i would like a good recipe for duckthat it easy to cook and is tasty?

Question

iwould like it for a hole duck if possible

Answer 1

Baked Duck
(basic recipe for baking all ducks)

Two ducks cleaned
salt and pepper
1 large onion, chopped
2 ribs celery, chopped
4 slices bacon or salt pork
3 cups water
One Quarter tsp. each of basil, Sage and oregano
1 pint of chicken stock

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast.

Put chicken stock or water with bouillon cubes in a pot with the herb seasonings. Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours. When ducks have cooked, remove and keep warm. Serves 4.

Answer 2

Try this one from the BBC:
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the duck
2 tsp coriander seeds
1 tsp ground ginger
1 tsp ground mace
salt and freshly ground black pepper
4 boneless duck breasts
8 tbsp runny honey
For the beans
480g/1lb 1oz fine green beans
30g/1¼oz butter
Method
1. Crush the coriander seeds using a pestle and mortar or grind in a spice grinder. Add the ginger, mace and some freshly ground black pepper and mix well.
2. Remove any sinew from the flesh side of the duck breast and score the skin in a criss-cross diamond pattern with a sharp knife. Season with a little salt.
3. Place a dry skillet or frying pan over a moderate heat and, when hot, lay the duck breasts in the pan, skin-side down. Cook for 4-5 minutes to render the excess fat from the duck to make the skin crisp.
4. Carefully tip the fat out of the pan and turn the duck breasts over. Increase the heat and cook until the flesh is browned.
5. Reduce the heat under the pan and sprinkle the spice mix generously over the skin of each duck breast.
6. Spoon the honey over the duck and continue cooking, basting often as the honey gets thicker and glazes the duck.
7. Meanwhile, for the beans, bring a large saucepan of salted water to the boil. Add the beans and cook rapidly for five minutes, until the beans are just cooked.
8. Drain the beans, return them to a clean pan and add the butter. Toss to mix over a medium heat.
9. Turn the breasts over again in the thick honey and, when cooked to the desired stage, remove them from the pan.
10. Slice the duck thinly across the grain and serve with the beans and a trickle of spiced honey around the plate.

URL listed below for more duck recipes

Answer 3

Well, you can look up recipes for sauces and that, but to cook a duck first wipe it all over with kitchen paper, and then stab it all over with a sharp fork. There is a heck of a lot of fat in a duck. stand on a rack over a deep roasting tin and cook as per instructions on the packet it came in. I say this as i do not know what type or weight of duck you have, and if you want it bloody or not. Keep the fat for cooking roast potatoes

Orange sauce is traditional, or Black Cherry is nice too. Good luck

Answer 4

mmm yummy ok heres this one, lots of them but this is easy and awsome flavor.

1 duck
salt and pepper
1/2 cup (1 stick ) butter or margarine, melted
1/2 cup soy sauce
2 oranges
1 tablespoon orange marmalade
1 tablespoon flour
Preheat oven to 325° F.

Rub the duck inside and out with salt and pepper. Brush with the melted butter and soy sauce.

Grate colored zest from oranges and set aside.

Slice the oranges, remove seeds and stuff duck with orange slices combined with orange marmalade. Place the duck in a large ovenproof skillet or ovenproof pot, and sear over high heat for 10 minutes. Put in oven and bake for 1 1/2 hours, basting occasionally.

with the livers if fresh duck:

Simmer the livers in salted water to cover in a saucepan until tender.
Drain and reserve the duck pan juices, skimming and discarding the fat.
Combine juices, orange zest, livers and their broth. Combine a small amount of broth and flour to make a paste. Stir paste into pan juice mixture. Cook until mixture is thickened, stirring constantly. Pour into a gravy boat. serve with duck immediately

Answer 5

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Answer 6

how about a soup


Duck Soup Recipe

Ingredients
1-3/4 lbs. of Chinese barbecued duck
12 small Chinese dried mushrooms
boiling water
4 chopped scallions
4-1/4 c. of chicken stock
1 chopped red bell pepper
1 Tbs. of tamari or soy sauce
1 tsp. of oyster sauce
3 Tbs. of dry sherry
5 oz. of canned sliced bamboo shoots, drained

Directions
First you wan to put mushrooms in a bowl and pour in boiling water.
Now let stand 20 minutes.
Then you can drain the mushrooms and chop.
Next you want to remove meat and skin from duck and then chop and set aside.
Put bones in the trash.
Now add stock to pot nd let come to a boil.
Next you can add in last 6 ingredients and mushrooms and cook on low for approx. 10 minutes, uncovered.
Finally add in duck meat just before serving and let let duck get heated through.
Ladle and serve!

Answer 7

Here's one for you~

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.

Answer 8

The Grilled Bird of Youth

- triple-tested at The Good Housekeeping Research Institute

Ingredients
2 whole duck (or chicken) breasts, boned and each cut in half
1 cup Newman's Own Olive Oil and Vinegar Salad Dressing
1/2 pound mixed salad greens
Two 15- to 19-ounce cans white kidney beans (cannellini), rinsed and drained
1/2 cup chopped green onions
1/2 cup loosely packed flat-leaf parsley, finely chopped
1/4 cup packed basil leaves, finely chopped
1 pint red and/or yellow pear-shaped or cherry tomatoes, each cut in half
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips

Directions
1. Marinate duck (or chicken) breasts in 1/2 cup Newman's Own Olive Oil and Vinegar Salad Dressing. Refrigerate overnight.

2. Drain duck (or chicken); pat dry. Discard marinade. Grill over medium heat, preferably over aromatic wood or charcoal (or broil for 7 to 8 minutes), until duck or chicken is no longer pink inside when cut, and skin is crisp and browned, about 4 minutes per side.

3. Place mixed greens on 4 dinner plates. Toss beans with green onions, parsley, basil, and remaining 1/2 cup Newman's Own Olive Oil and Vinegar Salad Dressing. Top greens with bean mixture. Arrange tomatoes and pepper strips on plates. Slice breast meat on the diagonal, and arrange on top of each salad. Serve with additional Newman's Own Olive Oil and Vinegar Salad Dressing if desired. Makes 4 main-dish servings.

For duck recipes, visit http://www.goodhousekeeping.com/recipefinder/recipe?mode=results&start=0&q=duck&magazine=goodhousekeeping

Answer 9

Hello, Paxo