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Coffee and Nocello-Glazed Duck (Emeril Lagasse) Recipe

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Coffee and Nocello-Glazed Duck (Emeril Lagasse)
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Ingredients
20
Count
Nutrition
5634
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. To make the brining liquid, in a large, heavy pot combine the water, salt, peppercorns, and chile flakes, and bring to a boil. Remove from the heat and submerge in an ice bath until cool. Add the ducks and weight with a small plate to submerge in the brine. Refrigerate at least 24 hours and up to 48 hours, turning occasionally to ensure that the ducks are evenly brined.
  2. Remove the ducks from the brine. Bring a large pot of water to a rolling boil. Add the ducks, 1 at a time, and poach for 3 minutes each. Remove with tongs and place on a wire rack set over a baking sheet. Pat dry with paper towels. Pour 1/4 cup of the glaze onto the topside of each duck, rubbing to coat evenly. Refrigerate uncovered for 24 hours, spreading an additional 1/4 cup of glaze on each duck 3 times.
  3. Preheat the oven to 500 degrees F.
  4. Remove the ducks from the refrigerator and let come to room temperature, 20 to 30 minutes. Spread about 1/2 cup of glaze over each duck, rubbing to coat evenly. Roast until deep golden brown, 15 to 18 minutes. Lower the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours. Add 1 cup of water every 30 minutes to the bottom of the roasting pan to prevent the dripping glaze from burning. Remove from the oven and let rest for 15 minutes before carving.
  5. With poultry shears, cut along either side of the backbone and remove. With a sharp knife, cut through the breastplate and remove the rib cage. Drizzle with additional glaze, if desired, and serve one duck half per person.
  6. Coffee-Nocello Glaze:
  7. Combine all the ingredients in a large, heavy saucepan and bring to a boil. Reduce the heat to medium low and simmer until the sauce is reduced by half to a thick syrup, about 1 hour and 15 minutes. Remove from the heat, discard the cinnamon stick, and let cool before using.
  8. Haricots Verts:
  9. Saute the shallot in butter until translucent, about 3 minutes. Add the haricots verts and saute until firm but cooked. Season with salt and pepper, to taste. Toss with the parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5633.95 Kcal (23588 kJ)
Calories from fat 5134.16 Kcal
% Daily Value*
Total Fat 570.46g 878%
Cholesterol 575.04mg 192%
Sodium 13041.7mg 543%
Potassium 407.45mg 9%
Total Carbs 157.18g 52%
Sugars 149.75g 599%
Dietary Fiber 3.54g 14%
Protein 2.54g 5%
Vitamin C 16.4mg 27%
Iron 1mg 6%
Calcium 275.2mg 28%
Amount Per 100 g
Calories 189.92 Kcal (795 kJ)
Calories from fat 173.07 Kcal
% Daily Value*
Total Fat 19.23g 878%
Cholesterol 19.38mg 192%
Sodium 439.64mg 543%
Potassium 13.74mg 9%
Total Carbs 5.3g 52%
Sugars 5.05g 599%
Dietary Fiber 0.12g 14%
Protein 0.09g 5%
Vitamin C 0.6mg 27%
Calcium 9.3mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 159.5
    Points
  • 164
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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