Roasted Duck With Quince And Syrup Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Steps:

• Preheat the oven to 450°F.
• Lightly coat the bottom of a heavy roasting pan with oil. Season the duck generously with salt and pepper and place in the pan, breast side up. Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.
• Meanwhile, stir together the maple syrup, vinegar, and soy sauce.
• Transfer the duck to a dish and drain the fat through a fine-mesh sieve into a measuring cup. Reserve for another use. Reduce the oven temperature to 375°F.
• Return the duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.
• To carve, first remove the legs by slicing between the legs and body, then through the hip joint. Cut through the leg joint to separate the drumstick from the thigh. Cut the thigh in slices parallel to the thighbone. Pull the wings away from the body, then slice through the wing joints to remove. Run your knife down the breastbone, then along the rib cage to remove a breast. Repeat on the other side. Cut the breasts crosswise into slices.
• Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.
• Before trussing the duck, cut 2 slits along the wishbone. That will make it easy to remove the bone after the duck has cooked. It's much easier to carve a duck without it.

Steps:

• Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
• Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
• Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
• Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.

Steps:

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

Steps:

• Peel, quarter, and core quinces.
• Reserve the peels and cores.
• Peel and quarter onions.
• Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.
• Sprinkle with cumin and olive oil.
• Arrange duck pieces on top.
• Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.
• Place uncovered in an oven at (325°F) 160°C
• Cook for 2-3 hours.
• Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.
• While the duck bakes, make the syrup.
• In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.
• Bring to boil, reduce heat, and simmer.
• Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.
• Wash Chinese broccoli and chop so the stems are joined to the leaf.
• Steam and serve with a squeeze of fresh lemon and olive oil.
• Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.