does anyone know any good recipes for duck?

Answer 1

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)

5-6 lbs whole duck, cleaned and washed
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
salt and pepper
oil (for deep frying)

In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
Clean duck; wipe dry.
Rub duck inside and out with the spice mixture.
Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour.
Remove from steamer and let cool down.
Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
In a deep fryer heat oil to 360F.
Dip the steamed duck in frying oil.
Fry duck, turning periodically, until the duck skin is golden brown and crispy.
Remove from oil and place on paper towel to absorb excess oil.
To serve, cut crispy duck into bite-size pieces.
Serve with rice pilaf, accompanied with mango chutney

or

Roast Duck

1 (5 lb) ducklings
2 tablespoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons sugar
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon powdered ginger

Wash and dry duckling.
Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
Preheat oven to 350°F.
Roast for 2 hours, turning and basting with drippings occasionally.

or

Peking Duck

1 (5 lb) duck
2 teaspoons salt
1/3 cup vodka
3 tablespoons honey
3 cups water
6 slices fresh ginger
For serving:
Mandarin pancakes
green onions, ends sliced to make a brush
hoisin sauce
1 cucumber, peeled and cut in slivers

Wash& dry the duck inside and out.
Rub salt into the cavity.
Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
Dissolve the honey in the water and rub all over the duck.
Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
Preheat oven to 375f.
Place the ginger inside the duck.
Place duck on a rack in a pan with water in it.
The duck must be well above the water.
Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
Turn heat up to 375f and continue roasting until skin is crisp and brown all over.

or

Louisiana Duck

4 celery ribs, chopped
1 large bell pepper, chopped
1 large onion, chopped
1/2-2/3 cup mustard
3 wild ducks
garlic salt
ground black pepper
ground red pepper
3 slices bacon
1 (10 ounce) bottle Worcestershire sauce

Mix together the celery, bell pepper, and onion.
Add enough mustard to this mixture to thoroughly coat the vegetebles.
Stuff the cavity of each duck with the vegetable mustard mixture.
Season each duck with garlic salt, black pepper, and red pepper.
Place ducks breast side down in a roaster.
Put a slice of bacon on the back of each duck.
Pour in the entire bottle Worcestershire sauce.
Cover and bake at 300 degrees for approximately 3 hours

Answer 2

Duck with cherry sauce is good, and a little different from the usual orange sauce.

Dead easy too. Look for good quality low sugar cherry preserve. Simmer the contents of this jar with a splash or two of red wine for about 15 minutes, and your sauce is made.

Remember that duck should be either cooked rapidly (like the breast only) or will benefit from long and slower roasting, to avoid stringy chewy duck. Always prick your duck skin before cooking to release some of the fat and make the skin crispy. If not crisped as much as you would like, then use the grill/broil at the end, but watch it carefully.

Answer 3

I make a glaze from Honey, and Curry. Roast the duck as you would normally, after the duck has roasted for about 1 1/2 hours, put on the glaze. Dab on the glaze about every 30 or so minutes until its done. I can find Orange honey around here and I use it, but I'm sure any honey would work.
I've never used it for duck but perhaps some Chinese 5 spice in lieu of the Curry and honey?

Answer 4

Roast Duck

1 duck, mallard preferred
~ salt and pepper
~ 1 apple
~ 1/4 of a peeled onion
~ bacon slices
~ orange slice
~ maraschino cherry

Salt and pepper inside of duck to taste.

Cut apple into quarters and stick inside duck.

Stuff the onion inside duck.

Place duck in roasting pan and place bacon slices on top of duck.

Cover with aluminum foil and cook for 2 hours at 350 degrees.

Reduce heat to 300 degrees and cook an additional 2 hours.

If duck is not browning good, remove the foil. You may also need to add a little water to the pan.

Stick the orange slice and cherry to the breast with a tooth pick.

Serve with tater tots and/or steamed mixed vegetables.

Enjoy!

Answer 5

Hi,

A great selection of recipes is available on the link below> from Peking, Duck in Ornage Sauce, Duck With Cassis, Duck In Honey Sauce, Duck Confit, Barbecued duck with peaches and basil, and many more.

give one a go!

Answer 6

my favorite is, my own recipe.
i just use a simple marinate like
olive oil, cruched black pepper, and you own seasonings.
then marinate a couple of duck breast for like an hour.
then wrap the duck in bacon secure with a tooth pick.
then grill it.
it is the best duck you will ever eat.
tast like a steak on the grill

Answer 7

They like simple things like pellets and lettuce.

Answer 8

Peking is pretty good.