Last weekend was Canadian Thanksgiving. As we are all having smaller gatherings in the time of Covid -19, I prepared a duck instead of the traditional turkey dinner. I did make Bubbat though, as a part of tradition.
I will definitely do this again! Just perfect!
Brined Duck three ways
1. Brine, breast, and sauce.
I made Oolong tea
and cherry juice in a large container, salt, sugar, with thyme, savoury,
star anise, Sichuan peppercorns, and bay leaves. And ice and water to
cool down. You can use the smokier Lapsang Souchon tea, and the tannin will cut the fattiness of the duck.
Then I added the duck that I had cut the neck and spine out of, and scored the meat. I let that chill for a day.
Then,
pat it dry and I pieced it. I slow roasted the drumsticks and I seared
the breasts in olive oil, on both sides until firm. I removed them from
the pan to rest and added the fat to the drumsticks.
In
the wiped out pan, I sautéed a sliced shallot in olive oil, and added
cherry preserves, Dijon mustard, port and a little red wine,rosemary,
and butter. Salt and pepper.
Sliced the breasts on a bias and it was awesome!
2. Legs/drumsticks
In a 250ºF oven, I placed the brined duck drumsticks in a casserole dish, with rosemary, thyme, and a little olive oil. I roasted these until the meat started to come off of the bone. I let it cool and rest. This can be enjoyed with lentils as a cassolet, with duck stock in risotto, polenta, wonton soup, etc.
3. Duck Stock
Roast remaining duck bones with good tomato paste until browned. Place in a large stock pot with onion, carrots, bay leaves, thyme, rosemary, salt and pepper, star anise, and carrots. Cover with water and bring to a boil. Simmer for several hours, all day. Let cool and strain. Enjoy with polenta, risotto, wonton soup, etc.
Happy Celebrations! Enjoy!
