What are some good recipes for wild duck?

Answer 1

recipezaar.com has FREE recipes for wild duck, go there and you shall find.

Answer 2

Well i know this recipe but of course you have to like your duck to have a fruity taste to it to like this recipe.

Ingredients:
1 lb. sour cherries
1 Tablespoon aged wine vinegar
1 Tablespoon blackcurrant liqueur
3 Tablespoons dry red wine
2 teaspoons brown sugar
1 cup chicken stock
1 Tablespoon unsalted butter
salt and freshly ground pepper

HOW DO YOU DO IT:
1. Pit the cherries, reserving all the juice that runs out.
2. Salt and pepper the duck fillets on the skin side only. Heat a cast iron casserole over medium heat and add the fillets, skin side down. Cook for 8 minutes.
3. Remove the fat. Turn the duck skin side up and cook and additional 5 minutes, pricking the skin to allow more fat to run out.
4. Remove from casserole and place on a warmed plate, cover with another plate.
5. Discard all the accumulated fat. Return the casserole to the heat and add the vinegar. Cook it until it evaporates.
6. Add the liqueur, wine, sugar and the cherries along with the juice. Boil for 1 minute. Drain the cherries over a bowl to catch the liquid. Transfer the cherries to a dish and return the cooking liquid to the casserole.
7. Add the chicken broth and reduce the cooking juices until you have about 1/4 cup of liquid. Pour in the juices from the duck breasts and any cherry juice; reduce until syrupy.
8. Remove from heat and whisk in the butter.
To serve:Thinly slice the duck breasts and arrange the slices in a fan pattern on 4 plates. Mound the cherries at the top of the fan. Coat with the sauce and serve.

Hope this recipe interests you- :) if not then keeping looking.... . .

Answer 3

In college I used to have secure get entry to to sparkling wild duck. My widespread prep grew to become into as follows. intestine the geese, eliminate ft , heads and final a million/third of wings. Get a small coated roasting pan. Stuff the duck with a million cut back up orange, a million cut back up apple and a million cut back up plum or peach. positioned the duck breast up interior the pan upload a million/2 bottle of a mind-blowing wine. in case you wont drink it....dont prepare dinner with it. I cherished a mind-blowing purple. roast with the lid on in a 350 oven for variety of an hour. Serve with despite you like. remember that wild geese use their miscles so this is going to be no longer common and chewey and extremely very tasty.

Answer 4

marinate in a light red wine (boujoulis preferrably)
cover both sides in salt, peper, basil, garlic powder and a little cread crumbs.
In a skillet heat a little olive oil, add some frresh garlic and sautee the duck both sides. (This only takes a few minutes).
Serve with wild rice

Answer 5

Try the following
Rillettes of Duck with Confit of Cranberries
1 duck, cut into quarters, about 4-5 lb (1.8-2.25 kg), or buy it ready quartered with the bones in
1 tablespoon chopped fresh thyme leaves
½ level teaspoon powdered mace
2 cloves of garlic, chopped
15 black peppercorns
15 juniper berries
8 fl oz (225 ml) dry white wine
1 level teaspoon salt

For the confit of cranberries:
1 lb (450 g) cranberries
4 oz (110 g) granulated sugar
15 fl oz (425 ml) red wine
2 tablespoons best quality red wine vinegar
grated zest and juice of 1 orange

To garnish:
a few thyme sprigs
2 or 3 bay leaves
whole peppercorns and juniper berries
a few whole cranberries
1 bunch watercress
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a 1½ pint (850 ml) terrine or loaf tin
Begin by placing the duck joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour. Then remove them from the oven and drain off all the fat from the roasting tin into a bowl. The fat is excellent for cooking, so hang on to it.

Now place the duck joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace and garlic. Then use a pestle and mortar to crush the peppercorns and juniper berries coarsely, and add these as well. Next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours. After that, pour off all the liquid into a bowl and reserve it, then have ready the terrine or loaf tin. Take a quarter of duck, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. Then, using either two forks or just your hands, shred the pieces of duck flesh as finely as possible, and pack them into the terrine. When you have repeated this with the other duck quarters, press all the shreds of meat down very firmly into the terrine, then pour in all the cooking juices (there's no need to strain them).

Lastly, decorate the surface with the thyme, bay leaves, peppercorns, juniper berries and a few whole cranberries. Then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. You can make it well in advance as it will keep for about three days.

To make the confit, place the cranberries in a saucepan with the rest of the ingredients. Bring the mixture up to a very gentle simmer, give it all a good stir and let it barely simmer without a lid for about an hour, stirring from time to time. What you end up with is a concentrated mass of glazed cranberries which tastes absolutely wonderful. Remove it from the heat, leave to cool then spoon it into a serving bowl and cover until needed.

Serve the terrine with thickish slices of toasted bread, garnish with sprigs of watercress and spoon some cranberry confit on to the plate, saving some to hand round separately

or Pan-roasted duck with cherry sauce
Ingredients
For the duck
½ duck breast
1 tbsp olive oil
salt and freshly ground black pepper
For the cherry sauce
6 cherries, stones removed
1 tsp caster sugar
100ml/3½fl oz white wine
1 tsp cornflour, mixed into a paste with a little water
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
3. Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
4. To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.
5. Add the wine and cornflour paste and cook to reduce by half.
6. Serve the breast in the middle of the plate and spoon the cherry sauce around

or Teriyaki duck salad served with tzatziki
Ingredients
For the teriyaki duck salad
3 tbsp soy sauce
1 garlic clove, crushed
5cm/2in piece of fresh root ginger, peeled and chopped
55g/2oz soft brown sugar
2 tbsp honey
1-2 tbsp sesame oil
½ duck breast
½ orange, peeled and sliced
½ red onion, sliced
¼ red pepper, diced
2 tbsp olive oil
salt and freshly ground black pepper, to taste
For the tzatziki
120ml/4fl oz Greek-style yoghurt
1 handful fresh mint, chopped
1 clove garlic, crushed



Method
1. For the teriyaki salad, mix two tablespoons of soy sauce, the crushed garlic, half the fresh root ginger, the sugar, honey and sesame oil together in a bowl.
2. Add the duck breast and leave to marinate for 3-4 minutes.
3. Heat a small frying pan. When it is very hot, add the marinated duck breast. Pan-fry for 4-5 minutes on each side.
4. Remove from the heat and allow to rest for a couple of minutes.
5. Slice the cooked duck breast into long slices.
6. Make the rest of the salad by placing the remaining ginger into a bowl with the sliced orange, red onion, red pepper, one tablespoon of soy sauce and the olive oil. Mix well and season to taste.
7. Pile the salad onto a serving plate, and place the sliced duck on top.
8. For the tzatziki, place the yoghurt into a bowl, add the chopped mint and crushed garlic clove. Mix well and serve next to the duck salad, as an accompaniment.