Tag Archives: Poultry

Whole Roast Duck

8 Oct

OK guys. I made my first duck.

It was a tough decision to go French or Chinese, but I went with Chinese style and it was DELISH. Next time I’ll try a French recipe.  I served it up for a small dinner party with friends, and it was a hit.  In order to get the most fat out of it as possible, and to get the crispiest skin, I placed it on a rack inside of a roasting dish and slashed a diamond pattern through the skin and fat layers all over. I rotated it every hour. When I was done, I had about 1 1/2 cups of duck fat, which I used to fry potatoes in for brunch the next weekend. Another thing you can do with it: slather it all over a whole chicken and roast it.  Chicken roasted in duck fat? Does it get any better than that?

Whole Roast Duck


1 Whole Pekin (Long Island) Duck 4-5 lbs (I used a Bell and Evans Young Duckling from Whole Foods, but you can also get one in Chinatown!)

2 tablespoons fragrant honey

2 tablespoons molasses

6 tablespoons oyster sauce

2 tablespoons orange juice

4 scallions, roughly chopped

6 cloves of garlic, peeled and minced

4 bay leaves

1 handful basil and cilantro, torn

1 medium fresh red chili, thinly sliced

salt and freshly ground black pepper


Preheat the oven to 300°. Remove all the innards from the duck.  They might be in a bag, they might not be.  Mine were not.  If you want, you can keep the liver and make Pâté or sauté it with some butter, garlic, lemon juice, salt and pepper and spread it on a rustic bread. I didn’t do that this time, but it’s a project I hope to take on soon.

Wash the duck inside and out and pat it dry with paper towels. Grab a pair of pliers or tweezers and remove any quills that you see (if there are any). Trim off any extra skin, which there most likely will be. Throw it away or render it if you want some extra duck fat.

Next, score the skin.  Using a very sharp knife, cut a diamond pattern across the whole top of the duck. Then prick it all over with the tip of the knife. Make sure you are only pricking and cutting the skin and layer of fat, not the meat! Tie the legs together with some kitchen twine.

Sprinkle the duck generously with salt, then put it in the oven. After 1 hour, remove the duck and prick it all over again.  When you do this, rich melted duck fat will seep out. Make sure you get the area around the legs where the most fat is. Turn the duck over, breast side down, and roast for another hour at 300°.

After the second hour, remove the bird, prick it all over again, and turn it breast side up. Roast for another hour at 300°.  After the third hour, pull out the duck again.  It should be starting to look pretty crispy.  Prick it all over and turn it breast side down. Roast at 300° for a final hour.

Meanwhile, mix the ingredients for you glaze in a small saucepan over Low-Medium heat for about 4 minutes.  The sauce should start to thicken.  When it does, remove it from the heat.

After the fourth hour, take the bird out of the oven. Raise the temperature to 400°. Pour the duck fat from the roasted pan into a heat-safe container.  Once the oven hits 400°, turn the bird breast side up back on the rack and stick it back in the oven.  Roast for ten minutes.  This helps the skin get a bit crispier. Brush the duck all over with your glaze, then stick it back in the oven for 5-7 minutes. Keep a close eye on it so that the glaze doesn’t burn.

Let the duck sit for a few minutes until it is cool enough to cut, then carve it as you would a chicken and serve! And eat fast, because it will be gone before you know it.


Sticky Mustard Chicken Drumsticks

23 Jun

Amanda is home from London!!! Amanda is one of my best friends in New York who I met while studying abroad in Argentina one year in college.  She has been in London for the past year, studying Media, Communication, and Development at the London School of Economics.

The week she got back, we decided to celebrate by…what else? We cooked a huge meal.  So we perused my cookbooks and our various go-to recipe blogs, and we decided on this recipe for Sticky Mustard Chicken Drumsticks.  I borrowed this recipe from the blog of Dublin-born young chef Donal Skehan.  I would consider his style to be modern gourmet comfort food.  He has been called “Ireland’s answer to Jamie Oliver” , which I think sums him up pretty well.  He’s only in his early twenties, too. He created a cookbook but you can also check out his blog, The Good Mood Food Blog.

Sticky Mustard Chicken Drumsticks

Adapted from The Good Mood Food Blog

Serves 4


10 chicken drumsticks.
2 tablespoons of marmalade.
1 tablespoon of wholegrain mustard.

1 tablespoon of dijon mustard (this was not in the original recipe but in my past experience Wholegrain mustard just tastes better when mixed with a touch of sweet dijon)

1 tablespoon of white wine vinegar.
1 tablespoon of olive oil.
A good pinch of sea salt and ground black pepper.

Preheat the oven to 400°F
Add the marmalade, vinegar, mustards, oil, sea salt and black pepper in a large roasting tray, and whisk to combine. Add the chicken drumsticks to the tray and toss until all the chicken is covered in the sauce. Place the tray in the oven and cook for 40 minutes or until cooked through. Baste halfway through the cooking time. Remove the chicken from the oven and place on a plate. Place the roasting tray full of juices over a medium high heat and simmer and whisk until the sauce thickens. Pour a bit of the sauce (to taste) over the drumsticks.

Have the wet naps handy.

Baked Chicken Meatballs

16 May

When our friend Jill came to New York from Oregon to visit us a few weeks ago, we took her on a (mini) food tour of New York. She is 14 weeks pregnant, so no drinking for her!! Instead, we did our best to fit in some good eats in the short time that she was here. In the middle of a day of shopping, we stopped at Momofuku Milk Bar in the East Village for some Cereal Milk Ice Cream, got brunch another morning at Clinton Street Bakery (gahh Wild Maine Blueberry Pancakes w/ Maple Butter), and went to lunch at The Meatball Shop.

The Meatball Shop opened within the last few months, and I hadn’t been yet. But my friend Sam, a native New Yorker turned Berliner, told me she heard great things about it (even in Germany she’s the first to know all the great stuff in NY), so I decided to go, and I’M SO GLAD I DID. Wow wow. These meatballs were uncomprehensively moist, I don’t know how they do it. I would love to get my hands on their recipe.

Well I couldn’t find that, but eating there inspired me to find my own meatball recipe. The ones I had at The Meatball Shop were beef, but I went with a bit of a healthier chicken meatball.

Baked Chicken Meatballs
Adapted from Gourmet


3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan or roasting dish.

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs , then bake in upper third of oven until meatballs are just cooked through, about 15 to 20 minutes.

Herb Roasted Chicken

18 Feb

I’ve gotten so sick of buying the same 5-pack of boneless skinless chicken breasts every week.  Yes, they are versatile, because I can throw them into fried rice, marinate them, grill them, make Chicken salad, etc.  But I really wanted to try something new and when I was flipping through one of my Jamie Oliver cookbooks that my Mom gave me for Christmas last year, I came upon his “Perfect Roast Chicken”.  It looked like a relatively simple recipe to start with for my first whole roasted chicken, so I went to Whole Foods on a NON-Grocery Shopping day (which tends to happen a lot), and found the smallest whole free-range chicken I could find. It was 4lbs, bigger than Jamie’s recommendation in the recipe, but I knew that finding anything smaller at a grocery store would be next to impossible (I think restaurants swipe up all the smallest ones).

It turned out…SCRUMPTIOUS. And it was so easy! The prep only took about 15-20 minutes, and then once I put it on the oven, I was free to go do other stuff, like clean my closet and write a blog post.

Jamie Oliver’s Perfect Roast Chicken


1 2 1/2-3lb free-range chicken (I used a 4lb one)

salt and freshly ground black pepper

3 small handfuls of fresh herbs (basil, parsley, marjoram-I added rosemary, too), finely chopped

1/4 cup olive oil

1 lemon, halved

4 bay leaves, torn

2 sprigs of fresh rosemary

Preheat the oven and a roasting tray to 425ºF.  Wash the chicken inside and out and pat it as dry as possible with paper towels.  Rub the cavity with salt, then, carefully grab the skin at the tip of the chicken breasts, making sure it doesn’t rip, and pull up gently.  With you other hand gently separate the skin from the meat of the breast.  It’s normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels on either side or you can try to cut away the middle.  Sprinkle a little salt down the gaps that you’ve made, and push in the chopped herbs, trying to spread them evenly.  Drizzle in a bit of olive oil.  If you want to stuff the chicken, fill the cavity with lemon, bay leaves, and a couple sprigs of rosemary.  Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the winglets under, and tie up as firmly as possible with kitchen twine (I used dental floss, because I didn’t have any twine).

At this point, simply slash across each thigh about 3 or 4 times and rub in some of the leftover herbs.  The thigh meat tends to taste better more well-cooked, and this enables it to cook faster.  With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper.  Remove the hot tray from the oven and add a little oil.  Put the chicken on one side, breast side up, on the try and put it back into the oven.  Allow to cook for 5 minutes, then turn it over onto the other side, breast side down.  Cook for another 5 minutes and then turn it breast side up again, and allow to cook for 1 hour.  (The temperature on a meat thermometer should be at least 165º).

For me the hardest part was the carving, having never carved a bird before.  From what I read online its best to remove the legs first, then the wings, then to cut it down the center and remove the breasts.  Mine looked less than professional, but practice makes perfect, and I’m fine with making lots of this Roast Chicken.