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Jacques's Skillet Duck with Parsnips and Shallots Recipe

Jacques's Skillet Duck with Parsnips and Shallots Recipe

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Jacques's Skillet Duck with Parsnips and Shallots

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Ingredients

Count

Nutrition

5680

Calories

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Ingredients:

Serving

1 duck , 5 to 5 1/2 lb, defrosted if frozen, giblets removed
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 large parsnips (about 1 1/2 lb total), peeled, ends trimmed, sliced into 1 1/2-inch pieces
2 cups large whole shallots, peeled (about 10 oz unpeeled )
2 heads garlic, cloves (about 30), separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
chopped fresh parsley, for garnish

Directions:

Separating the duck: Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice in a semicircle around the wishbone. Slide your finger in back of wishbone and pry it out.
To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the oyster. Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
Frying the duck: Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
Turn the heat down to low. Leave the duck pieces on their skin they should be half submerged in fat and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
When the duck and vegetables are tender pierce with a sharp knife to check turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
Pour off the clear duck fat from the pan you will have 1 1/2 cups or so and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.
Julia and Jacques Cooking at Home Alfred A. Knopf

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5680.34 Kcal (23782 kJ)
Calories from fat	5612.32 Kcal
		% Daily Value*
Total Fat	623.59g	959%
Cholesterol	623.56mg	208%
Sodium	461.76mg	19%
Potassium	881.03mg	19%
Total Carbs	43.09g	14%
Sugars	14.18g	57%
Dietary Fiber	10.72g	43%
Protein	3.9g	8%
Vitamin C	34.9mg	58%
Iron	2.5mg	14%
Calcium	90.9mg	9%

Amount Per 100 g
Calories	655.35 Kcal (2744 kJ)
Calories from fat	647.5 Kcal
		% Daily Value*
Total Fat	71.94g	959%
Cholesterol	71.94mg	208%
Sodium	53.27mg	19%
Potassium	101.65mg	19%
Total Carbs	4.97g	14%
Sugars	1.64g	57%
Dietary Fiber	1.24g	43%
Protein	0.45g	8%
Vitamin C	4mg	58%
Iron	0.3mg	14%
Calcium	10.5mg	9%

* 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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