Roast duck with blackberry sauce

• 2 lbs. chicken necks or backs
• 1 large onion, coarsely chopped
• 4 shallots, halved, unpeeled
• 1/2 tsp. whole black peppercorns
• 1/2 tsp. dried thyme
• 1 cup dry red wine
• 2 tbls. raspberry vinegar (or any fruit vinegar or red wine vinegar)
• 4 cups chicken stock
• 2 1/4 cups blackberries or boysenberries, fresh or frozen
• blackberries for garnish
• 1 each 4-5 lb. duck
• 1/4 cup plus 1 tbls. unsalted butter, room temperature
• 1 tbls. vegetable oil
  

DIRECTIONS:

SAUCE: Preheat oven to 400 degrees. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries.
DUCK: To prepare duck, preheat oven to 500 degrees. Pat duck dry and season with salt and pepper. Place 1 tbls. butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400 degrees. Carve duck and serve with sauce.

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Chinese roast duck

• 1 duck, approximately 4 pounds in size, completely defrosted if
• frozen, washed and dried with paper towels
• 1 tablespoon salt
• 2 cups water
• 2 packages George Washington Brown Broth*
• 2 pieces orange peel -- one inch wide, the length of the orange
• 2 teaspoons five-spice powder
• 2 teaspoons MSG (optional)
• 2 star anise flowers
• 1 tablespoon sugar
• 1-1/2 tablespoons soybean condiment (mein see)
• 2 cloves garlic, sliced thin
• 2 tablespoons dry sherry or Chinese rice wine
• 1 medium-size onion, peeled
• 1/2 cup honey
• 1 tablespoon vinegar
• 1/4 teaspoon ground dry ginger
• Chinese plum sauce for dipping (can be purchased in a can in any
• Chinese grocery)
  

DIRECTIONS:
Salt the duck completely inside and out. Allow the duck to sit for 1 hour and then, using paper towels, wipe the bird down completely.
Bring the water to a boil and add the Brown Broth, orange peel, five-spice powder, optional MSG, star anise, sugar, soybean condiment, garlic and the sherry or rice wine. Boil for a few minutes and allow the sauce to cool to lukewarm.
Put the onion inside the bird and sew up the neck and open body cavity, leaving just an opening into which you pour the sauce. Then, close up the opening completely. We do not want the sauce to run out of the bird during the baking. Tie the legs together and place, breast side up, on an oiled roasting rack. Put the rack in a roasting pan and roast the bird, uncovered, at 400F for 20 minutes. Lower the heat to 375F and continue roasting, allowing 25 minutes per pound total roasting time. Include the first 20 minutes in the total time.
Do not overcook the bird. You may have to turn the heat down to 350F during the last 1/3 of the total roasting time so that he does not brown too quickly.
Mix the honey, vinegar and ground ginger together and baste the bird with this mixture about every 20 minutes during the roasting process.

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Crisp fried duck

• 1 duck
• 1/4 cup ginger
• 3 tablespoons salt
• 1/2 cup scallions
• 1 teaspoon szechuan peppercorn
• 1 tablespoon white wine
• 4 star anise
• 1/4 cup soy sauce peanut oil

DIRECTIONS:
combine ginger, salt, scallions, peppercorns, wine, and star anise-mix well pour mixture over duck cover and chill for 1-4 hours, drain place duck onto a plate and set into a bamboo steamer steam for 60-90 minutes, until tender remove from steamer heat oil to 375 degrees add duck and fry until crispy on all sides drain well on a cooling rack and blot with paper towels remove flesh from bone and cut into strips arrange onto a serving platter serve hot, with assorted dipping sauces to the side.

 

Cantonese roast duck

• 1 duckling rubbed inside and - out with 2 tablespoon salt
• 2 tablespoons sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons dark corn syrup
• 1 teaspoon five spice powder
• 1 tablespoon ground brown bean sauce