how to cook duck for best result?

Answer 1

One Way to Cook a Duck


Ingredients

* One Duck
* 2 - 3 Large cloves of garlic
* 1 Onion
* Grand Marnier liqueur
* 1 Lemon
* 1 Lime
* Several big cup mushrooms
* 1 Courgette
* 200ml Cream (single)

Method

1.

Place duck in pot.
2.

Pour over the Grand Marnier.
3.

Add the chopped garlic and onion.
4.

Slice 2/3 of the lime and lemon and add to pot.
5.

Squeeze the rest of the lime and lemon into the pot.
6.

Leave to stand for at least 2 - 3 hours.
7.

Break up mushrooms into a blender and add the cream.
8.

Blend the mushrooms to a fine paste, add some water to thin to a liquid.
9.

Add the roughly chopped sections of the courgette to the blender.
10.

Pour the mix into the pot, making sure the duck is covered.
11.

Place in a pre-heated oven for 1 hour at 150°C (pot must be covered).
12.

Then cook for another hour at 200°:C without cover, during which time you will need to stir every now and then.
13.

Serve either with deep fried sweet potato slices or egg noddles.

Answer 2

Here is just ONE example of several recipes on this website. All the best and good luck. What time should we come over? :-)

Roast Wild Duck
Wipe the duck, after it is dressed, with a damp cloth and rub inside and out with salt and pepper. Stuff with apples, pared, cored and quartered, or place a few peeled onions in the body, of fill with a stuffing of equal parts chopped apple, bread crumbs and chopped parboiled onions, season highly with salt and pepper and minced salt pork. Brush with melted butter, add a little boiling water and cook in a very hot oven (450) for twenty-five to fourty-five minutes, basting often. Garnish with overlapping slices of small oranges.

Answer 3

Hello,

Hmm.... Well here is Succulent, Honey Duck recipe just for you, hope you like and deeply enjoy this.

INGREDIENTS:
1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

Take care

Answer 4

the secret to crisp epidermis on a duck is to poke holes in the exterior with a fork so the fat can run away. some people don't like the smell of duck cooking so that you may do it on the grill outside so your position gained't smell. i favor to stuff the body hollow area with sliced lemon and orange and little bit of celery. It grants an staggering flavor to the beef. good success!

Answer 5

I cooked mine on a low oven for hours it tasted fantastic,you can use the duck fat for roast potatoes

Answer 6

Score the skin. Rub in salt. Fry in butter on high heat, skin side down. Flip over sear the other side, then fire into a moderate oven for around 30 mins

Answer 7

Cook it crispy, with some soy sauce as a baste!

Serve with pac choi, egg fried rice, and a sweet and sour sauce side!

Answer 8

Well, I don't know it that's possible. I had it once and it's greasy and muddy. yuck.

good luck

Answer 9

a dinner of perfectly cooked duck, with crispy skin, rosy succulent meat, and a balanced fruity sauce, is something to dream about. This duck dish delivers all these things. It calls for whole ducks which can be found fresh or frozen in most supermarkets for a price per pound not much more than chicken.

The breast and leg meat are removed from the carcass and marinated. The carcass is made into stock, strained, and boiled down into a rich sauce. When it's time to cook the duck, the legs are baked in the oven until fully cooked, tender, and crispy, and the breasts are sautéed on top of the stove until the skin crisps but the meat is still rosy. If you are not confident cutting up the duck yourself, buy a fresh duck from a butcher, who will cut it for you. Don't let the many steps scare you off. The result is well worth it, and you can do much of the work the day ahead.

The day before, or the morning of serving day: Cut up the duck and marinate it; make the duck stock (3 hours); and strain the stock and boil it down to make the sauce (1 hour).

20 minutes before serving:Begin cooking the duck breasts.

45 minutes before serving: Begin cooking the duck legs; reheat the sauce.

HERB-RUBBED DUCK WITH TART CHERRY AND SAGE SAUCE

Ingredients
5 minutes before serving: Allow the duck to rest, then slice and serve.

Herb Rub
6 fresh bay laurel leaves, or 2 dried
1/4 cup fresh rosemary leaves
2 tablespoons fresh English thyme leaves
4 teaspoons juniper berries
Thinly sliced zest of 1/2 orange (removed with a zester)
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 whole 5-pound ducks, Peking or Muscovy

Stock
2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
1 rib celery, coarsely, chopped
6 3-inch sprigs fresh English thyme
2 bay laurel leaves,fresh or dried

Sauce
2 cups full-bodied red wine, such as Cabernet Sauvignon or Merlot
1 medium shallot, finely chopped (about 1/3 cup)
1 cup dried tart cherries (see Note)
2 tablespoons finely chopped fresh sage
1 teaspoon finely chopped fresh English thyme
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper




1. Herb rub. If using fresh bay leaves, pull out the center veins. Combine all the ingredients for the herb rub in a spice mill or blender and grind to a coarse paste.
2. Marinating the duck. Cut up the ducks by removing the 2 legs and the 2 boneless breasts (with skin) from each bird. Reserve the necks and carcasses. Score the skin on the breasts by drawing a very sharp knife across the skin in a diagonal crisscross pattern, 4 or 5 lines in each direction. Be careful to cut only into the skin and not into the flesh. This helps render the fat quickly when the breasts are cooked. Rub the duck breasts and legs with the herb paste as evenly as you can, rubbing some inside the scored cuts. Put them in a medium bowl, cover, and let marinate in the refrigerator for at least 3 hours or as long as 24 hours.

3. Stock. Cut the wings off the duck carcasses, remove as much skin and fat as comes off easily, and cut the carcasses in half (you can bend them until they snap, then cut between bones, or use a cleaver). You should now have 4 wings, 4 pieces of carcass, and 2 necks. Heat the oil in a large (6- to 8-quart) heavy-bottomed pot over high heat. Add these 10 pieces to the pot and brown them for 10 to 12 minutes, turning once or twice. This step is important for building flavor in the stock but not all of the surfaces need to be evenly brown. Pour off the fat that has accumulated in the pan, then pour in enough cold water to barely cover the bones. Bring the stock to a boil, turn the heat to very low, and skim off any fat or foam that rises to the surface. Add the onion, carrot, celery, thyme, and bay leaves and gently simmer uncovered for 2 to 3 hours.

Sauce. Strain the stock, discard the bones, and return the stock to the pot. Add the wine, shallot, and cherries. Boil the sauce until it is thickened and reduced to about 2 cups, 45 to 60 minutes. (The sauce can be made a day ahead and refrigerated for up to 2 days.)

Roasting the legs. Preheat the oven to 425°F. About 45 minutes before serving, heat a large (10- to 12-inch) ovenproof skillet (cast iron works well) over medium-high heat. Pour in a film of vegetable oil and heat. Add the duck legs skin side down and cook until the skin side browns, 4 to 5 minutes. Without turning the legs over, put the pan in the oven and roast for 10 minutes. Turn the duck legs and continue to roast until the skin is very brown and crisp and the meat is tender when pierced with a fork, about 20 minutes longer. Remove them from the oven and let rest on a plate in a warm spot.

6. Sautéeing the breasts. When the legs have been in the oven for 20 minutes, begin to cook the breasts. Pour a thin film of oil into another large (12-inch) skillet and heat it over medium heat until hot. Add the duck breasts skin side down, reduce the heat to medium-low, and let cook slowly and undisturbed. After 5 minutes, about 1/2 inch of fat will have rendered into the pan, which will help render the remaining fat from under the skin. Continue to cook the breasts until the skin is very brown and crisp, another 5 to 10 minutes. If the rendered fat rises above the level of the skin and the duck meat begins to be submerged, pour some of it off into a small bowl. This will prevent the breast meat from overcooking before the skin is crisp. When the skin is crisp but not blackened, turn the breasts over and cook just 1 minute for rare or 2 to 5 minutes for medium-rare to medium. The meat should feel firm but still springy and an instant-read thermometer inserted horizontally into the breast should register 120°F to 125°F for rare, 130°F to 135°F for medium-rare to medium. The temperature will continue to rise about 10° as they rest. Transfer them to the plate with the legs and let them sit on the back of the stove for 4 to 5 minutes before carving.

7. Finishing. Bring the sauce to a simmer and stir in the chopped sage, thyme, and balsamic vinegar. Taste and season with salt and pepper as needed. Arrange the duck legs on a warmed platter or individual plates. Using a sharp thin knife, slice the breasts on a diagonal 3/8 inch thick and arrange the slices in a fan shape leaning against the legs. Pour the sauce over and around the duck.


Note

Resembling giant raisins, sweet and sour varieties of dried cherries from Yakima Valley in Washington are exciting and relatively new ingredients. Dried sweet cherries have a prunelike flavor, but the tart (sour or pie) cherries, which are usually processed with sugar, have a brilliant tangy flavor. When simmered with wine and duck stock, they make a balanced, savory, and full-flavored sauce that plays beautifully off the crispy citrus-rubbed duck in this recipe.

Answer 10

go to allrecipes.com!