One of my food resolutions was to try preparing new meats and duck fits the bill, so to speak! Actually, we celebrated Big J's 40th birthday yesterday and I made the duck especially for him -- he's been asking me to do it for a while.
After combing through recipes, I decided on Duck with Raspberries, with Braised Fingerling Potato Coins, steamed asparagus, and an Oregon Pinot Noir.
Honestly, the duck wasn't as has hard as I anticipated. The key, of course, is to score the skin to help render the fat. The other key is to not overcook it, which, unfortunately, I did just slightly. I misread the recipe and instead of broiling 4-6 inches from the broiler for two minutes, I kept the pan in the middle of the oven for 4 - 6 minutes. So I am quite sure that I could have had crispier skin with just the right temperature meat had I read the directions correctly.
This was also the first time that I have made a pan sauce with demi glace -- oh what a wonder! It was rich and delicious, but not overwhelming due to the addition of raspberries and the raspberry vinegar.
And a note about the potatoes -- this recipe is deceptively simple, but produces the most divine, melt-in-your-mouth potatoes that I have ever tasted. Even little j, who doesn't ordinarily care for potatoes of any kind, loved them.
I predict that there will be more duck at our house in the future, and definitely more of the potatoes!