Any duck Recipes, please help?
I bought a whole duck yesterday, this is my first time cooking duck. I would like a good savory recipe, and also what sides are good with duck? Please Help!!!!!!!!!!!!!!!!!!
I bought a whole duck yesterday, this is my first time cooking duck. I would like a good savory recipe, and also what sides are good with duck? Please Help!!!!!!!!!!!!!!!!!!
Mom’s Apple Duck
~ 1 duck
~ 2 red delicious apples, quartered
~ extra virgin olive oil
~ pinch of ginger and cinnamon
~ salt and pepper
Fill the duck with the apples.
Place duck in roasting pan.
Pour generous amount of olive oil on duck. Be sure to coat entire duck.
Sprinkle on the ginger and cinnamon. Season to taste with salt and pepper.
Bake at 350 degress for 40-50 minutes or until browned.
Serve and enjoy.
Roast Duck
~ 1 duck, mallard preferred
~ salt and pepper
~ 1 apple
~ 1/4 of a peeled onion
~ bacon slices
~ orange slice
~ maraschino cherry
Salt and pepper inside of duck to taste.
Cut apple into quarters and stick inside duck.
Stuff the onion inside duck.
Place duck in roasting pan and place bacon slices on top of duck.
Cover with aluminum foil and cook for 2 hours at 350 degrees.
Reduce heat to 300 degrees and cook an additional 2 hours.
If duck is not browning good, remove the foil. You may also need to add a little water to the pan.
Stick the orange slice and cherry to the breast with a tooth pick.
Serve with tater tots and/or steamed mixed vegetables.
Crispy Duck
~ 1 duck, domestic preferred
~ Kosher salt
~ pepper
~ Herbs de Province seasoning, found at most grocery stores
Remove most of the skin and fat. Render it down in a heavy pan over medium heat.
Cut duck into serving pieces; breast, legs, thighs.
Dry marinade overnight with Kosher salt, pepper and Herbs de Province.
In a skillet, sear duck, skin side down over high heat.
Put meat in a heavy baking pan. Add the duck fat.
Cover and bake at 250 degrees for 2 hours.
Ginger Ale Duck
~ 1 – 2 ducks
~ 3 bottles (2 liter) gingerale, divided
Preheat oven to 350 degrees.
Place ducks in a roaster that has a lid.
Pour gingerale over the top. Cover and cook for 1 hour.
Pour off all of the juices and gingerale. Pour fresh gingerale over duck.
Do this about 5 times during a 4 hour period.
If the duck doesn’t brown, drain the gingerale, add fresh. Cook the last 30 minutes with lid removed. Makes a sweet crispy coating.
Honey and Spice Duckling
~ 1 3 to 5 lb duckling
~ 2 tsp Szechwan pepper, coarsely ground, or 1 tsp whole pepper, coarsely ground
~ 1 tsp salt
~ 1 tsp ground ginger
~ 1/2 tsp five spice powder
~ 1/4 cup honey
~ 2 tbs soy sauce
Rinse duck and pat dry.
In a bowl, combine pepper, salt, ginger, and five -spice powder.
Sprinkle body cavity of duck with some of the salt mixture; rub remaining mixture on the skin of the duck.
Skewer neck skin to back; tie legs to tail and twist wing tips under back. Prick skin all over with a fork.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Roast in a 375 degree oven for 1-3/4 to 2-1/4 hours or until the drumsticks move easily in their sockets and the duck is no longer pink. Spoon off fat occasionally.
Meanwhile, mix the honey and the soy sauce together.
Baste duck with honey mixture once or twice during the last 10 minutes of roasting.
Cut his in half for 1 duck
Duck Burgundy
Recipe courtesy Paula Deen
The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.
2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine
Preheat the oven to 350 degrees F.
Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 to 15 minutes per pound
Ease of preparation: moderately easy
Broiled Parmesan Tomatoes
Recipe courtesy Paula Deen
Three (14 1/2-ounce) cans whole tomatoes, drained – any variety including Italian plum
Salt and pepper
1/2 cup (1 stick) unsalted butter
1 1/2 cups freshly grated Parmesan
Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly.
Chocolate Creme Brulee
Recipe courtesy Paula Deen
1 quart heavy cream
1 cup sugar
1- ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.
6 servings
Since I do not know your taste I will send you to my favorite source for recipes when I am at a loss.
Just remember duck is very very fatty so you might want to cook it on a rack and watch for smoke from the oven or broiler!
I like Duck in Cherry Burgundy Sauce but that is sweeter not savory! Good Luck!
Savory Simple Roast Duck
1 (5 pound) whole duck
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup melted butter
-Preheat oven to 375 degrees F (190 degrees C).
-Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
-Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Side:
Barley and White Bean Side Dish
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
-Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
-Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
-Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Yummy
My favorite is the classic French dish “Duck Confit”
http://www.epicurious.com/recipes/food/views/102313
I would just deep fry it, and make some dipping sauce on the side. Nice and easy.
a lot of people don’t like duck because it’s “greasy ” . if you put it in a pan it will be greasy . to not have it greasy you must have it on a rack in a pan . i cook mine at 500 for 10 min, flip it + cook it 10 min more , cool oven down to 350 -17 min per pound , i baste it every 25 min w/ a mixture of pineapple ,orange + marachino juice w/ guava jelly . i have not had 1 single complaint , even from duck haters , they now wait for me to make more ! stuffing is optional
I love the taste of Duck, but I only buy the small breasts. I prick the skin to release fat, season well and bake. Serve with a sweet Orange marmalade reduction. Whole duck is done in a similar way.