Pekin duck with onions

various dates

Showing once more that different cooking methods are often interchangeable with similar or even identical results. Both were Pekin ducks, about the same size.

A. oven-braised duck with whole onions

2017-10-29

That brown fruit paste again. I really must like that stuff. If that bird looks swollen to you, that is because it is. I stuffed it with onions. And don't ask, I have no idea where that missing wing went.

This is again a low-temperature job to keep the meat nicely pink, yet fully cooked.

INGREDIENTS

This is what you need for 4 servings:

1 duck, 4-6 lbs.
8 white onions, peeled, whole
S&P
fruit paste
dates, figs, prunes, nuts etc.

Pic1: braised duck

Directions

Pic2: before cooking
Pic3+4: after cooking

Preheat the oven to 225 ºF.
Rub the duck inside and out with your favorite S&P, spice mix. Place the duck in an oven-proof dish.
Stuff the body cavity with small onions, whole and quartered.
Arrange the remaining onions around the duck in the tray.
Slather the duck with fruit paste, diced mixed fruit or your favorite duck sauce. (Pic2)
Bake in the oven for up to 2 hrs.
Check food-safe internal temperature of 140 ºF for 5 minutes for rare and juicy meat, 160 for well-done dry meat.
Increase oven temp to 400 ºF.
Bake for 5-10 minutes more to give the skin a nice brown color.
Be aware: the sugar in the sauce will burn if too long at high temp.
Remove from the oven. Rest 5 minutes before carving.
Serve and enjoy.

B. Stovetop-braised duck with whole onions

2015-07-12

This recipe was prepared with garden-raised Pekin duck. I reserved the breast filet for searing as usual.

I used sweet yellow onions. The long cooking time and partial caramelization of the onions enhance their natural sweetness even more. Quite good, imo.

INGREDIENTS

This is what you need for 4 servings:

1 Peking duck, parted
2 tbsp. duck fat for browning
8 sweet yellow onions
S&P
your favorite spice mix

Pic5: braised duck with whole onions

Directions

Pic6: brown the meat
Pic7: fry the onions a bit
Pic8: add the meat again

Mix 1 tbsp. duck fat with S&P and your favorite spice mix.
Rub on the duck.
Heat duck fat.
Fry the duck pieces (Pic6) until deep brown. Remove the meat and set aside.
Pour off and store most of the rendered fat for later use.
Leave enough to caramelize the onions..
Arrange whole onions on the bottom of the pot. (Pic7)
Leave one of the drier outer skirts on the onion. That keeps it from falling apart as it stews.
Arrange the meat on top of the onions. (Pic8)
Cover and simmer over lowest heat for 2-3 hrs.
Verify food-safe internal temperature with a meat thermometer.
Serve and enjoy. (Pic5)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org