Thanksgiving Duck
Dec. 3rd, 2008 11:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alystenTurkey was too expensive and ironically duck was not. So thanksgiving got a new bird. The results were fantastic!
Tea brined roasted duck
Brine
1 cup of tea leaves (any tea will do, I used a combination of snow geisha and dragon pearls from teavana)
2 cups of salt
1 can of coke
1 cup of brown sugar
1/2 cup of honey (I used black sage honey)
5 stalks of thyme
1 tbl black pepper corns
3 sage leaves
1 stalk of rosemary
1/2 bunch of parsley stems (the byproduct of parsley used in another dish)
6 cloves of garlic
4 cardamine pods crushed open (but not powdered/ground)
1 tbl whole clove
1 cinnamon stick
1 quart of water
1. Bring all ingredients to a boil.
2. Simmer 20 minutes.
3. Refrigerate for 3 hours.
4. Do not strain.
5. When the mixture has cooled, place into a food safe container with duck. I use my aluminum stock pot.
6. Add cold water until duck is covered.
7. Put a dinner plate on top of duck to keep submerged.
8. Refrigerate for 12-24 hours.
Duck
Deep roasting pan with rack
5 stalks of thyme
1 tbl black pepper corns
2 sage leaves
1 stalk of rosemary
1/2 bunch of parsley stems (the byproduct of parsley used in another dish)
12 cloves of garlic
1 tbl whole clove
1 cinnamon stick
1 tart apple diced
3 cups chicken stock
1. Preheat oven to 350.
2. Remove duck from brine.
3. Let duck rest at room temperature for 20 minutes.
4. Fill cavity with 1/2 of the parsley, sage, rosemary, thyme, cloves of garlic, apple.
5. With butchers twine, tie legs closed and wings to the body of the duck.
6. Place duck breast side down on the roasting rack
7. Place remaining ingredients and chicken stock in bottom of roasting pan.
8. Cook duck breast side down for 1 hour.
9. Flip duck over so breast side is up and cook remaining time. Should be about an hour and a half.
10. Baste duck every 20-25 minutes
cooking times will vary, but breast meat should be about 155-165 depending on how "rare" you like your duck meat. Because the duck has been brined, the meat is tender and seasoned all the way through. The chicken stock prevents the fat that comes off the duck from burning, and can be used to make an awesome gravey. Not sure what to do with the gibblets? add them to the bottom of the roasting pan for additional flavor to your gravy. This is an all day event, but ooooo so tasty.
Tea brined roasted duck
Brine
1 cup of tea leaves (any tea will do, I used a combination of snow geisha and dragon pearls from teavana)
2 cups of salt
1 can of coke
1 cup of brown sugar
1/2 cup of honey (I used black sage honey)
5 stalks of thyme
1 tbl black pepper corns
3 sage leaves
1 stalk of rosemary
1/2 bunch of parsley stems (the byproduct of parsley used in another dish)
6 cloves of garlic
4 cardamine pods crushed open (but not powdered/ground)
1 tbl whole clove
1 cinnamon stick
1 quart of water
1. Bring all ingredients to a boil.
2. Simmer 20 minutes.
3. Refrigerate for 3 hours.
4. Do not strain.
5. When the mixture has cooled, place into a food safe container with duck. I use my aluminum stock pot.
6. Add cold water until duck is covered.
7. Put a dinner plate on top of duck to keep submerged.
8. Refrigerate for 12-24 hours.
Duck
Deep roasting pan with rack
5 stalks of thyme
1 tbl black pepper corns
2 sage leaves
1 stalk of rosemary
1/2 bunch of parsley stems (the byproduct of parsley used in another dish)
12 cloves of garlic
1 tbl whole clove
1 cinnamon stick
1 tart apple diced
3 cups chicken stock
1. Preheat oven to 350.
2. Remove duck from brine.
3. Let duck rest at room temperature for 20 minutes.
4. Fill cavity with 1/2 of the parsley, sage, rosemary, thyme, cloves of garlic, apple.
5. With butchers twine, tie legs closed and wings to the body of the duck.
6. Place duck breast side down on the roasting rack
7. Place remaining ingredients and chicken stock in bottom of roasting pan.
8. Cook duck breast side down for 1 hour.
9. Flip duck over so breast side is up and cook remaining time. Should be about an hour and a half.
10. Baste duck every 20-25 minutes
cooking times will vary, but breast meat should be about 155-165 depending on how "rare" you like your duck meat. Because the duck has been brined, the meat is tender and seasoned all the way through. The chicken stock prevents the fat that comes off the duck from burning, and can be used to make an awesome gravey. Not sure what to do with the gibblets? add them to the bottom of the roasting pan for additional flavor to your gravy. This is an all day event, but ooooo so tasty.
