotted spoon, transfer the grapes to the plate with the duck. Add the shallot to the skillet and cook until slightly softened, about 1 minute. Add the wine and cook, stirring up the browned bits, until all the liquid evaporates, 2 to 4 minutes. Add the chicken broth and saba and boil until the mixture reduces to 2/3 cup, 5 to 6 minutes. Season to taste with salt and pepper. Add the grapes, duck, and any juices from the plate to the skillet. Simmer gently for about 1 minute, turning the duck to coat it with the sauce. Thinly slice the duck and divide it among 4 plates. Spoon the sauce and grapes over the duck. Sprinkle with the parsley and serve immediately.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

4 medium cloves garlic, minced

4 tsp. finely grated tangerine zest

2-1/2 tsp. coriander seed

2-1/2 tsp. five-spice powder

Kosher salt and freshly ground white pepper

2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded

For the glaze

3 Tbs. hoisin sauce

2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec

1 Tbs. honey

1 Tbs. fresh tangerine juice

1 tsp. Asian sesame oil

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Roast the ducks

Glaze the ducks

Let the ducks rest for 5 to 10 minutes before carving.

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

2 boneless, skin-on duck breast halves (about 1 lb. each)

Kosher salt and freshly ground black pepper

1/2 cup plum preserves

1 Tbs. reduced-sodium soy sauce

1/4 tsp. Chinese five-spice powder

Pinch crushed red pepper flakes

3 scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve.

Pappardelle with Venetian Duck Ragu

In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat of the wild ducks and is perfumed with native bay leaf and fresh sage. Some versions of this ragù use duck stock and the liver and giblets, while others (like the recipe below) get deep flavor from duck legs and thighs and dry red wine. Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine, spaghetti, or pappardelle, as shown here.

1 Tbs. extra-virgin olive oil

4 skin-on, bone-in duck legs and thighs

Kosher or fine sea salt and freshly ground black pepper

2 medium celery stalks, finely chopped

2 medium cloves garlic, smashed and peeled

1 small yellow onion, finely chopped

1 medium carrot, finely chopped

1 Tbs. chopped fresh sage

1 fresh bay leaf or 1/2 dried

1 cup dry Italian red wine, such as Valpolicella

1 28-oz. can chopped tomatoes

1/2 to 1 cup lower-salt chicken broth

1 lb. fresh pappardelle, preferably whole-wheat, or fettucine or spaghetti

Freshly grated Parmigiano-Reggiano, for serving (optional)

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down. Sear until the skin is browned and crisp, about 7 minutes. Using tongs, turn the legs over and brown the other sides, 2 to 3 minutes. Transfer the duck to a deep platter. Pour off all but about 1 Tbs. of the rendered fat and discard or save for another use.

Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.

Pour in the wine and increase the heat to high. Cook at a lively simmer for 1 minute and then reduce the heat to medium. Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil. Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender, 1-1/2 to 2 hours.

Remove the duck from the pot and set aside until cool enough to handle. Meanwhile, skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.

Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth if the sauce seems too thick. Let the sauce simmer gently for 15 minutes; discard the garlic and bay leaf. Season to taste with salt and pepper.

Cook the pasta and serve

When ready to serve, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.