Friday Feast: Irish Whiskey-Marinated Duck

St. Patrick’s Day is one week from today! Shake off the chill of the winter, pick out your best green outfit, and get ready to kick off spring with Irish charm! 

Need a delicious entrée to accompany your celebratory libations of choice? How about including some wild game into your festivities? The Sporting Chef Scott Leysath has created a succulent Irish whiskey-marinated duck dish so delicious, you’d think he found it at the end of the rainbow.

Scott’s spirited marinade enhances the flavor of split, brined ducks. It’s best cooked until crispy on the outside and medium-rare at the center, and serve with your favorite Irish beverage.

Irish Whiskey-Marinated Duck

Ingredients:
4 to 6 large duck halves (preferably with skin intact), legs attached
4 tablespoons butter
1 onion, cut into 1/4-inch thick rings
2 medium carrots cut into 1-to 2-inch pieces
2 celery stalks, cut into 1 to 2-inch pieces
3 red potatoes cut into thirds
2 tablespoons fresh parsley, minced
1/4 cup Irish whiskey
Salt and pepper to taste

Marinade:
1/2 cup olive oil
3 tablespoons Irish whiskey
3 tablespoons soy sauce
3 garlic cloves, minced
Freshly ground black pepper

Directions:
Combine marinade ingredients in a non-reactive container. Add duck halves, toss to coat, cover and refrigerate for 6 to 12 hours, turning occasionally. Remove duck from marinade and pat dry. Discard marinade.

Preheat oven to 400 degrees Fahrenheit. Heat butter in a large skillet. Add onion, carrots, celery and potatoes and sauté until carrots are just starting to soften. Remove vegetables and keep warm. Add duck halves, skin side down, and cook until skin is golden brown and crispy. Flip and cook for 2 to 3 minutes more. Arrange duck, breast side up, in a baking dish and top with the reserved vegetables. Before placing the dish in the oven (and away from any open flame), top with parsley and drizzle whiskey over duck.

Place in the preheated oven for 6 to 7 minutes. Season to taste with salt and pepper and serve. Provides four servings.



(Photos and recipe courtesy/Scott Leysath)