I do this thing where I get an idea about something (recipes usually) and I can't get it out of my head until I actually do it. This happened with the idea of deboning a whole duck. Had to do it. So I watched Jacques Pepín debone a chicken on You Tube and followed with my duck. It took me CONSIDERABLY longer than the 4-5 minutes he claims it should take. More like 45. And I deboned one of my fingers a little too. But I did it! And I stuffed it and rolled it up all fancy-like and it was fun and fantastic! I served it with Cathy Barrows amazing salted caramel citrus sauce, but you could use any citrusy sauce. Here is Cathy's:
And here is a simple one from Martha Stewart that would also work nicely:
- Serves 4 - 6
Whole flat mustard leaves
Slices of lean not smoked ham
Wild rice blend (I used the one from Lundberg with a variety of rices)
Chopped garlic (2-3 cloves)
Salt and pepper
EQUIPMENT: boning knife, paring knife (both SHARP) a roasting pan with a rack and kitchen twine. Oh and non-stick spray.
Dry white wine (or water) for the pan.
Minced or grated ginger root
- Put the rice, orange, garlic, ginger, stock, 1 tsp salt and 1 tbs olive oil in a pot. Bring to a boil, cover, and simmer for 40-45 minutes until the rice is tender. Remove the orange. Allow to cool.
- Debone the duck. Just like that. OK. Really what you do it get a sharp boning knife and a sharp paring knife. Watch JP on you tube a couple of times before you begin - then follow along with your duck. Seriously, if I can do this so can you. Be careful when you are scraping the leg bones to get them out - that's where I took out my knuckle.
- Admire your handiwork
- Cut the stems off of the mustard leaves. Bring a pot of salted water to a boil and blanch the leaves for one minute, then shock them in cold water and pat them dry.
- Lay out your duck skin side down. Season the meat with some salt and pepper. Line the inside of the duck with sliced ham, then lay the mustard leaves on top of the ham. Thinly slice the. Kumquats and remove any seeds, then arrange them atop the mustard greens. Now lay rice down the middle of the duck. You might not use all of the rice, just put enough that each slice of duck will have a nice bit of rice in the middle. See picture and use your judgement.
- Go ahead and heat your oven to 375, and spray the rack or lightly oil it.
- Back to the duck and Jacques - you are now going to roll and tie your duck. First, roll him up soo that the filling is all encased in duck, this may require a bit of tucking of skin and wing and leg bits. You tie it the same way you truss a roast, Tie it at one end, then start looping and hitching down the duck, flipping it GENTLY to loop the other side, and tying it off. Watch the video. Season with salt and pepper, gently flip back and season the other side of. Gently lay your duck seam side down in the pan, and into the oven he goes.
- Put the wine or water in the pan and roast for 90 minutes, or until the internal temp (the rice) is 160 and the skin is a deep golden brown. You can make your sauce of choice while the duck roasts. If the pan dries up before all of the fat releases, add more liquid, and once the fat DOES release, baste that beauty a couple of times while it roasts.
- When the duck is ready remove it from the oven and allow it to rest for 10 minutes. Then remove the string, place it on a platter, march triumphantly to the table, slice and serve.