recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1 x 5 lb duck
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme
Neck, heart and gizzard from duck
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour
off duck wing tips at joint. Combine neck, heart,
gizzard and wing tips in large saucepan. Add
onion, carrot and celery to pan. Add 4 1/2 cups
water and bring to boil. Reduce heat and simmer
stock into medium saucepan. Boil stock until
reduced to 1 cup, about 15 minutes.
1 tablespoon butter in heavy large skillet over
medium heat. Add sliced garlic and sauté until
golden, about 2 minutes.
Port and boil for 5 minutes.
reduced duck stock and boil until reduced to
1 cup, about 8 minutes.
remaining 1 tablespoon butter and flour in small
bowl. Whisk into sauce and simmer until thickened,
about 1 minute.
sauce with salt and pepper. (Can be made 1 day
ahead. Cover and refrigerate. Rewarm before
excess fat from cavity of duck. Using fork,
pierce duck skin in several places. Place duck,
breast side up, on rack in large roasting pan.
soy sauce over duck.
mustard and pressed garlic in small bowl. Brush
mustard mixture over duck.
salt, pepper and thyme in another small bowl.
Sprinkle spice-herb mixture over duck and in
duck for 45 minutes.
duck and roast, breast side down, for 30 minutes.
duck and roast, breast side up, until duck is
deep golden brown and cooked through, about
15 minutes longer.
duck to platter. Serve with sauce.