as you can see this post is a duck recipe…and I think I know what you’re probably thinking…duck can be tricky/I haven’t cooked with it much before if ever/I mostly only see it on fancy restaurant menus etc etc (because that’s what I used to think!) – Well don’t be scared, ITS REALLY NOT THAT HARD!!!
I reckon it all depends on the method you use to cook it. For this recipe the duck is just roasted in the oven – nothing else fancy – just roasted in the oven. You then strip of the skin and flesh, add the flesh to some veggies, stock and wine and simmer. Done.
It really isn’t very hard to make at all and the taste is out of this world! I had never cooked duck myself up until about 2 years ago (frankly I was a bit intimidated/didn’t know what to do with it etc etc) but now this dish, as well as other duck dishes, is in our regular rotation.
Give it a go – I promise you won’t regret it!
Easy oven roasted duck combined with veggies, stock and wine then simmered slowly to create a rich and tasty sauce. Served with pasta and topped with a crunchy sprinkle.
- 1 whole duck - mine was 2.2kg
- 2 tbsp. olive oil
- 2 medium carrots - generous 1cm dice
- 300g button mushrooms - sliced
- 1 leek (white part only) washed & chopped
- 4 garlic cloves - crushed
- 2 tbsp. tomato paste
- 150g bacon - roughly chopped
- 2 tbsp. plain/all purpose flour
- 1¼ cups dry red wine
- 2 dried bay leaves
- 1 large tbsp. fresh rosemary leaves - chopped (1tsp dried)
- ¼ tsp ground cloves
- 3 cups beef stock
- ½ cup stale breadcrumbs
- Salt and pepper
- Pre heat oven to 180c.
- Pour out any excess liquid from the cavity of the duck and discard any large fat deposits and pat skin dry with kitchen towel/paper.
- Rub all over with 1 tbsp. olive oil, and sprinkle with salt and pepper. Roast in a non-stick baking dish for 2 hours or until duck is cooked.
- Remove the duck from the oven, and tip out any excess moisture from the cavity of the duck and discard.
- Let duck cool for ½ hour, then strip off skin and reserve, strip off meat and roughly shred.
- Meanwhile heat remaining oil in a large heavy based pan/dutch oven and gently fry the leek, carrots, mushrooms and bacon until they start to soften - about 10 mins.
- Add flour and continue to fry for 1-2 mins. Then add garlic and tomato paste and fry for a further 1-2 mins.
- Add red wine and simmer for 3-5 mins. or until it starts to reduce, then add rosemary, bay leaves, ground cloves, stock and reserved duck flesh.
- Simmer uncovered for 1 hour, until vegetables are soft and sauce is thick.
- To make crunchy sprinkle, combine the reserved duck skin and breadcrumbs in a food processor, and process until finely chopped.
- Heat a small non-stick fry pan, fry duck skin mixture until it becomes brown and frothy. (Be careful, it can burn quickly) When you remove the pan from the heat the froth will subside.
- Remove bay leaves and serve with pasta, parmesan and crunchy sprinkle on top.
The crunchy sprinkle on top is of course optional. In our house it's not optional - I HAVE to have it! I absolutely LOVE the extra texture it gives this dish.