| Level: | Advanced |
| Total: | 1 day 22 hr 55 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 1 peking duck
- 1 ounce kosher salt, or more as needed
- 1 ounce fresh black pepper, or more as needed
- 1 clove garlic, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups duck fat
- Oil, for deep-frying
- One 14-ounce can jellied cranberry sauce
- 1 cup gooseberries (substitute tart cherries if unavailable)
- 1 cup white vinegar
- 1/2 cup sugar
- 1 clove garlic
- 1 white onion, chopped
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- Nonstick cooking spray, for the pan
- 1 tablespoon brown gravy (instant or homemade)
- 2 ounces fresh cheese curds
- 7 ounce french fries (frozen or homemade)
- Salt and pepper
- 1 scallion, sliced
Instructions
- For the duck: In a nonreactive pan, place the duck. Sprinkle with the salt and pepper. Press the garlic and herbs firmly into the skin of the duck. Cover with plastic wrap and press with something heavy. Refrigerate for 24 hours.
- Preheat the oven to 200 degrees F.
- Transfer the duck to a second pan, as blood will have seeped out. Cover the duck in the duck fat, then wrap in foil. Place in the oven for 12 hours. Remove and let cool. Strain out the duck fat and reserve. Peel the skin from the duck and set aside. Pick the meat primarily from the breast, leg and thigh. Shred, along with the organs, and season if needed.
- In a large pot, simmer the duck skin in water for 1 hour. Air-dry in the fridge overnight.
- In a deep-fryer, bring the oil to 350 degrees F.
- Fry the skin until crispy, then set aside.
- For the gooseberry gastrique: Place the cranberry sauce, gooseberries, vinegar, sugar, garlic and onion in a pot. Simmer for 1 hour. Puree with an immersion blender. Cool and put in a squeeze bottle.
- For the mayo: In a food processor or with a bowl and whisk, combine the mayonnaise, vinegar and 1 tablespoon duck fat. Place in a squeeze bottle.
- For the fries: Preheat the frying oil to 350 degrees F.
- In a sprayed pan over medium-high heat, add the duck. Sear for 30 seconds, then flip. Add the gravy and cheese curds.
- Fry the fries. When the curds are just starting to brown, place the fries on a plate. Make sure they’re seasoned. Drizzle with the duck fat mayo, then top with the duck meat and curds. Drizzle the gastrique over the top. Crush the duck skin and place on top. Garnish with the scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2210 |
| Total Fat | 187 g |
| Saturated Fat | 56 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 6 g |
| Sugar | 62 g |
| Protein | 42 g |
| Cholesterol | 271 mg |
| Sodium | 1540 mg |
Reviews
No review, but a question: I wonder how it would work to sous vide rather than cooking in oven? Just thinking it would be easier/neater clean-up. May experiment with a duck breast.