Roasted Asian Duck

Duck is a popular center of the plate item that is celebrated worldwide. This versatile protein can speak volumes as the foundation of a menu, as it represents hospitality, commitment, and community. Roasted or seared duck also conveys craftsmanship as an entrée that was thoughtfully and delicately prepared, creating an authentic and memorable dining experience. Pairing with accompaniments like warm, salty au jus, tri-colored potatoes, and a side of honey glazed Anjou pears complement the rich flavor of duck and adds depth to this impressive plate. This type of presentation translates well to communal dining, which is a social event that greatly appeals to Millennials. Enhance both your reputation and brand by offering duck as a main entrée on your menu. Maines can provide you with the necessary elements to execute this dish with our quality, fresh duck and our many wood boards for serving.

Roasted Asian Duck with Tricolor Fingerlings, Wilted Kale Salad, and Humboldt Fog-Stuffed Anjou Pear
Roasted Asian Duck with Tricolor Fingerlings, Wilted Kale Salad, and Humboldt Fog-Stuffed Anjou Pear
Duck Breakdown
Duck Jus
Roasted Duck Leg Quarters with Fingerling Potatoes
Seared Duck Breast
Wilted Kale “Salad” with Miso Dressing
Roasted Anjou Pear
For Serving
For the Duck Breakdown
  1. Remove neck and organs from the duck cavity. With breast side up, remove whole leg by slicing between the breast and leg. Twist the leg to pop the thigh bone out of the socket; cut through the cartilage to separate the whole leg from carcass. Repeat to remove the opposite leg.
  2. To remove the thigh bones from each leg, starting from the meat side, make cuts along each side of the thigh bone, then cut underneath the bone. With the bone freed from the meat, fold back the meat; slice through the cartilage connecting the thigh bone to the leg bone. To French the drumsticks, cut and scrape away the skin and meat from the end of each drumstick. Form the boneless thigh into a ball, at the end of the drumstick, with the skin exposed and covering as much of the meat as possible.
  3. Remove the wings at the upper joint closest to the breast; twisting the wings 180° may help in locating the joint.
  4. To remove the breasts, cut on either side of the keel bone (between the 2 duck breasts), angling the knife close to the rib cage, leaving the skin intact.
  5. You should now have 2 semi-boneless duck leg quarters, 2 boneless skin-on duck breasts, 2 duck wings, 1 duck carcass, thigh bones, neck, and organs.
For the Duck Jus
  1. Place celery, onion, carrot, duck carcass, and thigh bones in a braising pan. Roast at 400°F for 60 minutes or until the bones darken in color.
  2. Transfer roasted bones to a stockpot; add bay leaves, sherry, duck wings, neck, organs, and black peppercorns. Cover with water and heat to a simmer; simmer 45 minutes.
  3. Strain stock, discarding solids; return stock to stockpot. Heat to a simmer; simmer 45 minutes or until reduced by half.
For the Roasted Duck Leg Quarters with Fingerling Potatoes
  1. Season the duck leg quarters with ½ teaspoon salt and pepper. Rub fingerlings with duck fat; season with remaining 1 teaspoon salt. Place fingerlings on a sheet tray; set a raised rack over the potatoes. Place duck leg quarters on rack; top leg quarters with thyme sprigs. Roast at 400°F for 1 hour or until legs are tender and skin crispy and potatoes are blistered.
For the Seared Duck Breast
  1. Stir soy sauce, sugar, and miso in a bowl. Spread the meat side of each breast with soy sauce mixture; refrigerate up to 2 hours.
  2. Heat oil in a sauté pan over medium-high heat. Season skin side of duck breasts with salt and pepper; add skin side down to pan. Sear breasts 5 minutes; turn and sear 5 minutes.
For the Wilted Kale “Salad” with Miso Dressing
  1. Whisk the vinegar, ginger juice, and miso in a bowl. Slowly drizzle in oil while whisking to create an emulsion.
  2. Heat the duck fat in a sauté pan over medium heat; add kale and briefly cook until wilted, stirring frequently. Remove from heat; toss with Miso Dressing.
For the Roasted Anjou Pear
  1. Peel the pear; use an apple corer to remove the stem and core. Cut the pear in half; slice a thin layer from skin side of each pear half to lay flat.
  2. Place pears in a vacuum bag; add prune juice, rosemary sprig, and star anise. Vacuum seal; refrigerate overnight.
  3. Remove pear from vacuum bag; place core side up on a parchment-lined sheet tray. Roast at 400°F for 30 minutes or until tender; cool to room temperature. Place cheese in core of pear halves; sprinkle with pistachios.
To Serve
  1. Roast duck breasts at 400°F for 5 minutes for medium-rare; let rest for 5 minutes. Slice duck breasts; reheat duck leg quarters.
  2. Heat pear halves at 350°F for 5 minutes or just until cheese is warmed. Place warmed duck jus into a ramekin.
  3. Arrange the sliced duck breasts, duck leg quarters, kale salad, pear halves, and duck jus on a large board. Drizzle pear with honey and sprinkle with chopped rosemary.