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Duck Steamed & Crisped - Recipe
This is good served with a salad, dressed with crème de cassis dressing and a separate bowl of ‘Roasted Salt & Pepper’ in Summer or surronded by a dark sauce during the remainder of the year.
It goes well with the dressing given at the bottom of the recipe.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
Equipment needed: Strong tin foil + A method of steaming
For two very hungry people or four if accompanied by vegetables :
- 1 x 1.75 kilo/4 lb oven ready duck (or smaller if possible)
- Salt and freshly-ground Black Pepper
- 150ml/5 fl oz good-quality vegetable oil
- Season the duck all over with salt and pepper.
- Wrap it fairly loosely, but securely, in a double layer of tin foil.
- Steam for 2 hours, then remove and allow to cool until it can be handled.
- Carefully unwrap the package, a remove the fat and juices - set these aside.
- Split the ducks down the centre of their breast bone and half them.
- Carefully remove all the rib bones - keep these for making stock.
- When ready to serve, heat 150 ml /5 fl oz of oil in a deep frying pan and fry the duck halves until they're crisp.
Summer Dressing for 6:.
3 teaspoons (15ml) Dijon Mustard
3 tablespoons; 70ml/3 fl oz - White Wine Vinegar
150ml/6 fl oz Groundnut Oil
150ml/6 fl oz Olive Oil
3 tablespoons of Duck Jelly – reserved from the steaming
1. Mix together the mustard and vinegar to form a smoot paste
2. Whisk in all the other ingredients.
3. Season to taste with Salt & Pepper.