French young duckling with glazed chestnuts and vegetables
Contributed by Justin Quek of Au Jardin Les Amis
2 ducklings (about 900 g each)
250 g raw chestnuts
150 g asparagus
100 g baby turnips
60 g pearl onions (fresh)
80 g carrots
80 g celery root
150 g new potatoes
12 pcs button mushrooms
1 tbsp honey
Duck juice:
Use trimmings and wings of duck.
Roast trimmings in hot oven with peanut or sunflower oil until golden.
Add a mirepoix (sliced vegetables consisting of leeks, carrots, onions and celery root).
Add 2 bay leaves, fresh thyme, garlic and brown all ingredients without burning.
Deglaze the roasting dish with chicken stock or water.
Transfer all the contents to a cooking pot and leave to simmer and reduce for a minimum of three hours or overnight in a crockpot.
Strain and skim off the excess fat.
This "juice" is now ready for use.
Note: The longer you cook/reduce this juice, the more concentrated and richer in flavour it becomes.
Duck preparation:
Season ducklings with salt and pepper inside and out.
Leave to rest minimum one hour.
Wash and peel all vegetables.
Cut into cubes, leaving the chestnuts whole.
Dry well. Blanche the pearl onions by putting them in a small pan with cold water and salt.
Bring to the boil, strain and cool in fresh water to stop the cooking process.
Preheat oven to 180 degrees Celsius. Seal the pores of the duck in a hot roasting pan to which a small quantity of olive oil has been heated.
Be careful not to allow the duck to cook during this process.
Cook the ducks whole in the oven, first for 15 minutes on one side and another 15 minutes on the other side.
If you prefer your meat a bit rare, 10 minutes on each side is sufficient.
Remove from oven and leave to rest for 15 minutes.
Cover with aluminium foil to keep warm.
Meanwhile, remove the excess fat from the roasting dish and place all the vegetables together in the dish.
Roast in the oven for 10 minutes and add in the honey, mixing well.
Continue cooking for another 10 minutes.
Transfer all contents into a pot.
Add 300 ml duck juice and cook till honey caramelises, remembering to stir the ingredients lightly and reduce by cooking over a medium flame till the right consistency is achieved.
Add 20 g butter and adjust seasoning to taste.
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