Sunday, 19 September 2010

Drunk Duck with Chorizo With Herbed Oven Backed Potatoes and Veg

One more of my personal recipes, that is easy to make yet healthy and as always it has been tried and tested by me and my family, in order to guarantee a successful meal for you.

For this you will need: (for 4 people)

4 Duck full legs (drum and thigh)
5 Large potatoes (cut into eight parts length ways to form wedges)
4 Large carrots (peeled and sliced)
3 Garlic cloves (2 sliced, 1 minced)
2 large brocolli heads (cut into pieces)
20 slices of spicy chorizo (Portuguese or Spanish)
2 soup spoons of butter
1 lemmon (juice)
1 bunch fresh parsley (chopped)
1 Glass of white wine (cheap one will do, or even some old beer)
Salt, pepper, bay-leaves, olive oil and chilli powder (to taste)

To prepare this delicious meal, you place the duck in a container after making some insisions into the skin (see photo). Over it you poor the wine (or beer) and sprinkle it with some rock salt some pepper, a couple of bay leaves and some chilli powder. Place it in the fridge and let it marinade for two hours or more (as the more the better).

Later when you ready to make the meal take the duck out of the marinade and prepare it to go in the oven by inserting in the incisions a couple of slithers of garlic, a piece of bay-leaf and a slice of chorizo (each leg should have about 5 of these incisions), once done powder it with some chilli powder (or smoked paprika if you don't like it hot) another sprinkle of salt and black peper place in a tray (pyrex dish will do) and pour the marinade liquid around it. Place it in the oven which should have been preheated to 180/190 degrees Celsius, set it for 20 minutes.

After the 20 minutes have passed remove the duck from the oven and from the tray, and put the liquid marinade into a container place a wire rack into the pyrex and put back the duck on top of it basting it with some of the liquid marinade, and placing it in the oven for a further 30 (in which for each five minutes you baste them again). Simultaneously put the wedges in a bowl sprinkle it with rock salt, dried parsley, half of the lemon juice, chilli powder, the minced garlic and a bout 3 soup spoons of olive oil....toss these well together place them in a baking tray and place it in the oven with the chicken.

After 10 minutes, of the second oven stage of the duck place the carrots and the brocolli (in pieces) in a pan add about 1 glass of water cover it with a lid and place it on the stove on a medium to low heat once the water boiled.

It will all now be ready at the same time so all you need to do is dish it all together, in bain Marie melt the butter add the other half lemon juice and some fresh chopped parsley to pour over the veg (alternatively you can make a thick bechamel sauce, and pour this over the veg). How easy was that a meal, all in all 50 minutes from beginning to end.


The Duo Dishes said...

Beer and duck would be great together. Good idea. Looks like just the meal to hit the spot.

Sophie said...

Waw!! What a grand & festive duck dish!! Duck paired with wine is a really good combo!!

A terrific meal, Rico!

Kisses from Brussels to you!

Monet said...

I have never made duck before...and this recipe seems like a perfect place to start. The wine must add so much flavor. Thanks for sharing!

Chef E said...

Rico- this is delicious! What a great idea, get the duck drunk first then it will never know what hit it- eat, and enjoy, lol

No it is really a wonderful dish, and I hope to make it for Robert soon.

How are you my friend?

Rico said...

The Duo Dishes, Appreciated is nice to have a comment like that. cheers!! xxx

Sophie, Yeah someone needs to celebrate wine, what a great invention, makes wonderful marinades, and gets us very merry..Kisses for you to from the UK from a Portuguese hehe xxx

Monet, yes wine is a great compliment to a lot of meat dishes as well as vegetarian, using the right colour and flavour to the dish you wish to accomplish is like a painter choosing what pastels to use on his canvass...thanks for comment happy cooking and lots of inspiration... kisses xxx

Chef E, Yeah hahaha! it was drunk so it didn't know what "eat" it...of course me !!! That's what happened to it. YUM!!

Thanks for comment and visit, I am well, and work-wise not so well but I will be no worries kisses xxx

Velva said...

This is a beautiful duck dish. Here in the U.S., we do not eat duck often enough-that's sad for us. Look what we are missing!

Ana Powell said...

wow, to lick the finger ♥

Rico said...

Thank you both Velva and Ana Powell.

Velva, lucky ducks then the one in the US, as here I'll get them regularly lol. Thanks for visit and comment. kisses xxx

Ana hehehe Yes I did lick em all ..all ten hehe..thanks for visit and comment. kisses xxx

Elisabeth said...
This comment has been removed by the author.


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Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

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