Coffee-Nocello Glazed Duck with Foie Gras Fried Rice
- 2 cups dark corn syrup
- 1 cup white vinegar
- 6 ounces Nocello (walnut flavored) liqueur
- 1/2 cup strong brewed coffee
- 1/4 cup packed dark brown sugar
- 1/4 cup fresh orange juice
- 1/4 teaspoon coriander seeds
- 1/2 cinnamon stick
- 2 (4 to 5-pound) ducks, giblets and neck removed, well rinsed and patted dry
- Foie Gras Fried Rice, recipe follows
In a large re-sealable plastic bag, combine all ingredients for glaze. Place ducks in bag and refrigerate overnight.
Preheat the oven to 500 degrees F.
Remove the ducks from the refrigerator, saving marinade, and let come to room temperature, 20 to 30 minutes.
In a heavy saucepan and bring marinade to a boil. Reduce the heat to medium low and simmer until the sauce is reduced by half to a thick syrup, about 30 minutes. Remove from the heat, discard the cinnamon stick, and let cool before using.
Spread about 1/2 cup of glaze over each duck, rubbing to coat evenly. Roast until deep golden brown, 15 to 18 minutes. Lower the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours. Add 1 cup of water every 30 minutes to the bottom of the roasting pan to prevent the dripping glaze from burning. Remove from the oven and let rest for 15 minutes before carving.
With poultry shears, cut along either side of the backbone and remove. With a sharp knife, cut through the breastplate and remove the rib cage.
Drizzle with additional glaze, if desired, and serve 1 duck half per person over Foie Gras Fried Rice.Foie Gras Fried Rice:
1/4 cup peanut oil
3 cups cooked white rice
1/2 cup chopped green onions
2 teaspoons minced garlic
1 1/2 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons chopped cilantro leaves
1/2 pound foie gras, cut into 1/2-inch pieces
Heat the oil in the wok. Toss in the rice until hot and golden. Toss in the green onions. Stir in the garlic, eggs, soy sauce, sesame oil and cilantro. Stir-fry for 2 minutes. Season with salt and pepper. Add foie gras and toss to heat through.
Recipe courtesy Emeril Lagasse, 2005