Roast Duck Mr. Richards
This is the last dish from the great DQ 40th birthday extravaganza; duck on fire!
I’m not sure how much of a choice DQ had about getting this dish because Duck! on FIRE! Or really, anything on fire is pretty cool but she seemed to go with the idea with grace and aplomb. And matches.
Here are the pages from the book and below, the recipe typed out.
1 large duck, 4 1/2 to 5 pounds
1 Tablespoon minced shallots
2 sprigs parsley
1/2 teaspoon salt
few grains cayenne pepper
freshly ground black pepper
1 cup strong chicken broth
1/2 teaspoon fresh tarragon
1 Tablespoon fresh chopped parsley
1/2 teaspoon fresh thyme
(or 1/4 teaspoon dried leaves)
1/4 cup cognacPreheat oven to 500°. Remove giblets and liver from the duck, and chop with the shallots an parsley sprigs. Season with a little salt and cayenne, and put back into the duck, which has been well cleaned and rubbed with salt and black pepper. Truss carefully, pricking the skin in several places, and lay on a rack in a roasting pan in the very hot oven for 15 minutes.
Reduce heat to 400°, and continue cooking until the duckling is done, 70 to 80 minutes, basting occasionally with the chicken broth, which has been seasoned with tarragon, parsley, and thyme and from which the herbs have been strained. Also baste with the pan juice. There should be at least 1/2 cup or more of basting and duck juices in the roasting pan when the duck is done. Arrange the cooked duck on a hot platter, pour a little warmed cognac over it and set fire to it. As the flames die down, pour over it the pan juices, from which you have skimmed the fat. Carve at once. Serves 4.
PRODUCTION NOTES
1. We had 6 people over for DQ’s birthday gig and a duck doesn’t have a lot of meat really. At least not for 6 people. We all got a good taste but not as much as we all wanted.
2. Our cognac of choice was Henessey, mostly because the liquor guy recommended it.
3. We used onions instead of shallots for the stuffing and it turned out deeelicious. It didn’t make a lot though, we wished there was more.
4. In fact, this whole recipe was deeeelicious. Next time we need a bigger duck.
5. Sadly, when I focused for the money shot, I accidentally pressed too hard on the button and took a picture just before the lighting of the bird. Then, after the camera did its camera thing, I quick took another picture but the flash obliterated any trace of fire. There was fire though, and it was cool. I had TheMan use his photoshoppery skillz to recreate the moment I lost in time.
Mon Canard est en feu!
2009: She does occasionally try to give the furminator a bath but I’m not sure where that falls in the cat like/dislike box.
2008: See, the reason the penguins were so pissed off is that we killed a bunch of turkeys.
2007: JSFR: Calorie Mate (cheesecake)
2006: I can’t remember what I did most Fridays, 24 years ago is pushing it!
2005: Joy of cooking? On my shit list. Big time.
2004: TheMan and I had a screaming singing fight the other day because he obviously hates the chocolate and the chocolate is stuck in my head.
2003: Fire. heh heh.