Duck Recipes

Peking Duck:

Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat. (At home, a bicycle pump may be used)
Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards
Prepare marinade of hot water, maltose and vinegar. Rub outside of duck all over with the mixture
Hang the duck by its neck at room temperature, about 65 degrees, for at least 12 hours
The next day, pre-heat oven to 400°F. Place duck in pan and cook for 10 minutes
Turn heat to 450°F and cook for additional 30 minutes or until the meat is tender and the skin is crispy
To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin
Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish
Combine the sherry, sesame oil, sugar, soy sauce and Hoisin sauce
To assemble, place duck slices on pancakes. Add scallions, cucumbers and Hoisin sauce mixture to each

Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin
Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper
Truss bird, place on rack and set in shallow roasting pan
Roast in a preheated 350°F oven for 30 minutes. Pierce skin all over with fork to release fat
Continue roasting until duck is completely cooked, 1 1/2 to 2 hours. About once every hour, remove all but 1 cup of fat from pan, some remaining fat will keep pan from scorching
Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin
Remove duck from oven and set on warm plate. Pour off and discard fat
Place roasting pan on top of stove. Add port and heat over low heat, scraping up any browned bits
Add butter and heat until melted. Add flour, stirring until smooth
Add chicken stock and whisk constantly until smooth and thickened, 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well
Add cranberries and cook over high heat until cranberries pop, 2 to 3 minutes. Add cayenne and more salt and pepper to taste
If the mixture is too tart, add remaining brown sugar
To serve, cut duck in half lengthwise using poultry shears and place on two serving dishes. Pour half of sauce over each serving
Serve immediately

Peel the avocados, cut them in half, and immediately dip them in the water with the lemon juice added to keep them from discoloring
Be sure the duck meat is skinless and boneless. Cut it into bite sized pieces
Mix the duck meat with the orange segments. Divide into six portions
Fill the avocado halves, which have been placed on a platter lined with crisp lettuce leaves, with the portions of meat and oranges
Mix the concentrated juice with the mayonnaise and spoon this over each stuffed avocado
Top each with the nuts. Decorate with parsley sprigs and orange wedges
Serve

Always peel the avocado first and then cut it in half. This is important, because if avocados are ripe enough to be eaten, the halves would be mashed during the peeling process
If you leave the pits in after halving the avocados and dipping them in the lemon water, you can wrap the avocados in plastic wrap and keep them all day in the refrigerator. They won't discolor
You can give this dish an oriental flavor by mixing 1 tablespoon soy sauce into the 6 tablespoons mayonnaise, replacing the orange with canned tangerine segments, and grinding some roasted sesame seeds over the dish
When using the canned tangerine segments, you can greatly improve the taste by pouring off the canned syrup, rinsing the segments quickly in cold water, then transferring them to a plastic container. Squeeze the juice of 1 lemon over them and, if you like, add 1 or 2 tablespoon brandy and enough water to cover. Chill in the refrigerator overnight
Serve with rice, or potatoes and vegetables
Can also be garnished with lemon

Place sherry in a heavy medium saucepan; heat just until warm (do not boil). Remove from heat; ignite sherry, and let stand until flames disappear
Add next 7 ingredients; heat well
Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster
Pour half of hot sherry mixture over ducks; cover and bake in a preheated 350°F oven for 3 hours or until tender, basting occasionally with pan drippings
Reheat remaining sherry mixture, and pour mixture over ducks; cool
Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired
Cut ducks in half, and return to roaster. Cover and bake in a preheated 350°F oven for 30 minutes or until hot
Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired

Put the scallions, star anise and gingerroot in a heavy pot
Place the duck, breast sideup in the pot
Mix the remaining ingredients and pour over the duck
Cover and bring to a boil. Simmer for about two hours or until tender, turning every half hour
Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400°F oven just until crispy... not too long
Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes the liquid can be thickened a little but most of the time it is just serve it as is

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