Anyone have any good duck recipes?

Question

I usually just smoke duck but was wanting to try something new. Same with geese. Thanks

Answer 1

Here's a couple really yummy recipes I found, hope they work out :)

Roast Duck w/Apples and Prunes

1 (5-pound) duck
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 yellow onion, chopped
2 celery stalks, chopped
1/2 teaspoon celery seed
1 cup pitted prunes, halved
3 Golden Delicious apples, peeled, cored and cut in wedges
8 fresh sage leaves
1 pint dried rye bread cubes, crusts off
1/2 lemon, juiced
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 cup fruity red wine, such as Pinot Noir
2 cups chicken stock
Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.

Preheat the oven to 375 degrees F.

Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.

Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.

For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

Duck Salad

1 (2 to 3 pound duck (skin pricked all over with a fork)
Marinade:
1 cup red wine
1 cup brown sugar
2 tablespoons anise seed
3 whole cinnamon sticks
1/2 cup red wine vinegar

Orange vinaigrette:
1 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ancho or cayenne pepper (optional)
1/2 cup olive oil
Salt and freshly ground pepper
4 cups mesclun

Sauteed pears:
3 Red or Bosc pears, peeled, cored and cut into eighths
1 stick unsalted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Peanut Brittle:
1 cup sugar
1/2 cup water
1/2 cup lightly salted peanuts, skins removed

Garnish:
Peanut brittle, chopped finely
Chopped chives

Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.

Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.

Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.

Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.

Duck Gumbo

Broth:
5 to 6 ducks
2 large yellow onions, diced
2 large bell peppers, diced
1 clove garlic, minced
3 tablespoons chicken bouillon granules
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
Water, to cover the ducks
Roux:
1/2 pound bacon
3/4 cup all-purpose flour
Vegetable oil (if needed)
1 teaspoon salt
1 teaspoon pepper

Gumbo:
Reserved duck broth
1 large yellow onion, chopped
1 large bell pepper, chopped
2 (15-ounce) cans diced tomatoes, drained
Salt and pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 teaspoon hot pepper sauce
2 tablespoons mango-tamarind spicy Jamaican pepper sauce (recommended: Pick-a-Peppa brand)
1 large package smoked pork sausage, diced and browned
Reserved chopped duck meat
1/2 cup finely chopped reserved bacon
1 package frozen okra, cooked to package directions, drained
1 pound raw shrimp, cut into small pieces
2 tablespoons gumbo file
White rice and French bread, as accompaniment

Broth:
To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later.
Roux:
In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.

To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets.

Serve over white rice with hot French bread

Peking Duck

1 large pot 3/4 full with water, boiling
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot
Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.

Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.

Duck Quesadillas

Home > Recipes

Caramelized Maui Onion and Barbeque Duck Quesadillas
Recipe courtesy Dean Fearing, The Mansion on turtle Creek, Dallas, Texas
See this recipe on air Tuesday Mar. 22 at 4:30 AM ET/PT.
Show: Follow That Food
Episode: Follow That Onion


Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork


Click photo to enlarge
Recipe Summary
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 4 servings

Add to My Recipe Box
Email to a Friend
Print: Full Page
3X5 Card | 4X6 Card

Ratings and Reviews
User Rating:
Ratings & Reviews FAQ



ADVERTISEMENT



Ads by Google
Great Quinceañera Recipes
Festive collection of great recipes
for a Quinceañera to remember.
www.MyQParty.com

BBQ & Grilling Recipes
Get great BBQ recipes & enter your
own recipe to win great prizes!
Kaboose.com


2 whole boneless skinless duck breasts
1 lime, juiced
1 cup sour cream
Salt and pepper
1/2 tablespoon canola oil
1 cup Barbeque sauce
8 flour tortillas
1 Maui Onion, sliced thin, Sauteed to golden brown
1 ripe mango, peeled, seeded, and cut into thin strips
1 roasted poblano chili, peeled, seeded, and cut into thin strips
1 small red onion, cut into thin rings and grilled
1 cup grated jalapeno Jack cheese
1 tablespoons freshly chopped cilantro
4 sprigs fresh cilantro
Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.

In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.

Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.

Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.

Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.

Enjoy!!

Answer 2

Honey Spiced Duck

time to make 42 min 10 min prep
Change to: servings US Metric
2 duck breasts
20 ml honey
20 ml sherry wine vinegar
20 ml soy sauce
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon Chinese five spice powder
freshly ground black pepper
8 spring onions


* < 60 mins Main Dish
* Chinese Main Dish
* Duck Breasts Main Dish
* Romantic Main Dish

1. Score the duck breast skin in a criss-cross fashion.
2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
3. Coat the duck in this marinade in a shallow bowl.
4. Cover and leave for 1 hour or overnight.
5. Set the oven to fairly hot, 200c/400f.
6. Put the duck on a rack in a roasting tin, reserving the marinade.
7. Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
8. Put the marinade and 40mls of the roasting juices in a small pan.
9. Add the spring onions and bring to the boil.
10. Simmer gently for 2 minutes.
11. I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

Answer 3

Orange and Walnut Stuffed Duck

1/2 cup chopped walnuts
3 1/2 cups 1-inch bread cubes
1/2 cup hot water
1 egg, beaten
1 1/2 teaspoons salt, divided
Dash of pepper
1/4 teaspoon poultry seasoning
2 tablespoons grated orange peel
Pulp of 1 large or 2 small oranges
1 3/4 cup sliced celery
1/4 cup melted butter
1 (4- to 5-pound) duck

Toast nuts at 300 degrees F for 7 minutes; toast bread cubes at 350 degrees F until brown. Pour hot water over bread; let stand for 10 minutes.

Beat egg with 1/2 teaspoon salt, pepper and poultry seasoning; combine with nuts, bread, orange peel, orange pulp and celery. Pour butter over all; toss well. Rub inside of duck with 1 teaspoon salt; spoon in stuffing. Bake, uncovered, at 325 degrees F for 2 to 2 1/2 hours.

Garnish with broiled pineapple, apricot and orange slices.

Yields 3 to 4 servings.

Answer 4

Fill with apples and bake in the oven. We had this at Christmas every year when I was a child with either duck or goose. Either one came out really yummy cooked this simple way. Sometimes less is more.

Answer 5

Stuff with cornbread and roast like a chicken .Use a rack so it doesn't sit in the grease. The corn bread is excellent and takes the game taste out of the meat

Answer 6

umm....
Step1-Shoot duck
Step2- Leave duck under your car hood with the engin running
Step3-Remove from car engine and enjoy

my friend told me thats the redneck way.

Answer 7

www.allrecipies.com have tons of yummy recipies submitted from thousands of people. Check it out!

Answer 8

http://f3.yahoofs.com/users/41bd9cafz8481dd81/8b31re2/__sr_/7649re2.jpg?phAOR9EBOE2Lz4Mm

Answer 9

TRY THIS WEBSITE... LANDOLAKES.COM