Duck Recipes

• 1 (5 -6 lb) whole duck
• 2 cups boiling water
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

Crisp Roast Duck

Whole Duck

Author: Amandainoz

Make And Share This Crisp Roast Duck Recipe From Food.com.

Time: 2h25m

Yield: 4 serving(s)

Number Of Ingredients: 4

• Put oven rack in middle position and preheat oven to 425°F.
• If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan.
• Pour boiling-hot water over duck to tighten skin.
• Cool duck, then pour out any water from cavity into pan.
• Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
• Roast duck, breast side up, 45 minutes, then remove from oven.
• Turn duck over using 2 wooden spoons, and roast 45 minutes more.
• Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours).
• Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

Calories 2294.1, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 2105.3, Carbohydrate 0.4, Fiber 0.1, Protein 65.3

• 3 medium-sized ducks s (each about 2.25kg/5lb), with giblets
• fine sea salt

Crispy Roast Duck

Dinner , Main course

Author: Ruth Watson

Duck Basted To Perfection, Ideal For A Sunday Lunch Or Special Occasion

Time: 2h30m

Number Of Ingredients: 2

• Remove the duck's giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
• Cut off the parson's nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
• Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don't cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
• Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
• Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11⁄4-11⁄2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you're going to roast potatoes, otherwise into a heatproof bowl.
• Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).

Calories 130 calories, Fat 112 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.95 milligram of sodium

• 600g duck or chicken liver , or a mix of both
• 250g pack butter , diced and slightly softened
• 2 shallots , finely sliced
• 1 garlic clove , sliced
• splash each brandy or port
• 1 tbsp tomato purée
• 100g butter
• 1 tbsp thyme leaves
• 1 tsp black peppercorn
• toast, gherkin and chutney, to serve

Velvety Duck Liver Parfait

Supper , Starter , Canapes

Author: Barney Desmazery

A Little Parfait Makes Christmas Complete, Try Making Your Own With Barney's Festive Recipe

Time: 45m

Yield: Serves 6 as a starter or light lunch

Number Of Ingredients: 10

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

Calories 535 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.11 milligram of sodium

• 3 ounces duck fat
• 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
• 1 duck liver (about 3 ounces), cut into 1-inch pieces
• 1/4 teaspoon herbes de Provence
• 1 clove garlic, peeled and crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Cognac
• 16 1/4-inch-thick horizontal slices from a small baguette, toasted

Duck Liver Pâté

Fall , Cognac/Armagnac , Condiment/Spread , Duck

Author: Jacques Pépin

This May Not Be As Good As A True Foie Gras, But It's Similar Enough In Flavor For A Dish That Costs Only Pennies To Make. Not Only Can The Pâté Be Served On Toast - It Can Also Serve As A Finish For A Classic Beef Wellington Or Enhance A Stuffing Or A Meat Loaf.

Yield: Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients: 9

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

• 4 tablespoons olive oil, plus extra as needed
• 3 anchovy fillets
• 3 tablespoons capers
• 4 cloves garlic (3 smashed and 1 for rubbing on toast)
• 8 duck livers, cleaned and rinsed (about 1 pound)
• Splash brandy
• Kosher salt
• 1 baguette, sliced 1/2-inch-thick

Duck Liver Pate With Crostini

appetizer

Author: Anne Burrell

Time: 25m

Yield: 4 servings

Number Of Ingredients: 8

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.

• 20 dried apricots
• 1 cup cognac
• 1 tablespoon vegetable oil, or duck fat
• 1 medium onion, minced
• 2 medium shallots, minced
• 6 cloves garlic, minced
• 4 large eggs, lightly beaten
• 3 tablespoons coarse salt
• 1 tablespoon freshly ground pepper
• 1 tablespoon dried thyme
• 2 teaspoons ground allspice
• 2 pounds boneless pork shoulder, finely ground and chilled
• 2 pounds fresh fatback, finely ground and chilled
• 1 1/2 pounds skinless, boneless duck breast, finely ground and chilled, plus 1/2 pound, cut into strips
• 1 pound skinless, boneless chicken breast, finely ground, and chilled
• 2 apples, peeled, cored, and finely ground
• 1 pound caul fat, rinsed and patted dry, or thinly sliced fresh fatback
• 3/4 cup unsalted pistachios, toasted

Country Duck Pate

Food & Cooking , Appetizers

Author: Martha Stewart

Yield: Makes four 4-cup terrines

Number Of Ingredients: 18

• In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
• Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
• Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
• Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
• Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
• Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.

• 1 (12 fluid ounce) can or bottle orange soda
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• ½ (18 ounce) bottle honey barbecue sauce
• ¼ cup brown sugar
• ⅓ cup bottled teriyaki sauce
• 1 (5 pound) whole frozen duckling, thawed
• 1 (4.5 ounce) can sliced mushrooms, drained

Easy Orange Glaze Duck

Meat and Poultry Recipes , Duck , Game Meats

Author: Momoffourpickyeaters

My Husband Told Me His Grandmother Made Something Similar To This, So I Made Up A Recipe And It Turned Out Delicious! Now It Is A Favorite At Holiday Meals And Whenever We Can Find Ducks. Makes Enough For 1 Or 2 Ducks. If You Want, Marinate The Duck The Night Before In The Mixture. It Makes It A Little More Tender.

Time: 2h40m

Yield: 4

Number Of Ingredients: 7

• Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
• Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
• Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
• Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g

• 1 domestic duck (4 to 6 pounds)
• 1 teaspoon caraway seeds
• 1/2 medium green pepper, finely chopped
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Pinch dried thyme
• Pinch ground nutmeg
• 4 cups crushed seasoned stuffing
• ORANGE GLAZE:
• 1/2 cup packed brown sugar
• 2 tablespoons plus 1-1/2 teaspoons sugar
• 2 tablespoons cornstarch
• Pinch salt
• 1 cup orange juice
• 1 tablespoon grated orange zest
• 1 drop hot pepper sauce

Roast Duck With Orange Glaze

Dinner

Author: Taste Of Home

This Duck Is A Nice Alternative For A Festive Dinner On Holidays. The Meat Remains Moist And Tender, Thanks To The Fruity Glaze And Simple Stuffing. -jeanne Koelsch, San Rafael, California

Time: 2h40m

Yield: 4 servings (4 cups stuffing).

Number Of Ingredients: 21

• Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.

Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.

• 1 4- to 5-pound duck
• Freshly ground black pepper
• 1/4 cup soy sauce, more or less

Easy Roast Duck

Dinner , Main course

Author: Mark Bittman

Duck Is So Difficult To Roast Badly That All Experienced Cooks Seem To Claim Their Procedure Is The Best. Having Tried Many Methods, I Can Say That The Results Are All About The Same. So I Chose The One Presented Here, Which Is The Easiest Way To Guarantee A Succulent But Beautifully Browned Bird.

Time: 1h

Yield: 2 to 4 servings

Number Of Ingredients: 3

• Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
• Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
• Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
• Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

• 1 domestic duck, 5 pounds
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Roast Duck

Food & Cooking , main-dish , Dinner Recipes

Author: Martha Stewart

This Roast Duck Recipe, Courtesy Of Emeril Lagasse, Is Part Of His Duck And Pumpkin Risotto With Spicy Roasted Pumpkin Seeds, Which Is A Delicious Dinner To Serve Your Family.

Yield: Makes 2 to 3 cups shredded meat

Number Of Ingredients: 3

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.