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Sunday Recipe – Crispy Skinned ‘Peking’ Duck

February 7th, 2010 Write a Comment  Print This Post

Every Sunday we share a recipe from EBC president Eric Pateman.  This was inspired by Eric’s trip to the Beijing Games in 2008 – and would be a brilliant Chinese New Year/Valentines Day dinner for your sweetie.

CRISPY SKINNED “PEKING” DUCK

Roasted Fig, Sugar & Baby Greens

Jackson-Triggs Reserve Merlot

Serves 8

• 4 Duck Breasts (Armondo’s)
• 2 Tbsp Raw Granulated Sugar (Grainery)
• 8 Fresh Figs (Green Grocer)
• ½ C Port (Liquor Store)
• Salt & Pepper, To Taste
• 2 Heads Frisee Lettuce (Green Grocer)
• ¼ C Extra Virgin Olive Oil (Edible BC)
• 2 Shallots, Finely Minced (Green Grocer)
• 3 Tbsp Pinot Noir Solera Vinegar (Edible BC)
• 2 Tbsp Port Wine (Liquor Store)
• 1 Tbsp Black Peppercorn Mustard (Edible BC)
• Salt & Pepper to Taste

 Duck:

Heat a large, non-stick fry pan over medium heat.  Trim and score the duck skin and fat.  Place the duck skin side down in the fry pan and cook for 5 minutes and then reduce the temperature to low and continue to cook for 15-20 minutes while the skin crisps and the fat renders out.  Remove from the heat when the skin is crisp and rendered and put aside until just before you are ready to serve.

Roast Figs:

Cut the figs in half and place in a frying pan with the port.  Bring to a high simmer and then reduce temperature to low and either roast on the stove top or in an over (around 300 degrees).  Once cooked, remove and cover with foil and keep warm until ready to serve.

 Salad:

Heat a frying pan over medium heat.  Add the olive oil, garlic, shallots, vinegar, port and mustard and heat to a high simmer.  Whisk thoroughly until combined and the shallots and garlic are softened.  Keep warm.

To Serve:

Heat an oven to 400 degrees with a baking sheet inside the oven.  Dust the skin side of the duck with sugar and then place the duck on the baking sheet skin side down and cook until just before desired doneness is reached.  Remove from the oven and cover with foil and let it rest of 10 minutes before carving.  Serve the sliced duck on a bed of the frisee with the warm dressing along with the roast figs and jus from the figs and port.  Sprinkle the plate with some more of the sugar if desired as well as from fresh black pepper.