Success!

The cooking of the ducks was a success! I have to say, this may be one of my most favorite cooking memories.  This whole experience with the ducks has been a new and invigorating one. Although I was not able to bring it completely from field to table, I was pretty damn close.

I decided that I wanted to fix two different plates with my ducks. Feeding my family of four, I hoped it would be not only edible, but filling enough for everyone, while offering a new culinary exposure. I surfed the web, looked at nearly a dozen cook books, through magazines and finally found two that turned me on (both from my beloved Food & Wine Magazine - with modifications)...

Last Night's Menu:

Slow-Roasted Female Mallard Duck with Orange-Sherry Sauce over a bed of Carrot and Roasted Red Peppers with Oyster Mushrooms paired nicely with The Black Box Sauvignon Blanc

AND

Pan-Roasted Male Mallard Duck with Onions and Pancetta Risotto with Roasted Brussel Sprouts paired nicely with The Black Box Shiraz

The slow roasting of the duck began with stuffing the inside cavity with onions and rosemary springs. I salt and peppered the outside, basted with melted butter. Unfortunately I did not have any butcher's twine, so I improvised with wooden skewers to keep the back closed. I roasted the duck at 500 degrees F for 15 minutes, then lowered the oven temp to 350. I continued to bast the duck every 30 minutes for about a hour and a half to two hours, loosely covered.

While the duck was roasting away, I roasted two red bell peppers on two gas burners. Stuck them in a paper bag and let them steam for 10 minutes. The peppers were then peeled, seeds and ribs removed, and cut into 1/4-inch strips (matchsticks).

I then peeled 4 carrots, and cut them into matchsticks as well. I blanched them in boiling water for 1 minute, before dumping them into an ice bath to stop the cooking. With some melted unsalted butter, I tossed the peppers and carrots. After the duck had been roasting for 1 1/2 hours, 2 cups of fresh orange, 1 cup of dry sherry, and 1/2 cup of soy sauce was added the the bottom of the roasting pan. The duck was uncovered, and roasted 25 more minutes.

After the fat was removed, the liquid goes into a saucepan, brought to a boil, and allowed to reduce by half. The duck was transferred to a cutting board to cook slightly. Meanwhile, I cooked the oyster mushrooms in a little bit of butter over moderately high heat until golden brown. I stuck the carrot/pepper mixture into the oven to warm, and removed the breast meat.

I was also roasting brussel sprouts for the next dish, so when plating this one I added them in for a little color,as well some fresh parsley. Given another chance, I would have used some Chinese egg noodles, as it had that Asian flavor with the soy.

Slow-Roasted Duck with Orange Sherry Sauce

For the second duck, I removed the breasts from the body, leaving the fat intact, while my second oven heated to 450 degrees F. I scored the fat in a crosshatch pattern and seasoned with salt and pepper. I sliced a large red onion into 1/2 slices, tossed in olive oil with thyme and sage leaves. I roasted the onions for 20-25 minutes, tossing once. Leave the oven on.

I heated a cast iron skillet with a little butter, and placed the duck breasts skin-side down. I also threw the legs in for the hell of it, knowing there wasn't much meat on them. I cooked the duck for 7-8 minutes, until the skin was crisp and golden. I turned the duck, and then placed it in the oven for about 8 minutes for medium rare (145-150 degrees). I let the duck rest until I was ready to slice it.

The risotto was made traditional with pieces of pancetta thrown into the pot for some added flavor. The brussel sprouts roasted at 400 degrees for 35-40 minutes. Once the duck breasts were removed from the skillet I added 1/2 pound of chopped pancetta and cooked until crisp. One minced garlic clove was added. Luckily, one perk of being in culinary school with some wonderful Chefs, I was given some espagnole sauce and veal glace, in place of my chicken/duck demiglace. I added about 1/2 cup of the espagnole and 1/4 cup of veal glace. I didn't have any sherry vinegar, so I used some white wine vinegar and some sherry cooking wine. I let the sauce thicken slightly and sliced the duck...

The fat could have been slightly more crisp, but it was not chewy and had a great flavor. So in plating, the risotto acted as a nice base, accompanied with the roasted brussel sprouts, medium-rare duck, and topped with the crispy onions and chives.

pan-Roasted Duck Breasts with Onions and Pancetta

The duck was not gamey or tough at all. It was very tasty, everyone was left satisfied, even my mom who is not a "game bird" fan. I have to admit, I am eager to go duck hunting and if I can't go hunting, I will take wild duck off any one's hands at any time... Girl Hunter all the way!