What Is Your Fave way of cooking Duck?

Question

And I want real recipes

Well Its the bird that I am getting for Xmas so a good Xmas recipe

Answer 1

roasted

Answer 2

Duck is tricky in that the legs and thighs require a longer ,slower and moister cooking method than the breast of the duck. Ideally you'd cut up the duck and cook the legs & thighs separately from the breast. For most home cooks this is way too much bother. Place your duck in a roasting pan on a rack breast side up. Place in a pre-heated 425 degree oven for 15 minutes. Remove from the oven and cover the breast with aluminum foil. return to the oven and lower the temperature to 350 degrees cook the duck for 15 minutes a pound including the first pound for the 15 minutes. For the last 15 minutes remove the duck and glaze it with a mixture of apricot or cherry preserves with a little soy sauce, garlic and salt and pepper. Cook for the final 15 minutes. Allow the duck to sit at lkeast 20 minutes before carving.

Answer 3

Roast Duck in Spiced Gravy

Ingredients
1 large duck
Water
Aniseed
Butter or olive oil
Duck stock
Oregano
Coriander
Boiled wine

For the sauce:
Ground pepper
Celery seed (or Lovage)
Cumin
Coriander
Pinch of fennel
Rosemary (or Rue)
Boiled wine
Dash of wine vinegar
Gravy from the roasting pan
Flour

Simmer the duck for 30 minutes in water seasoned with aniseed.

Remove the bird from the pot, reserving the stock.

Put the duck in a roasting pan, and season with a mixture of butter or olive oil, stock, oregano, and coriander.

(At this point, an 'Apician'stuffing may be added, made of sausage, damsons or dates, almonds and spices.)

Roast In a high heat for 1½ hours basting from time to time.

For the last 30 minutes add the boiled red wine to the pan.

To make the sauce

Grind pepper, celery seed (or lovage), cumin, coriander, fennel, and rosemary (or rue) in a mortar.

Add to boiled wine, vinegar, and gravy from the roasting pan.

Bring to a boil, simmer to blend flavors, and thicken with flour.

Serve the duck on a platter with the sauce.

Answer 4

Duck with Orange sauce.
Prick duck skin and rub in a little salt
Place on a trivet in a roasting tin and cook medium heat until juices run clear, couple of hoursish depending on size.
In a saucepan heat fresh orange juice, orange cordial to about 1 pint and some sugar, add meat juices and reduce to about half, mix cointreau with cornflour, remove pan from heat and gradually add cornflour, serve sauce with the duck and enjoy.

Answer 5

Crisp Roast Duck With Orange Glaze

Crisp Roast Duck
1 whole Pekin duck 4 1/2- 5 pounds, neck and giblets discarded, trimmed of fat, rinsed and dried.
Sea salt and fresh ground pepper

Place a V-rack in a large high sided roasting pan,and put duck, breast side up on rack. Add water to just below bottom of duck. Bring water to a boil over high heat, and cover pan tightly with aluminum foil ( or pan cover, if available). Adjust heat to medium, and maintain a slow, steady boil. Let steam , adding more hot water when needed, to maintain water level.Steam 40 minutes for very tender meat and slightly crisp skin. Add 10 minutes for a very crisp skin, after roasting. (This will come later) When steaming time is finished transfer duck to carving board, and when cool enough enough to handle, begin to carve. Cut away wings at the shoulder point, legs and thigh in one piece, and breasts as close bone as possible.Should be easy as meat is pretty much cooked at this point.(you can save cacass for soup) Cooled duck can now be wrapped and refridgerated overnight.(Helps alot with prep and clean-up time, the day of the dinner)Either way, when ready to Roast, adjust oven rack to bottom position and pre-heat to 425 degrees. Season duck pieces on both sides with salt and pepper to taste.Lightly oil roasting pan and place duck skin side down, and roast for 25 minutes, or until skin on breast is crisp and a rich brown. (25-30 min.) Remove breast to platter, cover and keep warm. Pour of excess fat from pan and turn remaining leg/thigh and wing pieces Skin Side UP. Continue to roast 15 - 20 minutes longer.Once again ,drain excess fat and return breast pieces to pan and brush both sides of every piece with glaze, and return to oven for 3 to 4 minutes to heat glaze. Serve immediately.

Orange Glaze
1 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey

Place all in small saucepan, bring to a boil.
Reduce heat to med.-low and simmer until thickened and reduced to a bit less than half.
Set aside until ready to use( last 5 minutes)

Recipe serves 4-6

Although it is a two step process, and takes a little longer, it is SO worth the extra time! You can't bring a Whole duck to the dinner table, as it is already carved, but this method tastes so much better! Steaming 2 ducks a day in advance, can save alot of time in the end. Then do the roasting the day of your dinner! (double up on glaze for 2)
As for Steaming, I won't roast a duck again, without doing this first! Every piece is crispy, delicious, and Grease-free! Good luck!

Answer 6

I usally cook duck either roasted or in the slow cooker. Both ways are really good s long as you remove the fat from the duck.

HOISIN-ROASTED DUCK WITH SWEET POTATOES

Here’s my easy version of the famed Peking Duck, a delicious dish that nonetheless takes lifetimes to prepare. This one-pot variation, which features sweet potatoes (wonderful with the duck), is much, much simpler to make, and you still get crispy skin, savory meat, and the hoisin-sauce "accompaniment," not to mention deliciously roasted sweets that have absorbed the tasty duck drippings.

Serves 3 to 4

One 5- to 6-pound duck, rinsed and dried, and visible fat removed

Kosher salt and freshly ground black pepper to taste

1 1/2 cups Hoisin-Lime Sauce

1/2 cup red wine

2 large onions, cut into 1/4-inch slices

4 large sweet potatoes, washed and cut into 6 to 8 wedges each

1. Season the duck inside and out with salt and pepper. In a medium bowl, combine the Hoisin-Lime Sauce and the wine. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight.

2. Place a roasting pan in the oven and preheat the oven to 375°F.

3. Combine the onions and potatoes in a large bowl. Season with salt and pepper, and toss.

4. Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. When the pan is very hot, add the potato mixture to the pan and place the duck on top, breast side up. Turn the pan back to front and roast until the duck is brown, 35 to 40 minutes. Tent the duck with foil and continue to roast until the duck is cooked through, or the legs are easily moved, 30 to 35 minutes more. Transfer the duck to a cutting board and let rest for 10 to 15 minutes.

5. Using a flat spatula, loosen the potato mixture from the pan and transfer to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at table. You may also carve the duck before serving, separating the legthighs from the wings, and slicing the breast.

Ingredients:
1 (4-5 lb. size) ready-to-cook duckling
2 tablespoons grated onion
1/4 teaspoon dried tarragon
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons grated orange peel
2 tablespoons Port wine
2 teaspoons cornstarch
1 orange, peeled, sectioned and cut into chunks


Turn this recipe into a puzzle! [click]

Directions:

Place a rack in 4 qt. or larger slow cooker. With a fork prick skin of duckling all over at approximately 2" intervals.

Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.)

In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.

Good luck to you if you try these recipes.

Answer 7

I like duck breast cooked 'wellington' style. Look at your receipt book for beef wellington and substitute duck breat. It's very moist and succulent. I also like crispy duck but it's difficult to do at home.

Answer 8

without the feathers they make the whole house spink

Answer 9

I dnt eat duck.

Answer 10

deep fried