Duck Recipes

[minisoji]

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.

[minisoji]

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

[minisoji]

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.

[dsmtuning]

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