100 Perfect Pairings by Jill Silverman Hough

Author:Jill Silverman Hough
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-11-13T16:00:00+00:00

Food + wine tip Another good choice to pair with turkey and all the trimmings is Pinot Noir—but only if your side dishes aren’t too sweet.

duck à l’abricot

This tasty twist on duck à l’orange is inspired by the stone fruit flavors often found in Gewürztraminer. If you’ve never roasted a whole duck, give it a try. It’s just as simple as roasting a chicken, but because duck is less expected, the ultimate dish is more exciting, dramatic, and impressive.

On the side, try wild rice, roasted yams, or pureed winter squash. • Serves 4

1 teaspoon ground cardamom

1 teaspoon ground cumin

1⁄2 teaspoon ground ginger

2 teaspoons coarse kosher salt, divided, or more to taste

3⁄4 teaspoon freshly ground black pepper, divided, or more to taste

One 5- to 6-pound whole duck

One 1-inch piece fresh ginger, cut into 4 pieces, plus 1⁄2 teaspoon freshly grated ginger

1⁄2 cup apricot nectar

1⁄4 cup all-fruit apricot preserves

3 tablespoons Gewürztraminer, or other dry or off-dry white wine

4 teaspoons rice vinegar

8 shallots, halved lengthwise

16 dried apricot halves, halved

• Preheat the oven to 475°F.

• In a small bowl, combine the cardamom, cumin, ground ginger, 11⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the pepper. Use the tip of a sharp paring knife to prick the duck all over, cutting into the skin on a diagonal to avoid cutting into the meat. Sprinkle the duck inside and out with the spice mixture. Place the pieces of fresh ginger inside the duck. Tie the legs together and tuck in the wings. Arrange the duck, breast side up, on a rack in a 9 x 13-inch baking pan. Add about 1⁄4 inch of water to the bottom of the pan and roast for 30 minutes.

• Meanwhile, in a small saucepan over high heat, combine the apricot nectar, apricot preserves, wine, vinegar, grated ginger, remaining 1⁄2 teaspoon of salt, and remaining 1⁄4 teaspoon of pepper and bring to a boil. Cook, stirring occasionally, until the mixture is slightly thickened, about 3 minutes (adjust the heat, if necessary, to avoid boiling over). Divide the mixture in half and set both halves aside.

• After the duck has cooked for 30 minutes, reduce the oven to 350°F and brush the duck all over with some of one half of the apricot nectar mixture. Scatter the shallots around the duck and continue roasting for 15 minutes.

• Scatter the apricots around the duck and brush with the same half of the apricot mixture. Continue roasting, brushing every 15 or 20 minutes, until an internal thermometer inserted into the thickest part of the thigh without touching the bone reads 165°F for medium, 11⁄2 to 13⁄4 hours total cooking time. (If the pan gets dry, pour in more water to maintain about 1⁄4 inch of liquid. If any part of the duck gets too brown, cover it loosely with foil.) Transfer the duck to a cutting board and let it rest, loosely covered with foil, for 15 minutes. (It will continue to cook, reaching an internal temperature of about 175°F.)

• Meanwhile, drain the shallot and apricot mixture in the roasting pan, straining the liquid. Stir the mixture (discard the liquid) into the other half of the apricot nectar mixture.

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