Steamed Duck

Steamed Duck is a sophisticated and flavorful dish that showcases the succulent and tender nature of duck meat. This preparation method ensures that the duck retains its natural juiciness while infusing it with aromatic flavors. The dish is further enhanced with a rich and savory sauce and an array of delightful garnishes.

Serves 4

INGREDIENTS:

• 1 whole duck
• Pepper and salt
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 onion, minced
• 1 shallot, minced
• 1 celery stalk, minced
• 1/4 cup cognac
• 6 cups chicken stock
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 2 star anise
• 2 cardamom pods
• 1 garlic clove, minced
• 1 tablespoon potato starch or cornstarch

FOR THE GARNISHES:

• 1 cup pearl onions
• 2 teaspoons sugar
• Pepper and salt
• 1 Golden Delicious apple
• 2 tablespoons butter
• 1/2 pound chanterelles
• 1 shallot, finely chopped
• 1 tablespoon chives, finely chopped

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Rub the whole duck with salt and pepper inside and out. Poke holes in the duck using a knife. In a heavy kettle or casserole, heat the olive oil. Lightly brown the duck on all sides. Once browned, remove the duck and place it on a holding platter. Remove most of the accumulated fat from the casserole, leaving a small amount.
3. In the remaining fat in the casserole, sauté the minced carrot, onion, shallot, and celery for about 5 minutes. Pour in the cognac and ignite it. Once the flames subside, add the chicken stock, bay leaf, thyme, rosemary, star anise, cardamom pods, and minced garlic. Return the duck to the casserole. Bring the mixture to a simmer. Cover the casserole and put it in the preheated oven for 1 hour and 15 minutes.
4. Remove the duck from the casserole and keep it warm. Skim the stock on top of the stove to remove visible fat. Then, reduce the stock by two-thirds. In a small bowl, dilute the potato starch or cornstarch in cold water. Pour the starch mixture into the casserole with the stock and stir until thickened. Season the sauce with pepper and salt to taste. Strain the sauce through a sieve and place it in a sauceboat. Keep the sauce warm.
5. Prepare the garnishes: In a small saucepan, boil the pearl onions in water with 1 teaspoon of sugar, pepper, and salt for about 15 minutes. Drain the onions. Peel and slice the Golden Delicious apple. In a nonstick pan, cook the sliced apple with 1 tablespoon of butter and 1 teaspoon of sugar until softened. In a separate skillet, heat the remaining 1 tablespoon of butter and sauté the chanterelles, finely chopped shallot, and finely chopped chives for 2 minutes.
6. Carve the duck: Cut off the legs and wings, bone out the breast, and slice it into serving pieces. Arrange the duck pieces on a platter. Pour the sauce over the duck. Surround the duck with the cooked pearl onions, sautéed chanterelles, and cooked apple slices.
7. Serve the Steamed Duck with the sauce and garnishes.

When serving Steamed Duck, the carved pieces of duck are arranged on a platter, drizzled with the flavorful sauce, and surrounded by the enticing garnishes. The combination of tender duck meat, savory sauce, and well-balanced garnishes creates a harmonious and delightful culinary experience.

Whether you’re hosting a special occasion or simply want to indulge in an exquisite meal, Steamed Duck is sure to impress and satisfy your guests. Its combination of flavors and textures is a testament to the culinary artistry and the wonderful taste of duck.