what herbs and spices go with duck?

Answer 1

3 Tbsp chopped fresh rosemary
2 Tbsp brown sugar
1 Tbsp freshly ground black pepper
2 teaspoons salt
2 (3/4 lb) duck breasts, skinned and halved
1 Tbsp olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered

1 Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry.

2 Heat olive oil in a large nonstick skillet over medium-high heat. Add duck and cook for 5 minutes on each side or until done. Remove from pan. Let stand for 10 minutes.

3 Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with carmelized apricots.

Answer 2

I'm not one for using orange - too conventional!

(I've aassumed you're roasting a whole duck, rather than going for the breast only/crispy duck as above).
Frankmilano610's answer is good, however I would replace the garlic salt with stuffing real garlic in the breast. Make small incisions in the breast with the point of a sharp knife & then slip skinned garlic cloves & rosemary into these, about 3 or 4 per side should do it. Then poor on some red wine and roast.
While it's cooking make two sauces - one white (bread or onion sauce, perhaps), the other from chicken stock with some chilli, ginger, mint, & the rest of the red wine (if I feel like using fruit, then it goes in this sauce - but only red fruit, like raspberry or blackcurrant). That way, with two sauces, your guests have a choice.
Serve with roasted root veg (spuds, parsnips, carrots & onions) & steamed green veg.

I've done this more than once and all the family (from kids to my 80+ y/o father) adore it!

Enjoy!

Answer 3

Man!!! What Doesn't go well with Duck?! Here are a few of my favorites from my own personal industry experience:

Soy, tamarind, quince jelly, orange, brandy, allspice, nutmeg, cinnamon, Sambal Olek (Hot garlic sauce, found in the international section of your grocery store), thyme, rosemary, curry powder, cracked pepper, lavender, home-made blackening spice....

The two that really stand out are citrus flavors and Asian flavors. Some of the items on my list are neither and herb, nor a spice, but hopefully will be good tools for you to experiment with and share some of your own successes with us. Happy cooking and good eating!!

Answer 4

Duck with Ginger & Spring Onions

4 tbs Schwartz Chinese Ginger & Spring Onion Stir Fry Seasoning
2 tbs dark soy sauce
5 tbs dry sherry
2 tbs sesame oil
2 tbs clear honey
1 tsp white wine vinegar
4 x 125 g (5 oz) duck breasts
200 ml (7 fl oz) water
1 bunch spring onions, sliced diagonally

To make the marinade mix together the Seasoning, soy sauce, dry sherry, sesame oil, honey and vinegar.

Cut slits in the duck breasts and place them in the marinade. Cover and refrigerate for 1 hour.

Grill the breasts for 10-15 minutes, turning occasionally, until cooked through. Heat the remaining marinade in a small saucepan, stir in the water and cook until thickened. Add the spring onions to the sauce and cook for a further minute.

Serve the duck, cut into chunks, with boiled rice noodles and garnish with spring onions.

Answer 5

Well China have the key to all Duck dishes. The French do too. I do a pan grilled slightly rare duck with a marmalade and gin sauce. OMG off to get some duck. Could go on all day on this subject.

Answer 6

Try Rosemary and Garlic Salt.

Answer 7

5 spice star anisee and cumin all crushed and rubbed into the meat

Answer 8

Duck Sauce.....duh!!!

Answer 9

i wouldn't use spices try a orange and brandy sauce

Answer 10

i am a chinese, the chinese use dark soy sauce and honey to make great roast duck or goose.