The Frenchman’s Twice Cooked Whole Roasted Duck
From elgourmand2 9 years ago
- 1 HR. to make
- Serves 4
Back in the day, there was a very up market restaurant in Bogota that was run by ‘The Frenchman”, a French expat who was, so it’s said, De Gaul’s chef during the war, (hay, he had lots of pictures). He specialized in duck. Read more The old Frenchman told me he blanched or steamed every recipe to get rid of some of the fat. I got several recipes from him but can’t find them so this is from memory. Chicken? Never tried it but it would have to be a plump old, free range hen. See less
Ingredients
- • 1 whole duck. shopping list
- • ½ head purple (red) cabbage. shopping list
- • 1 lb. (500g) green beans. I often sub broccoli or Snow Peas here as I’m not a fan of our local green (string) beans, @#%*&%. shopping list
- • 1 small onion, thinly sliced. shopping list
- • Salt & FG pepper. shopping list
- • 1 Tbs. butter. shopping list
How to make it
- 1. Prepare steamer & adjust it for a lively steam.
- 2. Pierce the skin of the duck (try not to pierce the meat, just the skin) and truss its legs.
- 3. Once steamer is really dancing put in the duck, breast side down, cover and steam for 30 mins.
- 4. Meanwhile finely slice cabbage and dice beans and set aside.
- 5. Once duck has steamed for 30 mins, remove to rest for 10-15 mins & preheat oven to 450° F (240°C.).
- 6. Place duck on trivet and pat skin dry for roasting.
- 7. Place into hot oven for at least 30 mins or until skin browns.
- 8. While duck roasts, blanch beans for 1-2 mins in salted water.
- 9. Then sauté green veggie, onion and cabbage with butter, salt & pepper. This should take about 15 mins.
- 10. Serve duck immediately with cabbage & veggies as trimming. See Photo
- I left the main side dish up to my wife and she did a light version of her German Potato Salad. Worked quite well.
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