{"id":606,"date":"2008-02-29T19:42:46","date_gmt":"2008-02-29T19:42:46","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2008\/02\/29\/friday-random-recipe-moroccan-spiced-roast-duck\/"},"modified":"2008-02-29T19:42:46","modified_gmt":"2008-02-29T19:42:46","slug":"friday-random-recipe-moroccan-spiced-roast-duck","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2008\/02\/29\/friday-random-recipe-moroccan-spiced-roast-duck\/","title":{"rendered":"Friday Random Recipe: Moroccan Spiced Roast Duck"},"content":{"rendered":"<p> This recipe is based on a recipe for Moroccan spiced duck breasts, from<br \/>\n<a href=\"http:\/\/www.amazon.com\/gp\/product\/0764569112?ie=UTF8&amp;tag=goodmathbadma-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0764569112\">The Soul of a New Cuisine<\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=goodmathbadma-20&amp;l=as2&amp;o=1&amp;a=0764569112\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important;margin:0px !important\" \/>,<br \/>\nMarcus Samuelsson&#8217;s new African cookbook. Chef Samuelsson is the guy who&#8217;s<br \/>\nresponsible for getting me to eat beef after not touching the stuff for<br \/>\nnearly two years. He&#8217;s a very interesting guy &#8211; born in Ethiopia, but<br \/>\nadopted as a baby and raised in Sweden. He&#8217;s famous in NYC for being the<br \/>\nchef at a Swedish restaurant, called Aquavit, where he was the youngest chef<br \/>\never to get 3 stars in a New York Times restaurant review.<\/p>\n<p> A few years ago, he became interested in African cuisine, and<br \/>\nspent a lot of time travelling around Africa, studying the cuisine. He&#8217;s<br \/>\nwritten a fantastic cookbook based on the experience.  Roughly two weeks ago, he opened a new African restaurant in NYC called Mercato 55. My wife and I had dinner there last saturday, and it was <em>fantastic<\/em>.<\/p>\n<p> Anyway, as I said, his book has a recipe for Moroccan spiced duck breast. It&#8217;s a bit of a fusion dish &#8211; french style seared rare duck breast, cooked with moroccan spice blends and a Moroccan orange sauce.  Duck breast is too expensive for my kids, so I made his dish for me and my wife, and worked out this variation for my kids. I actually think I like the variation a bit more &#8211; the flavor of the spices penetrates the duck much more nicely in a well-done roast duck. I&#8217;ve also simplified the recipe a bit.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> Two ducks<\/li>\n<li> 4 cups orange juice<\/li>\n<li> 2 cinammon sticks<\/li>\n<li>Several large onions<\/li>\n<li>1 teaspoon cardamom pods<\/li>\n<li>1 teaspoon whole allspice<\/li>\n<li>1 teaspoon turmeric<\/li>\n<li>2-3 whole cloves<\/li>\n<li>1 teaspoon black pepper<\/li>\n<li>2 large cloves garlic<\/li>\n<li> 2 tablespoons chilled butter<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Put all of the dry spices together into a hot pan, and stir around until they become fragrant. Then move them to a blender or food processor, and grind them to a coarse powder.<\/li>\n<li> Mince the garlic and one half of the onion. <\/li>\n<li>Put the orange juice into a pot with the garlic, onion, and spices, and<br \/>\nheat to a simmer. Let it simmer about ten minutes, and then cool to room temperature.<\/li>\n<li> Take 2 ducks, cut out the back, and press flat. Cut a light crosshatch pattern<br \/>\nover the skin of the breasts, and trim off excess fat. Sprinkle with kosher salt, and then lay them out in a large roasting pan.<\/li>\n<li> Put the orange-juice mixture through a fine sieve, and then pour it over<br \/>\nthe ducks. Let it sit for at least two hours.<\/li>\n<li> Remove 3\/4ths of the marinade from the roasting pan, leaving the remainder in the pan.  Keep the marinade &#8211; we&#8217;re going to cook it into a sauce later.<\/li>\n<li> Cut several 1-inch thick slices of onion, and set them up as stands in the roasting pan. Set the ducks on top of the onions.<\/li>\n<li> Preheat the oven to 300 degrees. Put the ducks in, and cook for 2 to 3 hours. (It&#8217;s important to let it cook for a long time. Duck is terrific rare, and it&#8217;s terrific when it&#8217;s been cooked for a very long time; it&#8217;s tough as leather in between. We&#8217;re going for the meltingly tender well-roasted duck here.) Every half hour, baste the duck with the marinade in the pan. If the pan starts to get dry, and a cup of water.<\/li>\n<li> When the duck is done, finely mince half an onion, a clove of garlic, and a small bunch of flat-leaf parsley. Put the onion and garlic into a saucepot with the reserved marinade. Heat to a simmer, and let it cook at a low simmer for 10 to 15 minutes. Then add the parsley, and salt to taste. <\/li>\n<li> Right before serving, turn the heat off on the sauce, and add two tablespoons of cold butter, whipping it in with a whisk. This should turn the sauce a little bit thicker, and give it a nice glossy appearance.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is based on a recipe for Moroccan spiced duck breasts, from The Soul of a New Cuisine, Marcus Samuelsson&#8217;s new African cookbook. Chef Samuelsson is the guy who&#8217;s responsible for getting me to eat beef after not touching the stuff for nearly two years. He&#8217;s a very interesting guy &#8211; born in Ethiopia, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-606","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-9M","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=606"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/606\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=606"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}