Pressed Duck: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 4-pound oven-ready ducks
1/2 cup duck consomme
1-1/2 cups port wine
1-1/2 cups cognac
juice of 3 lemons
salt to taste
freshly ground black pepper to taste
First prepare a consomme from the duck wings, necks, gizzards, and hearts. Put them in a saucepan with 2 cups water, 1 onion, 1 tablespoon chopped parsley, and 1 teaspoon salt. Bring to a boil and reduce the heat and simmer for 20-30 minutes. Strain and save the stock.
Roast the ducks in a hoten oven (425 degrees F) for 30 minutes. Crush the duck livers and put them into a chafing dish with prot and cognac. Cut the duck breasts into thin slices and put them in the chafing dish. Cut off the legs and set them aside. Crush the carcasses in a duck press to extract the juices. Pour duck consomme through the press. Pour the juices and consomme over the duck slices, livers, and the wine and cognac. Add the lemon juice.
Cook in the chafing dish over a high flame for 20-25 minutes, stirring briskly until the sauce becomes thick and chocolate colored. Salt and pepper the pressed duck to taste. Serve hot.
Broil the legs under medium heat for 10 minutes. Serve them separately as a second course.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 4-pound oven-ready ducks
1/2 cup duck consomme
1-1/2 cups port wine
1-1/2 cups cognac
juice of 3 lemons
salt to taste
freshly ground black pepper to taste
First prepare a consomme from the duck wings, necks, gizzards, and hearts. Put them in a saucepan with 2 cups water, 1 onion, 1 tablespoon chopped parsley, and 1 teaspoon salt. Bring to a boil and reduce the heat and simmer for 20-30 minutes. Strain and save the stock.
Roast the ducks in a hoten oven (425 degrees F) for 30 minutes. Crush the duck livers and put them into a chafing dish with prot and cognac. Cut the duck breasts into thin slices and put them in the chafing dish. Cut off the legs and set them aside. Crush the carcasses in a duck press to extract the juices. Pour duck consomme through the press. Pour the juices and consomme over the duck slices, livers, and the wine and cognac. Add the lemon juice.
Cook in the chafing dish over a high flame for 20-25 minutes, stirring briskly until the sauce becomes thick and chocolate colored. Salt and pepper the pressed duck to taste. Serve hot.
Broil the legs under medium heat for 10 minutes. Serve them separately as a second course.
Serves 6.
