Roast Duck Or Goose (I)

Ingredients

• One 4 ½- to 5 ½-pound duck
• Salt and black pepper
• Hide ingredients for (Turkey Giblet Gravy) 1 (Turkey Giblet Gravy) (opens in new tab) (Turkey Giblet Gravy)
  • 1 turkey neck, heart, gizzard, and liver
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 4 cups turkey or chicken stock or broth
  • ½ cup dry white or red wine or additional broth
  • (¼ cup finely chopped carrots)
  • (¼ cup finely chopped celery)
  • (2 sprigs parsley)
  • 1 large bay leaf
  • 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme
  • (4 whole cloves or allspice berries or a pinch of ground cloves or allspice)
  • Additional stock, broth, or water
  • 4 tablespoons (½ stick) butter
  • ⅓ cup all-purpose flour
  • 1 cup dry white wine, sherry, Madeira, port, or water
  • Salt and black pepper

  Sub-recipe steps

  1. Rinse and pat dry: 1 turkey neck, heart, gizzard, and liver
  2. Chop the neck into 2-inch pieces. Cut the heart lengthwise in half, and divide the gizzard at the lobes. Remove any connective strings and excess fat from the liver and set aside. Heat in a large, wide saucepan over medium heat: 2 tablespoons vegetable oil
  3. Add the turkey parts (except for the liver) to the pan, then scatter around them: 1 small onion, chopped
  4. Cook, without stirring, until the turkey parts are richly browned on the first side, 5 to 10 minutes; reduce the heat slightly if the ingredients begin to burn. Turn and brown the second side in the same manner. Add: 4 cups turkey or chicken stock or broth; ½ cup dry white or red wine or additional broth; (¼ cup finely chopped carrots); (¼ cup finely chopped celery); (2 sprigs parsley); 1 large bay leaf; 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme; (4 whole cloves or allspice berries or a pinch of ground cloves or allspice)
  5. Partially cover the pan and simmer very slowly until the meat is tender, about 1 hour. Add the reserved liver and simmer until firm, about 5 minutes.
  6. Strain the stock through a fine-mesh sieve and add to measure 4 cups: Additional stock, broth, or water
  7. Finely chop the neck meat and giblets and add to the stock. Discard the strained vegetables and herbs. Melt in the saucepan over medium heat: 4 tablespoons (½ stick) butter
  8. Gradually whisk in: ⅓ cup all-purpose flour
  9. Cook, stirring constantly, until the mixture has browned slightly and smells nutty, about 10 minutes. Remove the pan from the heat. For an especially silky gravy, transfer the stock to a saucepan and bring it to a furious boil, then pour it all at once into the roux, whisking as you pour. Otherwise, simply whisk the warm stock into the roux, blending thoroughly. Whisking constantly, bring the gravy to a simmer over medium heat and cook for 1 minute. Remove from the heat and cover. If you will be finishing and serving the gravy within 1 hour, let it stand at room temperature; otherwise, let it cool and refrigerate.
  10. When the turkey is done, transfer it to a platter to rest, and begin warming the gravy over low heat. Remove the rack from the roasting pan. If the juices have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all the browned bits. If there are juices left, tilt the pan and skim off as much fat as possible with a spoon (or pour the fat and juices into a cup, let the fat rise to the top, and skim it off). Set the pan on 2 burners over medium heat. Pour in: 1 cup dry white wine, sherry, Madeira, port, or water
  11. Bring to a simmer, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Pour the drippings into the gravy. Place the gravy over medium heat and simmer, stirring occasionally, for 5 minutes to blend the flavors. Season to taste with: Salt and black pepper
  12. Pour into a gravy boat and serve immediately.
• Hide ingredients for (Quick Orange Sauce for Duck) 1 (Quick Orange Sauce for Duck) (opens in new tab) (Quick Orange Sauce for Duck)
  • ½ cup orange marmalade
  • 2 tablespoons soy sauce
  • 2 tablespoons orange liqueur or orange juice
  • 1 tablespoon white wine vinegar
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a small saucepan: ½ cup orange marmalade; 2 tablespoons soy sauce; 2 tablespoons orange liqueur or orange juice; 1 tablespoon white wine vinegar
  2. Bring to a boil over medium heat and cook just until the sauce is the consistency of light syrup. If it becomes too thick, dilute it with stock or water. Season to taste with: Salt and black pepper