Duck !!!

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I have cooked duck a couple of times in the past. The results were mediocre. At the time I had only a rudimentary understanding of how to make duck. I've done a lot of research since and I think I've got a much better idea of how to properly cook duck. After watching Chef John Mitzewich's Duck 'Two Ways' recipe, I thought I'd give it a try. I started by breaking down the duck.

From The Hollow Leg Diner - images

The legs, thighs and wings were seasoned with salt, pepper, garlic, thyme and parsley, drizzled with olive oil and then wrapped in foil. I roasted the dark meat pieces in a 350 degree oven for two hours, until the meat was almost falling off the bone. Wrapping the duck in foil contains the rendered fat and produces what is basically a confit.

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When tender, the dark meat pieces were removed from the foil and set aside. I cut the duck skin into small squares and rendered them down in a cast iron pan. Chicharrones de pato......I made up something new (I think). The crispy skin pieces we drained salted and seasoned with Cayenne pepper.

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I put the leftover duck fat to good use. I had prepared some diced new potatoes and onion wedges. The potatoes and onions were seasoned with salt, black pepper, garlic powder, parsley, rosemary, and Cayenne pepper. I seared the potatoes and onions in some of the duck fat.

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After I got some color on the potatoes, the pan went into a 450 degree oven to finish and crisp up.

Next step was sauteing asparagus in a little duck fat and butter. I had sweated some sliced shallot in the pan before tossing in the asparagus. Once I got some color on the asparagus, I deglazed with white wine and then added chicken stock. The asparagus finished cooking uncovered while I started on the duck breasts.

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The duck breasts were seared in a cast iron pan. I did them for about five minutes per side on medium-high. Once the breasts had a nice sear on them, I pulled them off to rest. The legs and thighs went into the pan for a few minutes to crisp the skin.

By the time the legs and thighs had a nice crispy finish everything else was ready. The potatoes and onions came out of the oven and were tossed with the pieces of crispy duck skin. Everything was given a sprinkle of Parmesan and Romano cheese and a little chopped Italian parsley.

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The asparagus was tender and the stock had reduced down to a rich thick sauce. Added a little butter and it was ready to go.

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I sliced the duck breast into medallions and drizzled them with a blueberry/raspberry gastrique.

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This was just about the best thing I've ever done. Probably not the healthiest meal, but undoubtedly one of the tastiest.