Roasted Duck with Figs

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A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures.

Serves 2 to 4

Ingredients:
For the Duck:
1 quart fresh-squeezed orange juice
1 cup Choripdong Honey Citron Tea Marmalade*, plus more for basting
½ cup honey
One 5 to 6 pound duck, giblets and excess fat removed and discarded, wing tips turned under
Salt and freshly ground black pepper to taste

For the Figs:
2 Tablespoons unsalted butter
1 pound purple figs (about 16 figs)
3 Tablespoons granulated sugar
2 tablespoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 Tablespoon honey
4 teaspoons Lemon Juice
A pinch of salt
Freshly ground black pepper, to taste

Directions:
For the Duck:
Combine orange juice,  Honey Citron Tea marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

Preheat oven to 375 °F.

Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn heat down to 350°F and roast for 1 ½ to 2 hours.

When duck has roasted, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan. Baste the duck with the marmalade. Return to oven and cook until the duck is browned, for bout 10 minutes. Remove the duck from oven and place on a serving platter. Let stand for 10 minutes while preparing the figs and sauce.

For the Figs:
Heat a large skillet over medium high heat. Add the butter.

Add the figs and cook, turning, until golden, about 3 minutes.

Reduce the heat and add the sugar, balsamic vinegar, red wine vinegar and honey; stir to coat and cook for an additional 6 to 8 minutes or until syrup is thickened. Spoon syrup over figs and sprinkle with salt and pepper. Remove from the figs from the heat and set aside.

Transfer the figs to a serving platter with the duck and drizzle with the reserved fig syrup before serving.

To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone.

To Serve for 4: Cut each half into breast and leg sections.
Place each duck portion on a warm plate.

*Cook’s Note:
You can substitute the Honey Citron Tea for  one  12-ounce  jar of bitter or sweet orange marmalade.

TODAY.com Parenting Team FC Contributor


Crispy Potato, Duck and Chorizo Tacos

Crispy potato and chorizo are a classic taco combination—and I added just one more ingredient- duck breast, that elevated this taco to the next level. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It’s a very straight-forward process to get there, but it does take a bit of time.

To get the perfectly crispy cooked potatoes, par-cook your potatoes in vinegar-spiked water. This technique will help the potatoes in achieving that  extra crispness when subsequently fried in hot fat in a cast iron skillet.

For the best results, use fresh chorizo. In cooking chorizo, just when you think it is past point of being done, cook the meat just a little bit longer, browning it to a deep dark almost black color, but not brunt. The chorizo will be  crisper, better browned,  and much more tastier in the end.

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Serves 4

INGREDIENTS:

3 large Yukon Gold potatoes, cut into 1/2-inch dice
Kosher salt, to taste
1 Tablespoon white vinegar

One 8-ounce D’Artagnan Rohan Duck Breast in Southwest-Style Marinade (click here for the resource)

6 Tablespoons vegetable oil, divided
1 pound fresh Mexican chorizo
12 to 16 warm soft corn tortillas, for serving
cojita or goat cheese, for serving
1 white onion, minced, for serving
1/2 cup chopped fresh cilantro leaves, for serving
Homemade or store-bought salsa verde, for serving
2 limes cut into 8 wedges each, for serving

DIRECTIONS:

For the Potatoes:
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.

Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.

For the Duck Breast:
With a knife, score the skin of the duck breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.

Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.

Cover the duck breast with foil to keep warm  and allow to rest rest for 10 minutes, then slice it very thinly across the grain. Cover again and set aside.

Drain fat from pan.

For the Chorizo:
Heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.

Transfer cooked  duck and chorizo to pan with potatoes. Toss to combine and season to taste with salt.

For the Tortillas:
Warm the tortillas with a little heat to make them soft and pliable.  Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.

Alternatively, you can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs. These stove-top methods work best when the tortillas are very fresh.

Serve the meat and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

TODAY.com Parenting Team FC Contributor