Duck Recipes

Discussion in 'Meat Birds ETC' started by dangerouschicken, May 20, 2008.

  1. dangerouschicken

    dangerouschicken Will Barter For Coffee

    May 6, 2007
    Columbia Gorge, OR
    Seared Duck Breast Halves With Balsamic Cherry Reduction Recipe

    The marinade becomes the sauce.

    35 min | 20 min prep | SERVES 4

    4 boneless skinless duck breast halves
    3 teaspoons extra virgin olive oil, divided
    salt, to taste
    1/2 cup white wine
    2/3 cup fresh cherries, pitted and halved
    3 tablespoons balsamic vinegar
    2 tablespoons honey
    1 teaspoon extra virgin olive oil
    1/2 cup chicken stock
    1 1/2 tablespoons fresh sage, chopped
    1-2 garlic clove, peeled and minced
    1/2 teaspoon onion powder
    fresh ground pepper, to taste

    To prepare marinade, whisk balsamic vinegar through pepper together until combined.

    Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.

    Remove duck from marinade; reserve marinade.

    Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.

    Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.

    Add the duck breast halves and cook 3 minutes on each side, or until golden brown.

    Remove to platter and keep warm.

    Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.

    Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.

    Taste and adjust for seasoning if needed.

    Pour reduction (sauce) over duck and serve at once.
  2. dangerouschicken

    dangerouschicken Will Barter For Coffee

    May 6, 2007
    Columbia Gorge, OR
    Duck Breasts with Orange, Honey and Tea Sauce

    33 min | 5 min prep | SERVES 4

    2 boneless duck breast halves (about 1 3/4 pounds total)
    3/4 cup chopped shallots or onions
    2 1/4 cups chicken broth
    1 1/2 cups orange juice
    4 1/2 teaspoons earl grey tea leaves or 5 tea bags, leaves removed from bags
    1 tablespoon honey
    3 tablespoons butter, cut into small pieces
    orange sections (optional)

    Preheat oven to 450°F.

    Pierce skin of duck breasts all over with fork.

    Sprinkle duck with salt and pepper.

    Heat heavy large skillet over high heat.

    Add duck breasts, skin side down, to skillet.

    Cook until skin is well browned, about 4 minutes.

    Turn duck breasts over; cook 2 minutes.

    Remove from heat.

    Set rack in roasting pan.

    Transfer duck breasts to rack (reserve drippings in skillet).

    Roast duck to desired doneness, about 20 minutes for medium-rare.

    Meanwhile, heat drippings in skillet over medium heat.

    Add shallots and sauté until beginning to brown, about 5 minutes.

    Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.

    Spoon off drippings and discard.

    Add broth, orange juice and tea leaves to skillet.

    Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.

    Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.

    Discard solids in strainer.

    Return liquid to same skillet.

    Add honey; bring to simmer.

    Whisk in butter.

    Season sauce with salt and pepper.

    Thinly slice duck breasts crosswise.

    Fan slices on each of 4 plates, dividing equally.

    Spoon sauce around duck.

    Garnish with orange segments, if desired.
  3. greyfields

    greyfields Crowing

    Mar 15, 2007
    Washington State
    HUNGRY! I haven't had one of our ducks (or a chicken for that matter) since last November. 2 more weeks on my Freedom Rangers and I'll have some duck ready to go then, too.
  4. dangerouschicken

    dangerouschicken Will Barter For Coffee

    May 6, 2007
    Columbia Gorge, OR
    I may drive up there just to partake [​IMG]

    Actually we are having the first recipe TONIGHT! YAY!

    My husband is cooking! [​IMG]
  5. Dodgegal79

    Dodgegal79 Songster

    Dec 1, 2007
    Princeton BC Canada
    This isen't a recipe but this is what I did with one of my muscovys. After I roasted it, I deboned it, cut the meat up very small. I used it to make chinese dumplings, mixed the meat with chopped bok choy and soy sauce. I don't remember if I added anything else, but you could add what ever you want. I them filled wonton wrappers and deep fried them. They can be steamed but I like the crispy outside. They we had different dipping sauce for them, they were so good. I did marinate the duck in a chinese marinade before roasting.
  6. cjeanean

    cjeanean Can't Decide

    Mar 5, 2008
    wow, that stuff sounds so good!!!
  7. greyfields

    greyfields Crowing

    Mar 15, 2007
    Washington State
    I always do the duck at our house, too.

    Seriously, get that "MEAT" book I sent you the link to. Best duck recipe int here.
  8. Let me know how the duck comes out! I might just order a couple of pekins for food now too while I'm at it.
  9. Omniskies

    Omniskies Songster

    Mar 7, 2008
    Extremely Easy Roast Duck and Gravy (Beginner Recipe)

    2 hours | 15 min prep | SERVES 4

    One whole duckling
    3-5 red potatoes (however many will fit inside of your duckling)
    A dash of Salt, Pepper, Paprika, Garlic Powder/Dried
    A spoonful of butter or margerine
    One spoonful flour
    One cup milk

    Preheat the oven to 350 F.

    Lightly poke the skin all over to let the juices flow, trying not to hit the meat (you'll know you've hit the meat when you feel resistance).

    Stab the red potatoes a few times with a fork and place them in a small bowl with a little water at the bottom. Stick them in the microwave for 5-8 minutes. They should still be hard when taken out (just warm and partially cooked).

    Mix the salt, pepper, paprika and garlic powder/dried up in a bag.

    Elevate the duckling above its juices using a broiler rack and rub it down lightly with butter.

    Sprinkle the mixed seasoning all over the duckling and rub it down for an even coating.

    Stuff the potatoes inside the duckling, starting with the smallest first. This ends up being a game of blind Tetris to try and get as many potatoes as possible wedged inside. Don't worry if some are a little smooshed, they aren't being served whole.

    Pour the potato water in the bottom of the broiler rack and put in the oven for around two hours or until the meat thermometer reads 165 when shoved into the meatiest part (usually the breast or thigh). Basting can be done, but isn't necessary since it will naturally baste itself.

    Once done, move the duckling to a plate with some sort of cover to keep warm and juicy.

    To make the gravy, pour the juices from the broiler pan into a sauce pan. Put the flour and milk into a bag or sealed container and shake until it's mixed. Pour that into the juices and simmer until it's the thickness you prefer. Stir occasionally to keep it from clumping. We have the best results by stirring with a spatula to help keep anything from coating the bottom.

    When the gravy is done, carve the duckling the same way you would a turkey and pour on the gravy. Split the breastbone for easy access to the potatoes. The potatoes should be nice, soft and slowly seasoned. Scoop them out (they never come out whole).

    Best served with corn, biscuits and/or baked fruit (personal favorite: baked apples).

    PS: We're wanting to try roasting fruit instead of potatoes inside the cavity one day. If anyone has a recipe for that, or tries it out, please let me know!

    Edit: Apparently "p-r-i-ck the skin" was changed to "jerk the skin." So I changed it to poking.
    Last edited: May 23, 2008
  10. DrakeMaiden

    DrakeMaiden Overrun with Drakes

    Jun 8, 2007
    Kitsap County, WA
    Dangerouschicken, you rock! [​IMG]

    When our time comes, I'll have those recipes in hand!

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