I lost a duck recipe; can't remember the book

12 years ago

And it's driving me batty.

The recipe came from an old library book. Was it in Little Rock? Spain? Delaware? I can't remember. The book was a combination of recipes, history, and dining at the end of the 19th century.

One of the recipes was for a marinated duck; I've made it several times over the years. It is delicious. I call it "Drunk Duck" because the whole duck is marinated for three days in a blend of brandy, cinnamon, salt, pepper, and ???

I am grasping at straws and hoping some of the well-read epicureans here may have a clue as to what book or recipe I'm talking about. The computer that held my recipes has long crashed and I can't find my written copy anywhere.

I've spent hours Googling, with no luck.

I think the recipe came from a NYC restaurant. They used fresh, wild canvas-back ducks.

The recipe calls for mixing the blend of brandy and spices, using no plum or orange sauce, no soy sauces, nothing that would be considered a "Chinese" flavor. The duck is sealed in a large Ziploc bag with the spicy marinade and put in the fridge. You turn it every 12 hours, massaging the marinade into the flesh through the bag.

At the end of three full days the duck is removed from the bag and propped up on a platter. Dry it off and let it drain and dry out in the fridge, uncovered, for another 24 hours.

Then it's ready to cook. It's roasted on a rack, breast side down, for 30 minutes at 250-degrees. Then you set it breast side up, increase the heat to 300-degrees. Again, rotate the duck, increase the temp 50-degrees.

I don't remember how long this turning and increasing temps process lasts but the duck becomes a very dark, golden brown with succulent crispy skin.

Once the duck has thawed It takes five days to get it to the dinner table. It's worth every minute.

Can anyone point me in a direction to find the book or recipe?

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Comments (5)

User
12 years ago
I looked and didn't find anything.

Since you have made before can you just try to duplicate it from what you know?
Its sounds like you have 90% of the recipe already.
marie_ndcal
12 years ago
I didn't find the receipt you were looking for exactly, but I goggled a couple of things you could check out. Try, cooking in the 1800's, and Duck receipts in the 1800's
They had some interesting articles and other things.
Hope this helps a bit.
Also check wild game receipts for that time frame.
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threejs
12 years ago
I'm not sure I remember how to link a site but will try... this is not the one you are looking for but maybe with what you can remember you can adapt it to fit.

http://eyeforarecipe.ca/?p=530

Here is a link that might be useful: duck recipe
rhizo_1 (North AL) zone 7
12 years ago
I wonder if you're referring to the Four Seasons restaurant. It has had versions of crispy duck for many years. I'm sure that the recipe has evolved over time, though. Some say that their Crispy Duck is what made the restaurant famous.

Did your recipe have jasmine tea in the marinade?
oldfixer
12 years ago
Must be good? Mine is 2 hr from thaw to table, and that delicious crispy skin. Any Brandy is for the chef.

I lost a duck recipe; can't remember the book

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