I just Love Duck! What about you?

Kebamo · 12-20-2007, 12:36 PM

I just love Duck. There are so many ways to cook it. Here are a few ways I enjoy

Aromatic and Crispy Duck

1 Duckling
2 ts Salt
4 Spring onions
4 sl Ginger root
4 Star anise*
1 ts Cloves*
2 Sticks cinnamon*
1 tb Sichuan peppercorns
4 tb Sherry
4 tb Soy sauce
1 Lettuce heart

Instructions:
* or 2-3 tsp Five Spice powder

Clean duck well, trim wing tips, split down back, rub salt on, marinate in large bowl with spring onions cut into short lengths, ginger root, spices, wine, soy sauce 4 hours or more. Remove, place in deep dish inside large steamer, steam vigorously 3-4 hours, Remove, drain, cool 4-6 hours. Heat deep-fryer until smoking, deepfry
skin side down first 5 minutes until brown, turn over, fry 4-5 mins.
more, drain. Chop into small bite-size pieces, serve on lettuce leaves or use lettuce leaf like a pancake with hoisin or plum sauce, spring onions &/or shredded cucumbers.
=========================================
Baked Ducks

4 Ducks
1 Orange
1 Apple
1 Onion
1/2 c Melted butter
1/2 c Cooking wine

Instructions:
Salt and pepper ducks. Stuff each with 1/4 orange, 1/4 apple and 1/4 onion; place in roasting pan. Combine butter and wine. Pour over ducks. Bake at 350 for 2 to 2-1/2 hours or until tender, basting every 15 minutes. Serve with wild rice, a vegetable and an orange-flavored congealed salad.
=========================================
Barbecued Duck

2 lg Mallards
1/2 c Butter [melted]
2 tb Orange juice
1 tb Lemon juice
1/4 c Onion [chopped]
Tobassco sauce to taste
2 tb Worchestershire sauce
1/2 ts Garlic salt
1 md Onion [quartered]
1 md Potato [quartered]

1) Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste.
2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well...
3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast...
4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375Ã¸ oven for 1« hours or `til tender, basting with sauce every 10 to 15 min...
5) Remove the foil and bake an additional 20 min. or longer `til browned...
=============================================
Basic Roasted Duck Recipe

2 Or 3 Frozen ducks
Salt and pepper
Water
2 md Onions; chopped
3 Or 4 Stalks celery; chopped
1 pk (1-lb) converted rice; if -desired

Place frozen ducks in an uncovered roasting pan. Salt and pepper freely. Roast in a 450 degree oven at least one hour until well browned on all sides. (It is important that the ducks are not thawed first.)
Lower heat to 300 degrees.
Add water to pan to barely cover birds. Sprinkle celery and onions in water. Cover pan and bake another 2-1/2 to 3 hours. By now the breasts should be showing signs of falling off the bone or at least feel tender when pierced with a fork. Ducks are done and ready to eat or be used as follows:
WITH RICE: Add rice to broth around duck, cover and bake another 30 minutes.
================================================
Beer Roasted Duck

1 3/4 tb Salt
1/4 ts Szechuan Peppercorns
l Duck
1 cn Beer; any kind, 12-oz

Preheat over to 400 degrees. Place oven rack at middle level Combine the salt and peppercorns in a small skillet and toast over low heat for approximately 5 minutes or until the salt is slightly browned and the peppercorns faintly smoking. Stir. Cool completely. Rinse and drain the duck. Discard fat. Rub thorougly inside and out with salt and pepper mixture. Wrap in foil and refrigerate overnight. Unwrap duck and drain off liquid. Make a long hook from a coat hanger, etc and insert the sharp end
into the base of the neck. Hang by a window or on a well ventilated porch.
Let duck hang for 6-8 hours or until skin is dry. Line a roasting pan with foil to reflect heat. Place duck breast side down and pour 1/3 of the beer over it slowly as you rub it into the skin. Turn duck over and pour and rub the rest of the beer over the breast, thighs, legs and wings. Roast 1 1/2 hrs at 400 degrees, then 30 minutes at 425 degrees and finally another 30 minutes at 450 degrees.
================================================
Braised Duck with Sweet Potatoes

2 lg Sweet potatoes
Cornstarch
Oil for deep-frying
1 Duck; 3 to 4 pounds
1 Clove garlic
2 Or 3 sl Fresh ginger root
3 tb Oil
1/4 ts Cinnamon
1/4 tb Ground cloves
1/4 ts Ground star anise
1/2 -(up to) 1 ts Sugar
1 tb Soy sauce
1 c Stock
1 tb Cornstarch
3 tb Water

1. Peel sweet potatoes and cut in 1-1/2 inch cubes; dredge ligltly in cornstarch. Meanwhile heat oil. Deep-fry sweet potatoes until golden. Drain on paper toweling.
2. Bone duck and cut in 2-inch cubes. Crush garlic. Mince ginger root.
3. Heat remaining oil. Add garlic and ginger root; stir fry a few times. Add duck cubes and brown.
4. Sprinkle with cinnamon, cloves, anise and sugar. Stir in soy sauce. Add stock and bring to a boil.
5. Add deep-fried potatoes and simmer, covered, until duck is tender (about 15 minutes).
6. Blend remaining cornstarch and cold water to a paste; then stir in to thicken sauce.
================================================
Burgundy-Basted Duckling

4 1/2 lb Ready-to-cook duckling
1/4 c Burgundy wine
1/4 c Lemon juice
1 tb Melted butter
1 tb Worcestershire sauce
1 Clove garlic; minced
1 ts Salt
1 ts Dried marjoram; crushed
1/4 ts Pepper
2 dr Bottled hot pepper sauce

With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter, Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce.
Brush about half the sauce over duckling. Cover and cook on low for 7 to 9 hours. If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking. Remove excess fat again at end of cooking time on low. Then turn control to high, brush with remaining sauce and cook a final 30 minutes. If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400 F oven for about 15 or 20 minutes.
===============================================
Drunken Duck

1 Duck; 4 to 5 pounds
Salt
2 sl Fresh ginger root
2 Scallions
2 c Sherry
4 -(up to)
6 Scallions

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.

2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-1/2 hours), turning bird several times.

3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.
==============================================
Duck and Kraut

1 (3-lb) duck
2 qt Sauerkraut (i prefer kraut -packed in glass rather than cans.)
2 sm Yellow onions; peeled
3 tb Brown sugar
Fresh ground black pepper; -to taste

Place the duck in a roasting pan and roast in a 400Ã¸ oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.
Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice,
on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.
Cover and bake at 325Ã¸ until the duck is very tender, about 1-1/2 hours.
It is traditional to serve this dish with rich mashed potatoes.
This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.
===============================================
Duck Casserole

3 c Boiled diced duck
1/2 c Butter
1/2 c Chopped onion
1/4 c Flour
1 cn (6-oz) mushrooms
1 1/2 c Cream -or- 1 cn (10.75-oz) cream of mushroom soup
1 1/2 c Duck broth
1 cn (8-oz) water chestnuts; sliced thin
1 tb Parsley
1 1/2 ts Salt
1/4 ts Pepper
1 pk Wild rice; long grain

Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes.
================================================== ======
Duck Soup with Wild Rice

5 lb Duck
Salt
Ground Pepper
2 qt Chicken Stock
1 c Wild Rice
1 md Onion, chopped
3 Leeks, cleaned and finely
Sliced
2 c Mushrooms, sliced
3 Ribs celery, diced
2 tb Vegetable Oil
1/3 c Sherry Vinegar
Parsley, chopped

Season the duck lightly with salt and pepper, place in a baking pan on a rack and roast in a preheated 375Ã¸F oven for 1 hour, until juices run clear and meat is tender. Let cool. Pull off the meat, discard the skin and dice the meat in small pieces. Set aside.

Brown the duck bones in a skillet over high heat. Place in a soup pot with chicken stock. Brin to a boil and simmer for 35 minutes. Degrease and strain the stock. Set aside. Wash the wild rice and soak in cold water for 30 minutes. In the soup pot, saute the onion, leeks, mushrooms and celery in hot oil (or duck fat) without browning. Drain the wild rice and add to vegetables. Pour in the strained stock. Cook at a simmer for 45 minutes.

Add the sherry vinegar and duck meat. Season with salt and pepper to taste. Cook 15 more micutes. Serve with a garnish of chopped parsley.
================================================== ======
Fried Duck Breasts

2 Wild duck breasts
Flour
Salt and pepper
Oil

Bone ducks. Beat to tenderize. Salt and pepper to taste. Roll in flour. In skillet, pour 1 inch oil; heat and fry breasts until done.
================================================== =====
Roasted Wild Duck in Foil

1 md To large duck
Salt
1 Apple; quartered and cored
1 tb Butter
1/4 c Honey
1/4 c Orange juice
1 ts Orange peel
1/4 ts Ginger
1/4 ts Basil leaves

Preheat oven to 425Ã¸. Wash duck well and dry with paper towel. Salt body cavity and outside of duck and stuff cavity with pieces of apple. In a saucepan, heat the next 6 ingredients until the butter melts. Place duck on a piece of heavy duty foil, large enough to cover when folded. Pour 1/2 of the liquid mixture into duck cavity and the rest over duck and seal edges with a double fold. Place in a shallow pan and roast in 425Ã¸ oven for 1 hour and 45 minutes. Open foil and roast for 10 to 15 minutes more until brown. Remove and discard apple. Yield: 2 to 3 servings.

Karl

Kebamo · 12-20-2007, 12:36 PM

I just love Duck. There are so many ways to cook it. Here are a few ways I enjoy

Aromatic and Crispy Duck

1 Duckling
2 ts Salt
4 Spring onions
4 sl Ginger root
4 Star anise*
1 ts Cloves*
2 Sticks cinnamon*
1 tb Sichuan peppercorns
4 tb Sherry
4 tb Soy sauce
1 Lettuce heart

Instructions:
* or 2-3 tsp Five Spice powder

Clean duck well, trim wing tips, split down back, rub salt on, marinate in large bowl with spring onions cut into short lengths, ginger root, spices, wine, soy sauce 4 hours or more. Remove, place in deep dish inside large steamer, steam vigorously 3-4 hours, Remove, drain, cool 4-6 hours. Heat deep-fryer until smoking, deepfry
skin side down first 5 minutes until brown, turn over, fry 4-5 mins.
more, drain. Chop into small bite-size pieces, serve on lettuce leaves or use lettuce leaf like a pancake with hoisin or plum sauce, spring onions &/or shredded cucumbers.
=========================================
Baked Ducks

4 Ducks
1 Orange
1 Apple
1 Onion
1/2 c Melted butter
1/2 c Cooking wine

Instructions:
Salt and pepper ducks. Stuff each with 1/4 orange, 1/4 apple and 1/4 onion; place in roasting pan. Combine butter and wine. Pour over ducks. Bake at 350 for 2 to 2-1/2 hours or until tender, basting every 15 minutes. Serve with wild rice, a vegetable and an orange-flavored congealed salad.
=========================================
Barbecued Duck

2 lg Mallards
1/2 c Butter [melted]
2 tb Orange juice
1 tb Lemon juice
1/4 c Onion [chopped]
Tobassco sauce to taste
2 tb Worchestershire sauce
1/2 ts Garlic salt
1 md Onion [quartered]
1 md Potato [quartered]

1) Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste.
2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well...
3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast...
4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375Ã¸ oven for 1« hours or `til tender, basting with sauce every 10 to 15 min...
5) Remove the foil and bake an additional 20 min. or longer `til browned...
=============================================
Basic Roasted Duck Recipe

2 Or 3 Frozen ducks
Salt and pepper
Water
2 md Onions; chopped
3 Or 4 Stalks celery; chopped
1 pk (1-lb) converted rice; if -desired

Place frozen ducks in an uncovered roasting pan. Salt and pepper freely. Roast in a 450 degree oven at least one hour until well browned on all sides. (It is important that the ducks are not thawed first.)
Lower heat to 300 degrees.
Add water to pan to barely cover birds. Sprinkle celery and onions in water. Cover pan and bake another 2-1/2 to 3 hours. By now the breasts should be showing signs of falling off the bone or at least feel tender when pierced with a fork. Ducks are done and ready to eat or be used as follows:
WITH RICE: Add rice to broth around duck, cover and bake another 30 minutes.
================================================
Beer Roasted Duck

1 3/4 tb Salt
1/4 ts Szechuan Peppercorns
l Duck
1 cn Beer; any kind, 12-oz

Preheat over to 400 degrees. Place oven rack at middle level Combine the salt and peppercorns in a small skillet and toast over low heat for approximately 5 minutes or until the salt is slightly browned and the peppercorns faintly smoking. Stir. Cool completely. Rinse and drain the duck. Discard fat. Rub thorougly inside and out with salt and pepper mixture. Wrap in foil and refrigerate overnight. Unwrap duck and drain off liquid. Make a long hook from a coat hanger, etc and insert the sharp end
into the base of the neck. Hang by a window or on a well ventilated porch.
Let duck hang for 6-8 hours or until skin is dry. Line a roasting pan with foil to reflect heat. Place duck breast side down and pour 1/3 of the beer over it slowly as you rub it into the skin. Turn duck over and pour and rub the rest of the beer over the breast, thighs, legs and wings. Roast 1 1/2 hrs at 400 degrees, then 30 minutes at 425 degrees and finally another 30 minutes at 450 degrees.
================================================
Braised Duck with Sweet Potatoes

2 lg Sweet potatoes
Cornstarch
Oil for deep-frying
1 Duck; 3 to 4 pounds
1 Clove garlic
2 Or 3 sl Fresh ginger root
3 tb Oil
1/4 ts Cinnamon
1/4 tb Ground cloves
1/4 ts Ground star anise
1/2 -(up to) 1 ts Sugar
1 tb Soy sauce
1 c Stock
1 tb Cornstarch
3 tb Water

1. Peel sweet potatoes and cut in 1-1/2 inch cubes; dredge ligltly in cornstarch. Meanwhile heat oil. Deep-fry sweet potatoes until golden. Drain on paper toweling.
2. Bone duck and cut in 2-inch cubes. Crush garlic. Mince ginger root.
3. Heat remaining oil. Add garlic and ginger root; stir fry a few times. Add duck cubes and brown.
4. Sprinkle with cinnamon, cloves, anise and sugar. Stir in soy sauce. Add stock and bring to a boil.
5. Add deep-fried potatoes and simmer, covered, until duck is tender (about 15 minutes).
6. Blend remaining cornstarch and cold water to a paste; then stir in to thicken sauce.
================================================
Burgundy-Basted Duckling

4 1/2 lb Ready-to-cook duckling
1/4 c Burgundy wine
1/4 c Lemon juice
1 tb Melted butter
1 tb Worcestershire sauce
1 Clove garlic; minced
1 ts Salt
1 ts Dried marjoram; crushed
1/4 ts Pepper
2 dr Bottled hot pepper sauce

With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter, Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce.
Brush about half the sauce over duckling. Cover and cook on low for 7 to 9 hours. If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking. Remove excess fat again at end of cooking time on low. Then turn control to high, brush with remaining sauce and cook a final 30 minutes. If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400 F oven for about 15 or 20 minutes.
===============================================
Drunken Duck

1 Duck; 4 to 5 pounds
Salt
2 sl Fresh ginger root
2 Scallions
2 c Sherry
4 -(up to)
6 Scallions

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.

2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-1/2 hours), turning bird several times.

3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.
==============================================
Duck and Kraut

1 (3-lb) duck
2 qt Sauerkraut (i prefer kraut -packed in glass rather than cans.)
2 sm Yellow onions; peeled
3 tb Brown sugar
Fresh ground black pepper; -to taste

Place the duck in a roasting pan and roast in a 400Ã¸ oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.
Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice,
on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.
Cover and bake at 325Ã¸ until the duck is very tender, about 1-1/2 hours.
It is traditional to serve this dish with rich mashed potatoes.
This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.
===============================================
Duck Casserole

3 c Boiled diced duck
1/2 c Butter
1/2 c Chopped onion
1/4 c Flour
1 cn (6-oz) mushrooms
1 1/2 c Cream -or- 1 cn (10.75-oz) cream of mushroom soup
1 1/2 c Duck broth
1 cn (8-oz) water chestnuts; sliced thin
1 tb Parsley
1 1/2 ts Salt
1/4 ts Pepper
1 pk Wild rice; long grain

Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes.
================================================== ======
Duck Soup with Wild Rice

5 lb Duck
Salt
Ground Pepper
2 qt Chicken Stock
1 c Wild Rice
1 md Onion, chopped
3 Leeks, cleaned and finely
Sliced
2 c Mushrooms, sliced
3 Ribs celery, diced
2 tb Vegetable Oil
1/3 c Sherry Vinegar
Parsley, chopped

Season the duck lightly with salt and pepper, place in a baking pan on a rack and roast in a preheated 375Ã¸F oven for 1 hour, until juices run clear and meat is tender. Let cool. Pull off the meat, discard the skin and dice the meat in small pieces. Set aside.

Brown the duck bones in a skillet over high heat. Place in a soup pot with chicken stock. Brin to a boil and simmer for 35 minutes. Degrease and strain the stock. Set aside. Wash the wild rice and soak in cold water for 30 minutes. In the soup pot, saute the onion, leeks, mushrooms and celery in hot oil (or duck fat) without browning. Drain the wild rice and add to vegetables. Pour in the strained stock. Cook at a simmer for 45 minutes.

Add the sherry vinegar and duck meat. Season with salt and pepper to taste. Cook 15 more micutes. Serve with a garnish of chopped parsley.
================================================== ======
Fried Duck Breasts

2 Wild duck breasts
Flour
Salt and pepper
Oil

Bone ducks. Beat to tenderize. Salt and pepper to taste. Roll in flour. In skillet, pour 1 inch oil; heat and fry breasts until done.
================================================== =====
Roasted Wild Duck in Foil

1 md To large duck
Salt
1 Apple; quartered and cored
1 tb Butter
1/4 c Honey
1/4 c Orange juice
1 ts Orange peel
1/4 ts Ginger
1/4 ts Basil leaves

Preheat oven to 425Ã¸. Wash duck well and dry with paper towel. Salt body cavity and outside of duck and stuff cavity with pieces of apple. In a saucepan, heat the next 6 ingredients until the butter melts. Place duck on a piece of heavy duty foil, large enough to cover when folded. Pour 1/2 of the liquid mixture into duck cavity and the rest over duck and seal edges with a double fold. Place in a shallow pan and roast in 425Ã¸ oven for 1 hour and 45 minutes. Open foil and roast for 10 to 15 minutes more until brown. Remove and discard apple. Yield: 2 to 3 servings.

Karl

Bald Eagle · 12-29-2007, 04:45 PM

Hello Hiram - we also love duck. Thanks for the recipes. The only duck we have ever had has been wild duck that I have brought home from hunting trips.