Disco Duck

Ingredients
Whole duck – 2 whole, 5 pounds each

Duck Leg Confit Ingredients
Duck Legs – 4 each
Ground Black Pepper – to taste
Kosher Salt – to taste
Poultry Seasoning – 2 teaspoons
Ground Cloves – 1 teaspoon
Duck Fat – 2 cups
Pan-Seared Duck Breast Ingredients
Duck Breasts – 4 each, fat scored in cross hatch pattern
Ground Black Pepper – to taste
Kosher Salt – to taste

Orange Brandy Pan Sauce
Brandy – 3 ounces
Shallot – 1 each, minced
Granulated Sugar – 4 Tablespoons
Sherry Vinegar – 2 Tablespoons
Orange Juice – 1 1/2 cups (12 fluid ounces)
Chicken Stock – 1 1/2 cup (12 fluid ounces)
Corn Starch Slurry – 1 Tablespoon corn starch dissolved in 1/2 cup water

Vegetable Fried Rice
Onion – 1 each, minced
Carrots – 1 cup, small dice
White rice, cooked – 3 cups
Soy Sauce – 2 Tablespoons
Egg – 1 each, lightly beaten
Peas – 1 cup

Directions
Fabricate the duck by removing the breasts, tenderloins and legs. Preheat oven to 350 degrees.

Duck Legs Confit
Season duck legs with herbs. Place seasoned legs in a small baking pan and cover duck legs with about 2 cups of duck fat. Cover legs and and fat with aluminum foil and bake in a 350 degree preheated oven for 45 minutes. Remove foil after 45 minutes and cook legs, uncovered, for an additional 10 minutes.

Pan Seared Duck Breasts
Cut cross-hatch marks into the fat on the duck breasts, being careful to not slice the meat. Season the duck breasts with salt and pepper and place in a hot pan, skin side down, turning the heat to low after adding breasts to the pan. As the breasts cook and the fat is heated, fat will render in the pan. Whenever needed, pour off rendered duck fat through a cheesecloth and into a sealable storage container for later use. After about 10 minutes, check the to see if skin on the breast has turned brown and appears thin and crispy. If it looks good, flip breast over to the side with no skin and allow to cook an additional 5 to 7 minutes. Remove breast from heat when breast internal temperatures reach 155 to 160 degrees F. Allow meat to rest before cutting.

Orange Brandy Sauce
Pour out, strain and save as much of the duck fat left in the pan after the duck breasts have finished cooking. Use this pan to make the pan sauce.

Add 2 shots, or 3 ounces, of brandy to the pan. Turn the burner on high, stir the brandy while scraping the bottom of the pan to remove the “fond” left in the pan by the breasts. Once the fond has been scraped off the bottom of the pan, the brandy can then be flamed or simply boiled and reduced. Add the shallot, sugar and vinegar to the hot pan and stir. Add the orange juice and chicken stock and bring to a boil. Reduce heat and simmer the sauce for about 10 minutes to reduce. Increase heat, add corn starch slurry and stir until sauce thickens. Reduce heat and reserve sauce for service.

Vegetable Fried Rice Instructions
To make fried rice, cook white rice in advance, spread it out on a cookie sheet and then place in the refrigerator for an hour or so to cool. When ready for service, heat about 2 Tablespoons of oil in a hot wok. Add onion and carrots to hot oil and stir fry for about one minute. Add rice and soy sauce to wok and stir. Add a lightly beaten egg to the rice and stir until the egg appears cooked. Add peas last, stir for a minute or two, and then serve.