FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

   Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Culinary Schools       Gourmet Tours       Food Festivals & Shows  

 You are here > Home > Food Articles >

Alvin Starkman Articles >  Toronto Duck Recipe

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

 

Stonewall Kitchen, LLC

 

 

Crispy Roast Duck Recipe from Toronto Eatery Cuts Fat, Checks Sauce a l’Orange

Alvin Starkman, M.A., LL.B. (Article archive)

The Toronto restaurant which was kind enough to provide the following crispy duck recipe closed about three decades ago.  But since that time I’ve been regularly roasting duck using this tried and true recipe, perhaps 30 – 40 times.  And with each duck dinner has come accolades from poultry and game bird aficionados who have flocked to the Starkman residence.

Duck is notorious for being a fatty fowl, and for this reason difficult to prepare and devour in the home.  Accordingly, many opt for dining out on duck in Chinese restaurants or simply taking out from Oriental barbeques a la Peking Duck.  Fair enough.  However, poultry-philes are often attracted to the low-fat nature and otherwise healthy character of this class of meat, so a salty soya sauce and sugar based marinade detracts from the duck’s appeal and ruffles the feathers of many.

A quick gander at the recipe reveals features sure to entice:

• The duck can be prepared in stages, and even frozen part way through the process, thereby enabling the cook to have a relatively easy dinner day;
• The recipe lives up to its billing, centering upon fat removal and ensuring a crispy skin;
• Rather than be restricted to traditional duck a l’orange, any sauce can be used, spiked with one’s favorite flavor of liqueur.


CRISPY DUCK RECIPE:
with Choice of Liqueur Sauce (orange or otherwise)

Ingredients:

    · 1 medium sized frozen duck
    · Salt
    · Choice of sauce (see 8. below)


Preparation:

1. Defrost duck

2. Remove all excess fat and skin from both ends of duck, then salt well on inside and outside

3. Place duck in roasting pan, breast down, and add water so that 1/3 to ½ of the duck is covered with water

4. Back in preheated 450 – 475 oven, uncovered, 40 minutes, then turn duck onto back and bake another 40 minutes, uncovered

5. Pour all liquid into bowl, and refrigerate, covered

6. Refrigerate duck, covered, 1 – 3 days, or it can be frozen at this stage

7. The day of serving, cut duck into quarters, and place bone side down on wire rack in baking dish, and place in 450 oven for about 35 minutes

8. In the meantime, remove fate from refrigerated liquid, and use remaining gravy to make favorite sauce (i.e. orange or berry flavor using flavored liqueur, following duck sauce recipe from any cookbook)

9. Remove duck from oven and place in frying pan over medium heat for 15 – 20 minutes, turning frequently so that all surfaces get dark and crispy and any remaining fat is lost

10. Return to oven immediately before serving, for about 5 minutes or until once again very hot

11. Serve with sauce on the side, any wild rice recipe, and two mixed steamed vegetables of different colors such as carrots and broccoli

 

TOP 

RELATED ARTICLES

Alvin Starkman Articles        Chapulines in Oaxaca: Recipe & Primer        Certified Organic Produce in Oaxaca, Mexico        Rabbit Hunting in Oaxaca, Mexico        Oaxacan Chicken Estofado de Miltomate        Best Traditional Mole Verde        Modern Mole Verde        Toronto Duck Recipe        Black Mole from Oaxaca        Oaxaca Documentary Episode 1        Episode 2 - Oaxaca, Mexico        Dining and Indulging in Oaxaca        Mayonnaise in Mexico        Barbequed Goat        Mole Verde Con Espinazo        Mico-logica: Mushrooms in Oaxaca        Regional Wild Mushroom Fair        Mexico's Magical Mushroom Tour        Pilar Cabrera in Toronto        El Tigre Restaurant        Guadua Restaurant        El Mirador Restaurant        La Catrina De Alcala Restaurant        Caldo de Piedra Restaurant        Is it Safe to Travel to Mexico?        Cutting Edge of Mexican Cuisine        Local Molino Cooking Classes        Kid's Cooking Classes in Oaxaca        Sunday, a One-day Gastronomic Delight        Oaxaca Culinary Tour, page 1        Oaxaca Tour Daily Events        Oaxaca, Sunday & Monday        Casa de los Sabores        Enrique Flores: Oaxacan Artist        Pairing Mexican Craft Beer with Mezcal        Mezcal Producers & Sociedad de Mezcaleros        Oaxaca Tradition Trumps Innovation        La Muerte Mezcal in South Africa        ProMexico Promotes Mezcal        National Mezcal Festival        Mezcal Festival: Historical Context        14th Annual Mezcal Festival        Chango Mezcalero        Origin of Chango Mezcalero        In the Fields: Pulque        Pulque Production in Matatlán        Rural Oaxaca Mezcal Production        Mezcal: 5 Generations Of Palenqueros        Mezcal in Oaxaca

 

Home        About Us & Contact Us        Food Articles        Gardening        Marketplace        Food Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 

 

 

 

Order Free Food & Kitchen Catalogs

 

 

 

 

 

 

POPULAR PAGES

Beverage Articles
Food Facts & Trivia
Recipe Contests
Local Food Festivals
Recipe Category Index

 

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

 

 

Chef with red wine glass