Discussion
Get a whole duck and joint it.
Confit the legs and thighs, fry the breasts skin side down, then pop in the oven for a bit and serve them medium rare, make gravy from the carcass.
Serve with a rosti made from grated spud, onion, leek and garlic.
Most of this can be done in advance, so the only 'last minute' things you'll need to do is to cook the breasts, and reheat the gravy and rostis
Bon chance
Confit the legs and thighs, fry the breasts skin side down, then pop in the oven for a bit and serve them medium rare, make gravy from the carcass.
Serve with a rosti made from grated spud, onion, leek and garlic.
Most of this can be done in advance, so the only 'last minute' things you'll need to do is to cook the breasts, and reheat the gravy and rostis
Bon chance
Perhaps not 'fancy' enough, but duck makes an excellent red Thai curry.
My version:
2 stalks lemongrass
2 shallots
3 red bird eye chillies (or more)
4 cloves garlic
4 kaffir lime leaves
1 tsp shrimp paste
1 tbs paprika
1 tbs veg oil
Whizz this lot up in a mini food processor, then fry off the paste for 5 or so minutes in a further tbs of oil, add a tin of coconut milk, a sliced duck breast and simmer until done.
Stir in some pak choi or green beans towards the end for colour and garnish with chopped red chilli and coriander.
Lemongrass and kaffir lime leaves are best fresh but can be bought frozen from places like Wing Yip.
My version:
2 stalks lemongrass
2 shallots
3 red bird eye chillies (or more)
4 cloves garlic
4 kaffir lime leaves
1 tsp shrimp paste
1 tbs paprika
1 tbs veg oil
Whizz this lot up in a mini food processor, then fry off the paste for 5 or so minutes in a further tbs of oil, add a tin of coconut milk, a sliced duck breast and simmer until done.
Stir in some pak choi or green beans towards the end for colour and garnish with chopped red chilli and coriander.
Lemongrass and kaffir lime leaves are best fresh but can be bought frozen from places like Wing Yip.
HarryFlatters said:
Get a whole duck and joint it.
Confit the legs and thighs, fry the breasts skin side down, then pop in the oven for a bit and serve them medium rare, make gravy from the carcass.
Serve with a rosti made from grated spud, onion, leek and garlic.
Most of this can be done in advance, so the only 'last minute' things you'll need to do is to cook the breasts, and reheat the gravy and rostis
Bon chance
This would be my choice. And definitely two meals. Breasts nicely plated for dinner at the table and the confit with beans in a bowl in front of the telly with a really good bottle of red.Confit the legs and thighs, fry the breasts skin side down, then pop in the oven for a bit and serve them medium rare, make gravy from the carcass.
Serve with a rosti made from grated spud, onion, leek and garlic.
Most of this can be done in advance, so the only 'last minute' things you'll need to do is to cook the breasts, and reheat the gravy and rostis
Bon chance
21TonyK said:
And definitely two meals.
Or one, for a really greedy person, like me 
Seriously though, a rosti, some steamed veg, half a breast and a leg or thigh from the confit (or even shred the meat from the bone for ease of eating) would be a really generous portion. A small duck can feed four quite easily
HarryFlatters said:
21TonyK said:
And definitely two meals.
Or one, for a really greedy person, like me Seriously though, a rosti, some steamed veg, half a breast and a leg or thigh from the confit (or even shred the meat from the bone for ease of eating) would be a really generous portion. A small duck can feed four quite easily
Thanks
Mobile Chicane said:
Perhaps not 'fancy' enough, but duck makes an excellent red Thai curry.
My version:
2 stalks lemongrass
2 shallots
3 red bird eye chillies (or more)
4 cloves garlic
4 kaffir lime leaves
1 tsp shrimp paste
1 tbs paprika
1 tbs veg oil
Whizz this lot up in a mini food processor, then fry off the paste for 5 or so minutes in a further tbs of oil, add a tin of coconut milk, a sliced duck breast and simmer until done.
Stir in some pak choi or green beans towards the end for colour and garnish with chopped red chilli and coriander.
Lemongrass and kaffir lime leaves are best fresh but can be bought frozen from places like Wing Yip.
Will definitely give this a go as well, thanks MCMy version:
2 stalks lemongrass
2 shallots
3 red bird eye chillies (or more)
4 cloves garlic
4 kaffir lime leaves
1 tsp shrimp paste
1 tbs paprika
1 tbs veg oil
Whizz this lot up in a mini food processor, then fry off the paste for 5 or so minutes in a further tbs of oil, add a tin of coconut milk, a sliced duck breast and simmer until done.
Stir in some pak choi or green beans towards the end for colour and garnish with chopped red chilli and coriander.
Lemongrass and kaffir lime leaves are best fresh but can be bought frozen from places like Wing Yip.
mcxuk1 said:
Would it be best to pan-fry the breast?
I'd score the skin and rub with salt and pepper and a bit of oil. Start it off in the pan, skin side down. Not too hot a pan either or you'll fill the room with smoke because the amount of fat that'll come out is amazing. Let it gently go until the skin is beginning to go crispy, then turn it over and finish it off in the oven (maybe 180degC) until it's cooked to your liking. Medium is probably as far as I'd like to take it as it might go tough otherwise. Rest it for ten minutes or so by putting some foil on top and throwing a clean tea towel on top of that. Don't worry, it won't go cold mcxuk1 said:
Also, showing my naivety here but how do you make the rosti?
Grate some spuds and an onion, then squeeze out as much of the liquid as you can. Add in a finely chopped leek, some garlic, a little thyme and salt and pepper. Shape them into little discs (or make one massive frying pan sized one and 'carve' it at the table) and fry it gently in some of the rendered duck fat for 10 - 15 minutes per side or until crispy.HarryFlatters said:
mcxuk1 said:
Would it be best to pan-fry the breast?
I'd score the skin and rub with salt and pepper and a bit of oil. Start it off in the pan, skin side down. Not too hot a pan either or you'll fill the room with smoke because the amount of fat that'll come out is amazing. Let it gently go until the skin is beginning to go crispy, then turn it over and finish it off in the oven (maybe 180degC) until it's cooked to your liking. Medium is probably as far as I'd like to take it as it might go tough otherwise. Rest it for ten minutes or so by putting some foil on top and throwing a clean tea towel on top of that. Don't worry, it won't go cold mcxuk1 said:
Also, showing my naivety here but how do you make the rosti?
Grate some spuds and an onion, then squeeze out as much of the liquid as you can. Add in a finely chopped leek, some garlic, a little thyme and salt and pepper. Shape them into little discs (or make one massive frying pan sized one and 'carve' it at the table) and fry it gently in some of the rendered duck fat for 10 - 15 minutes per side or until crispy.
Would a nice sauce go well with that rather than a gravy do you think? I'm maybe thinking of doing some celeriac with it if that makes a difference?
mcxuk1 said:
Would a nice sauce go well with that rather than a gravy do you think? I'm maybe thinking of doing some celeriac with it if that makes a difference?
I would cook one breast as described and cut into thin slices for two people. As others have said Rosti potatoes cooked in some excess duck fat are perfect. Plus a few decent mushrooms - shiitake etc.
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