Has anyone got a wonderful recipe for duck?

Question

Smoked duck,etc

Answer 1

The best way to make duck is to use a rotisserie. (I use the farberware indoor grill with rotisserie)

My favorite recipe-

Brine the duck for about 4 hours in a mixture of equal parts LITE soy sauce & sherry (NOT cooking sherry, it will be too salty). For best results pierce the skin in a few places.

HINT- For the best flavor, use port and sherry that you can also drink. In all cooking with alcohol, if you won't drink it on its own, you don't want to put it in a recipe.

Next put the duck on the rotisserie and cook as close to the burners as possible, if your kitchen is very cold you may want to tent the duck with foil for the first hour or so. The pierced skin and rotisserie allow the fat to drip off with out drowning your dinner in it. Cook for about 3 hours, depending on the size of the duck.

For the sauce:
1 Tablespoon butter
12 frozen dark sweet cherries, thawed, halved
2 cups dark chicken stock or duck broth home made is best
1/2 cup ruby Port
1 shallot, chopped
1 fresh thyme sprig

1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces, room temperature

Saute shallot in butter until soft in heavy medium saucepan. Add cherries, stock, Port and thyme sprig and bring to boil over high heat. Reduce heat and simmer until mixture is reduced to 1/2 cup, about 15 minutes. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper

If sauce is too thin, you can thicken with corn starch or cream of tarter dissolved in equal parts of port.

Answer 2

INGREDIENTS
1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil
DIRECTIONS
Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.
Note

If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 346

Total Fat: 21.8g
Cholesterol: 65mg
Sodium: 526mg
Total Carbs: 13.4g
Dietary Fiber: 0.7g
Protein: 17.2g

Answer 3

SALMI OF WILD DUCK

2 wild ducks
3 carrots
2 large onions
4 rashers streaky bacon
1 bay leaf

SAUCE

1 pint duck stock
50g butter
37,5g plain flour
1 tablespoon mushroom ketchup
4 tablespoons medium dry sherry or port
salt and black pepper
squeeze lemon juice
8 stoned green olives

Wipe the ducks inside and out, and rub the skin with coarse salt.
Peel and thinly slice the carrot and an onion and put them in a saucepan, together with the duck giblets.
Pour over about 450 ml cold water, cover with a lid, bring to the boil and simmer for 30 minutes to make the stock.
meanwhile, cut the rind of the bacon and cover the breast of the duck with the rashers.
Peel and slice the remaining carrots and onion and use them to cover the base of a lightly greased roasting pan.
Add the bay leaf, place the birds on the bed of vegetables and roast for 30 minutes only, in the centre of the oven pre-heated to 190 degrees celsius.
Remove the birds, discarding the bacon, care each duck into four portions and place in a casserole dish.
Strain the fat from the roasting pan, but retain the vegetables.
Pour 600ml of strained duck stock into the pan and stir over moderate heat until boiling.
Simmer gently until it has reduced by about one third.
Meanwhile, heat the butter in a a saucepan over low heat.
Stir in the flour and cook gently for 5 minutes, stirring occasionaly until the mixture is nutty brown.
Remove from the heat and stir until boiling, then add the mushroom ketchup, sherry or port, a squeeze of lemon and salt and pepper to taste.
Strain the sauce over the ducks in the casserole, cover with a lid and place in the centre of the oven pre-heated to 180 degrees celsius.
Cook for 50 minutes or until the ducks are tender.
Add the olives and allow to heat through for a few moments.

Answer 4

Duck with Apple Dressing

6 duck breasts filleted
1 cup water
1/4 cup butter
1 cup apple juice
1/8 tsp cinnamon

Place duck breast in skillet. Add water and butter. Cover and simmer 20 minutes until tender.

Remove lid and continue cooking until water evaporates.
Add apple juice and cinnamon. Simmer an additional 15 minutes.

Remove duck and set aside while preparing dressing.

Thicken apple juice with cornstarch and set aside to serve over dressing.

APPLE DRESSING

1 box Jiffy corn bread mix
2 cups apples, peeled and chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 tsp poultry seasoning
1 egg
1/4 cup butter
1 (10 3/4 oz)cream of chicken soup
1 cup milk

Bake cornbread as directed on package. Set aside.

In a saucepan, in a small amount of water, cook apples, onion and celery till tender. Drain.

In a large bowl, mix together the cooked apples, poultry seasoning, egg, butter, soup, milk and the cooked cornbread.

Place half of the dressing in a small casserole dish. Add duck breasts. Cover them with remaining dressing. Bake at 375 degrees for 45 minutes.

Enjoy!

Answer 5

Ingredients:

Duck Breasts
Milk
Worcestershire Sauce
Italian Dressing
Cream Cheese
Jalapeno Peppers
Cajun Spice
Salt & Pepper
Bacon
Your Favorite BBQ Sauce

Ingredients:

Bone out and skin duck breasts. Marinate duck breasts in milk for 12 hours approx. Then marinate in equal parts of Worcestershire sauce and Italian dressing for another 12 hours. Butterfly the duck breasts in the middle so that they may be opened up with an open side and a closed side. Pat salt, pepper and Cajun spice liberally on both sides of breast. Put a generous amount of cream cheese in the duck breast and top this with a slice of jalapeno pepper. Wrap the whole breast in bacon and toothpick the open side. Grill about 7 minutes on each side or to taste and serve with your favorite BBQ sauce.

bon appetite
PHIL M