Roast Duck with Wild Rice and Scallions Pancakes and Braised Belgian Endives from Nobo Wine and Grill

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Chef Chase Sanders
Nobo Wine and Grill, New Jersey

Roast Duckling

2 ducklings (4 1/2-5lb each )

Make a mirepoix consisting of the following:
1 large onion (chopped)
1 large carrot (chopped)
3 celery ribs (chopped)
1 orange (chopped)
1 green apple (cored and chopped)
6 cloves of garlic (finely chopped)
12 juniper berries
3 sprigs of fresh thyme
2 bay leaf
2 ounces oil or margarine

Sauté the mirepoix in oil or margarine and set aside. Season the duckling cavity with pepper. Fill with the mirepoix. Truss, tie and rub the duckling with olive oil. Carefully pierce the skin – but not the breast meat. Preheat the oven with the roasting pan inside to 550. Add approximately 2 ounces of oil to pot and place the duckling in for 45 minutes Remove and drain fat (keep liquids, fats, and juices). Place back in oven for 20 min. at 375. Remove, drain, save liquids. Return duckling to oven for 15 min at 550. Juices will now run clear. This is done to obtain crispness and rid bird of as much fat as possible. Remove from oven. Take out of roasting pan and set aside. Again save all fat and juices.

For the Sauce: Duckling Drippings

16 ounces duckling stock or chicken stock
16 ounces brown veal stock
2 ounces red wine
2 ounces vinegar
2 ounces sugar
2 ounces water
Juice of 1 lemon
Juice of 1 orange
10 sprigs of fresh sage

Brown the sugar and water in roasting pan on top of stove. Add wine, vinegar, mirepoix (pulled out from roasted duckling cavity), and duck carcass (optional). Stir for few minutes. Add the stocks and reduced by half. Add sage and cook for 1 minute more. Strain and set aside.

Served with wild rice and scallion pancakes and braised endives – see recipe below

Wild Rice and Scallion Pancakes
½ burnt onion (grilled to black)
4 ounces scallions (chopped)
1 ounce green pepper (chopped)
1 ounce red pepper (chopped)
1 ounce yellow pepper (chopped)
1 ounce duckling fat
16 ounces chicken stock
2 sprigs fresh thyme
salt and pepper to taste
1 ounce flour (all purpose or bread)
1 ounce matza meal
2 eggs (1 whole and 1 yolk only)
8 ounces wild rice

Saute the scallions and pepper mixtures in duckling fat until translucent. Add wild rice, onion and seasoning. Cover with chicken stock and bring to boil. Once boiled place in 375 oven for 45 – 50 minutes until done. Take out and cool. Add eggs and flour-matza meal mixture. Salt and pepper to taste. Form into silver dollar pancakes and saute off in the duckling fat.

Braised Belgian Endives
6 Belgian endives

Poaching Liquid made from the following:
Water (enough to cover endives for poaching)
1 ounce sugar
1 ounce salt
1 lemon (cut in ½)
20 garlic cloves
4 sprigs of thyme

Blanch endives in for 10 minutes in poaching liquid. Drain and set aside some liquid.

Saute endives in duckling fat on one side until golden brown. Add garlic – turn over- deglaze with a touch of the poaching liquid. Cook in 350 oven for 10 minutes or until done. Set aside.

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