duck

[pluckers son]

how do u guys cook your ducks.got 2 in the freezer but ive never cooked them before had shredderd duck from the chineze and loved it so it time to try it myself.

[tenbears10]

peking duck recipe

 

Doesn't sound too tricky.

 

If you roast duck put it on a wire tray in the roasting dish as loads of fat comes out during cooking and you don't want it sat in it. When you finish keep the fat in the fridge and use it to roast potatoes they come out great.

[Axe]

Roast Duck With Orange

 

Ingredients

1 duck breast

salt

2 tbsp soy sauce

1 orange, juice only

85ml/3fl oz white wine

 

 

 

Method

1. Preheat a medium frying pan.

2. Preheat oven to 250C/500F/Gas 9.

3. Rub the duck breast with salt and soy sauce.

4. ***** the duck with a fork. Place the duck, skin side down, in the fry pan.

5. Fry the duck over a high heat until the skin is golden. Remove the duck from the frying pan.

6. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle.

7. Prepare an orange sauce by pouring the fat from the roast duck into a small pan.

8. Add the orange juice and wine to the duck fat and boil rapidly until reduced.

9. Place the roast duck on a plate.

10. Pour over the orange sauce and serve with vegetables of own choice.

[Axe]

Duck with Red Wine Sauce

 

Ingredients

For the duck and sauce

1 duck breast

290ml/½ pint beef stock

½ glass red wine

olive oil, to drizzle

For the roast vegetables

2 tbsp olive oil

½ red pepper, de-seeded and sliced

½ courgette, cut into wedges

½ onion, peeled and sliced

2 garlic cloves, peeled

½ sweet potato, peeled and cut into wedges

 

 

 

Method

1. Remove the fat from the duck breast and score the duck using a sharp knife.

2. Heat a pan until hot and pan-fry the duck for 4-5 minutes on each side.

3. Remove from the pan and allow to rest.

4. To make the red wine sauce heat the beef stock and red wine in a pan for 5-6 minutes, swirling occasionally, until thickened and reduced.

5. To make the roast vegetables, heat the oil in a large sauté pan.

6. Add the pepper, courgette, onion, garlic and sweet potato and sauté for 10-12 minutes or until the vegetables are soft.

7. Slice the duck and transfer to a serving plate. Pour the red wine sauce over the duck and drizzle the plate with olive oil.

8. Serve the roast vegetables alongside.

[Axe]

Duck with Green Peas

 

Ingredients

1 x 4-5lb (2- 2 ½ kg) duck

10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns and celery

a bouquet garni made with sage, marjoram and thyme

1 large Webb or Cos lettuce

1lb (500g) podded fresh peas

2 eggs, yolks only

2 fl oz/55ml double cream

salt and pepper

1 lemon, juice only

a large handful of chopped mint

 

 

 

Method

1. ***** the duck all over with a fork to help release the fat. Put the herbs into its cavity.

2. Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and keep aside (wonderful for roasting potatoes.)

3. When nice and brown, pop it breast side down in the pot, cover with stock and simmer for 1 1/2 hours.

4. When done, turn the duck over and add the lettuce which has been shredded and the peas, season and replace the lid and cook for a further 40 minutes.

5. Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce and put with the duck.

6. If necessary, skim off any fat off the sauce, season. Mix the yolks and cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but DO NOT boil.

7. Finally add the lemon juice and the mint and then pour over the duck and serve.

[Axe]

Duck Breasts in Limoncello

 

Ingredients

4 boneless duck breasts

2 large lemons or fruit relating to liqueur used

250ml/8fl oz limoncello

50g/2oz butter

2 tbsp olive oil

salt

freshly ground black pepper

For the carrot and celeriac mash

4 carrots, peeled and chopped

1 celeriac, peeled and chopped into chunks

olive oil to taste

salt

freshly ground black pepper

 

Method

1. Pat the duck breasts dry and place them in a shallow dish.

2. Peel the lemons with a potato peeler so you get ringlets of lemon zest, then squeeze the juice from them.

3. Scatter the lemon ringlets over the duck pour over the juice and limoncello and leave to marinate for about 30 minutes.

4. Remove the duck from the marinade, dry on kitchen paper and season well all over with salt and pepper. Do not discard the marinade.

5. Clarify the butter in a large frying pan by letting it melt, then when it begins to foam, carefully lifting off the foam with a tablespoon, leaving just the clear, golden liquid. Add the olive oil.

6. When it is hot, place the duck breasts in the pan, skin-side down, and seal well on both sides.

7. Reduce the heat and cook for about 12 minutes, turning the duck over from time to time. This will give you medium-cooked duck, which I think is ideal for this dish.

8. Now turn the heat up high, pour in the marinade and let it evaporate, turning the duck over and giving the pan a shake from time to time - this will help the sauce thicken.

9. As soon as the sauce has thickened, remove the pan from the heat and place the duck breasts on a chopping board. Leave to rest for about five minutes, then cut them into slices, arrange on four plates or one serving dish and pour over the sauce.

10. To make the carrot and celeriac mash, boil the vegetables and strain off the liquid using a piece of muslin.

11. Return to the pan, season with salt and pepper and a drizzle of olive oil, and puree with a hand blender.

12. Serve with the limoncello duck.

[Axe]

Honey & Mustard Glazed Duck

 

Ingredients

For the duck

2 tbsp honey

1 tbsp wholegrain mustard

1 duck breast, trimmed and scored

2 tbsp red wine

For the mash

2/3 of a swede

salt and freshly ground black pepper

1 tsp curry powder

**** of butter

sprig of parsley

 

Method

1. To make the glaze, whisk together the honey and mustard to combine, then put to one side.

2. Season the duck with salt and freshly ground black pepper on both sides.

3. Heat a pan and add the duck, skin-side down. Cook for eight minutes, turn and pour over the honey and mustard glaze.

4. Remove the duck from the pan. Deglaze the pan by stirring in the red wine.

5. To make the mash, bring a medium saucepan of water to the boil and add the swede. Cook for 7-9 minutes, or until soft.

6. Drain the swede and mash with the salt, pepper and curry powder.

7. Serve on a plate with the **** of butter, parsley, honey-glazed duck and drizzle with the red wine pan juices.

[Axe]

Duck Vindaloo

 

Ingredients

½ tsp ground turmeric

1 tb ground cumin

1 tb bright red paprika

1 tb ground coriander

1 tsp cayenne pepper

1½ tsp garam masala

4 tb corn or peanut oil

2.7kg/5lb 15 ¼oz duck, jointed and partially skinned

½ tsp whole brown mustard seeds

¼ tsp whole fenugreek seeds

15 fresh curry leaves, if available

2 medium onions, peeled and sliced into fine half-rings

2 tb fresh ginger, peeled and finely grated

10 medium garlic cloves, peeled and crushed to a pulp

2 medium tomatoes, peeled and chopped

120ml/4fl oz cider vinegar

2 ¾ tsp salt

1 tb sugar

475ml/17fl oz water

Spinach with ginger and green chillies:

2 cm fresh ginger, peeled

3 tbsp vegetable oil

500g/1lb 1½oz spinach, washed and trimmed

2-3 fresh green chillies, finely chopped

½ tsp salt

½ tsp garam masala

¼ tsp sugar

1/8 tsp chilli powder

 

Method

1. Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.

2. Pour the oil into a large, wide, lidded pan and set over a medium-high heat.

3. When the oil is hot, put in as many duck pieces, skin side down, as the pan will hold easily in a single layer.

4. Lightly brown the duck, about 3-4 minutes per side, and remove to a bowl. Brown all the duck pieces this way and remove.

5. Add the mustard and fenugreek seeds to the hot fat and, as soon as the mustard seeds start to pop, which will happen in a matter of seconds, put in the curry leaves and onions.

6. Stir and fry them until the onions begin to turn brown at the edges.

7. Now put in the ginger and garlic. Stir and fry for a minute.

8. Add the mixed spices from the small bowl and stir for 30 seconds.

9. Add the tomatoes and cook, stirring, until they have softened, about 2-3 minutes. Scrape the bottom of the pan while you do this.

10. Now add the browned duck pieces, the vinegar, salt, sugar, and 475 ml water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 45 minutes, lifting the lid occasionally to stir.

11. Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 30 minutes or until the duck is tender and the sauce has thickened slightly.

12. Remove as much fat as possible before serving.

13. Cut the ginger into fine slithers and brown in hot oil.

14. Add the spinach and chillies and cook until wilted. Finally add the salt, garam masala, sugar and chilli powder, cook for a further five minutes and serve with the duck Vindaloo.

[Axe]

Duck Pie

 

Ingredients

1 tbsp olive oil

1 red onion, cut into wedges

1 sprig of thyme

½ red chilli, sliced

240g/8½oz duck breast, skin off, diced

salt and freshly ground black pepper, to taste

2 tbsp double cream

For the pastry

8 tbsp plain flour

55g/2oz butter

2 eggs, beaten

salt, to taste

1 tbsp water

extra flour, for dusting

 

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Heat the olive oil in a frying pan, over a moderate heat.

3. Add the red onion wedges, and pan-fry for 4-6 minutes, or until well caramelised.

4. Add the sprig of thyme, the sliced chilli and the diced duck breast, and sauté for 3-4 minutes.

5. Season to taste, lower the heat, and add the cream. Cook for a further 1-2 minutes.

6. For the pastry, while the duck filling is cooking, make the pastry by putting the flour into a food processor. While the processor is on, add the butter and one beaten egg, and the water, to bind.

7. Remove the pastry from the processor, and turn out onto a lightly dusted surface.

8. Roll out into two circles, to the size of the dish you are using.

9. Divide the cooked creamy, duck filling between the two cups, then top each with a pastry round.

10. Brush each with egg wash, from one beaten egg, then place onto a baking tray, and place into the preheated oven for 10 minutes, or until the pastry is cooked and golden.

11. Remove from the oven, and place onto two serving plates, to serve.

[Axe]

Duck Soup & Dumplings

 

Ingredients

For the stock:

1 duck carcass, neck and wings

100g/4oz onions, chopped

100g/4oz carrots, chopped

½ garlic bulb

1 bouquet garni

3 cloves

 

For the dumplings:

1 duck liver, heart and gizzard

2 inner fillets duck breast

2 rashers fatty bacon

1 small onion, finely chopped

2 slices bread, crusts removed, soaked in milk and squeezed

1 garlic clove, minced

1 egg, lightly beaten

50g/2oz plain flour

salt and freshly ground white pepper

2 tbsp fresh coriander, chopped

2 lettuce leaves, sliced finely

1 tomato, diced

 

Method

1. Put the carcass in a large pot with just enough water to cover. Bring to the boil, skimming away any fat and scum which come to the surface. Add the chopped vegetables, garlic, bouquet garni and cloves and simmer gently for about 2 hours. Strain through a sieve.

2. Mince the liver, heart, gizzard, inner fillets and the bacon. Add the remaining dumpling ingredients and mix together until just combined. Form them into walnut sized balls. Poach these dumplings in salted water for 5 minutes.

3. Heat the dumplings in salted water for 5 minutes.

4. To serve heat the dumplings in the broth and check for seasoning. Divide the lettuce and tomato between the bowls and then ladle the broth and dumplings over the top.

[Axe]

Caramelised Duck on Rice

 

Ingredients

For the duck

½ duck breast

3 tbsp plain flour

salt

freshly ground black pepper

2 tbsp olive oil

½ orange, juice only

2 tsp brown sugar

1 tbsp balsamic vinegar

For the rice

½ leek, sliced

½ chilli, chopped

2 tbsp olive oil

1 orange, zest only

110g/4oz pre-cooked rice

85ml/3oz balsamic vinegar, to serve

 

Method

1. Cut the duck breast into thin slices.

2. Season the flour with salt and pepper and coat the duck slices in the flour.

3. Heat the oil in a frying pan and fry the duck for two minutes.

4. Add all the other ingredients for the duck and simmer for 2-3 minutes.

5. For the rice, soften the leek and chilli in the oil for 4-5 minutes but do not colour.

6. Add the rice and orange zest and fry for 3-4 minutes.

7. Put the balsamic vinegar in a small pan and heat for 5-6 minutes until it has reduced and thickened.

8. Serve the duck on the rice and drizzle round the balsamic vinegar.

[Axe]

Plain Roasted Duck

 

Ingredients

1 duck weighing 2kg/4.5lb

1 orange, halved

 

Method

1. Heat the oven to 190C/375F/Gas5.

2. Put the duck on a rack in a roasting tin and put the orange halves inside. Pierce the duck s skin with a skewer all over which lets the fat run out.

3. Roast in the oven for 80-90 minutes.

4. Allow to rest covered with foil for 15 minutes before carving.

5. Drain the fat from the juices and make gravy with them.

6. Serve with gravy, bread sauce, stuffing and bacon rolls.

[Axe]

Duck with Rosti Potatoes and Rhubarb and Port Sauce

 

Ingredients

2 x 360g/12½oz large duck breasts

200g/8oz baby spinach, stems removed, washed

20g/1oz butter

For the sauce

25g/12½oz caster sugar (quantity may vary depending on sharpness of rhubarb)

3 stalks rhubarb, roughly diced

150ml/6oz red port

150ml/6oz chicken stock

For the rosti potatoes

4 medium baking potatoes, peeled

salt, to taste

2 sprigs thyme, leaves only

oil, for frying

 

Method

1. To make the sauce, place the sugar and rhubarb in a medium-sized pan and cook over a low-to-medium heat for five minutes.

2. Add the red port and bring to the boil for two minutes.

3. Add the chicken stock and cook until rhubarb resembles a sauce.

4. Preheat oven to 180C/356F/Gas 4.

5. To make the rösti, begin by par-boiling the potatoes for about 10-15 minutes. This will help the rösti to cook through more quickly. Cool until you're able to handle them.

5. Once cooled, using a grater, finely grate the potato. Sprinkle the potato with salt and place in a large tea towel or cloth. Squeeze firmly and discard the moisture that comes from the potatoes through the cloth.

6. Mix thyme leaves with potato and place in a small blini pan, about 2-3cm/1in in depth.

7. Using plenty of oil, cook rösti potato on a medium heat until golden brown on one side.

8. While rösti potato is cooking, constantly push the potato down using a fork.

9. Turn rösti and continue to colour until golden on both sides. NB: Rösti potatoes can be made in advance and reheated just before serving.

10. For the duck, on a medium-to-high heat, place duck breasts in a frying pan skin-side down and cook until skin is a light golden brown.

11. Place duck breasts in the oven for 8-12 minutes while continuing to check from time to time that the skin of the duck does not become too dark.

12. Remove duck from oven and rest for 4-5 minutes.

13. In a separate pan, sauté spinach in a little butter until soft.

14. Using the back of a slotted spoon, squeeze excess moisture out of spinach (discard) and keep spinach warm.

15. Place spinach and potato on serving plate, slice duck and arrange in a fan shape around the spinach and potato.

16. Drizzle sauce around the plate and serve.

[Axe]

Duck a l'orange

 

Ingredients

1 duck breast, fat trimmed and scored

salt and freshly ground black pepper

2 oranges, zest and juice only

3 tbsp red wine

3 tbsp soft brown sugar

3 tbsp chicken stock

 

Method

1. Heat a non-stick griddle pan until hot.

2. Season the duck breast and griddle in the pan for 5-6 minutes on each side or until cooked through.

3. Meanwhile, heat the orange zest, juice, red wine, brown sugar and chicken stock into a small pan and heat gently for a few minutes, stirring occasionally.

4. Transfer the duck breast to a serving plate and drizzle the orange sauce over to serve.

[henry d]

DUCK ....... VINDALOO,sad,so very sad

[Axe]

Duck in Curry Sauce with Fennel Salad and Mango Salsa

 

Ingredients

For the marinade

1 tsp crushed black peppercorns

½ tsp curry powder

½ tbsp soy sauce

½ tbsp honey

For the duck

1 duck breast, skin removed and reserved

2 tbsp olive oil

¼ fennel head, diced

1 tbsp soy sauce

For the fennel salad

¼ fennel head, finely sliced

½ lime, juice only

1 chilli, de-seeded and finely chopped

6 cherry tomatoes, chopped

skin from duck breast

For the salsa

¼ mango, peeled and diced

1 lime, juice only

1 chilli, de-seeded and finely diced

small piece fennel head, finely diced

handful soft herbs (eg coriander, parsley, chives), chopped

 

Method

1. Put all the marinade ingredients into a dish and mix. Add the skinned duck breast and ensure it is coated all over.

2. Pan-fry the breast in the olive oil in a hot pan for 3-4 minutes on each side.

3. Remove the duck from the pan but reserve the pan and juices. Leave the duck to rest for five minutes and make the sauce.

4. Add the diced fennel to the used duck pan, stir into the existing marinade and add the extra soy sauce.

5. Simmer for 2-3 minutes and add a splash of water if it becomes too dry.

6. For the fennel salad, chop the duck skin into small pieces and fry in a pan until crispy.

7. Put all the salad ingredients, except the crispy skin, into a bowl. Mix the ingredients together and season.

8. For the salsa, mix all the salsa ingredients together in a bowl and season.

9. Slice the breast and serve with the sauce, salsa and salad with crispy skin on top.

Edited November 2, 2005 by Axe

[Axe]

Asian Duck Curry

 

Ingredients

1 Duck breast

2 tbsp Thai red curry paste

2 tbsp vegetable oil

1/2 red onion, sliced

1 garlic clove, chopped

2.5 cm fresh ginger root, chopped

50g mooli, peeled and chopped

3 Spring onions, chopped

225ml chicken stock

225ml coconut milk

1 red chilli, chopped

juice of 1 lime

1 kaffir lime leaf

handful of coriander leaves

1 tsp ground dried zedoary

1 tbsp nam pla (Thai fish sauce)

 

To serve:

200g mixed wild rice, cooked

pak choy, stir-fried

 

Method

1. Take the duck breast and smear lightly with 1 tablespoon of the red curry paste.

2. Heat a wok until very hot, add the oil and heat through. Add the duck and fry until nut-brown on either side. Remove the duck from the wok.

3. Add the onion, garlic, ginger, mooli and spring onions and stir-fry for 2-3 minutes. Add the remainder of the red curry paste.

4. Next add the chicken stock, coconut milk, chilli, lime juice, lime leaf, coriander and zedoary.

5. Bring to the boil, reduce to a low heat and add a splash of Thai fish sauce.

6. Reduce the heat and return the duck to the wok and poach for 8 minutes.

7. Remove the duck breast and slice. Serve the duck breast with the curry sauce spooned over it with wild rice and bok choy.

Edited November 2, 2005 by Axe

[pluckers son]

alot to go at there axe better get shooting more duck cheers mate

[Axe]

[Paul in North Lincs.]

Duck in orange and plumb source from 'Fortuna' on Donny Rd!!!!!!!! with half rice and chips......£3.20

 

thats the way I like it.........................

 

 

Never seems to taste the same when I cook me own

[Whitebridges]

DUCK ....... VINDALOO,sad,so very sad

Unless it was a three week old road kill. Waste not want not.