Looking for a quick recipe for duck please.?

Answer 1

Duck in plum sauce:-
Get two duck breasts and fry on both sides until cooked but still pink in the middle. Get a bottle of sharwoods Plum sauce and heat up. Slice the duck and place on a plate over cooked noodles and pour the plum sauce over the top.
Enjoy!

Answer 2

Place two or more Duck breasts in a saucepan with a little olive oil, fry on both sides for a couple of minutes until lightly golden. Add 1/2 pint of chicken stock and 6 peeled shallots and bring to the boil. Simmer for 15 min's then remove meat from the stock, and keep warm in low oven. Add chopped garlic and two chopped spring onions to the stock and cook for a further 5-6 min's then add 1/2 pint of double cream and half a level teaspoon of turmeric. Remove the skin then place the duck on a bed of fluffy rice and cover with the sauce. sprinkle a finely shredded spring onion over the top for decoration.

Answer 3

Roasted Duck

INGREDIENTS
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
1/2 cup melted butter
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Serves 4

Answer 4

Duck in Orange Sauce
Cook duck in oven on a rack so the grease drains from it . Make sauce by making a rouge add milk and add squeezed orange juice. When duck is cool ,slice and serve with a tossed salad pour sauce over duck

Answer 5

mm yes
duck in plum sauce
get 2 duck breast and slowly fry both sides until cooked but still slightly pinkish inside.get a jar of Sharwood's plum sauce (lush)heat it through gently.
serve on the side a bed of tagliatelle pasta tossed in butter and fresh chopped parsley,drizzled with lemon juice,then place some sliced duck breast on the over side of the plate drizzle the plum sauce gently over the breast and enjoy this mouth watering meal.mm so lush.
hope you enjoy,hope this help's .
maria.p

Answer 6

1

Answer 7

Crumbed duck with watercress salad

For the crumbed duck
25g/1oz salted crisps
25g/1oz fresh breadcrumbs
1 duck breast, trimmed of excess fat
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp duck fat or olive oil
For the salad
1 tbsp olive oil
½ lemon, juice only
handful watercress
¼ onion, finely chopped
salt and freshly ground black pepper

Method
1. For the crumbed duck, place the crisps and the breadcrumbs into a food processor and pulse.
2. Rub the duck breast with oil and season with salt and freshly ground black pepper. Coat the duck breast in the breadcrumb mixture.
3. Heat the duck fat or oil in a frying pan over a medium heat and cook the duck breast for 8-10 minutes, skin-side down. Turn over and cook on the other side for 3-4 minutes, or until cooked to your liking. Remove from the heat and leave to rest.
4. For the salad, place the oil and lemon juice into a bowl and mix well. Add the watercress and onion, season with salt and freshly ground black pepper and stir well to coat the leaves.
5. To serve, slice the duck breast in half on the diagonal and place onto a serving plate along with the salad.

or Sweet and sour duck breast with chargrilled potatoes
Cooking time 10 to 30 mins

For the duck
½ duck breast, flattened
1 tbsp soy sauce
1 tbsp honey
For the chargrilled potatoes
½ potato, sliced into thin rounds
1 tbsp olive oil
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the duck, heat a griddle pan, place the duck breast into the pan and cook over a high heat for 2-3 minutes on each side.
3. Transfer the duck to a baking sheet and drizzle over the soy sauce and honey. Bake in the oven for 5-6 minutes, or until golden-brown and cooked to your liking.
4. For the potatoes, place the potatoes onto the hot griddle pan, drizzle with oil and season with salt and freshly ground black pepper. Cook for 5-6 minutes on each side, or until golden-brown and tender.
5. To serve, cut the duck into slices and place on a plate with the potatoes.

or Five-spice duck breasts with honey and soy
Cooking and preparation
20 minutes preparation, 15 minutes cooking


2 small duck breasts
4 tsp five-spice powder
salt and freshly ground black pepper

For the sauce
2 tbsp clear honey
6 tbsp soy sauce

For the noodles
salt
4 spring onions
1 packet oriental-style egg noodles (2 squares of dried noodles)
sesame seeds, to taste
toasted sesame oil, to taste
To serve
squeeze fresh lime juice

Method
1. Preheat the oven to 180C/350F/Gas 4.

2. With a sharp knife, score the fat of the duck into a cross-hatch pattern.

3. Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.

4. Heat a heavy-bottomed ovenproof frying pan. Don't add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).

5. Turn the duck breasts over and cook the other side for a minute or so.

6. Place the duck breasts in the oven for 3-5 minutes to finish.

7. To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.

8. Remove the cooked duck breasts from the oven and leave to rest in a warm place.

9. While the duck is resting, heat a medium pan of salted water for the noodles.

10. Meanwhile, cut the white and green parts of the spring onions into slices on the diagonal.

11. When the water is boiling, add the egg noodles and cook for 3-4 minutes or according to packet instructions.

12. Drain the noodles and place them in a bowl. Sprinkle in the sesame seeds, drizzle with a few drops of sesame oil and sprinkle with cut spring onions, reserving some for the garnish. Stir together well.

13. To serve, place the noodles onto a plate. Squeeze over a bit of lime juice. Slice the duck breasts into strips and place next to the noodles. Sprinkle over the remaining spring onion and drizzle over the honey and soy sauce.

Answer 8

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

Answer 9

reservations at the local chinese restaurant.