Braised Duck with Shallots, Ginger and Orange Juice
Instructions:
Braising a duck yields an incredibly tender bird, just as good the next day for picnic fare. One 5- to 6-pound duck, giblets and neck removed and reserved, cut into 9 pieces like a chicken , all excess fat and skin removed 2 medium shallots, chopped 6 garlic cloves, slivered 2 tablespoons minced peeled fresh ginger 2 teaspoons stemmed thyme or 1 teaspoon dried thyme 1 cup dry vermouth or dry white wine 2 cups orange juice
Makes 4 to 6 servings
- Heat a medium oven casserole or a large, ovensafe pot over medium heat. Add the duck pieces, working in stages if you need to. Brown on all sides until crisp and most of the fat has been rendered, about 20 minutes, turning frequently. Transfer the pieces to a plate.
- Brown the neck, heart, and gizzard in the pot as well; they will be added to the braise for fl avor but discarded when the duck is served. Meanwhile, preheat the oven to 375°F.
- Transfer the neck and giblets to a plate. Drain off all but 1 tablespoon fat in the pot. Return it to medium heat and add the shallots, garlic, ginger, and thyme. Cook, stirring frequently, just until tender, about 2 minutes.
- Add the vermouth; bring the mixture to a simmer, scraping up any browned bits on the bottom of the pot. Simmer until the vermouth has been reduced by half.
- Stir in the orange juice, then return the duck and all its parts to the pot. Bring the liquid to a simmer, cover, and place in the oven. Cook until tender and the liquid has been reduced to a glaze, until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), 11â„4 to 13â„4 hours. Set aside at room temperature for 10 minutes; remove and discard the neck and giblets before serving.