The one-of-a-kind dish - Savoring Perfection: Alexander Herrmann's Unforgettable Duck
Roasting an entire duck is an extraordinary feast even for renowned chef Alexander Herrmann. Despite preparing it countless times, his excitement never wanes, from the aroma, the taste, the delightful contrast of crispy skin and succulent, tender meat. "The sheer aroma when you open the oven, it's sensual, unique," he professes. "A roasted duck, it forever holds its charm. It's rare, and many shy away from trying it due to complexity. Mastering it, you can make a striking impression."
This dish holds a special place in Herrmann's heart, transcending mere passion. It recalls his childhood, cherished Sundays with family, and his parents' traditional pub. Duck was a Sundays staple, instilling deep-seated memories - both joyful and argumentative.
Best directly from the oven
"I vividly recall my grandmother picking one or two tantalizing morsels from the duck's crispy flanks," he shares. "It would infuriate my father, yet she'd neglect his scolds, dismissing his concerns by saying, 'Oh, but nobody really fancies that much of the skin.'"
A duck's taste is at its peak straight from the oven, a delightful treat that takes about an hour to prepare. But for those with limited time, Herrmann suggests a 45-minute stint at 220°C/428°F, leaving another 15 minutes before service for plating and presentation. "No guest nowadays can wait that long," Herrmann admits, "and as a chef, you wouldn't want to serve an overcooked duck."
However, ensuring consistent quality and portioning becomes a dilemma. "Pre-cooking increases efficiency, but sacrifices the perfect crispiness," Herrmann laments. A delicate balance between supply and demand.
Discovering the genius of confit
That challenge inspired Herrmann and his fellow chefs to search for ways to perfect preparation while minimizing waste. They drew inspiration from the French classic, confit, where duck (usually breasts and legs) are cooked in their own fat at low temperatures to preserve moisture and taste.
One inspired team member proposed an innovative idea: why not prepare the entire duck confit-style?
A labor of love
Months of experimentation ensued before the chefs settled on a conclusive method. The duck, wrapped tightly in cling film, is slowly baked at 69°C/156°F, leaving the skin soft yet uncooked. Basting every three hours and gently massaging, the duck is left to cook uninterrupted for 11 hours. Once cooked, the duck breasts and legs reach perfection simultaneous.
Unlike traditional cooking, confit duck preserves remarkable flavor. Its meat can be kept in the fridge for up to three days without losing taste. To achieve perfect crispiness, the duck's skin is finished by broiling for five to ten minutes before serving.
"It's utterly mind-blowing!"
Once cooked, the cling film is removed, and the duck is gently melted and crisped in a hot oven. This process renders the fat from the skin and cooks it crisp from all sides, resulting in unparalleled perfection.
From creating this method to implementing it on the menu, Herrmann found a newfound joy in roasted duck. "Every day now feels like Sunday, without the family arguments," he smiles. "A new era of dining awaits, throwing convention out the window."
Duck Roasted Whole - The Perfect Weekend Delight
For 2 or 4 people
Ingredients
- 1 duck (1.2 to 1.4 kg)
- 10 g salt
Preparation
Prepare the duck by rinsing under cold running water, patting dry, and scoring the skin diagonally. Season inside and out with salt. Wrap tightly in cling film, then cook at 70°C fan oven for 11 hours. Remove from oven, allow it to cool briefly at room temperature, and unwrap. Cook again at 220°C for 5-10 minutes until crisp. Serve hot; enjoy!
Tip: The duck can be prepared up to three days in advance and stored in the refrigerator. Simply re-heat at 220°C for 20 minutes before serving.
Bonus Tip: For more flavor, try simmering veggies like root veggies, carrots, or mirepoix, in the rendered fat ahead of cooking the duck. Strain and use the infused fat for roasting, adding another layer of taste to your dish.
Also Savor:
- After perfecting this unique roasted duck recipe, Herrmann generously shares cooking tips on television, inspiring home chefs to prepare their Sunday dining feasts.
- Dining at Herrmann's coveted restaurants, patrons have an opportunity to savor this famous roasted duck, a tantalizing fusion of crispy exterior, aromatic juices, and tender flesh, a culinary tribute to Herrmann's memories.
- As renowned chef Alexander Herrmann expands his repertoire, he has recently unveiled a daring transformation to his classic duck recipe. Instead of roasting it whole, he now prepares the duck confit-style, cooking it in its own fat for an exotic combination of extraordinary flavor.
