Roasted Duck with Asparagus and Bacon Hash
May 16th, 2010 by Paul
I’ve been watching Master Chef Australia whenever I can get hold of an episode and in a recent episode they were making a bunch of Duck dishes and it reminded me that it’s been a while since I cooked Duck. I decided there and then that I needed to remedy the situation as duck is one of my favourite meats.
I grabbed a whole duck from Central Market and some vegetables to make an Asparagus and Bacon Hash.
I cut the legs off the duck and put them in vacuum bags with some salt, spices, bay leaves and dried chillies. These will be used for Sous Vide at some point in the future. I then cut the rest of the duck up so that I could roast the breast on the bone. I put this in a bag with a brine of beer, sugar, and some spices.
I then made a stock of the left over carcass bits and giblets in the pressure cooker.
I took the duck out of the brine and dried it well. I then cut grooves into the skin to allow the fat to render out. I pan seared the duck skin side down to get it nice and brown and render out as much fat as I could. Once browned it went into the oven for about 20 minutes.
While the duck was cooking I made the hash. Using some of the rendered duck fat I browned off potato cubes, bacon, onion and chopped asparagus seperately and then mixed them all together and left them in the pot with the lid on to finish cooking through.
I also reduced down the duck stock and added a splash of cream and a piece of butter right at the end.
By this time the Duck had been in the oven long enough and came out to rest for 10 minutes before slicing.
Once the duck was well rested I sliced the breast and plated it up.
