Category: Duck

Confit Duck Gizzards Recipe

Ingredients (2 servings):

  • 1/2 kg duck gizzards
  • 1 jar of duck fat
  • 6-7 garlic cloves
  • extra virgin olive oil
  • 2-3 tablespoons fish sauce
  • salt and freshly ground black pepper
  • Italian flat pasta
  • a bunch of green onions        

Preparation method:

  1. Chop the garlic.
  2. Wash and then pat dry the gizzards.
  3. Add the gizzards into a bowl or a smaller pot together with the olive oil, salt, ground pepper, chopped garlic and fish sauce. Let them marinate overnight, or at least a few hours.
  4. Heat your oven to 90 degrees C.
  5. Pour the duck fat in an oven-safe pot and heat it up until the fat gets liquid.
  6. Remove the gizzards from their marinade, shake off the extra bits and lay them in the pot with duck fat, so they are entirely covered by the fat.
  7. Cook in the oven for 3-4 hours until cooked to your desired doneness.
  8. Cook the pasta according to the instructions but I would recommend taking one minute of their recommended cooking time.
  9. After cooked place them in a frying pan together with the remaining marinade and sautee them for 1-2 minutes over low heat.
  10. Served the gizzards with the garlic-olive oil pasta, garnish with some greens, I used chopped green onions.

Risotto with Duck Hearts and Radicchio

Ingredients (4 servings):

  • 400 g duck hearts
  • 1 head of small radicchio or half of a large one
  • 250 g (a cup) arborio rice
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 50 g Parmesan cheese
  • salt and freshly ground black pepper
  • 1 teaspoon of dry thyme leaves
  • 1 bay leaf
  • 100 ml sweet white wine
  • 1-1.5 l chicken stock
  • 1 medium onion, I use a red onion

Preparation method:

  1. Cut each duck heart in two lengthwise
  2. Wash them under running water to remove the remaining blood clots.
  3. Chop the onion.
  4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

  5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
    and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
  6. Meanwhile, chop the radicchio.
  7. Heat up the stock and keep it hot while cooking the rice.
  8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
  9. Add some more olive oil and the arborio rice and fry for another minute or so.
  10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
  11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
  12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
  13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

Roasted Duck with Sambal Glazing with King Oyster Mushrooms and Pineapple Recipe

Ingredients (4 servings):

  • 1 whole duck – about 2 kg
  • 1 pineapple
  • 500 g king oyster mushrooms (eryngii)
  • 3-4 tablespoons sambal oelek
  • 3-4 tablespoons olive oil
  • salt and pepper to taste

Preparation method:

  1. Wash the bird.
  2. Place the duck in an oven proof dish with the breast side down. Smear about 2 tablespoons of sambal oelek paste on the top of the duck so it is evenly coated, no need of salt and pepper since this sauce is salty and hot-spicy.
  3. Lay the bird dish in the oven preheated to 180 C and roast it for an hour.
  4. Turn the duck with beasts up, smear the top with some more sambal paste and roast for another hour until the skin is crispy and golden brown.
  5. Meanwhile, prepare the mushrooms and pineapple:
  6. Halve the king oyster mushrooms lengthwise and place them in an ovenproof dish cut side up.
  7. Smear some olive oil on their cuts and sprinkle plenty of salt and freshly ground black pepper on top.
  8. Lay the dish in the oven below the duck and roast for about 15-20 minutes.
  9. Slice the pineapple into 2 cm slices, salt and pepper them.
  10. Roast them too in the oven for the same time as the mushrooms.
  11. When the duck is roasted to your liking, remove it from the oven and let it rest for about 15 minutes before carving.
  12. Serve duck pieces with the fleshy mushrooms and the roasted pineapple.