Duck is one of the most traditional meal to have during Christmas in our little household, it is also very Danish (besides roast pork, almond porridge, and red pickled cabbage). Now this year the duck is given a little twist. The duck is still pan fried but serve with Martha Stewart's orange gastrique (gastrique is caramelized sugar which is de-glazed with vinegar) and accompanied with potato croquettes. I personally think the quality of final product justify for the work involved.
Orange Gastrique Duck with Potato Croquette
Adapted from Martha Stewart's Cooking School
Ingredients:-
(serves 2)
2 duck breasts (I only use 1 because it's enough for the two of us)
1 orange, zest the skin and reserve the juice
½ cup (100g) sugar
½ cup (4 tbsp) red wine vinegar
2 duck breasts (I only use 1 because it's enough for the two of us)
1 orange, zest the skin and reserve the juice
½ cup (100g) sugar
½ cup (4 tbsp) red wine vinegar
200 g pontiac or other red-skinned potatoes
½ tbsp flat-leaf (Italian) parsley leaves, finely chopped
12 g grated parmesan
1 eggs
20 g mozzarella, cut into small cubes
20 g dry breadcrumbs
vegetable oil, for deep-frying
Duck:-
½ tbsp flat-leaf (Italian) parsley leaves, finely chopped
12 g grated parmesan
1 eggs
20 g mozzarella, cut into small cubes
20 g dry breadcrumbs
vegetable oil, for deep-frying
Duck:-
1. Score the duck skin diagonally in crisscrossed lines. Careful to only slice through the skin and fats but not the flesh
2. Season the meat generously with salt and pepper and place the meat skin-side down on a non-stick pan with medium heat to wring out the fats.
3. When a pool of fats form around the meat, flip it over and cook the other side for another minute
4. Drain the fats and continue cooking the meat until skin is crisp and browned. Each side takes about 10 minutes (I like my duck medium well)
2. Season the meat generously with salt and pepper and place the meat skin-side down on a non-stick pan with medium heat to wring out the fats.
3. When a pool of fats form around the meat, flip it over and cook the other side for another minute
4. Drain the fats and continue cooking the meat until skin is crisp and browned. Each side takes about 10 minutes (I like my duck medium well)
Gastrique:-
1. Zest orange skin and add it to a small pot of boiling water for 2 minutes. The boiling will remove bitterness from the orange.
2. Drain the water and set the orange zest aside to cool.
3. Heat sugar in a small pot over medium heat without stirring for 5 minutes.
4. When the sugar is starting to melt, swirl the pot slightly to get the sugar to caramelize evenly.
5. Once sugar is completely melted in amber hue, add vinegar and stir with a wooden spoon for 5 more minutes. Watch out for the splash.
6. Pour in orange juice and zest to simmer until reduced to thick syrup.
6. Pour in orange juice and zest to simmer until reduced to thick syrup.
Potato Croquette:-
1. Peel the potatoes, place in a saucepan of cold salted water and boil until tender. Drain well, put through a potato ricer or masher, then return to pan over medium heat.
2. Stir potato for 2-3 minutes or until all moisture evaporates. Transfer to a bowl and add parsley and parmesan.
3. Make a well in the middle of the potato mixture and stir in the half the egg until the mixture is well combined. Season to taste.
4. Shape the mixture into croquettes, about 2 cm x 5 cm (3 /4 in x 2 in).
5. Lightly beat the remaining ½ egg in a shallow bowl. Coat the croquettes with beaten egg, allow excess to drain, then roll in breadcrumbs, pressing to coat well.
6. Heat oil in a deep-fryer or large, deep-sided saucepan until 165°C (320°F). Deep-fry croquettes, in batches, for 3-4 minutes or until golden and crisp all over.
1. Peel the potatoes, place in a saucepan of cold salted water and boil until tender. Drain well, put through a potato ricer or masher, then return to pan over medium heat.
2. Stir potato for 2-3 minutes or until all moisture evaporates. Transfer to a bowl and add parsley and parmesan.
3. Make a well in the middle of the potato mixture and stir in the half the egg until the mixture is well combined. Season to taste.
4. Shape the mixture into croquettes, about 2 cm x 5 cm (3 /4 in x 2 in).
5. Lightly beat the remaining ½ egg in a shallow bowl. Coat the croquettes with beaten egg, allow excess to drain, then roll in breadcrumbs, pressing to coat well.
6. Heat oil in a deep-fryer or large, deep-sided saucepan until 165°C (320°F). Deep-fry croquettes, in batches, for 3-4 minutes or until golden and crisp all over.
Merry Christmas to all! Ho^ho^ho^
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