Duck and Marinade
pound Long Island ducks
cup balsamic vinegar
cup soy sauce
cup Dijon mustard
Tablespoon mustard seeds
Tablespoon dried rosemary, or 1/2 Tablespoon dried
Tablespoon cracked black pepper
cup white onion, diced
Tablespoon garlic, chopped
neck and gizzards from trimming ducks
cup shallots, coarsely chopped
cup carrot, coarsely chopped
cup celery, coarsely chopped
teaspoon dried thyme leaves
teaspoon dried rosemary
1/2 cups red wine
cups chicken stock (low-sodium canned broth may be used)
Tablespoons balsamic vinegar
large Sicilian green olives, pitted
1/2 Tablespoons extra virgin olive oil
head escarole, cut into quarters through the core and washed
cup white onion, thinly sliced
Tablespoon garlic, chopped
Tablespoon fresh rosemary,
chopped, or 1/2 Tablespoon dried
cup chicken stock
and freshly ground black pepper
1/2-inch slices rustic Italian bread or baguette
virgin olive oil for brushing bread
duck livers, trimmed and cut in half
cup red onion, thinly sliced
and freshly ground black pepper to taste
sprigs fresh rosemary (optional)
For the duck, preheat oven to 325°F. Mix all the marinade ingredients
except the duck and vegetable oil together in a large bowl.
Cut off the wing tips from the duck and reserve. Remove the paper
sack and the neck from the cavity of the birds. Cut open the sack
and take out the contents (liver and gizzards) and set aside. Cut
off the fatty neck flaps and the edges around the cavity of the
ducks. Poke the skin of the birds all over with a fork. Roll the
birds all around in the marinade, allowing it to flow into the cavities.
Set the birds on a rack in a roasting pan. Pour the remaining marinade
over the birds. Pour 1 inch of water in the bottom of the roasting
pan to keep any drippings from burning. Roast for about 3 1/2 hours,
turning the pan once halfway through the roasting. The ducks should
be dark brown and rendered of just about all the fat. Let rest 20
minutes before carving. If you are going to serve the ducks later,
allow the birds to cool completely. Then spilt the ducks down the
middle, through the breast bone and on either side of the back bone.
Remove all the bones except the remaining wing bone and drumstick.
serve, heat two large frying pans with 1/4 inch vegetable oil. Season
the insides of the duck halves with salt and pepper and place, skin
side down in the pans. Cover and cook over medium heat until the
skin is crisp and the meat is heated through.
For the sauce, chop the wing tips and neck into 3-inch pieces. Heat
a large frying pan over moderate heat. Add the bones and brown well.
Pour off any excess fat. Add the gizzards and vegetables, excluding
the livers, and brown well. Add the herbs and wine and reduce to
a glaze. Add the chicken stock and reduce until the sauce coats
the back of a spoon. Strain. There should be about 3/4 cup. Season
with salt, pepper and vinegar. Add the olives.
For the escarole, preheat oven to 325°F. Heat the olive oil
in a large frying pan. Sear the escarole. Add the onions and garlic
and sauté for 5 minutes. Season with salt and pepper, add
rosemary and chicken stock. Cover and braise in the oven for 45
minutes, or until tender and the liquid is absorbed.
For the crostini, preheat a grill or broiler. Brush the bread slices
with olive oil. Grill or broil the slices until toasted and brown.
Meanwhile, heat 1/4-inch olive oil in a medium frying pan. Season
the livers with salt and pepper. Sear on both sides in the oil.
Push the livers to the side and add the sliced red onion. Remove
the livers when they're done and continue cooking the onions until
tender. Add the garlic and cook an additional 3 minutes. Season
with salt and pepper.
To serve, set the crisp duck halves, breast facing forward, on four
plates. Put a crostini, topped with liver and onions, and piece
of escarole at the back of each plate. Pour the sauce around the
birds, and if desired, garnish with rosemary sprigs.
Oakville Ranch Merlot Napa 1996