Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [121]
4 Meanwhile, taste the sauerkraut and rinse with warm water if it is very salty. Drain well.
5 Remove the duck from the oven and reduce the oven temperature to 300°F. Pour off all but a few tablespoons of the fat from the roasting pan (save for your next batch of roasted root vegetables). Scatter the sauerkraut around the duck, moisten it with the wine, and tuck the bay leaves in. Return to the oven and roast for about 30 minutes longer, until the duck is tender. Carve and serve with the sauerkraut and vegetables.
Roasted Stuffed Duck with Roasted Vegetables
Serves 3 or 4
I thought plain roasted Brussels sprouts couldn’t get any better until I had them in this dish, where they are basted by duck fat as they cook. Wow.
DUCK AND VEGETABLES
1 whole duck (4–5 pounds)
2 tablespoons butter, melted
1 pound Brussels sprouts
2 carrots, peeled and cut into 1-inch pieces
STUFFING
2 tablespoons butter
1 onion, finely diced
1 tablespoons dried sage
1 teaspoon salt
2 cups fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon Dijon mustard
Freshly ground black pepper
GRAVY
1 tablespoon sunflower or canola oil
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 teaspoon dried thyme
1 bay leaf
½ teaspoon peppercorns
4 cups water
2 tablespoons cornstarch dissolved in 3 tablespoon cold water
Salt and freshly ground black pepper
1 Preheat the oven to 400°F.
2 To prepare the duck, remove the giblets and neck from the body cavity and set aside (reserve the liver for another use). Discard any fat that can be readily removed. Wash the duck and pat dry. Use a fork to pierce the skin all over (very important) to help release the fat.
3 To make the stuffing, melt the butter in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Remove the pan from the heat and add the sage, salt, breadcrumbs, egg, mustard, and a few grinds of pepper. Mix well.
4 Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks. Brush the duck with melted butter. Transfer the duck, breast-side down, onto a rack, and set the rack in a roasting pan. Add a little water to the bottom of the pan to prevent burning. Roast for 15 minutes, then lower the heat to 350°F and roast for 30 minutes longer.
5 Meanwhile, begin to make the gravy by preparing duck stock. Chop the duck neck into pieces with a meat cleaver. Combine the neck pieces and oil in a saucepan over medium heat. When some of the duck fat has melted, add the onion, garlic, thyme, bay leaf, and peppercorns, and sauté over medium heat until the vegetables and neck are well browned, about 20 minutes. Add the water and bring slowly to a boil, skimming off any scum that forms. Lower the heat and simmer gently, skimming again from time to time.
6 After roasting for 45 minutes, turn the duck breast-side up. Add the Brussels sprouts and carrots to the roasting pan, turning to coat in the pan juices, and continue roasting for 60 to 70 minutes longer, stirring the vegetables occasionally, until the duck is well browned and the juices run clear.
7 When the duck is almost done, strain the duck stock through a fine sieve to remove the solids. Push down hard with the back of a spoon to extract as much juice as possible. Discard the solids. In a clean saucepan, bring the stock to a boil, stirring occasionally. When the stock has reduced by a third, add the cornstarch mixture and continue to cook until thickened. Season with salt and pepper.
8 Let the duck rest for 15 minutes, then carve. Serve with the vegetables, stuffing, and gravy on the side.
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Main Dishes with Meat
As fall moves into winter, the outdoor grill gets stowed away and the back of the stove is