Incredible Roast Duck | Jamie Oliver

Jamie Oliver
3 Dec 202309:41
EducationalLearning
32 Likes 10 Comments

TLDRThe video script introduces a mouthwatering Mediterranean recipe from the new cookbook '5 Ingredients Mediterranean'. It features a simple yet flavorful roasted duck dish prepared with just five key ingredients: duck, grapes, cloves, caramelized onions, and rosemary. The cooking process involves roasting the duck with giblets for added flavor, seasoning it with olive oil, ground cloves, sea salt, and black pepper, and roasting it on a bed of onions. The rendered duck fat is saved for future use, while the dish is finished with a sauce made from the caramelized onions, grapes, and giblets, creating a unique and rich gravy. The final presentation is a visually appealing plate of tender duck meat with a crispy skin, served with roasted potatoes, seasonal greens, and the signature sauce, making it a perfect dish for special occasions.

Takeaways
  • 🍽️ The recipe is for a Mediterranean-style roasted duck with grapes, cloves, caramelized onions, and rosemary, using only five ingredients.
  • 💡 Giblets (kidneys, heart, liver) from the duck can be used to add amazing flavor to the dish, although they are optional.
  • 🔥 The duck's fat will render out during roasting and can be saved for future use in various dishes.
  • 🧂 Season the duck with olive oil, ground cloves, sea salt, and black pepper to create a flavorful crust.
  • 🌿 Add rosemary inside the duck for additional flavor and to steam as it cooks.
  • 🍠 Quartered onions form a trivet under the duck, which will caramelize and contribute to a delicious sauce.
  • 🍇 Adding grapes towards the end of cooking gives a sweet and sour contrast to the dish.
  • 🕒 Cook the duck at 180°C (350°F) for about 2 hours, basting halfway through.
  • 🧉 Save the rendered duck fat in the fridge; it solidifies and can be used for months.
  • 🔪 After resting, carve the duck by removing the wings, legs, and breast meat.
  • 🍲 Create a rustic gravy by mashing the caramelized onions and grapes and simmering them with water.
  • 🌟 The final dish is a special and flavorful option for occasions like Thanksgiving, Christmas, or Father's Day.
Q & A

  • What is the main dish being prepared in the recipe?

    -The main dish being prepared is a roasted duck with grapes, cloves, caramelized onions, and rosemary.

  • What are the 'giblets' mentioned in the script?

    -Giblets are the internal organs of the duck, which include the kidneys, heart, and liver. They are used to add flavor to the dish.

  • Why is the rendered fat from the duck not eaten but saved for later use?

    -The rendered fat from the duck is not eaten directly because it is used for months to come in various dishes such as roasting a chicken, starting a stew, a risotto, or even roasting a piece of fish.

  • What is the purpose of adding olive oil to the duck before roasting?

    -The olive oil is added to help the seasoning cling to the duck and to ensure even roasting, as the duck meat is lean.

  • What is the role of the onions in the recipe?

    -The onions are quartered and used to create a trivet for the duck. As the duck roasts, the fat and drippings fall onto the onions, which then sweeten and caramelize, contributing to the sauce.

  • How long should the duck be roasted before adding the grapes?

    -The duck should be roasted for 1.5 hours before adding the grapes.

  • What is the purpose of basting the duck halfway through the cooking process?

    -Basting the duck helps to keep the meat moist and to incorporate the rendered fat back into the duck for enhanced flavor.

  • What type of grapes can be used in the recipe?

    -Any type of seedless grapes, such as green, black, or red, can be used in the recipe.

  • How is the sauce for the duck prepared after roasting?

    -The sauce is prepared by mashing the onions and grapes at the bottom of the roasting tray, adding water, and simmering the mixture. The giblets are also fried and added to the sauce for extra flavor.

  • How long should the duck rest before carving?

    -The duck should rest for a short period of time after roasting to allow the juices to redistribute throughout the meat.

  • What is the final step in preparing the duck to serve?

    -The final step is to carve the duck, plate it with the sauce, roasted potatoes, steamed seasonal greens, crispy rosemary, caramelized onions, and grapes.

  • What is the significance of using a coarse sieve to strain the sauce?

    -Using a coarse sieve helps to create a rustic, thickened gravy by capturing the solids while allowing the liquid to pass through, enhancing the texture and flavor of the sauce.

Outlines
00:00
😋 Preparing the Duck with Giblets and Seasonings

The first paragraph introduces a Mediterranean recipe from the cookbook '5 Ingredients Mediterranean' featuring roasted duck with grapes, cloves, caramelized onions, and rosemary. The chef explains the value of giblets (kidneys, heart, liver) for flavor and demonstrates how to prepare the duck. The duck is seasoned with olive oil, ground cloves, sea salt, black pepper, and rosemary. The onions are cut and used to create a trivet in the roasting tray, which will later contribute to a delicious sauce. The duck is then roasted at 180°C or 350°F for an hour and a half, with a basting step halfway through.

05:00
🍽️ Carving and Finishing the Duck with a Unique Sauce

In the second paragraph, the chef discusses the process of finishing the duck dish. After roasting, the duck is allowed to rest while the rendered fat is saved for future use. Grapes are introduced as a surprise ingredient, roasted with the duck to create a sweet and sour contrast. The duck is then returned to the oven for an additional half hour. Upon completion, the duck is carved, and the remaining ingredients are prepared for a rustic gravy. The giblets are finely chopped and fried with duck fat, then combined with the caramelized onions and grapes to create a rich sauce. The sauce is strained for a rustic texture and reduced to the desired consistency. Finally, the dish is plated with the duck, roasted potatoes, steamed greens, crispy rosemary, caramelized onions, and grapes, all served with the unique gravy.

Mindmap
Keywords
💡Roasted Duck
Roasted Duck refers to a cooking method where a duck is seasoned and cooked with dry heat in an oven. In the video, it is the main dish being prepared, featuring a simple yet flavorful recipe from the cookbook '5 Ingredients Mediterranean.' The duck is seasoned with cloves, salt, pepper, and rosemary, and roasted to render out the fat, which is then used for basting and future cooking projects.
💡Giblets
Giblets are the edible organs of a slaughtered animal, typically a fowl, and include the heart, liver, and kidneys. In the context of the video, giblets are used to add depth of flavor to the dish, despite being an ingredient that some people might initially find off-putting. The presenter explains how to use giblets to enhance the taste of the roasted duck.
💡Caramelized Onions
Caramelized onions are a culinary technique where onions are cooked slowly with a small amount of fat until they turn a deep golden brown and develop a rich, sweet flavor. In the video, they serve as a trivet for the duck, catching the rendered fat and drippings which then caramelize the onions, contributing to the final sauce's flavor.
💡Rosemary
Rosemary is an aromatic evergreen shrub with leaves used as a flavoring in cooking. In the script, rosemary is crumpled and added both to the inside of the duck and fried with duck fat to create crispy rosemary pieces. It adds a fragrant and savory note to the dish, complementing the other ingredients.
💡Grapes
Grapes are a fruit that, in this context, are used as an unconventional ingredient in the roasted duck recipe. They are roasted along with the duck for the last 30 minutes, turning sweet and sour, which contrasts beautifully with the rich flavors of the duck and the caramelized onions.
💡Rendered Fat
Rendered fat refers to the fat that has been melted down from a piece of meat, in this case, the duck, during the cooking process. The video emphasizes that the rendered duck fat is not discarded but saved and used for various cooking purposes, such as roasting other meats, starting stews, or making risotto, due to its rich flavor.
💡Trivet
A trivet in cooking is a raised platform or frame used to keep food from touching the bottom of the cooking vessel. In the video, quartered onions are used as a trivet to elevate the duck, allowing the fat to drip down and cook the onions, which in turn caramelize and contribute to the sauce.
💡Baste
Basting is the process of pouring or spooning liquid, such as melted fat, over food while it is cooking, particularly during roasting, to keep it moist and add flavor. The video demonstrates basting the duck halfway through the cooking process with the rendered fat to enhance its taste and texture.
💡Offal
Offal refers to the internal organs and entrails of a butchered animal, which are used as food. In the script, the giblets (heart, liver, kidneys) are considered offal and are chopped and fried to create a crispy texture, adding another layer of flavor to the gravy.
💡Gravy
Gravy is a sauce served with various dishes, typically made from the juices that come out of a cooked piece of meat, often thickened and flavored. In the video, the gravy is made from the rendered duck fat, caramelized onions, and grapes, creating a unique and flavorful sauce that complements the roasted duck.
💡Crisp Rosemary
Crisp rosemary refers to the technique of frying rosemary leaves in fat until they become crispy. In the video, duck fat is used to fry the rosemary, creating a texturally pleasing and aromatic garnish for the dish, which adds a delightful crunch and herbal note.
Highlights

The recipe uses only five ingredients to create a flavorful roasted duck dish.

Giblets, including the heart, liver, and kidneys, are used to enhance the flavor of the duck.

The duck is seasoned with ground cloves, sea salt, and black pepper for a simple yet delicious taste.

Rosemary is crumpled and added inside the duck to infuse it with flavor as it cooks.

Quartered onions are used to create a trivet, which will caramelize and sweeten during roasting.

The rendered duck fat is saved and can be used for various cooking purposes, such as roasting or making sauces.

Grapes are added towards the end of cooking to create a sweet and sour contrast with the duck.

The duck is basted halfway through cooking to ensure a crispy skin.

Giblets are finely chopped and fried with duck fat to add depth to the sauce.

Crispy rosemary is created by frying it in duck fat, adding a unique flavor to the dish.

The sauce is made by mashing the caramelized onions and grapes, then simmering with water.

The duck is carved by removing the wings and legs, and then separating the breast meat from the bone.

The leftover duck carcass can be used to make a flavorful broth.

The final dish is served with roasted potatoes, steamed greens, and the rich gravy.

The recipe is suitable for special occasions like Thanksgiving, Christmas, or Father's Day.

The cookbook '5 Ingredients Mediterranean' provides this recipe along with other simple and delicious dishes.

The dish features deep, sweet, and slightly sour flavors from the homemade gravy.

The duck skin is described as crispy and delightful, with tender meat that falls apart easily.

Transcripts

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Mediterranean CuisineRoasted DuckGrape RecipeCloves FlavorCaramelized OnionsRosemary HerbCookbook TipsHome CookingDuck Fat UsageGourmet SauceSpecial Occasion Meal