DUCKING DELICIOUS! Celebrate Canada Day with duck on the menu

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Summer’s officially here, and the Canada Day long weekend means many will be chilling, chowing and taking a much-needed break. High up on the list of things to do? Eat! Picnics, barbecues and al-fresco dining are the way to go.

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And many reach for the standards: Steak, ribs, burgers, chicken and roasted vegetables.

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So – when was the last time you considered duck on the menu?

Duck is certainly a feathered poultry, but it’s not chicken, turkey or goose. Duck is an amazing, unique meat that’s fast becoming a fan favourite – and not just AS a special-occasion dish you’d covet during the winter holiday season.

Duck is different – but in a very good way. “I’d say we’ve spent a good 73 years educating the general public on duck,” notes Chris Conzelmann, business development manager for Canada’s King Cole Ducks, (Kingcoleducks.com), a fourth-generation duck farm considered the largest in Canada.

“A duck is not a chicken, so you don’t cook it the same way. It’s a lean, healthy protein with about 13.8 polyunsaturated fat – the good fat – and its fat is considered liquid gold by foodies everywhere.

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“NEVER throw out duck fat!”

According to Foodland Ontario, (Foodland.ca), “contrary to popular belief, duck is not fatty or greasy…the layer of fat beneath the skin dissolves during cooking, leaving the dark meat moist and tender with a rich flavour.”

The key to success, notes the site is that when you are roasting a duck, place the bird on a rack above the roasting pan to catch all the fat. “Don’t throw out the duck fat! Its rich flavour and higher smoke-point make it a favourite among European chefs. They use it to fry potatoes and onions, even omelettes. it can also be used to enrich a stew.”

King Cole Ducks are the Pekin breed, a traditionally all-purpose bird with yellow beaks and white and grey-brown markings – and they are rich in fat and flavours: Their lives onthe farm may be short but they are literally treated like royalty – and nothing is wasted at this farm-to-table company.

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Duck is going through a revolution of sorts, with more and more consumers testing duck in different dishes. Add to that how many a chef and home cook are using ducks in everything from barbecue dishes to “shredded into ravioli or tacos – it’s more than duck l’orange,” says Conzelmann. “One of the most popular ways of cooking duck is pan-seared, however smoked duck breast is unbelievably delicious, perfect eaten hot or cold.” Smoked duck has been known to grace charcuterie boards, pizzas, salads and sandwiches – even Eggs Benedict.

Plus “duck and fruit are made for each other,” says chef Corby-Sue Neumann, culinary director for HelloFresh Canada. “There’s something about pairing duck breasts with such ingredients as balsamic-apricot sauce for a tangy-sweet flavour combination,” not to mention fresh berries that compliment a duck’s flavour profile.

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Here’s a selection of recipes you may want to try this long holiday weekend, and keep handy for the meals to come.

DUCK TIDBITS

– Duck was once favoured by royalty, from Chinese emperors to Mayan kings.

– There’s no white meat on a duck, it’s all dark meat.

– Duck fat, with its rich flavour and high smoke point, is used in Europe can be used to fry potatoes and onions, even omelettes, and enrich a stew.

– Duck needs a longer cooking time than chicken or turkey to ensure the fat melts away completely leaving the dark meat moist and tender and the skin crisp and golden.

– For best results, roast a duck on a rack above the roasting pan to catch the fat.

– To cook a duck breast, score the skin with criss-cross lines without cutting into the meat. Place skin-side down in a hot pan over medium-high heat. Sear 2 to 4 minutes, then reduce heat to medium. Turn and cook 6 to 8 minutes for medium-rare. Let stand several minutes before slicing thinly.

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– Roast a whole duck, uncovered, in a 350°F (180°C) oven for about 2 1/2 hours, or until the thickest part of the thigh or breast reaches 165°F (75°C) on a meat thermometer. The skin should be crisp and brown and the legs should move freely. Let rest 15 minutes, tented with foil, before serving.

— Foodland Ontario

Apricot-Balsamic Duck Breasts with Rosemary Potatoes

Adapted from a recipe courtesy Chef Corby-Sue Neumann, culinary director for HelloFresh Canada (HelloFresh.ca.) Serves 2-4.

Potatoes

3 Russet potatoes

1 spring fresh rosemary

1 Tbsp. olive oil

1 tsp. garlic salt

Salt/pepper

Duck Breasts

2 duck breasts

Salt, pepper

2 Tbsp. balsamic vinegar, divided

2 Tbsp. olive oil, divided

4 Tbsp. apricot spread, divided

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1 Tbsp. all-purpose flour

1 cup prepared chicken broth

4 cups arugula and spinach mix

2 Tbsp. unsalted butter, divided

1 Tbsp. Mixed seeds (optional)

POTATOES: Preheat oven to 425F. Wash, dry potatoes. Cut into 1-inch pieces. Strip rosemary leaves from stem and finely shop. Toss potatoes, rosemary, 1 Tbsp. oil, garlic salt and salt and pepper. Place potatoes in parchment-lined baking sheet and roast in middle of oven, flipping halfway until. Tender and golden-brown, about 24-26 minutes. Remove from heat.

DUCK BREASTS: Meanwhile, pat duck dry with paper towels. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large, non-stick pan, skin side down. Cook over medium heat until skin is crispy, about 10 minutes. Flip and cook until golden-brown, 2-3 minutes. Remove pan from heat (draining any duck fat and keeping for future use).

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Transfer duck to an unlined baking sheet, skin-side up and place in oven to roast additional 8-13 minutes, or to desired doneness. Remove from stove; transfer to a clean cutting board and allow breasts to rest for 3-5 minutes.

Meanwhile, add half of vinegar, 1 Tbsp. oil and 1 Tbsp. apricot jam to a bowl. Season with salt and pepper, and whisk to combine. Set vinaigrette aside.

Carefully wipe clean pan used to sear breasts and heat over medium heat. When hot, add butter and allow to melt, then sprinkle flour over butter. Cook, stirring often, until combined and golden, about 30 seconds. Gradually whisk in 1 cup chicken broth, remaining apricot spread and whisk until smooth; bring to a simmer. Continue whisking until sauce thickens, 1-2 minutes. Remove pan from heat.

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Heat vinegar and butter to a pan until butter is sizzling. Toss greens into hot pan for 1-2 minutes, until wilted.

Add wilted greens to bowl with vinaigrette and toss. Sprinkle seeds if using.

Slice duck breasts on diagonal and place on serving platter. Drizzle apricot sauce over duck; serve with wilted greens. Serve immediately.

Rotisserie Duck Street Tacos

Brining a duck, then roasting on a rotisserie, delivers succulent meat that shreds into a delicious filling for tacos. Recipe courtesy Foodland Ontario (foodland.ca). Serves 4.

16 cups cold water

2 cups apple cider

1 cup sea salt

1/2 cup honey

4 sprigs fresh thyme

1 Tbsp. whole black peppercorns

2 sticks cinnamon, broken into pieces

1-5 lb. (2.5 kg) duck

Spice rub

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1/4 cup pumpkin pie spice, 1/4 cup dehydrated minced onion, 2 Tbsp. EACH coarsely ground black pepper, kosher salt, firmly packed brown sugar 8 small tortillas

Slaw

2 cups shredded red cabbage

1 cup julienned celery root

2 green onions, thinly slicked

½ cup coarsely chopped fresh coriander leaves

3 Tbsp. apple cider vinegar

Brine: In large clean bucket, place add cold water. In large pot, bring apple cider to rolling boil. Add sea salt and honey and stir until dissolved. Remove from heat; pour mixture into cold water. Add thyme, black peppercorns and cinnamon sticks. Refrigerate until cold, about 1 hour.

Rinse duck under cold running water; add to chilled brine, making sure it is completely submerged. Cover and refrigerate for 24 hours.

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Spice Rub: In small bowl combine; pumpkin pie spice, dehydrated minced onion, pepper, kosher salt and sugar; set aside.

Prepare rotisserie on barbecue per manufacturer’s instructions. Rub duck inside and out with all of spice rub. Secure and balance duck to rotisserie rod. Cook at 400F until duck is evenly browned, and a thermometer inserted sideways into thickest part of thigh reaches 185F (85ºC), 2 to 3 hours. Adjust temperature as needed and brush duck occasionally with melted duck fat.

Remove duck to cutting board, loosely cover with foil and let stand 10 minutes. Remove and discard skin; shred meat.

Slaw: In large bowl, add cabbage, celery root, green onions, coriander and vinegar; toss. Add salt and pepper to taste. Serve shredded duck on warm tortilla shells with slaw.

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Pear and Pepper-Smoked Duck Tart

Delicious treat for a binge-watching long-weekend, courtesy King Cole Ducks (Kingcoleducks.com.) Serves 6-8.

2 onions, thinly sliced

1 Tbsp. butter

1 Tbsp. EACH brown sugar and balsamic vinegar

Freshly ground pepper

1 smoked duck breast, thawed

1 firm ripe pear, cored and sliced in thin wedges

1 sheet pre-rolled frozen puff pastry* (about 8 ozs) thawed

Flour for rolling

1 egg yolk

1/2 cup shredded Asiago cheese

1 Tbsp. chopped fresh rosemary

In large non-stick skillet, cook onion in butter over medium heat until softened about 5 minutes; add brown sugar, balsamic and ground pepper and cook, stirring often, until caramelized, about 10 minutes. Set aside.

Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5-6 minutes. Cool slightly, then thinly slice.

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Gently unfold pastry sheet and place on a lightly flour-dusted work surface.

Roll pastry, eliminating creases, to a 10 X 12-inch rectangle; cut rectangle in half lengthwise to make two 5 X 12-inch rectangles.

Transfer both to a parchment-lined baking sheet.

Using a small knife, score ½-inch border (do not cut through) around inside edges of each rectangle. Whisk egg yolk with 1 tsp. water and brush a little along borders (discard remaining).

Spread half onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear. Sprinkle evenly with shredded cheese and rosemary.

Bake at 400F. for about 25 minutes or until pastry is browned. Cut into slices to serve.

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