Duck Recipes

http://i.timeinc.net/recipes/i/recip...l-351465-l.jpghttp://www.backwoodsbound.com/lookingmallard.gif

Duck Cacciatore

Ingredients

* 6 duck breasts, fillets or 2 geese breasts, fillets
* 3-4 tablespoons flour
* 2 garlic cloves, minced
* 1/4 cup olive oil
* 1 (6 ounce) can tomato paste
* 1/2 cup dry white wine
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 3/4 cup chicken broth
* 1 bay leaf
* 1/8 teaspoon thyme
* 1/8 teaspoon marjoram
* 1/2 teaspoon basil
* 1/4 cup chopped scallion or chopped green onion
* 1 cup sliced mushroom
* 8 ounces pre-peeled carrots
* 1/4 cup brandy

Directions

1.Slice filets across the grain about 1/2 inch thick.


2.Coat with flour.


3.Saute with garlic in olive oil for 5 minutes on each side.


4.Combine remaining ingredients and mix well.

5.Add all to skillet or put everything into crock pot.


6.Simmer, covered, in skillet for 1 hour or cook in crock pot on LOW for 7-9 hours.

Duck Chili

Ingredients

lb's duck breasts, cubed
6 cloves garlic, minced
6 medium onions, chopped
5 green peppers, chopped
2 cans (16 oz) tomato sauce
8 red peppers
4 or 5 chili peppers, jalapeno, etc., chopped
1 1/2 tsp Tabasco sauce
2 tbsp chili powder
1 tbsp cumin
1 tsp cayenne pepper
1 tsp salt
1 can red kidney beans, drained
1 can white beans, drained

Preparation

In a large skillet or dutch oven, cook the duck with the garlic, onions and green peppers until done.

Add the remaining ingredients except the beans.

Simmer for 1 hour stirring occasionally.

Add the beans and simmer 20 minutes longer.

Roast Duck

Ingredients

1 duck, mallard preferred
salt and pepper
1 apple
1/4 of a peeled onion
bacon slices
orange slice
maraschino cherry

Preparation

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.

Thai Curry Duck

Ingredients

medium size duck, cooked
2 large potatoes, cubed
butter
1/2 lb mushrooms, quartered
1/4 lb small shallots, sliced in halves
2 cloves garlic, chopped
pepper
1 package (3 oz) Thai red curry paste
1 package (quart/liter) coconut milk/cream or two standard size tins
1 oz coconut sugar (if not available, substitute honey)
1 oz fish sauce
1/4 cup finely chopped fresh sweet basil

Preparation

Remove the duck meat from bone. Cut into bite size pieces. Remove as much fat and skin as possible. If the skin is crispy and adhered to meat with a little fat, try to keep it intact. Keep the fat and fatty skin. It will be used for flaming the curry. Place in refrigerator.

Boil the potatoes to 80 % done. Drain and set aside.

In a skillet, saute the mushrooms, shallots and garlic. Add pepper to taste. Set aside.

In a skillet, add the duck fat and fatty skin to create oil. Remove the skin.

Add the curry paste and fry at medium heat, add additional oil if required.

Before the curry starts to burn add a few ounces of the coconut milk. Let it thicken a bit. Keep stirring.

After a few minutes you will see the red oils slowly separating. Stir in the coconut sugar/honey.

Stir in the the fish sauce. Once it starts to thicken again, add the remaining milk. Reserve an ounce or two.

Add the mushrooms, shallots and potatoes. Bring it to a low simmer for 10 minutes with the lid off.

Five minutes before serving add the sweet basil, duck and the rest of the milk. Mix well and cover.

Served on rice accompanied by a cold beer,

Spicy BBQ Duck Breast

Ingredients

Duck breasts
cream cheese, softened
jalepeno peppers, chopped
bacon

Preparation

Slice the breasts long ways until it has an open pouch.

In a bowl, place the cream cheese and peppers to taste. Mix until smooth.

Fill the pouch in the breast with the cream cheese mixture.

Wrap bacon around the breast and hold together with toothpicks.

Grill over medium heat until the bacon is almost burnt.

Pan-Fried Duck

Ingredients

* 1 Duck; 3 to 4 pounds
* 1 Scallion stalk
* 2 Eggs
* 1⁄2 t Salt
* 5 -(up to)

Instructions

1. Score duck along its breast bone and remove meat in two sections. Bone
legs, leaving them whole.

2. Mince scallion and ginger root, then combine with soy sauce and sherry.
Add to duck and let stand 30 minutes, turning occasionally. Drain,
discarding marinade.

3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt
and cold water. Coat duck generously with batter.

4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on
each side over high heat. Reduce heat to medium and cook, uncovered,
turning duck occasionally until its skin is crisp and golden (15 to 20
minutes).

5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe).

Stir-Fried Duck with Pineapple Recipe

Ingredients

* 1 duck
* 45 ml/3 tbsp corn-flour (cornstarch)
* 45 ml/3 tbsp soy sauce
* 225 g/8 oz canned pineapple in syrup
* 45 ml/3 tbsp groundnut (peanut) oil
* 2 slices ginger root, cut into strips
* 15 ml/1 tbsp rice wine or dry sherry
* 5 ml/1 tsp salt

Method

1. Cut the meat from the bone and cut it into pieces. Mix the soy sauce with 30 ml/2 tbsp of corn-flour and mix into the duck until well coated.

2. Leave to stand for 1 hour, stirring occasionally. Crush the pineapple and syrup and heat gently in a pan.

3. Mix the remaining corn-flour with a little water, stir into the pan and simmer, stirring, until the sauce thickens. Keep warm.

4. Heat the oil and fry the ginger until lightly browned then discard the ginger.

5. Add the duck and stir-fry until lightly browned on all sides. Add the wine or sherry and salt and stir-fry for a further few minutes until the duck is cooked.

6. Arrange the duck on a warmed serving plate, pour over the sauce and serve at once.

Braised Duck with Onions Recipe

Ingredients

* 4 dried Chinese mushrooms
* 1 duck
* 90 ml/6 tbsp soy sauce
* 60 ml/4 tbsp groundnut (peanut) oil
* 1 spring onion (scallion), chopped
* 1 slice ginger root, minced
* 45 ml/3 tbsp rice wine or dry sherry
* 450 g/1lb onions, sliced
* 100 g/4 oz bamboo shoots, sliced
* 15 ml/1 tbsp brown sugar
* 15 ml/1 tbsp corn-flour (cornstarch)
* 45 ml/3 tbsp water

Method

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

2. Rub 15 ml/1 tbsp of soy sauce into the duck. Reserve 15 ml/1 tbsp of oil, heat the remaining oil and fry the spring onion and ginger until lightly browned.

3. Add the duck and fry until lightly browned on all sides. Pour off any excess fat. Add the wine or sherry, remaining soy sauce to the pan and just enough water almost to cover the duck.

4. Bring to the boil, cover and simmer for 1 hour, turning occasionally. Heat the reserved oil and fry the onions until softened.

5. Remove from the heat and stir in the bamboo shoots and mushrooms then add them to the duck, cover and simmer for a further 30 minutes until the duck is tender.

6. Remove the duck from the pan, cut into serving pieces and arrange on a warmed serving plate.

7. Bring the liquids in the pan to the boil, add the sugar and corn-flour and simmer, stirring, until the mixture boils and thickens. Pour over the duck to serve.

Duck with Ginger Recipe


Ingredients

* 350g/12oz duck breast, thinly sliced
* 1 egg, lightly beaten
* 5ml/1 tsp soy sauce
* 5ml/1 tsp corn-flour
* 5ml/1 tsp peanut oil
* oil for deep-frying
* 50g/2 oz bamboo shoots
* 50g/2 oz mange tout
* 2 slices ginger root, chopped
* 15ml/1 tbsp water
* 2.5ml/1/2 tsp sugar
* 2.5ml/1/2 tsp rice wine or dry sherry
* 2.5ml/1/2 tsp sesame oil

Method

1. Mix the duck with the egg, soy sauce, corn-flour and oil and leave to stand for 10 minutes.

2. Heat the oil and deep-fry the duck and bamboo shoots until cooked and golden brown. Remove from the pan and drain well.

3. Pour out all but 15ml/1 tbsp of oil from the pan and stir-fry the duck, bamboo shoots mange tout, ginger, water, sugar and wine or sherry for 2 minutes. Serve sprinkled with sesame oil.

Slow Cooked Duck Recipe

Ingredients

* 1 duck
* 50 g/2 oz/1/2 cup corn-flour (cornstarch)
* oil for deep-frying
* 2 cloves garlic, crushed
* 30 ml/2 tbsp rice wine or dry sherry
* 30 ml/2 tbsp soy sauce
* 5 ml/1 tsp grated ginger root
* 750 ml/3 cups chicken stock
* 4 dried Chinese mushrooms
* 225 g/8 oz bamboo shoots, sliced
* 225 g/8 oz water chestnuts, sliced
* 10 ml/2 tsp sugar
* pinch of pepper
* 5 spring onions (scallions), sliced

Method

1. Cut the duck into serving size pieces. Reserve 30 ml/2 tbsp of corn-flour and coat the duck in the remaining corn-flour. Dust off the excess.

2. Heat the oil and fry the garlic and duck until lightly browned. Remove from the pan and drain on kitchen paper.

3. Place the duck in a large pan. Mix together the wine or sherry, 15 ml/1 tbsp of soy sauce and the ginger.

4. Add to the pan and cook over a high heat for 2 minutes. Add half the stock, bring to the boil, cover and simmer for about 1 hour until the duck is tender.

5. Meanwhile, soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

6. Add the mushrooms, bamboo shoots and water chestnuts to the duck and cook, stirring frequently, for 5 minutes. Skim off any fat from the liquid.

7. Blend the remaining stock, corn-flour and soy sauce with the sugar and pepper and stir into the pan.

8. Bring to the boil, stirring, then simmer for about 5 minutes until the sauce thickens. Transfer to a warmed serving bowl and serve garnished with spring onions.

Duck with Potatoes Recipe

Ingredients

* 75 ml/5 tbsp groundnut (peanut) oil
* 1 duck
* 3 cloves garlic, crushed
* 30 ml/2 tbsp black bean sauce
* 10 ml/2 tsp salt
* 1.2 l/2 pts/5 cups water
* 2 leeks, thickly sliced
* 15 ml/1 tbsp sugar
* 45 ml/3 tbsp soy sauce
* 60 ml/4 tbsp rice wine or dry sherry
* 1 clove star anise
* 900 g/2 lb potatoes, thickly sliced
* 1/2 head Chinese leaves
* 15l/1 tbsp corn-flour (cornstarch)
* sprigs flat-leaf parsley

Method

1. Heat 60 ml/4 tbsp of oil and fry the duck until browned on all sides.

2. Tie or sew up the neck end and stand the duck, neck down, in a deep bowl. Heat the remaining oil and fry the garlic until lightly browned.

3. Add the black bean sauce and salt and fry for 1 minute. Add the water, leeks, sugar, soy sauce, wine or sherry and star anise and bring to the boil.

4. Pour 120 ml/8 fl oz/1 cup of the mixture into the duck cavity and tie or sew up to secure. Bring the remaining mixture in the pan to the boil.

5. Add the duck and potatoes, cover and simmer fur 40 minutes, turning the duck once. Arrange the Chinese leaves on a serving plate.

6. Remove the duck from the pan, chop into 5 cm/2 in pieces and arrange on the serving plate with the potatoes.

7. Mix the corn-flour to a paste with the water, stir it into the pan and simmer, stirring, until the sauce thickens. Pour over the duck and serve garnished with parsley.

Pan Fried Duck with Orange Sauce

Ingredients

2 tsp grated orange peel
3/4 cup orange juice
16 oz Duck, breast, with o skin, raw, wild, boneless duck,
3/8 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup fat free reduced sodium chicken broth
1 tbsp fresh chives, chopped
1 tbsp chopped parsley
1 tsp fresh tarragon, chopped


Directions

1 In a large plastic bag with a zip top add the orange zest, 1/2 cup of the orange juice, and the duck; turn to coat.

2 Seal the bag, pushing out air as you do, and refrigerate for 30 minutes, turning occasionally.

3 Remove duck from marinade and dry with paper towels, discard remaining marinade.

4 Season duck with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper.

5 Heat the oil in a large nonstick pan over medium heat and add the duck.

6 Cook, turning only once, until there is only a hint of pink in the center, about 6 minutes per side.

7 Remove and place on a plate for 5 minutes.

8 Return pan to stove over medium high heat and add the broth and remaining 1/4 cup of orange juice.

9 Using a wooden spoon, scrape up any brown bits on the bottom of the pan.

10 Bring mixture to a boil and lower heat.

11 Simmer, uncovered until mixture is reduced by 1/3, about 3-4 minutes.

12 Remove from heat and stir in the chives, parsley, tarragon, remaining 1/8 teaspoon of salt, and remaining 1/8 teaspoon of pepper.

13 Slice duck on a diagonal into thin slices and serve topped with orange sauce

Ingredients

* 4 quinces
* 2 brown onions
* 1 tablespoon cumin
* greek extra virgin olive oil
* 4 duck legs
* 1/3 cup dry white wine
* 1/2 garlic clove, crushed
* 1 tablespoon cumin seed
* sea salt
* 2 cinnamon sticks
* 5 whole cloves
* 2 bay leaves
* 1 cup raw sugar
* water
* chinese broccoli or regular broccoli
* 1 lemon, juice of


Method

Peel, quarter, and core quinces.

Reserve the peels and cores.


Peel and quarter onions.


Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.


Sprinkle with cumin and olive oil.


Arrange duck pieces on top.


Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.

Place uncovered in an oven at (325°F) 160°C


Cook for 2-3 hours.

Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.


While the duck bakes, make the syrup.


In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.


Bring to boil, reduce heat, and simmer.


Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.


Wash Chinese broccoli and chop so the stems are joined to the leaf.


Steam and serve with a squeeze of fresh lemon and olive oil.


Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.

thanks for the recipe! gota try it soon...