Best 5 Jacquess Skillet Duck With Parsnips And Shallots Recipes

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Prepare for a tantalizing culinary experience with our unique recipe for Jacquess Skillet Duck with Parsnips and Shallots! This exquisite dish combines the rich flavors of duck, parsnips, and shallots, creating a symphony of taste that will delight your palate. Embark on a culinary journey as we guide you through the steps of preparing this exceptional dish, ensuring that each bite is a delightful blend of textures and flavors.

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BRAISED DUCK LEGS WITH SHALLOTS AND PARSNIPS



Braised Duck Legs with Shallots and Parsnips image

Categories     Duck     Onion     Poultry     Braise     Roast     Christmas     Dinner     Parsnip     White Wine     Winter     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)
2 lb shallots, peeled and, if very large, halved
4 lb parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)
2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled
2 Turkish bay leaves or 1 halved California bay leaf
2 1/2 teaspoons salt
1 3/4 teaspoons black pepper
1/4 teaspoon ground allspice
2 cups dry white wine
6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)
Garnish: fresh thyme sprigs
Special Equipment
2 (13- by 9- by 2-inch) baking pans

Steps:

  • Prepare duck and brown vegetables:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.
  • Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.
  • Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.
  • Brown duck while vegetables roast:
  • Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.
  • Braise duck and vegetables:
  • Reduce oven temperature to 375°F.
  • Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.
  • Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.
  • Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.

JACQUES'S SKILLET DUCK WITH PARSNIPS AND SHALLOTS



Jacques's Skillet Duck with Parsnips and Shallots image

Provided by Julia Child

Categories     Duck     Vegetable     Fry     Sauté     Dinner     Parsnip     Fall     Shallot     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces
2 cups large whole shallots, peeled (about 10 ounces unpeeled)
2 heads garlic, cloves (about 30), separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
chopped fresh parsley, for garnish
Special equipment:
Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover
A large perforated spoon or skimmer
A large serving platter

Steps:

  • Separating the duck:
  • Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice - in a semicircle - around the wishbone. Slide your finger in back of wishbone and pry it out.
  • To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
  • To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
  • Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
  • You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
  • Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
  • Frying the duck:
  • Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
  • Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
  • Turn the heat down to low. Leave the duck pieces on their skin - they should be half submerged in fat - and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
  • When the duck and vegetables are tender - pierce with a sharp knife to check - turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
  • Pour off the clear duck fat from the pan - you will have 1 1/2 cups or so - and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
  • A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.

SKILLET DUCK



Skillet Duck image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 2

2 ducks, about 4 1/2 pounds each, defrosted if frozen
1 teaspoon salt

Steps:

  • Cut each duck in half lengthwise, slicing through the carcass bones. Then cut each half duck into two pieces (the leg, and the breast with wing attached).
  • Heat two large skillets or saucepans that have lids, either nonstick or heavy aluminum, until hot. Place one duck (4 pieces) skin side down in one layer in each of the hot skillets. Sprinkle with the salt, and cook over high heat for 5 minutes. Lift the pieces to dislodge them from the bottom of the skillets, then return to the skillets, skin side down.
  • Add the duck necks and gizzards to the pans, cover, reduce the heat to low, and cook for 15 minutes. (The skin on the duck pieces should be very brown at this point.) Reduce the heat to very low, cover, and cook for 25 minutes. Add the livers and hearts, cover, and continue cooking for 5 minutes.
  • Place the duck pieces on a large tray, and keep them warm until serving time in a 170-degree oven. Pour the fat (about 4 cups total) from the two skillets into a bowl, and reserve 1 1/2 tablespoons of it for the green salad (see recipe). Cover and refrigerate the remainder. (It can be used for up to two months for sauteeing potatoes or other vegetables.)
  • There should be a residue of glaze or solidified juices in the bottom of the skillets. Add 1/4 cup of water to each skillet, and stir to melt the solidified juices. Set these drippings aside.
  • Serve the pieces of duck sprinkled with the reserved drippings and with the green salad (see recipe.)

DUCK BREASTS WITH SHALLOTS AND PORT



Duck Breasts With Shallots and Port image

Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts.

Provided by cmacooks

Categories     Duck Breasts

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 pieces boneless duck breast halves, skin on (7-8 oz each)
1 cup port wine
1/4 cup shallot, minced
2 cloves garlic, minced
1/2 cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
1/2 teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 teaspoon arrowroot, dissolved

Steps:

  • Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
  • Set aside.
  • Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
  • Heat butter in saucepan, and saute onion, garlic and shallots until tender.
  • Add brown sugar, and cook until carmelized, about a minute or two.
  • Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
  • Add arrowroot which has been dissolved in 2 Tablespoons water.
  • If desired, finish duck breast in the oven.
  • To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
  • Serve at once.

Nutrition Facts : Calories 264.9, Fat 11.3, SaturatedFat 6, Cholesterol 84.3, Sodium 108.8, Carbohydrate 13.3, Fiber 0.3, Sugar 8.1, Protein 17.1

ROASTED PARSNIPS WITH SHALLOTS



Roasted Parsnips With Shallots image

Make and share this Roasted Parsnips With Shallots recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 -5 medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups)
2 garlic cloves, peeled and minced
3 shallots, peeled and cut into crescents
1 tablespoon olive oil or 1 tablespoon grapeseed oil
1 tablespoon honey or 1 tablespoon agave nectar
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
2 tablespoons of fresh mint, chopped (NOT dried)
2 tablespoons fresh sage, choppped

Steps:

  • Preheat oven to 450 degrees.
  • Toss together all the ingredients except for the mint and sage.
  • Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
  • Stir in the herbs and toss.
  • Adjust seasoning if necessary.

Tips:

  • For crispy duck skin, ensure duck is completely dry before cooking. Pat dry with paper towels and score the skin with a sharp knife.
  • Render the duck fat over low heat to prevent splattering.
  • Sear duck breast skin side down for 5-6 minutes or until golden brown and crispy.
  • Flip duck breast and sear for another 3-4 minutes for medium-rare or 5-6 minutes for medium.
  • Remove duck breast from skillet and let rest for 10 minutes before slicing.
  • Roast parsnips and shallots in the remaining duck fat for 20-25 minutes, or until tender and caramelized.
  • Serve the sliced duck breast with the roasted parsnips and shallots.
  • Garnish with fresh herbs and a drizzle of duck fat.

Conclusion:

Jacques' Skillet Duck with Parsnips and Shallots is a delicious and impressive dish that is perfect for a special occasion. The crispy duck skin, tender meat, and caramelized vegetables are a perfect combination. This dish is sure to please everyone at your table. This dish is a perfect example of how simple ingredients can be combined to create a truly memorable meal.

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