Deboning poultry is a valuable kitchen technique. It promotes
even cooking and easy serving. Once deboned, the poultry can be
used in a variety of ways, including stuffed and rolled, as shown
in this recipe.
STEP 1: Starting on the backside of the duck,
slit from neck to tail.
STEP 2: With scissors or boning knife, gently
follow along breastbone and separate thighbone from joint. Repeat
on the other side.
STEP 3: Remove thighbone from each side.
STEP 4: Cut wings off at the second joint.
STEP 5: Lay ducks out flat, cover with plastic,
and pat lightly with meat mallet until meat is even at ¼
For blood orange sauce:
Place giblets, necks, and demi-glace in pot and bring to a boil.
Reduce heat and simmer for about 1 hour, skimming foam that floats
to the top. Strain and reserve liquid. Peel zest from oranges
and julienne. Blanch zest in boiling water about 5 minutes. Remove
zest from boiling water and shock in ice water. When cool, drain
and set aside. Blend together lemon juice and blood orange puree.
Then squeeze and add the juice from the 3 oranges. Heat sugar
in a saucepan over low heat until sugar dissolves. Continue to
cook sugar until it turns a golden caramel color. Slowly add vinegar
(use caution, as it will splatter). Add the juice mixture and
simmer until caramel is dissolved, reducing the sauce by half.
Add the duck-infused brown sauce and simmer. Reduce liquid until
sauce coats the back of a spoon. Add reserved zest.
Sauté onion in a pan until translucent. Add garlic and
sauté about 1 minute. Add chorizo, salt, pepper, and cook
until done. Set mixture in a fine chinoise and drain off oil.
When cool, mix together dates, chevre, and chorizo mixture.
Preheat oven to 350°F. Take deboned ducks and season with
salt and pepper. Place 12 ounces of stuffing in middle of duck
breast. Roll up duck and tie with kitchen twine. Rub outside of
duck with Andaluca Poultry Rub and extra virgin olive oil. Place
stuffed duck into oven for about 40 minutes to 1 hour (internal
temperature should reach 155°F.). Serve duck warm with blood
orange sauce, wild rice, and seasonal vegetables, such as asparagus.