Ducking the trend

by Michelle on January 9, 2009

Well, I did it…I roasted my very first duck and it was delicious! Mr. Tastebuds usually makes Duck a la Orange for New Year’s Eve Dinner but I took over this year. And to tell you the truth I like my version of duck better then his! But we did not miss out on his cooking, he made his Duck for Christmas Eve Dinner!

The recipe called for Veal Stock which was a real learning experience and I will never and I mean never make beef stock again. I had some trouble finding veal shank bones and had to settle for veal neck bones but it was worth all the fuss. The Veal Stock was a fabulously scrumptious, full-bodied yet uniquely mellow stock! I am so glad I went to all the trouble of finding the veal bones….so worth it!!!

Shari, our fearless leader of Whisk Wednesdays, did a complete study of beef and veal stocks…well a picture tells it all. She also recommended The French Laundry At Home blog for directions on the Thomas Keller French Method for making veal stock. I love to make stock, so stretching out the process to 2 days was so much fun and the results were just wonderful. I was never impressed with my beef stock, although I always had some on hand. Granted homemade is always better then canned stock but still my beef stock was never what I thought it should be. So leaving my thinly veiled beef stock in the dust and replacing it with perfection, is just fine with me.

This post is supposed to be about this week’s assigned recipe, Canard aux Navets (Roast Duck with Glazed Turnips). And don’t be confused what looks like potatoes in the picture are actually the Glazed Turnips. My family has never liked turnips but we could have easily eaten 4 times the amount I actually made….just delicious and so easy.

Canard aux Navets (Roast Duck with Glazed Turnips)
Recipe adapted from Le Cordon Bleu at Home”

For the Duck:
2 ducks, 4 to 5 pounds each
Salt and freshly ground pepper
2 bay leaves
2 sprigs thyme
2½ cups Brown Veal Stock
3 tablespoons unsalted butter
2 carrots, chopped coarse
2 onions, chopped coarse

For the glazed turnips:
3 pounds small white turnips
Salt
2 tablespoons unsalted butter
1 tablespoon sugar
2 tablespoons Brown Veal Stock

For the Duck Sauce:
½ cup dry white wine
1 Bouquet Garni
1 tablespoon chopped parsley
½ bunch watercress for garnish

Pseudo Peking Duck:

Since we usually have Duck for New Year’s Eve dinner I use the leftover duck as our snack food on New Year’s Day while watching the Bowl Games. Just shred up the duck meat. Next cut some green onions into 4″ sticks and then slice, lengthwise again to fine sticks. Serve with flour tortillas and plum sauce for a Make Your Own Pseudo Peking Duck. Place some shredded Duck in the middle of the tortilla, add a few sliced onions and some Plum Sauce. Fold up the torilla and you’re all set. BBQ sauce can be substituted for Plum Sauce. Delicious…and so easy!

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Comments

  • Maggie January 9, 2009 at 9:47 pm

    This looks great! We’ve been embracing turnips and rutabagas in soup lately and should be ready to take the plunge and try them roasted.

  • Shari@Whisk: a food blog January 9, 2009 at 10:47 pm

    I’m so glad the effort of making veal stock paid off for you too. Your duck looks great, and I love the sound of your peking duck in tortillas. And the glazed turnips were better than I expected too. Great job!

  • Kayte January 9, 2009 at 10:48 pm

    Oh, this looks so wonderful, Michelle! Your veggies look nice, too. Thanks for the idea of what to do with the leftovers…sounds perfect and one that would be a big hit here with my guys. I think the veal stock will be easier once we all get a dependable source for our veal bones! I think once we are in the know with that, everything will seem much easier! Great post. Love the duck!

  • Melissa Clifford January 9, 2009 at 11:38 pm

    Your plate is beautiful! What a wonderful job. I know what you mean about the stocks…a wonderful amount of fun…and the possibilities are endless.

  • cantbelieveweate January 10, 2009 at 2:48 am

    It looks simply marvelous! Your turnips look wonderful too! So pretty! I’ll take the plunge and give them a try. After all, I still need to practice “turning!” Great job Michelle!

  • recipes2share January 20, 2009 at 3:01 pm

    This looks fabulous. We tend to eat Confit de Canard – preserved duck which I simply adore!

  • Kayte January 24, 2009 at 12:26 pm

    We used the leftover duck for the little Peking pancakes you suggested and they won a rave review around here…thanks so much for the idea! Big hit. Will definitely do that again.

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