does anyone have a good duck recipe??

Question

just something i have never cooked and wondering

thanks for what ever you can come up with

Answer 1

Leave the poor duck alone and go have a veggie burger.

Answer 2

For a whole duck, stuff the insides with orange slices star anise-season cavity with salt and a little black pepper. make sure you render the fat out of it or it will be greasy- just start the oven at a high temperature and turn it down after about 20 mins to do that. Duck is really yummy but there is not as much meat on it as a chicken would have. If you want to try just a breast, score the skin using a checker board pattern making half inch squares, sear the breast skin side down to brown and crisp it and finish it in a 400 degree oven. Duck is best when eaten medium- you don't have to cook it dry. Serve it with a citrusy sauce to cut the fat a little- Enjoy!

Answer 3

Spicy Roasted Duck and Honey Walnut Pumpkin:

* 1 hr., 5 mins.
* Serves 4

Ingredients

* 2 duck breasts (about 1 1/4 pounds total)
* 1 tbsp. ground cinnamon
* 1/4 tbsp. ground cloves
* 2 tbsps. chopped fresh sage
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 1 cup fresh Israeli arugula for garnish (or regular arugula)
* 2 small pumpkins, cut into half-moon wedges
* 2 sticks of butter, room temperature
* 1 branch fresh sage
* 1/3 cup of honey
* 1/2 cup toasted chopped walnuts
* 1/4 cup brown sugar
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil

Cooking Instructions

Preheat oven to 400°F.

Begin by preparing the pumpkin. Cut pumpkin into halves and then scoop out the seeds. Cut the halves into 8 wedges and put them into a large mixing bowl. Add the room-temperature butter, fresh sage, toasted walnuts, and honey to a food processor and blend until smooth. Add 3/4 of the butter mixture to the pumpkin in the mixing bowl and toss to coat each piece evenly. Reserve the remaining 1/4 of the butter mixture for the duck breasts. Take a large baking sheet and lay out the pumpkin wedges in a single layer with plenty of space between each piece. Sprinkle each piece with some brown sugar and then roast in the oven until tender, approximately 25 to 30 minutes.

Meanwhile, prepare the duck breasts. Lay them out on a cutting board skin side up and score (lightly cut into) each breast in a diamond pattern, which will allow the fat to render and the skin to get crispy. Combine the cinnamon, cloves and fresh sage together in a bowl and season the breast with spice mixture, salt and pepper.

To cook, coat the bottom of a large sauté pan with olive oil and put the pan over medium heat. When the oil is smoking, add the breasts, skin side down, and cook slowly for about 10 minutes, occasionally dumping fat into a bowl. Cool until most of the fat is rendered (cooked off) and the skin is browned and crispy. Turn the breasts and cook 3 to 4 more minutes for medium doneness. Take the duck out of the pan and put it on a platter and set aside. Add the reserved butter mixture to the pan until melted and it turns a light brown color.

To serve, cut the duck breasts crosswise, on an angle, into 8 slices each. Lay over a small stack of pumpkin wedges and pour the brown butter over it. Garnish with Israeli arugula leaves or regular arugula.

Answer 4

well how about duck pan cakes it's fresh and heathy
i have meat and vegetables
You might find it in a Chinese cooking book

Answer 5

try this web site

http://www.epicurious.com/recipes/find/browse/results?type=browse&att=89

Answer 6

Why, its wabbit season!