forum: Food & Drink
- Forum super champ
- Member since Fri 04 Apr 08
Duck recipes, lets get them together here.
I'll need to go into hibernation People are eating more Duck.
Duck Montmorency is the most delicious dish that i have ever had, we used to live in a Town called Montmorency so i thought that i'd have a go at this recipe for a dinner party. It is called Montmorency as it is where our black cherries come from.
In a few words, Duck Montmorency is described as heavenly, superb and outstanding. Preparing this dish will take you 130 minutes only.
Duckling - 1, 2.25-2.75-kgs/5-6-pounds, prepared
Oranges - 2, juice squeezed, rind grated and skin kept separately
Butter - 25 grams/1 ounce/2 tablespoons
Red Wine - 100 ml/4 fluid ounce/1/2 cup
Dark Red Cherries - 450 grams/1 pounds, stoned
Tablespoons - 25-50 grams/1-2 ounce/2-4 sugar
Cinnamon - a pinch powdered
Red Currant Jelly - 4 tablespoons/1/3 cup
Port OR Red Wine - 150 ml/1/4 pint/2/3 cup
Arrowroot - 15 grams/1/2 ounce/2 tablespoons
Watercress - a few leaves, to garnish
1. Preheat the oven to moderately hot 200°C, 400°F, Gas Mark 6.
2. With a fork prick the duck all over so that it absorbs the marinade.
3. In a roasting tin keep the duck, put the butter and orange skin inside the duck.
4. Pour the orange juice and wine on top of the duck.
5. Roast the duck in the preheated oven for 1 1/2 hours.
6. After 45 minutes turn the duck and strain the excess fat.
7. In another oven proof dish put the cherries with its juice, sugar and cinnamon and cook covered in the bottom of the oven for 10 minutes.
8. In a pan put the redcurrant jelly, 1 teaspoon rind and remaining juice of orange and bring it to a boil.
9 Put the cherries and add the arrowroot mixed with water to thicken it.
10. Take out the duck and keep it in a plate, remove all fat from the roasting tin and add the meat juices to the cherry sauce and boil until mixed properly.
Pan-Seared Duck Breast with Blueberry Sauce
2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 1/2 tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
1/2 cup water
1/2 cup apple juice
1/2 cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
1/2 cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar
Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Roast Duck with Apple Dressing
1 (4 pound) whole duck
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil
Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Roast Duck Legs With Red Wine Sauce
1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs
salt to taste
1 teaspoon Chinese five-spice powder
1 1/2 cups red wine
1 1/2 tablespoons red currant jelly
Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.
Roast Duck Breasts with Pomegranate-Chile Sauce
1/3 cup sugar
1/2 cup water
2 cups refrigerated pomegranate juice (such as Pom)
2 cups low-salt chicken broth
4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon ground cumin (not toasted)
Coarse kosher salt
8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
Coarse kosher salt
Fresh pomegranate seeds
print a shopping list for this recipeview wine pairings
Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
* Available at some supermarkets and at specialty foods stores and Latin markets.
** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
Roast Duck, Butternut Squash, Cèpes, and Green Beans
1 5- to 5 1/2-pound duck
1 2 1/2-pound butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin
8 small shallots, peeled
20 large fresh sage leaves
1 pound green beans, trimmed
1 pound fresh cèpes (porcini), cut vertically into 1/3-inch-thick slices
3/4 cup low-salt chicken broth
Ingredient info: Fresh porcini mushrooms are available in the fall and spring at some farmers’ markets and online from oregonmushrooms.com. If you’re at the market, ask the purveyor to cut the mushrooms in half so that you can look at the stem. It should be white, without any tiny holes.
Duck Fat Pancakes
2 cups whole milk
2 large eggs
2 cups plus 1 tablespoon all-purpose flour
1/4 cup plus 1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon kosher salt
Duck fat or clarified unsalted butter, melted (about 1 cup)
Pure maple syrup
Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.
Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a 1/4-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1-2 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.
Transfer pancakes to plates. Drizzle generously with syrup.
Duck Confit (i make 4 bocals each year)
3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat
print a shopping list for this recipeview wine pairings
1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
The duck fat can be strained, cooled and reused.
- Forum super champ Occupation Just being me
- Member since Fri 28 Mar 08
Re: Duck recipes, lets get them together here.
-roasted half a duck, shredded
-chopped raw onion, grape tomatoes, red bell pepper and Romaine lettuce
-corn taco shells