Preheat your smoker to 300 degrees. Smoke bones for 4 hours. In a large stock pot sauté carrots, onions and celery until they begin to brown. Add red wine and let it reduce by 1/2 . Add bones, green onions and bay leaves to the pot. Pour in the water and bring to boil, turn the heat down to simmer and let cook for four hours. Strain liquid using a strainer and one layer of cheese cloth.
Duck Leg Confit:
Sprinkle salt and sugar onto duck legs, rub mixture into duck legs until each leg is generously coated. Cover and refrigerate for 24 hours. Rinse duck legs thoroughly. Heat smoker to 50 degrees and cold smoke legs for 5 hours. Preheat your sous vide to 158 degrees. Place duck legs into 2 sous vide bags (3 legs in each bag), evenly divide garlic, thyme, rosemary, duck fat and lemon zest between two bags. Vacuum seal bags and submerge into sous vide heated water. Let cook for 16 hours. Remove bags from water and refrigerate. You can keep duck legs in sealed bag for up to 3 weeks.
Duck L’ wineberry:
Add four tablespoons of wineberry jam and red wine to a saucepan on high heat. Let wine reduce by half. Add duck stock and reduce until you reach a thick sauce like consistency. Add salt and pepper to taste.
Generously salt duck breasts. Place skin side down into a preheated cast iron pan. Reduce to medium heat and let fat render from breast for 15 minutes continuously remove fat from pan as it renders. Remove breasts from pan and place onto a sheet tray with a wire rack. Lather the hot skin with the remainder of the wineberry jam.
Preheat smoker to 250 degrees. In a cast iron heat rendered duck fat. Add duck leg and let sear on high heat for 3 minutes. Remove pan from stove and place into smoker. Add cipollini to pan and let smoke for 10 minutes. Add duck breast to smoker and cook for an additional 5 minutes or until breast is medium rare. Remove items from smoker. Separate the leg from the thigh and slice the duck breasts. Serve duck with the jus and smoked onions. Garnish with the fresh berries.
you read it right my leche flan is made with duck egg yolks. Only recently that I have known that the traditional leche flan uses duck egg yolks and carabao’s (water buffalo) milk because they produce a smoother and silkier texture
I really like duck. Gressingham (the remarkable duck people) got in touch to see if I'd like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don't cook that often
duck. 2 Wash duck under cold water and remove any missed feathers. 4 Place duck in a roasting dish, brush with basting sauce. 5 Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through. 6 As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. 7 Serve Duck with basting sauce
Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil. Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. While the duck is resting, chop the remaining 1 cup strawberries. 1 1/2-2 pounds boneless duck breasts , (see Shopping Tip), trimmed, skin removed