2 Cooks in the Kitchen - Crispy Skin Roast Duck
TLDRIn this episode of 'Two Cooks in the Kitchen,' the hosts share their culinary journey of preparing a mouthwatering roasted duck with a rosemary cherry sauce. The video begins with the duck being taken out of the refrigerator and brought to room temperature, followed by a thorough rinse and dry. To achieve a crispy skin, the hosts poke holes in the duck's skin and season it with black pepper and Maldon flake salt. The duck is then stuffed with garlic and rosemary before being placed in a large pan to cook, allowing the fat to render out. Throughout the cooking process, the hosts periodically flip and poke the duck to release more fat and crisp the skin. Meanwhile, they prepare a savory cherry sauce using duck fat, shallot, garlic, rosemary, and turkey stock, sweetened with a touch of maple syrup. The duck is cooked for a total of five hours, including resting time, and is served with a baked potato and garnished with chives and edible marigolds. The meal is beautifully plated and paired with Dry Creek Zinfandel 2018 and RSM Vineyard Hanley 2015 Pinot Noir, making for a delightful dining experience.
Takeaways
- 🍽️ Preparing the duck involves bringing it to room temperature, rinsing, and drying it thoroughly before cooking.
- 🔪 To achieve crispy duck skin, poke small holes in the skin to allow fat to render out without piercing the meat.
- 🧂 Season the duck with black pepper and Maldon flake salt both on the outside and inside for enhanced flavor.
- 🌿 Add garlic and rosemary inside the duck cavity for additional flavor without overcooking the wings.
- 🍳 Use a large pan to cook the duck, allowing the fat to render out and be collected for future cooking uses.
- 🔥 Cook the duck at 300 degrees for five hours, then rest for 20 minutes, and poke holes in the skin every hour to release more fat.
- 🍒 Prepare a cherry sauce to accompany the duck using duck fat, shallot, garlic, rosemary, and turkey or chicken stock.
- 🍖 Flip the duck periodically to ensure even cooking and to render out fat from both sides.
- 🧈 Save the rendered duck fat for other cooking purposes, as it's a valuable and flavorful resource.
- 🍴 Carve the cooked duck into portions of leg, thigh, wing, and breast for plating.
- 🍷 Pair the roasted duck with a dry wine such as Dry Creek Zinfandel 2018 or a Pinot Noir like RSM Vineyard Hanley 2015 for a well-rounded dining experience.
Q & A
What is the first step in preparing the duck for cooking as described in the transcript?
-The first step is to take the duck out of the refrigerator and let it warm up to a temperature closer to room temperature, ensuring it's still cold to the touch.
Why is it important to poke holes in the duck's skin?
-Poking holes in the skin allows the fat to render out of the duck while cooking, which is essential for achieving a crispy skin.
What seasonings are used on the duck before it's put in the oven?
-Black pepper and Maldon flake salt are used to season the duck both on the outside and inside.
Why does the cook choose to leave the end of the wings on the duck?
-The cook prefers the texture of the well-done and crunchy end of the wings, although they acknowledge that some people often cut it off.
What is placed inside the duck's cavity before cooking?
-A little bit of garlic and a couple of sprigs of rosemary are placed inside the duck's cavity to add flavor.
What is the purpose of using a large pan for cooking the duck?
-The large pan is used to allow the duck to sit above the rendered fat, preventing it from sitting in the fat, and to collect the duck fat that comes out during cooking.
How long does the duck cook in the oven before resting?
-The duck cooks for a total of five hours in the oven, and then it rests for 20 minutes at the end.
What is done to the duck every hour during the cooking process?
-Every hour, the cook pokes more holes in the skin to allow more fat to come out and to help crisp up the skin.
What type of sauce is prepared to accompany the duck?
-A cherry sauce is prepared, which includes duck fat, shallot, garlic, rosemary, and turkey stock.
What is the purpose of using duck fat in the cherry sauce?
-Duck fat is used in the cherry sauce to add flavor and to make the sauce savory, complementing the duck.
How is the duck served, and what are the accompaniments?
-The duck is served with the leg, thigh, wing for dark meat, sliced breast, a half-baked potato, and the cherry sauce. It is garnished with chives and chive flowers, and edible marigolds are used for a pop of color.
Which wines are suggested to pair with the roasted duck with rosemary cherry sauce?
-The transcript suggests pairing the duck with a Dry Creek Zinfandel 2018 and a RSM Vineyard Hanley 2015 Pinot Noir.
Outlines
🍗 Preparing and Cooking Duck with Crispy Skin
The first paragraph introduces the cooking process for a duck. The duck is taken out of the refrigerator to warm up slightly, then rinsed and dried. To achieve crispy skin, the cook pokes holes in the skin to allow fat to render out. Seasoning with black pepper and Maldon flake salt is applied both on the outside and inside of the duck. Garlic and rosemary are added to the cavity for flavor. The duck is then placed in a large pan to prevent it from sitting in its own fat, which will be collected for future cooking use. The duck is cooked at 300 degrees for five hours, with an additional 20-minute rest, and holes are poked in the skin every hour to release more fat.
🍒 Making a Cherry Sauce to Accompany the Duck
While the duck is cooking, the cook describes the process of pitting cherries to make a sauce. The cherries were on the verge of going bad and thus are being utilized fully. The sauce preparation starts with rendering duck fat in a pan, followed by sautéing chopped shallot and garlic. Chicken broth, which the cook forgot to defrost, is heated in the microwave. Rosemary is added to the sauce to complement the rosemary placed inside the duck. The cook emphasizes the versatility of duck fat as a cooking medium and shares a personal anecdote about using it in a bubble and squeak recipe with cabbage. The cherries are then added to the pan, along with rosemary, to create a savory sauce.
🍗 Continuing to Cook the Duck and Preparing the Cherry Sauce
The cook discusses the process of cooking the duck for four hours, flipping it over for even cooking, and continuing to render the fat. The duck's skin is poked again to release more fat, aiming for a crispy texture. The cook decides to finish the duck with an additional 20 minutes at 350 degrees to crisp up the breast side further. Meanwhile, the cherry sauce is cooked down, potentially with adjustments like mashing or straining depending on the consistency. The cook also mentions saving the rendered duck fat for future use and gives a sneak peek at the final product.
🍽 Finalizing the Duck Dish and Pairing with Wine
The final paragraph covers the plating of the cooked duck with a rosemary cherry sauce. The duck is carved into portions of leg, thigh with a wing, and sliced breast, served with a half-baked potato. The cook garnishes the dish with chives and chive flowers for added height and visual appeal. Edible marigolds are used for a picturesque touch. The dish is paired with two wines: a Dry Creek Zinfandel 2018, described as slightly acidic and sharp, and the RSM Vineyard Hanley 2015 Pinot, praised for its quality. The cook thanks the viewers for watching and hints at seeing them in the next episode.
Mindmap
Keywords
💡Duck
💡Rendering Fat
💡Crispy Skin
💡Black Pepper and Maldon Flake Salt
💡Garlic and Rosemary
💡Duck Fat
💡Cherry Sauce
💡Roasting
💡Carving
💡Plating
💡Wine Pairing
Highlights
The duck is taken out of the refrigerator and warmed up to room temperature to prepare for cooking.
The duck is rinsed well and dried before being prepared for the oven.
To achieve crispy duck skin, the skin is gently poked with holes to allow fat to render out.
Black pepper and Maldon flake salt are used to season the duck both inside and out.
The duck wings' ends are often cut off, but the cook prefers to leave them on for added flavor.
Garlic and rosemary are added to the duck's cavity for extra flavor.
A large pan is used to cook the duck, allowing the fat to drain and be collected for later use.
The duck is cooked at 300 degrees for five hours, with a 20-minute rest, and turned every hour to render fat and crisp the skin.
A significant amount of duck fat is collected during cooking, which can be used for other culinary purposes.
Cherries are pitted and used to make a savory cherry sauce to accompany the duck.
The cherry sauce includes duck fat, shallot, garlic, rosemary, and turkey stock, with a touch of maple syrup.
The duck is flipped during cooking to ensure even rendering of fat and crisping of the skin.
The final cooking stage involves a 30-minute period at 350 degrees to further crisp the duck's skin.
The duck is carved into portions, including leg, thigh, wing, and breast, for plating.
A baked potato and the homemade cherry sauce are served alongside the duck.
The dish is garnished with chives and chive flowers for a decorative touch.
Edible marigolds are used as a colorful and height-enhancing garnish on the plate.
The duck is paired with Dry Creek Zinfandel 2018 and RSM Vineyard Hanley 2015 Pinot Noir for a complete dining experience.
Transcripts
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