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What You Need:
(To serve 6)
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A 5- to 6-pound duck, cut into quarters
Duck giblets
4 cups orange juice, fresh or frozen
4 cups chicken stock, fresh or canned
1 cup thinly sliced onion
½ cup thinly sliced carrot
¾ cup celery, cut into 2-inch pieces
Herb bouquet of 6 sprigs parsley and 1 bay leaf, tied together
½ teaspoon thyme
ASPIC
2 envelopes unflavored gelatin
½ cup cold chicken stock or water
10 whole peppercorns
Peel of 2 oranges, coarsely chopped
2 teaspoons lemon juice
2 egg whites
Peel of 2 navel oranges cut into tiny slivers and blanched
ORANGE AND ONION SALAD
2 tablespoons wine vinegar
½ teaspoon salt
Freshly ground black pepper
6 tablespoons olive oil
½ teaspoon lemon juice
4 navel oranges, peeled, and either thinly sliced or sectioned
2 red onions, peeled, thinly sliced and separated into rings
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Translate this recipe:
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| How To Cook: |
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1. In a 4- or 5-quart casserole combine the duck, giblets, orange juice and chicken stock. Bring to a boil, skim off all the surface scum and froth, then add the onion, carrot, celery, herb bouquet and thyme. Season with salt if you think it necessary.
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2. Half cover the casserole, reduce the heat to its lowest point and simmer the duck for about 1½ hours, or until tender. Then cut the skin and duck meat away from the bones and return the skin and bones to the casserole.
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3. Simmer the broth about ½ hour longer. Cut the duck meat into ½-by ¾-inch pieces and refrigerate.
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4. THE ASPIC: Strain the entire contents of the casserole broth through a fine sieve, pressing down on the vegetables and duck parts to extract all their liquid before throwing them away.
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5. Measure the broth. You should have 4 cups. If less, add chicken stock; if more, boil down rapidly to 4 cups. Skim the surface of the broth of every bit of fat you can (this is easier if you chill the broth first until the fat rises and congeals on the surface), then return the broth to a 3- or 4-quart saucepan.
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6. Soften the gelatin in the ½ cup of cold stock or water for 5 minutes, then stir it into the broth. To clarify the aspic, add the peppercorns, the coarsely chopped orange peel and the lemon juice, then beat the egg whites to a froth with a wire whisk and whisk them into the broth.
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7. Bring to a boil over moderate heat, whisking constantly. When the aspic begins to froth and rise, remove the pan from the heat. Let it rest 5 minutes, then strain it into a deep bowl through a fine sieve lined with a dampened kitchen towel.
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8. Allow all the aspic to drain through without disturbing it at any point. The aspic should now be brilliantly clear. Taste for seasoning and add salt if necessary. Pour the aspic into a 1½-quart ring mold and set the mold in a bowl in crushed ice.
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9. Stir with a metal spoon until it becomes thick and syrupy (don't allow it to set), then mix into it the duck meat and slivers of orange peel. Refrigerate at least 2 hours, or until firmly set.
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10. When you are ready to serve it, run a thin, sharp knife around the insides of the mold (including the cone), and dip the bottom in hot water for a few seconds.
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11. Then wipe the outside of the mold dry, place a large, chilled, circular serving plate upside down over the mold and, grasping both firmly, quickly turn plate and mold over. Rap them sharply on the table and the aspic should slide out.
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12. If it doesn't, repeat the process. Fill the center of the aspic ring with the orange and onion salad, and arrange extra orange slices around the ring if you wish.
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13. ORANGE AND ONION SALAD: In a large mixing bowl beat the wine vinegar, salt, a few grindings of black pepper, the olive oil and lemon juice with a wire whisk or fork until they are all well combined. Add the oranges and onions, and toss them together gently. Taste for seasoning.
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