Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1 Duckling 2 Teaspoon(s) Peppercorns 1 Teaspoon(s) Thyme, whole dried 2 Bay leaf; crumbled 6 Cloves 1 Tablespoon(s) Kosher salt 1 Tablespoon(s) Sugar, brown 1 Tablespoon(s) Brandy 1 Garlic clove 5 Red cabbage leaves Directions: Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown sugar and brandy. Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining half over the outside. Place the garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton thread, sew closed the neck and tail openings. Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350 and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400 and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes.
Check some related videos Similar recipes: Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the tenderloins and save for another purpose. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the center. Trim any extra skin protruding from Whole wheat spaghetti with duck sauce Place dried porcini mushrooms in medium bowl. Add 2 cups hot water. Let porcini stand until softened, about 30 minutes. Drain porcini, reserve soaking liquid. Coarsely chop porcini. Heat oil in heavy large Dutch oven over medium-high heat. Add duck meat a Barbecued duck #4 Place ducks breast down in an electric skillet. Mix remaining ingredients, pour over ducks, cook on very low heat, covered, for 4 hours or until meat is very tender. Add water if needed. The last hour of cooking add chopped onion and mushrooms. Th Wild duck gumbo In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings, cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley a Aromatic chicken with rice (malaysia) Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and peppe Barbecued duck 1)Rinse the Duck and pat dry.. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well... 3) Fill the ducks' cavities with the quartered onio Aromatic cabbage Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide Pan roasted duck breasts Preparing the duck rubbing mixture: Place all ingredients into a re-sealable plastic bag, seal it and mix well, rubbing mixture all over the duck breasts. Put into refrigerator for 30 minutes. Preparing the duck: Remove duck breasts from plastic bag and Confit of duck legs Rub duck legs with 1T salt, and place in a bowl. Season with pepper and remaining 2 T salt. Add thyme and bay leaves. Cover; refrigerate, turning occasionally, about 10 hours. Preheat oven to 300F . Remove the duck from the bowl; rinse and pat dry. Pl Wild duck with port wine sauce Cover breasts with bacon, put into roasting tin with fat or oil. Cook in oven at 350°F (180°C) for about 35 minutes. Before serving, remove bacon (use as garnish). Score breasts along breastbone 2 - 3 times. Sprinkle with salt an Acorn squash risotto with duck and sage Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to coo Aromatic chicken with rice ( malaysia ) Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat se same oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put Herbed rubbed duck with tart cherry and sage sauce The day before, or the morning of serving day: Cut up the duck and marinate it; make the duck stock and drain the stock and boil it down to make the sauce. 20 minutes before serving: Begin cooking the duck breasts. 45 minutes before serving: Begin cook Barbecued duck #3 Twelve hours before roasting the duck, place a large wok on the stove and fill with 1 gallon water. Add the honey and vinegar and bring to a full boil. Holding the duck by one wing, ladle the hot liquid over the duck, coating well. Continue to lad Duck a l'orange Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vin Ail ou echalotes confits (garlic or shallots in duck fat) 1. Peel the garlic and cut off any green sprouts within. If using shallots, cut off both ends before peeling. Heat the duck fat in a small saucepan over medium flame. 2. When the fat is warm, add the garlic or shallots, the quatre epices, and th South texas duck gumbo Bring water to boil in 1 1/2-gallon pot while preparing other ingredients. Heat oil over medium heat in large skillet. Shake flour and seasonings in bag; add 10-12 pieces of duck and shake until lightly floured. Brown in preheated pan 5 minutes. Tunisian aromatic fish soup with potatoes Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break Sweet potato gauffrettes with duck confit and cranberry blac Heat the oil in the fryer to 300F . Using a mandoline adjusted to the zigzag blade, cut the potato into 1/8 thick slices creating the waffle pattern by turning the potato 1/4 turns. Place 6-8 chips at a time into the oil and fry until crisp. Transfer to Barbecued duck and wild mushroom quesadilla (gc) Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to ember Aromatic couscous 1. In a sauce pan, bring seasoned stock to a simmer. Slowly pour in the couscous an stir. Remove from the heat cover, and set aside for 5 min. 2. Use a fork to scrape layers of couscous from the the pan into a bowl, keeping the grains as separa Roasted duck with prunes and juniper berries Bring 3 cups water, 20 juniper berries, and pinch of salt to boil in large saucepan. Reduce heat to medium; cover and simmer 10 minutes. Set juniper broth aside. Preheat oven to 450F. Cut wing tips from duck; reserve. Sprinkle cavity of duck with salt and A simplified peking duck Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry. Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mi Wild duck and andouille sauce piquant Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more w About rice aromatic rices Heat 1 cup regular long-grain rice with 1 cup chicken broth, 3/4 cup water, and 1/4 teaspoon salt to boiling. Cover and simmer on low 18 to 20 minutes until rice is tender and liquid is absorbed. ORANGE-CILANTRO: After rice has cooked, stir in 2 t Mock duck "Today a nonstick frypan works well, but just as in the 30s, a black cast iron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the wo Barbecued duck #2 Soak ducks in vinegar, salt and enough water to cover for 2 hours. Pat dry and season. Grease skins with oil, put in roasting pan, breast down. Cover and cook at 325 for 45 minutes. Combine sherry, ketchup, mustard and Worcestershire. Turn ducks o Duck sauce Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. Marinated grilled duck breasts 1) Marinade two boned, halved and skinned duck breasts in any one of the above marinades for 2 to 4 hours. Grill the breasts over medium hot coals 4 to 5 minutes per side until as done as desired; preferably on the rare side. 2) Meantime, ma Duck Duck curry - kaen of duck Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes. Pour off half and set aside, then simmer the remaining milk for about 15 minutes. Ad Duck salad with cheese toasts and port-currant sauce Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwh Duck with pine nut wild rice * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip Wild rice pancakes with roasted duck legs For the duck legs, place the legs in a baking pan and season well with pepper and kosher salt. Then season with thyme and place in 375 degree oven and cook until the duck is very tender about 30 to 40 minutes. While the duck is cooking prepare the pancake Duck and wild mushroom gumbo Heat heavy large pot over medium-high heat until hot, about 3 minutes. Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot, skin side down, and sear until golden brown, about 8 minutes per side. Using tongs, transfer duck to plate. Add Crisp duck Pat the ducks dry with paper towels; salt and pepper the cavaties. Place the onions and oranges in the ducks and truss the ducks with cotton string. Prick the duck skin with a 2-tine carving or roasting fork. Place the ducks breast side up in a la