Spiced Slow Roast Duck, Apple Sauce, Spinach and Potato, Served on Pink

Learn how to make a delicious and easy dish of honey glazed duck breasts with apple sauce from the renowned chef Marco Pierre White. Watch him demonstrate the technique and tips for cooking the.

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Pour 1/4 cup of the juices into a small saucepan. Add apple cider vinegar, apple juice, chicken broth and place over medium heat. Bring to simmer and let it simmer for 2 to 3 minutes until it reduces by about 1/4, then remove from the stove. Season to taste with salt and pepper.

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The apples, honey, spices, and cider add a slightly sweet apple pie taste to balance the gamey flavor of the duck. The cider and broth are cooked down to a somewhat syrupy sauce enhanced by blending in room temperature butter and drizzled onto the overlapping duck and apple slices.

Spiced Slow Roast Duck, Apple Sauce, Spinach and Potato, Served on Pink

Take the duck breasts out of the fridge and salt lightly. Let sit at room temperature for 25 minutes. Squeeze the lemon juice into a bowl of water. Slice the apples into quarter moons of about 1/4 inch thick. Do not peel. Drop each slice into the lemon juice and make sure all sides are coated to avoid browning.

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Remove the duck and cracklings to a plate, leaving the fat in the pan. Lay the apples and onions in the pan cut side down, season with salt and pepper, and cook over medium-high heat until deeply.

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In the same pan, add apples and raisins, five-spice powder, garlic and onion, and saute until tender. Remove, from heat, add cilantro, and season with salt and pepper. When cool enough to handle.

Roast duck, fennel and apple salad NZ Herald Recipe Fennel and

The Duck and Broth. 1 9-to-10-pound moulard duck or 2 4½-pound Long Island ducks (see note); ½ teaspoon kosher salt; ½ teaspoon freshly ground pepper; 1 onion, peeled and quartered; 1 leek, white part only, carefully cleaned and cut into large pieces; 2 small carrots, peeled and chopped; 1 teaspoon whole black peppercorns; 1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 2 sprigs parsley.

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In a small bowl, combine the salt, black pepper, paprika, thyme, and rosemary. Pat the duck dry with paper towels and rub the spice mixture all over the duck, both inside and out. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the duck on all sides until golden brown, about 5 minutes per side.

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Uncover, increase the oven temperature to 425 degrees Fahrenheit and roast for another 30 minutes. Increase the heat to 475-500 degrees Fahrenheit and roast for another 10-15 minutes, just until the skin is golden and crisp and the duck registers 175-180 degrees Fahrenheit in the thickest part of the thigh.

Spiced Slow Roast Duck, Apple Sauce, Spinach and Potato, Served on Pink

Roast at 350 degrees Fahrenheit for 50 minutes. Then flip the duck onto its front side and roast for another 50 minutes. Add the glaze. Remove the duck from the oven and brush a generous amount of the glaze on top, across the breasts, thighs, and wings. Let it sit for about 20 minutes before serving.

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Place the duck in the dutch oven and cover with a lid. Roast the duck for 1 hr 40 min. Then increase the temperature to 400F remove the lid and roast for another 30-35 minutes until the bird is golden brown. Transfer the duck to a carving board and let rest for 10 minutes. Carve the duck and serve with the roasted apples.

Duck with apple, quince...

Remove from the pan and leave to rest for 10 minutes. Leave the fat from the duck in the pan. Peel two small cucumbers, or half a medium-sized one, then cut into thick slices. Halve, core and.

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Heat a large ovenproof nonstick or cast iron skillet over medium heat until warm, then arrange the duck legs in the skillet, skin side down. Cook, resisting the temptation to turn the duck, until.

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Gather the ingredients. Preheat oven to 475 F (240 C). Pat the duck dry. Stuff the cavity with the apple chunks. Rub the skin well with the marjoram, garlic, salt, and pepper. Place on a large plate, cover, and leave for 45 minutes to marinate. Place the duck in a roasting tray.

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Roast for around 2 hours (make sure to adjust the total roasting temperature if you have a smaller duck! The cooking time is approximately 20-25 minutes per pound)- we check it every so often to make sure the water at the bottom hasn't evaporated (be sure to replace any water to prevent the drippings from burning to the bottom of the pan), and you can also baste the duck if you want!

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Turn and brown other side. Remove duck and reserve. Step 2. Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet.