Cabernet Roasted Duck Sandwiches With Roquefort Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the duck: Rub the duck with the olive oil, season it well with salt and pepper and place in a roasting pan breast-side up. Roast for 15 minutes, then shake the pan to release the duck and roast another 25 minutes. At this point, turn the duck onto the breast so it can baste in its own rendered fat. Roast another 25 minutes, then turn the duck again onto its back and cook for another 15 to 20 minutes. The duck skin should be golden brown and a thermometer placed in the thigh meat should register an internal temperature of 135 degrees F. Remove the duck from the pan, reserving the fat in the pan. Let the duck rest for 10 minutes, then slice into 8 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts.
• For the Cabernet sauce: In a medium skillet over medium heat, heat the olive oil. Add the duck neck and chicken thighs, skin-side down, and saute until golden brown and the fat has rendered, about 10 minutes.
• Meanwhile, in a large skillet over medium heat, add the butter followed by the onions, garlic and shallots. Saute until translucent, 5 to 6 minutes. Add the cognac and cook for 2 to 3 minutes. Add the Cabernet Sauvignon and bring to a simmer. Add the duck neck, chicken thighs, bay leaves, sage, thyme, parsley, chives and chicken stock. Bring to a simmer and cook, uncovered, for 20 minutes.
• For the mushroom ragu: In a heavy saucepan over medium heat, add 2 tablespoons of the butter. Add the mushrooms and cook gently for 7 to 8 minutes; season with sea salt and cracked black pepper. Then add the sherry, garlic, onion and half of the scallions and cook for 4 minutes. Add the ginger, 2 tablespoons butter and the remaining scallions and cook another 2 to 3 minutes. Set aside.
• For the radishes: Put the radishes in a pot and cover with cold water. Bring to a boil, add salt and cook until the radishes are just tender. Drain.
• In a separate saucepan over medium heat, add the poached radishes and 1 tablespoon of the rendered duck fat and saute until golden, 7 to 8 minutes. Check for seasoning.
• For serving: Preheat the oven to 300 degrees F.
• Reheat the duck meat on a sheet tray until warmed through, about 4 minutes. Place the mushroom ragu and radishes on a platter. Cut each breast into four pieces and place on a platter with the thighs and legs. Top with the Cabernet sauce.

Steps:

• In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.
• Preheat oven to 375°F.
• Make sandwiches on rolls with roast beef, shallots, and Roquefort. Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.

Steps:

• Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
• Place the duck in a roasting pan.
• Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
• Drain completely.
• Place the duck on a rack in a roasting pan.
• Generously sprinkle all sides of the duck with salt.
• Refrigerate, uncovered, for 24 hours.
• Move oven rack to lower third of the oven and preheat to 450°F.
• Rinse the duck well with cold water to remove the salt.
• With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
• Bring 2 quarts of water to a boil and pour over the duck, covering completely.
• Drain completely.
• Wipe out your roasting pan and spray with cooking spray.
• Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
• Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
• Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
• While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
• Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
• Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
• Add the orange juice and jam or jelly, and cook until the mixture bubbles.
• Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
• Add the orange zest and return sauce to a simmer over low heat.
• Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
• Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.