Roast Duck Feast (Potatoes Au Gratin and Brussel Sprouts with Caramelized Leeks)
TLDRIn this culinary adventure, the video script guides viewers through the meticulous process of preparing a luxurious whole roasted duck, complete with a fruity French-style wine sauce and a selection of delectable side dishes. The host begins by emphasizing the importance of trimming excess fat from the duck and ties the legs to ensure even cooking. Seasoning the duck with generous amounts of salt and dry brining it in the fridge is followed by a detailed demonstration of making a gratin with thinly sliced potatoes, cheese, and a cornstarch mixture to prevent graininess. The gratin is baked until the potatoes are tender and the cheese is golden. As the duck undergoes a unique pre-roasting simmering process to tighten the skin and render fat, the host also shares a recipe for a rich cherry wine sauce and a side dish of caramelized leeks and roasted Brussels sprouts. The culmination of these elements results in a mouthwatering feast that marries home cooking with the finesse of restaurant-quality cuisine, perfect for a special occasion or a cold-weather feast.
Takeaways
- 🍽️ Whole roasted duck can be a luxurious and not-so-hard-to-prepare dish for cold weather feasting.
- ✂️ Trimming excess fat, especially around the neck and butt area, is crucial for a non-greasy final product.
- 🦆 Tying the duck's legs together helps it cook as a solid unit and prevents it from drying out in the oven.
- 🔪 Scoring the skin with multiple small holes allows fat to escape, which is essential for a non-flabby and appetizing duck.
- 🧂 Generous seasoning with salt is important, although most of it will be removed before roasting.
- 🥔 For the gratin, using a mandolin to slice potatoes thinly ensures even cooking and a better final texture.
- 🧀 A mix of cheeses, including cheddar, gruyere, and parmesan, along with cornstarch, creates a smooth and non-grainy cheese layer in the gratin.
- 🍲 Layering the potatoes and cheese in a specific pattern adds structural integrity to the gratin, making it less likely to fall apart.
- 🍷 A fruity French-style wine sauce with cherries complements the rich flavor of the duck, enhancing the overall taste.
- 🥬 Caramelized leeks and roasted Brussels sprouts make a sweet and vegetal side dish that pairs well with the duck.
- 🍗 Cooking the duck to well-done temperatures ensures it is succulent and tasty, even when not served rare.
- 🎉 The effort put into preparing this meal is justified by the special and decadent dining experience it provides.
Q & A
What is the recommended weight of the whole duck for this recipe?
-A five to six pound whole duck is recommended for this recipe.
Why is it necessary to trim the skin fat around the neck and butt area of the duck?
-The skin fat around the neck and butt area is nearly 100% fat and trimming it helps to mitigate the greasiness of the final product.
How does tying the duck's legs together help in the cooking process?
-Tying the legs together helps the whole duck to cook as a solid unit and prevents it from drying out in the oven.
Why is scoring the skin of the duck important?
-Scoring the skin creates tiny channels that allow the fat to escape as it cooks, preventing a flabby and greasy final product.
How much salt is used for seasoning a six-pound duck?
-At least five to six tablespoons of salt are used for seasoning a six-pound duck.
What is the purpose of using cornstarch in the cheese mixture for the gratin?
-Cornstarch is used to prevent the cheese from breaking and getting grainy when exposed to the high heat of the oven.
How are the potatoes sliced for the gratin?
-The potatoes are sliced into roughly an eighth inch or three millimeter slices using a mandolin.
Why is it recommended to not rinse the potatoes after slicing for the gratin?
-The starch on the outside of the potato helps bind the layers of the gratin together. Rinsing would remove the starch and result in a soggy, loosely bound dish.
What is the purpose of simmering the duck in boiling water before roasting?
-Simmering tightens the skin quickly and starts the process of rendering the fat, which helps in achieving a crispy skin during roasting.
How long should the duck be roasted at a high temperature before reducing the oven temperature?
-The duck should be roasted at 450°F (230°C) for 45 minutes before reducing the temperature to 300°F (150°C).
What is the final step in making the cherry wine sauce for the duck?
-The final step is to strain off the aromatics and cherries, add in store-bought poultry demi-glace and dissolved powdered gelatin, then reduce the mixture until it reaches the desired viscosity.
Outlines
🍽 Preparing a Whole Roasted Duck with Sides
The video begins with the host's preference for whole roasted duck as a luxurious cold-weather meal. They explain the process of preparing a five to six pound duck, including thawing, removing inedible parts, and trimming excess fat. The host then demonstrates how to tie the duck's legs to prevent drying out, trim the wings for future use, and score the skin to allow fat to escape during cooking. Seasoning the duck with salt and dry brining it in the fridge is the next step before moving on to making a gratin and a fruity French-style wine sauce.
🥔 Making a Gratin and a Wine Sauce
The host describes the process of making a gratin using a mandolin to thinly slice potatoes, which are then layered in a pan with a mixture of grated cheeses and cornstarch to prevent graininess. The gratin is baked covered with foil for even cooking and later uncovered to develop a golden-brown top. Meanwhile, the duck is simmered in boiling water to tighten the skin and begin the fat-rendering process before being transferred to a wire rack for roasting. The host also details the creation of a rich meaty French wine sauce with cherries, which is reduced and thickened with the addition of store-bought poultry demi-glace and gelatin.
🥬 Side Dish of Caramelized Leeks and Brussels Sprouts
The video continues with the preparation of a side dish consisting of caramelized leeks and roasted Brussels sprouts. The leeks are washed, sliced, and cooked with butter and salt until softened, then set aside. Brussels sprouts are pan-roasted with oil, salt, and butter, covered with foil to steam and cook evenly. Once almost tender, the sprouts are combined with the caramelized leeks and seasoned with black pepper and thyme. The duck is cooked to a perfect temperature, and the final dish is assembled on a plate with the gratin and the rich cherry wine sauce, creating a special and decadent meal.
Mindmap
Keywords
💡Whole Roasted Duck
💡Dry Brining
💡Fat Mitigation
💡Gratin Dauphinois
💡Caramelized Leeks
💡Brussels Sprouts
💡Cherry Wine Sauce
💡Cornstarch
💡Mandolin Slicer
💡Thermodensity
💡Poultry Demi-Glace
Highlights
Making whole roasted duck is a luxurious and decadent experience that can be achieved without much difficulty.
The duck should be thawed in the fridge for two to three nights before cooking.
Excessive skin fat around the neck and butt area of the duck needs to be trimmed off to avoid a greasy final product.
Tying the duck's legs together helps it cook as a solid unit and prevents it from drying out.
The wings can be removed and saved for future use in making stock.
Scoring the skin of the duck with a knife allows fat to escape and prevents a flabby and greasy final product.
Seasoning the duck generously with salt before roasting helps to draw out the fat.
Dry brining the duck in the fridge is part of the preparation process before roasting.
A mandolin is used to thinly slice potatoes for a gratin, but a knife can be used if a mandolin is not available.
Using cornstarch with the cheese mixture in the gratin prevents the cheese from becoming grainy when baked.
Layering the potatoes and cheese in a specific pattern adds structural integrity to the gratin.
The gratin is baked covered with foil to ensure even cooking and to prevent the cheese from overcooking.
Boiling the duck in water for 15 minutes before roasting helps to tighten the skin and start the fat rendering process.
Roasting the duck at a high temperature initially and then reducing it ensures well-rendered skin and juicy meat.
Making a French-style wine sauce with cherries complements the rich flavor of the duck.
Caramelized leeks and brussels sprouts make a delicious side dish that pairs well with the duck.
Using a store-bought poultry demi-glace and powdered gelatin to finish the wine sauce saves time and ensures a professional result.
The final dish is a blend of home cooking and restaurant-quality presentation, perfect for a special feast.
Transcripts
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