ISO: ISO: Recipes for duck, both breasts and whole...
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Dawn, a customer in my shop gave me this recipe only 20 minutes ago: Quick Duck a l'Orange.
Boil down some red wine. Add butter and orange marmelade to make a glaze.
Score the skin on duck breasts. Place in a hot skillet, skin side down, to brown the skin and render out the fat. Transfer skin-up to baking sheet, coat with glaze, and bake until done. (Save the fat from the skillet for another use.)
Top with more glaze and serve with creamy mashed potatoes.
I can't wait to try this!
Boil down some red wine. Add butter and orange marmelade to make a glaze.
Score the skin on duck breasts. Place in a hot skillet, skin side down, to brown the skin and render out the fat. Transfer skin-up to baking sheet, coat with glaze, and bake until done. (Save the fat from the skillet for another use.)
Top with more glaze and serve with creamy mashed potatoes.
I can't wait to try this!
Recipe: Duck In Cointreau Sauce (Favorite Restaurant Recipes R.S.V.P. Column of Bon Appetit Cookbk.
Duck In Cointreau Sauce
Le Club
San Francisco, California
8 servings
3 4-pound ducks
3 celery stalks, chopped
1 large onion, chopped
2 carrots, chopped
Salt and pepper
1/2 cup dry sherry
3/4 cup white wine
1 cup hot water
3/4 cup sugar
2 tablespoons white vinegar
Juice of 1 lemon
Juice of 3 oranges
Grated rind of 2 oranges
2 teaspoons cornstarch
1/4 cup Cointreau
Preheat oven to 375 Degrees F. Stuff duck cavity with celery, onion, carrots, and salt and pepper to taste. Roast 1 hour and 20 minutes (20 minutes per pound). If ducks are very fat, turn 3 or 4 times during roasting. Drain fat.
Deglaze roasting pan with sherry, white wine and hot water. Boil 15 minutes. Drain off fat again.
In 1-quart saucepan, cook sugar until carmelized, stirring often to avoid burning. Add vinegar, lemon and orange juice and orange rind. Bring to boil and add to sauce in deglazed pan. Cook at slow boil for 10 minutes, stirring occasionally. Dissolve cornstarch in Cointreau and add to sauce. Add salt and pepper if needed.
Bone duck breast and arrange breasts, legs and thighs on serving platter. Glaze duck with sauce.
Recipe Source: Favorite Restaurant Recipes
500 Unforgettable Dishes from the
R.S.V.P. Column of Bon Appetit
Enjoy!
Duck In Cointreau Sauce
Le Club
San Francisco, California
8 servings
3 4-pound ducks
3 celery stalks, chopped
1 large onion, chopped
2 carrots, chopped
Salt and pepper
1/2 cup dry sherry
3/4 cup white wine
1 cup hot water
3/4 cup sugar
2 tablespoons white vinegar
Juice of 1 lemon
Juice of 3 oranges
Grated rind of 2 oranges
2 teaspoons cornstarch
1/4 cup Cointreau
Preheat oven to 375 Degrees F. Stuff duck cavity with celery, onion, carrots, and salt and pepper to taste. Roast 1 hour and 20 minutes (20 minutes per pound). If ducks are very fat, turn 3 or 4 times during roasting. Drain fat.
Deglaze roasting pan with sherry, white wine and hot water. Boil 15 minutes. Drain off fat again.
In 1-quart saucepan, cook sugar until carmelized, stirring often to avoid burning. Add vinegar, lemon and orange juice and orange rind. Bring to boil and add to sauce in deglazed pan. Cook at slow boil for 10 minutes, stirring occasionally. Dissolve cornstarch in Cointreau and add to sauce. Add salt and pepper if needed.
Bone duck breast and arrange breasts, legs and thighs on serving platter. Glaze duck with sauce.
Recipe Source: Favorite Restaurant Recipes
500 Unforgettable Dishes from the
R.S.V.P. Column of Bon Appetit
Enjoy!
My fave...REC: Duck with Blackberry Sauce. Posted it before & have made it for years. Even
folks who don't like duck, loved it.
I should also say that we enjoy duck rotissed on the BBQ with this sauce on the side.
http://www.epicurious.com/recipes/food/views/1265
folks who don't like duck, loved it.
I should also say that we enjoy duck rotissed on the BBQ with this sauce on the side.
http://www.epicurious.com/recipes/food/views/1265
dawn_mo
Well-known member
These all sound delicious, but these are skinless breasts. Will that make a difference?
It sounds like I can get the duck anyway I prefer, so should I always have the skin on the breasts? I have six thawed and a bunch more in the freezer that I am sure are also skinless. I am very excited to see how these turn out. Has anyone made Peking Duck. I have had that before in restaurants and really liked it. Thanks for posting your recipes!
It sounds like I can get the duck anyway I prefer, so should I always have the skin on the breasts? I have six thawed and a bunch more in the freezer that I am sure are also skinless. I am very excited to see how these turn out. Has anyone made Peking Duck. I have had that before in restaurants and really liked it. Thanks for posting your recipes!
Yes, it would make a difference. I would saute the breasts very quickly to brown, then add whatever
sauce you are using to the pan to simmer with them. Since you're not trying to render out fat, there's no need to roast them. You want them rare or medium rare, like a steak, not totally cooked through like chicken. Without the skin, they can turn dry on you if you're not careful.
Don't turn down duck skin! Even if you take it off the breasts you can render the fat from it and you have wonderful cracklings to munch on.
sauce you are using to the pan to simmer with them. Since you're not trying to render out fat, there's no need to roast them. You want them rare or medium rare, like a steak, not totally cooked through like chicken. Without the skin, they can turn dry on you if you're not careful.
Don't turn down duck skin! Even if you take it off the breasts you can render the fat from it and you have wonderful cracklings to munch on.
dawn_mo
Well-known member
I am going to try this tonight Joe, but I think the only jelly or marmalade
I have in the house is jalapeno-apple jelly. I amd going to mix it with a little soy sauce and lime juice, and see how that works. Thanks for your help, and I am sure I will have more questions re:duck in the near future. My friends husband goes hunting twice a week during hunting season. Thanks again!
I have in the house is jalapeno-apple jelly. I amd going to mix it with a little soy sauce and lime juice, and see how that works. Thanks for your help, and I am sure I will have more questions re:duck in the near future. My friends husband goes hunting twice a week during hunting season. Thanks again!
Let me know how it comes out, Dawn. Since I've only known about it a few hours,
I haven't had a chance to test it. I think the apple jalapeno sounds great as well as the soy sauce. Maybe some of the lime zest too?
I've made roasted Duck a L'Orange a couple times and the sauce takes forever. This sounds like a quick flavorful alternative.
I haven't had a chance to test it. I think the apple jalapeno sounds great as well as the soy sauce. Maybe some of the lime zest too?
I've made roasted Duck a L'Orange a couple times and the sauce takes forever. This sounds like a quick flavorful alternative.
dawn_mo
Well-known member
Oh please don't give them names...
my girlfriend used to have two tillapias in her 50 gallon fish tank, named Pete and Tillie. That was some ten years ago, and just last year, I finally bought some tillapia to cook, and even then, all I could think about were my friend pet tillapias.
my girlfriend used to have two tillapias in her 50 gallon fish tank, named Pete and Tillie. That was some ten years ago, and just last year, I finally bought some tillapia to cook, and even then, all I could think about were my friend pet tillapias.
susankentfieldca
Well-known member
This is one Gay posted that I used
The duck with the current jelly recipe.
I'll have to see if I can find the recipe I posted *over there* for my mom's whole duck recipe that I make every NYD.
And I made one with a balsamic reduction sauce that was very good.
https://www.ducks.org/DU_Magazine/JulyAugust2007/3263/RecipesforSuccess.html
The duck with the current jelly recipe.
I'll have to see if I can find the recipe I posted *over there* for my mom's whole duck recipe that I make every NYD.
And I made one with a balsamic reduction sauce that was very good.
https://www.ducks.org/DU_Magazine/JulyAugust2007/3263/RecipesforSuccess.html
dawn_mo
Well-known member
It turned out pretty good, this is what I did...
I marinated the breasts in a little soy sauce and lime juice, for perhaps 20 minutes. Then I made a glaze of soy sauce, jalapeno-apple jelly, fresh lime juice, and zest of lime (great idea Joe). I grilled it over charcoal, and then started glazing it for the last few minutes. I took them off the grill when they were med-rare, and i think I would like them better medium, but that's just me. I sliced them thinly and served them with a zesty cole slaw. I was surprised that I liked them as much as I did, as I usually don't like gamey flavors. It turns out that before I was given the duck, my friends husband soaks them for a couple days in salt water, basically brining them. I think that must be why they weren't too gamey and they stayed very moist. It sounds like I will have a large supply of duck over the next few months. He is leaving the skin on some and will be giving some whole , when he gets some larger ones. I definitely want to make Peking duck and try the orange marmalade one. I guess I will be making some very soon. Thanks again Joe.
I marinated the breasts in a little soy sauce and lime juice, for perhaps 20 minutes. Then I made a glaze of soy sauce, jalapeno-apple jelly, fresh lime juice, and zest of lime (great idea Joe). I grilled it over charcoal, and then started glazing it for the last few minutes. I took them off the grill when they were med-rare, and i think I would like them better medium, but that's just me. I sliced them thinly and served them with a zesty cole slaw. I was surprised that I liked them as much as I did, as I usually don't like gamey flavors. It turns out that before I was given the duck, my friends husband soaks them for a couple days in salt water, basically brining them. I think that must be why they weren't too gamey and they stayed very moist. It sounds like I will have a large supply of duck over the next few months. He is leaving the skin on some and will be giving some whole , when he gets some larger ones. I definitely want to make Peking duck and try the orange marmalade one. I guess I will be making some very soon. Thanks again Joe.
susankentfieldca
Well-known member
Cinnamon scented duck with balsamic reduction
I only did one large breast, so I didn't make the whole amount of sauce. Just kinda winged it!
http://www.recipezaar.com/119865
I only did one large breast, so I didn't make the whole amount of sauce. Just kinda winged it!
http://www.recipezaar.com/119865
susankentfieldca
Well-known member
Slow cooked duck with sherry and ginger
1 large duck
1 white onion
a few celery stalks
3 T minced or ground ginger
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup soy sauce
1 t salt
3/4 cup sherry
Remove the giblets and stuff with onion and celery. Tie the feet together if you want, I don't.
Place the duck in a pot. Here's a handy tip. After making this for yrs and trying to get the duck out after cooking in one piece and not dropping back into the hot broth and splashing around, I had a light bulb moment. I put the pasta strainer in the pot before the duck and was able to lift it out in one piece! If you forget to do this, just be very careful, it will be falling apart tender. Or you could have a very happy dog licking up the juices.
Half cover the duck with water. Toss in ginger and bring to a boil. Cover, reduce heat to low heat and simmer for an hour.
Turn duck over as carefully as possible. Add both sugars, soy sauce and salt. Simmer another hr.
Turn duck again and simmer another hr. Move duck to a roasting pan, cover and refrigerate overnight. Save broth in another pot.
Day 2. Bring duck to room temp, preheat 375º. Scrape thick layer of fat off broth (save for killer roasted potatoes, or steamed rice).
Pour sherry and 1 cup broth into the roasting pan and cook the duck for 45 minutes to an hr. Baste occasionally. Carve away.
The leftover duck is really good for quesadilla's with carmelinzed onions, brie and raspberry chipolte sauce.
This is my standard New Years Day dinner. Hope you enjoy it.
1 large duck
1 white onion
a few celery stalks
3 T minced or ground ginger
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup soy sauce
1 t salt
3/4 cup sherry
Remove the giblets and stuff with onion and celery. Tie the feet together if you want, I don't.
Place the duck in a pot. Here's a handy tip. After making this for yrs and trying to get the duck out after cooking in one piece and not dropping back into the hot broth and splashing around, I had a light bulb moment. I put the pasta strainer in the pot before the duck and was able to lift it out in one piece! If you forget to do this, just be very careful, it will be falling apart tender. Or you could have a very happy dog licking up the juices.
Half cover the duck with water. Toss in ginger and bring to a boil. Cover, reduce heat to low heat and simmer for an hour.
Turn duck over as carefully as possible. Add both sugars, soy sauce and salt. Simmer another hr.
Turn duck again and simmer another hr. Move duck to a roasting pan, cover and refrigerate overnight. Save broth in another pot.
Day 2. Bring duck to room temp, preheat 375º. Scrape thick layer of fat off broth (save for killer roasted potatoes, or steamed rice).
Pour sherry and 1 cup broth into the roasting pan and cook the duck for 45 minutes to an hr. Baste occasionally. Carve away.
The leftover duck is really good for quesadilla's with carmelinzed onions, brie and raspberry chipolte sauce.
This is my standard New Years Day dinner. Hope you enjoy it.
susankentfieldca
Well-known member
Smoked duck pizza with hoisen
And if you have a smoker this pizza was really good.
I used green onions instead of the red and didn't have cilantro on hand so left it out.
http://www.chow.com/recipes/10750
And if you have a smoker this pizza was really good.
I used green onions instead of the red and didn't have cilantro on hand so left it out.
http://www.chow.com/recipes/10750