The Great American Slow Cooker Book (77 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
1
Season the duck leg quarters with salt and pepper. Warm a large skillet over medium heat for a few minutes, then swirl in the oil. Add several of the duck quarters and brown well on both sides, about 5 minutes, turning once. Transfer these browned quarters to the slow cooker and keep at it as necessary.
2
Dump the onions and carrots into the skillet, still set over the heat. Cook, stirring often, until the onions are translucent and the carrots are just beginning to get tender, 2 to 3 minutes. Stir in the garlic for a few seconds, then scrape everything into the slow cooker.
3
Whisk the tomatoes, wine, tomato paste, oregano, rosemary, and fennel seeds in a bowl; pour over the duck and vegetables.
4
Cover and cook on high for 4½ hours or on low for 7 hours, or until the joints in the duck are loose and pliable and the meat is fork-tender. Serve it in bowls with plenty of the sauce and vegetables napped over each piece of meat.
TESTERS’ NOTES
•
We’ve had a few sweet duck braises, but you’ll be surprised how a savory preparation with tomatoes and white wine changes the taste of the duck. This dish is fairly elemental: a little gamy, but also better suited to a spring or summer day.
•
Drain the canned tomatoes so that they don’t bog down the sauce.
with pears and saffron
A LITTLE
•
PREP TIME:
30 MINUTES
•
COOK TIME:
6 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
2 TO 8
2- TO 3½-QUART
2 duck leg quarters, skin removed
½ tblsp mild smoked paprika
¼ tsp salt
¼ tsp ground black pepper
1 tblsp olive oil
1 medium firm medium aromatic Bosc pears, cored and chopped
½ cup chopped jarred roasted red peppers (pimientos)
¼ cup frozen peas, thawed, or fresh peas, shelled
1 tsp dried oregano
⅛ tsp saffron
¾ cup low-sodium chicken broth
½ tblsp sherry vinegar
4- TO 5½-QUART
4 duck leg quarters, skin removed
1 tblsp mild smoked paprika
½ tsp salt
½ tsp ground black pepper
2 tblsp olive oil
2 medium firm medium aromatic Bosc pears, cored and chopped
1 cup chopped jarred roasted red peppers (pimientos)
½ cup frozen peas, thawed, or fresh peas, shelled
½ tblsp dried oregano
¼ tsp saffron
1½ cups low-sodium chicken broth
1 tblsp sherry vinegar
6- TO 8-QUART
8 duck leg quarters, skin removed
2 tblsp mild smoked paprika
1¼ tsp salt
1 tsp ground black pepper
3 tblsp olive oil
4 medium firm medium aromatic Bosc pears, cored and chopped
2¼ cups chopped jarred roasted red peppers (pimientos)
1 cup frozen peas, thawed, or fresh peas, shelled
1 tblsp dried oregano
½ tsp saffron
3¼ cups low-sodium chicken broth
2 tblsp sherry vinegar
1
Rub the duck leg quarters with the paprika, salt, and pepper. Set a large skillet over medium heat for a few minutes, then swirl in the oil. Slip several of the leg quarters into the skillet and cook, turning once, until browned, about 5 minutes in all. Transfer them to the slow cooker and continue browning more leg quarters as required.
2
Add the pears, red pepper, peas, oregano, and saffron to the cooker; toss well so that the duck pieces are scattered evenly among the vegetables. Pour the broth and vinegar over the top.
3
Cover and cook on low for 6 hours, or until the meat is fork-tender and the saffron has melted into the sauce. Serve by scooping up portions in big bowls.
TESTERS’ NOTES
•
The pears should be firm so they don’t melt into the sauce. However, they must be aromatic to add any flavor at all.
•
Although there’s plenty of flavor left in the browned bits in the skillet, the extra fat can weigh down a light, aromatic sauce. Better—in rare instances like this one—to leave it behind.
Serve It Up!
If you want to make this for a dinner party, put out plates of olives, hummus, and marinated anchovies as nibbles beforehand.
A LOT
•
PREP TIME:
12 HOURS 20 MINUTES (INCLUDES SOAKING THE BEANS OVERNIGHT)
•
COOK TIME:
9 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
2 TO 6
2- TO 3½-QUART
¾ cup dried white beans
1 duck leg quarters, skin removed
½ pound chicken or duck sausage
½ tblsp unsalted butter
1½ cups low-sodium chicken broth
1 medium yellow onion, chopped
1 medium carrots, cut into 1-inch slices
1 medium celery ribs, sliced
½ tblsp minced garlic
½ tsp dried rosemary
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
4- TO 5½-QUART
1¼ cups dried white beans
2 duck leg quarters, skin removed
¾ pound chicken or duck sausage
1 tblsp unsalted butter
2½ cups low-sodium chicken broth
1 large yellow onion, chopped
2 medium carrots, cut into 1-inch slices
2 medium celery ribs, sliced
2½ tsp minced garlic
¾ tsp dried rosemary
½ tsp dried sage
½ tsp dried thyme
½ tsp salt
½ tsp ground black pepper
2 bay leaves
6- TO 8-QUART
2½ cups dried white beans
3 duck leg quarters, skin removed
1¼ pounds chicken or duck sausage
2 tblsp unsalted butter
5 cups low-sodium chicken broth
2 large yellow onion, chopped
4 medium carrots, cut into 1-inch slices
4 medium celery ribs, sliced
1½ tblsp minced garlic
1¼ tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
¾ tsp salt
1 tsp ground black pepper
2 bay leaves
1
Pour the beans into a large bowl; fill the bowl about two-thirds full with cool tap water. Soak overnight, about 12 hours, at least 10 hours but not more than 16 hours.
2
Divide the legs from the thighs of the duck quarters; slice the sausage into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the duck and sausage pieces, as many as will fit without any crowding. Cook until browned, about 5 minutes, turning once, then transfer to the slow cooker. Continue browning and transferring more until you’ve completed the batch.
3
Drain the beans in a colander and clatter them into the slow cooker. Add the broth, onion, carrots, celery, garlic, rosemary, sage, thyme, salt, pepper, and bay leaves. Stir well.
4
Cover and cook on low for 9 hours, or until the beans are tender and the duck meat is falling off the bone. Discard the bay leaves, then serve by scooping big spoonfuls into bowls.
TESTERS’ NOTES
•
Although not authentic, this streamlined version of the French classic is a one-pot meal, a delicious treat on a chilly evening.
•
Use smoked bratwurst or
Cajun andouille
for this dish. Avoid any big flavoring blends or cheese in the sausage.
•
While you can use great northern or cannellini beans, you can also use pinto, cranberry, or pink beans.
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
7 TO 8 HOURS
•
KEEPS ON WARM:
2 HOURS THROUGH STEP 3
•
SERVES:
3 TO 6
4- TO 5½-QUART
3½ to 4½ pounds whole duck, skin on, giblets removed, neck removed and saved
3 tblsp honey
2 tsp
five-spice powder
8 whole medium scallions, trimmed
2 tsp soy sauce
6- TO 8-QUART
5 to 6 pounds whole duck, skin on, giblets removed, neck removed and saved
¼ cup honey
1 tblsp
five-spice powder
12 whole medium scallions, trimmed
1 tblsp soy sauce
1
Rub the duck inside and out with the honey; sprinkle the outside with the five-spice powder.
2
If the duck you bought has its neck in the body cavity, place that neck in the slow cooker; cover with the scallions. Otherwise, make a bed of scallions in the slow cooker, bending some to fit into a single layer. Set the duck breast side up on the scallions. Drizzle the duck with the soy sauce.
3
Cover and cook on low for 7 hours in a medium slow cooker or 8 hours in a large one, or until the meat is tender at the bone, almost falling apart.
4
Use tongs and a large spatula to transfer the duck to a cutting board; cool for 10 minutes.
5
Meanwhile, pick out and discard the scallions in the sauce. Pour the sauce into a fat separator and let settle for several minutes. Pour the defatted sauce into a saucepan and bring to a boil over high heat, stirring occasionally. Boil until reduced by half.
6
Skin the duck, then cut it into smaller pieces. Pull the meat off the bones; shred it into small bits. Pour some of the sauce over the shredded meat, toss well, and serve with more sauce on the side.
TESTERS’ NOTES
•
Call this a slow-cooker variation of Peking duck, that Chinatown favorite.
•
The duck poaches in the slowly rendering fat, thereby becoming almost a confit—a luxurious, soft, and tasty meal.
•
A large duck will fit in a large oval slow cooker but perhaps not in a round one. You will probably have to use the medium-size ingredients in your large round cooker.
Serve It Up!
Serve with flour tortillas, lavash, or lefse (a Norwegian flatbread), as well as hoisin sauce and shredded radishes to make wraps at the table.
INGREDIENTS EXPLAINED
Most of the ducks sold in the United States are Long Island ducklings, a specific breed of mallard duck. Also known as Peking (or Pekin) ducks, these white-feathered, big-breasted fowl trace their heritage to four ducks imported from China in 1873. The Long Island farms have since been eaten up by residential real estate; almost all Long Island ducklings are now raised in the Midwest.
By contrast, muscovy ducks come from Latin or South America. They have been crossbred with mallard ducks and are sometimes available at high-end supermarkets. The meat is less fatty and also gamier. Muscovies are smaller than Long Island ducklings. Moulards, a French specialty, are extra-large, meaty ducks often sold for a premium.
braised with figs and prosciutto
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
4 HOURS/6 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 8
2- TO 3½-QUART
1 tblsp olive oil
2 ounces thinly sliced prosciutto, chopped
1½ pounds mixed capon pieces, skin removed
½ tsp ground black pepper
1 small yellow onion, chopped
½ cup trimmed and chopped
fennel
⅓ cup stemmed and chopped dried figs
1 tsp minced garlic
2 tsp minced fresh sage leaves
½ tsp red pepper flakes
½ cup fruit-forward red wine, such as California Zinfandel
¼ cup low-sodium chicken broth
4- TO 5½-QUART
2 tblsp olive oil
4 ounces thinly sliced prosciutto, chopped
3 pounds mixed capon pieces, skin removed
1 tsp ground black pepper
1 medium yellow onion, chopped
1 cup trimmed and chopped
fennel
⅔ cup stemmed and chopped dried figs
2 tsp minced garlic
4 tsp minced fresh sage leaves
1 tsp red pepper flakes
1 cup fruit-forward red wine, such as California Zinfandel
½ cup low-sodium chicken broth
6- TO 8-QUART
3½ tblsp olive oil
7 ounces thinly sliced prosciutto, chopped
5 pounds mixed capon pieces, skin removed
½ tblsp ground black pepper
1 large yellow onion, chopped
1⅓ cups (about ½ pound) trimmed and chopped
fennel
1 cup stemmed and chopped dried figs
2½ tsp minced garlic
5 tsp minced fresh sage leaves
1¼ tsp red pepper flakes
1⅓ cups fruit-forward red wine, such as California Zinfandel
¾ cup low-sodium chicken broth
1
Set a large skillet over medium heat for a few minutes, then swirl in the oil. Add the prosciutto bits and cook, stirring often, until lightly browned and even crisp, between 3 and 5 minutes. Use a slotted spoon to get them from the skillet to the slow cooker.
2
Season the capon pieces with pepper, then slip several into the skillet, just so there’s no crowding. Cook, turning once, until browned, 5 minutes. Transfer them to the slow cooker and continue working your way through.
3
Toss the onion, fennel, figs, garlic, sage, and red pepper flakes with the other ingredients in the slow cooker, making sure everything’s equally distributed.
4
Whisk the wine and broth in a big bowl; pour over the other ingredients.