I'm looking for a Red Whine Marinade for Roast Duck.?

Answer 1

Roast Drunken Duck (Cantonese Style)
Ingredients:

Marinade:
- Duck 3 - 3 1/2 lbs
- 1/2 cup white wine/sherry
- 1/2 tsp salt
- 1/2 tsp chinese 5 spices
- 2 tsp light soy
- 2 tsp dark soy
Glaze:
- 2 tbsp dark soy
- 1 tbsp hoisin sauce

Directions:

The easy method:

1. combine marinade. rub inside and outside of duck. cover and chill for 2 hours. 2. roast duck in oven 400F for 1 hour or until done 3. glaze duck and roast for 5-7 min at 475F

If use stuffing:

Stuffing: - 8 black mushrooms - 4 sliced (julienned) ginger - 3 cloves of minced garlic - 2 medium onion, thinly sliced - 1/4 cup shredded bamboo shoots - 2 tbsp Sichuan perserved vegetable - 1/4 cup white wine - 1 tsp 5 spices - 2 tbsp dark soy - 1 tbsp hoisin sauce

1. combine marinade. rub inside and outside of duck. cover and chill for 2 hours. 2. remove stem from mushroom 3. Stuffing: Heat oil on wok (High) a. add ginger and garlic, stir fry for 10 sec b. add onion, stir fry for 1 min c. add mushroom, bamboo shoot, and preserved veg, stir fry for 2 min d. add rest of the stuffing, stir fry for 1 min 4. Stuff into duck 5. roast duck in oven 400F for 1 - 1 1/2 hour 6. glaze duck and roast for 5-7 min at 475F



Red Wine Marinated Duck

Servings: 4



1 [5 to 6-pound / 2.3 to 2.7-kg] duck
3 tablespoons [45 g] butter
1 onion, finely chopped
3 tablespoons [26.25 g] flour
1 bay leaf
1/4 teaspoon [1 mL] thyme
1/4 teaspoon [1 mL] savory
1 tablespoon [15 mL] cornstarch
2 tablespoons [30 mL] cold water
Salt and pepper, to taste
Marinade
1 peeled carrot, minced
1 peeled onion, minced
1 clove garlic, crushed then minced
2 shallots, minced
2 bay leaves
1/4 teaspoon [1 mL] thyme
1 teaspoon [1 mL] freshly chopped parsley
1/2 cup [125 mL] dry red wine
3 tablespoons [45 mL] corn oil
Salt and pepper
Rinse, then remove excess fat from duck.
Cut duck into 4 parts [2 breast halves, thighs and legs together]; wipe duck parts dry using paper toweling, then skin duck parts.
Arrange duck parts into a large glass dish.
Mix together all marinade ingredients; pour all over duck parts and thoroughly mix.
Cover dish; refrigerate for 24 hours.
On the next day, remove duck parts from marinade; reserve marinade.
Wipe duck parts dry; set aside.
Preheat oven to 350°F [180°C].
Melt butter into an oven-safe casserole, over high heat.
Brown duck parts on all sides, for 5 minutes.
Salt and pepper.
Mix in finely chopped onion; cook for 4 to 5 minutes more, over medium heat, turning duck parts from time to time.
Meanwhile, strain marinade through a fine sieve; pour liquid into a saucepan.
Reduce marinade by half over high heat, skimming marinade.
Sprinkkle flour over duck parts, turning parts until flour sticks to the bottom of the casserole.
Pour in reduced marinade, add bay leaf and sprinkle duck parts with thyme and savory; thoroughly mix.
Cover; roast into preheated oven, for 40 to 50 minutes.
Transfer duck parts onto a warm serving plate.
Mix together cornstarch and cold water; over medium heat, pour into cooking juices into casserole.
Simmer for 2 minutes, stirring.
Pour sauce all over duck parts, and serve.

Answer 2

Just type in "red wine marinade for ducks" in Google and you will get a lot of recipes. Don't just sit there and "whine" about it!

Answer 3

Red wine? Whine is to complain in a childess way.

Answer 4

make your own with some................ red wine of course, and then start adding ingredients to your taste. Fresh garlic, rosemary, tyme, basil. Maybe a little soy sauce. Use your imagination, just don't go nuts and add to much of any one thing, except the wine of course!