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Here
the moist-baking method for chicken is adapted to duck. The
duck skin becomes very crisp, yet the meat is moist and does
not dry out, as it tends to do if simply baked. In the lengthy
cooking, about 2 hours, all fat can be drained from the skin,
if you wish. Madeira is the wine of choice. With Port, the
skin will blacken before the duck is done. Tasty accompaniments
include lentils, applesauce, lingonberry preserves, green or
red cabbage. This may be served warm or at room temperature.
It is also good cold next day. Serves three
INGREDIENTS
NEEDED
- Half
a 5-pound duck, or 3 duck legs
- California
Madeira, about 3 tablespoons, more as needed (not Port)
- Thyme,
dried or fresh
- Salt
and pepper Ceramic or Pyrex baking dish, no cover
- Preheat
oven to 375 degrees F.
- Rinse
duck in cold water and dry all sides lightly with a paper
towel. Place duck in un-oiled baking dish, skin side up.
Pour most of the Madeira over the chicken. Baste well, spooning
up 2 or 3 times from the bottom. Bake alone 10 minutes, a
step that shortens the time. Baste again from the pan juices.
Add water to a depth of ¼ inch or slightly more. Season skin
with thyme, salt, and pepper.
- Bake
in liquid until done. Allow sufficient time, as much as 2
hours, so that the duck meat will be tender. Be sure to maintain
the ¼ inch liquid over the long cooking.
- Baste
several times when skin looks dry, alternating pan liquid
and additional Madeira.
- To
test tenderness, turn duck over in broth and insert knife.
If crust gets dark before meat is tender, turn oven down
to 350 degrees or even 325 degrees, while keeping a generous
liquid level.
- If
you wish to drain skin completely of fat, turn heat up 25
degrees toward the end and increase liquid level.
- Let
duck cool in its own liquid. Variation: In place of Madeira
use a mixture of orange juice, orange zest, dark rum, and
balsamic vinegar. If possible, marinate for an hour or more.
Reprinted
with Authors permission, Larry Lace 06/14/01, www.specialflavors.com
If
you would like to have your favorite Waterfowl or Turkey recipe
featured here, e-mail it to recipes@hevishot.com. If you are
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include all appropriate credits.
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