Roasted Duck with Steen’s Pepper Jelly Glaze
Duck is incredibly popular in South Louisiana, and while most of it is the wild variety, for those who don’t hunt your local grocery store should have the domestic, frozen birds available.
There are three major differences in wild and domestic duck. The first is fat content. Domestic ducks are farm raised and do not migrate. They have a steady and consistent food supply so by the time they are harvested they have a thick layer of fat covering their breast and bellies.
The second difference is size. Domestic ducks in the United States that are raised for food are mostly the Muscovy variety. These ducks weigh 4-5 pounds as sold. Wild ducks are much smaller. Even the “big” ducks; Mallards, Spoon Bills, Greys, etc. will only get to 2-3 pounds once cleaned.
Third is the flavor and tenderness. Domestic duck meat, while still tough as compared to a chicken, is much more tender than their wild cousins. It is because of the lack of exercise in domestic ducks. Wild ducks spend the vast majority of their lives flying, whereas domestic ducks rarely fly if ever. Wild duck meat has more of a gamey and minerally flavor as well.
This recipe will work well with either variety of duck, but it is better with a domestic bird.
This recipe also uses the sous vide method of cooking. This produces an incredibly tender result and preserves moisture without having to tend to the cooking.
Ingredients:
- 4-5 lb. Duck (Thawed, excess fat trimmed)
- 1 pint Louisiana Love Potion #10 Injector Marinade
- 3 tablespoons Steen’s Hot Pepper Jelly
- 2 tablespoons Steen’s Cane Vinegar
- Louisiana Love Seasoning Blends to taste
Equipment:
- Immersion Circulator
- Injection Syringe
- Roasting Pan with Rack
Method:
- Drain all liquid from cavity of duck and pat the outside dry with a clean paper towel.
- Mix injector marinade according to package directions.
- Using the syringe, inject the duck from the inside of the cavity into several places in the breast, thighs, and legs.
- Place duck on suitable plate or platter and place in the refrigerator.
- Prepare a hot water bath in a large container, attach the immersion circulator, and set to 170º Fahrenheit.
- Vacuum package the duck, or place in a zipper type bag leaving a small opening, then lower the duck into a sink full of water until the water almost reaches the top of the bag and seal.
- Place the duck in the hot water bath for a minimum of 8, or as many as 12 hours.
- Preheat the oven to 450º.
- Carefully remove duck from water bath, then remove from bag, place on clean paper towels, and pat dry.
- Using a fork, slightly prick the skin of the duck breast and legs.
- Season all sides well with Louisiana Love.
- Place duck on baking rack and in oven for 15-20 minutes or until skin is golden brown.
- In a small bowl combine the pepper jelly, cane vinegar, and one tablespoon of Louisiana Love Seasoning Blends, stirring well to combine.
- Remove duck from oven, and using a pastry brush, paint the glaze over the skin.
- Return to oven for another 5-10 minutes, remove, and rest for 10 minutes.
Potatoes Au Gratin
Ingredients:
- 4 medium Russett potatoes
- 1 quart Whipping cream
- ½ cup Dry white wine
- 3-4 sprigs Thyme
- 3-4 sprigs Oregano
- 3-4 sprigs Marjoram
- 1 sprig Rosemary
- 1 tablespoon Louisiana Love Seasoning Blends plus more
- Neutral oil
- 2 tablespoons Unsalted butter
- 1-1½ cups Shredded cheddar cheese
Equipment:
- Mandoline
- 4 Small Ramekins
Method:
- Set up mandolin for very thin (2mm) slices.
- Prepare a bowl of cold water.
- Wash then peel potatoes.
- Using the safety guard, slice the potatoes, then immediately place in water.
- Preheat oven to 375º
- Place a small pot on the stove over medium heat, add cream, wine, herbs, and one tablespoon of Louisiana Love.
- Heat until simmering, then reduce to the lowest setting.
- Melt butter.
- Make a bed of clean paper towels, drain sliced potatoes, and spread onto paper towels.
- Use more paper towels to dry the slices as much as possible.
- Place slices in a suitable bowl, lightly coat with oil, then season to taste with Louisiana Love.
- Use melted butter to grease each of the ramekins.
- Layer the potato slices in a shingle pattern filling each of the ramekins.
- Pour cream in each ramekin until full.
- Cover each ramekin and place on a baking sheet.
- Bake for 30-35 minutes or until a knife can be inserted with no resistance.
- Remove from oven, uncover, and top each with about ¼ cup of cheese.
- Return to oven, or broiler on high, and bake until melted and browned.
- Allow to rest for 10-15 minutes before serving.
Stay hungry.