Does anyone have an easy recipe for duck!?
i’m 15 being ancient аnd аm relatively ехсеllеnt аt cooking i јυѕt wеnt duck hunting wіth mу grandfather аnd wе hаνе a few ducks ѕοmе breast аnd a goose. well i аm looking fοr a simple duck recipe thаt wouldn’t tο hard tο mаkе doesn’t hаνе 3,000 ingredients аnd taste tаѕtу. Wе tried deep frying one іt wasn’t tο tеrrіblе i јυѕt didn’t lіkе іt. I want tο know hοw tο mаkе a soup/stew using duck аnd maybe hοw tο mаkе a ехсеllеnt duck meal іn thе oven. Thank уου!
Hi, its been a while in view of the fact that I cooked duck but I force be able to give you some thoughts. Personnaly I like duck, it is one of my favourites. I used to cook it as a roast dinner with vegetables such as carrots, parsnips, sweet potato and roast potatos. With the duck I place scours in the skin and then drizzled honey over it, it gives it a really nice taste. also place salt and pepper and butter on. The scour marks should be done with a knife, just a few over the ducks back so that all the honey etc seeps into the duck. I cant remember how long to cook it for it depends on the weight but im sure someone else will know. hope this force help.
I like the following recipe for all duck, but especially for diving ducks, which tend to have a stronger flavor.
Marinate the breasts in half soy sauce, half worcestershire for at least one hour, or overnight. Wrap them in bacon to keep them from drying out. Grill them outdoors, or broil them at home. You do not have to cook them all the way, medium will be more flavorful, and less dry.
If the ducks are whole, I bake them in roasting bags with a small chicken have a give of. Stuff them loosely with chopped apple and onion. The steam from the apple and onion penetrates the meat and adds nice flavor. The roasting bags keep the duck from drying out.
California Wild Duck Stew
1/4 beat fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
4 wild ducks, plucked, drawn and
cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 summary. Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade. Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender.
Boil potatoes in salted water for approximately 15 summary or until tender. Add to stew just before serving.
CHINESE ROAST DUCK WITH SPICY DUCK
SAUCE
1 duckling (about 5 lbs.)
2 tsp. salt
4 green onions
2 c. boiling water
2 tbsp. honey
Spicy duck sauce (recipe at end)
Rub duckling inside and out with salt; stuff onions inside of cavity and tie legs together. Place on rack in roasting pan. Mix boiling water and honey; pour over duckling, let water run into pan. (Duckling should not be place down into the water, keep on rack.) Roast in oven at 350 degrees for 1 hour. Prick skin to drain surplus stout. Continue roasting until deep brown and juices run clear, 1 to 1 1/4 hours longer. Remove from oven.
Increase oven temperatures to 400 degrees. Brush duckling with spicy duck sauce; return to oven and roast 5 summary. May use left over sauce as a dip for meat. Garnish with parsley and mandarin orange segments.
*Spicy Duck sauce*
Combine:
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
2 tbsp. dry sherry
2 tbsp. honey
1 tbsp. chili sauce
1 tbsp. soy sauce
1 clove garlic, minced
(the spicy sauce and the chinese roast duck are together)
DUCK STEW
2 lg. ducks, cut into serving pieces
1/2 c. oil
5 cloves garlic, chopped
1 green pepper, chopped
2 bunches green onions, finely chopped
Salt and pepper to taste
Red pepper to taste
4 lg. onions, chopped
3 celery leaves, chopped
1-2 pt. water
1/2 bunch parsley, finely chopped
Season duck pieces with salt, black pepper, and red pepper. Place oil in large heavy pan and heat until very hot. Brown ducks in hot oil. Remove from pan and place onions, garlic, celery, and green pepper in same pan. Replace duck in pan and cook over medium heat for 15 summary, stirring frequently. Add water and cover. Cook slowly for 2 hours and 30 summary or until tender. Replenish water, if necessary. About 15 summary before serving, add green onions and parsley. Serve over rice, if desired. Yields 4-6 servings.
STEWED DUCKS
2 ducks quartered (or 4 duck breasts)
1 c. red wine
Salt and pepper to taste
1 bay leaf
Chopped parsley
4 tbsp. butter
2 tbsp. flour
2 c. beef broth
2 sm. onions, delicately sliced
2 cloves
Brown duck pieces in butter in a skillet. Transfer duck to a deep pot or casserole. Add flour to the skillet and brown it well. Gradually stir in left over ingredients, except parsley. Bring this sauce to boil and simmer 5 summary stirring frequently. Pour sauce over the duck, cover the pot or casserole, and simmer 1 1/2 hours or until tender. Add chopped parsley. If the sauce is too thin, thicken gradually with a flour and water paste. Serves about 4.
Excellent Luck!!!
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