Ingredients:
6 Lbs. Duck, cut
1/2 C. Red wine
1 T. Orange peelings
1 Clove garlic, minced
3 T. Salad oil
1 T. Potato starch
1 1/4 C. Orange juice
1 T. Honey
1/4 t. Ginger
1/8 t. Pepper
1 C. Orange sections
Procedure:
Puncture duckling generously with fork; place on rack in roasting pan.
Pour most of the sweet red wine over duckling pieces
Roast in slow, preheated oven (325°F), basting occasionally,
allowing 25 minutes per pound
In medium saucepan, sauté orange peel and garlic in oil. Mix in
potato starch until smooth
Slowly add orange juice, honey and remaining wine. Simmer (1 min)
Mix in ginger, pepper and orange sections; simmer (5 min)
Serve hot sauce with roast duckling
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with oranges, sprigs of fresh parsley, etc.
Duck Braised with
Olives:
Ingredients:
1 Large duck
1 C. Onions, minced
1/2 Lbs. Bacon, cut in small pieces
2 T. Celery heart, minced
3 T. Green bell pepper, minced
1/2 C. Red wine
1 T. Tomato paste
1 t. Basil
1 C. Olives, pitted and split
Procedure:
Split the ducks, rinse and pat dry
In a large pan, brown the duck halves in oil, skin side down and turn
and brown the other side. Pour off all but 2 tablespoons of drippings (the
domestic duck will render some extra fat) and add the onions, garlic and
bacon
Cook slowly until the bacon is brown and pour off the extra fat again
Add the carrots, celery and bell pepper. Cook for a minute or two and
add the stock, wine, mustard, tomato, bay leaf, basil and thyme
Bring to a boil and reduce heat to a simmer. Cover and cook for 30
minutes and add the olives
Cover and cook very slowly until the duck is very tender (time depends
on origin and size of duck)
Serve with wild rice
Notes:
Can also be served with rice, or potatoes and vegetables
Can be garnished with fresh parsley, or other fresh herbs
Ingredients:
1 Duckling
2 t. Peppercorns
1 t. Thyme, whole dried
2 Bay leaf, crumbled
6 Cloves
1 T. Kosher salt
1 T. Brown sugar
1 T. Brandy
1 Garlic clove
5 Red cabbage leaves
Procedure:
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°F
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°F and roast for 30 minutes
Price the fatty parts on the upturned side and then turn the duck onto
its breast
Increase the heat to 400°F 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°F oven 15
minutes
Notes:
Serve with rice, or potatoes and vegetables
Garnish with sprigs of fresh herbs
Ingredients:
1 (4 Lbs.) Duckling
2 T. Salt
2 quart Water
1/2 C. Onion, chopped
1/2 C. Celery, chopped
1 Garlic clove, minced
1 Bay leaf
2 t. Butter
2 t. Flour
1/2 t. Ground star anise
1 T. Green peppercorns in wine
Salt
Procedure:
Remove backbone from duck and quarter or bone duck, reserving backbone
and giblets for broth
Place salt in deep saucepan, add duck pieces and cook 20 minutes
Remove duck, place in shallow casserole and bake in a preheated
350°F oven for 45 minutes, increasing heat to 375°F during last 10
minutes
Combine giblets, backbone and water in saucepan, cover and bring to
boil. Reduce heat and simmer 2 hours. Skim off fat
Add onion, celery, garlic and bay leaf to broth, cover and simmer 20
minutes. Strain
Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add
broth and cook until slightly thickened. Add star anise and green
peppercorns and season to taste with salt
Serve the sauce over duck
Notes:
Serve with rice, or potatoes and vegetables
Garnish with sprigs of fresh herbs
Tea Smoked Duck with Smoked
Walnuts:
Ingredients:
1/4 C. Soy sauce
2 T. Chinese black tea
2 T. Szechuan peppercorns, toasted and crushed
1 t. Five spice powder
3 C. Water
1 Duckling (4.5 Lbs.), split
12 Walnuts, unshelled
1/2 C. Chinese black tea
1/2 C. Hickory chips
1/2 C. Brown sugar, packed
Chinese plum sauce
Mandarin pancakes or flour tortillas
6 Scallions
Procedure:
Mix soy sauce, 2 tablespoons black tea, peppercorns, and five-spice
powder with 3 cups of water
Remove all visible fat from duck halves
Place duck in non-reactive bowl. Cover with tea mixture and add some
additional water if necessary to barely cover
Crack walnuts lightly, but leave in shell and add to marinade
Marinate, refrigerated for 24 hours
Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker
tray
Smoke-cook duck at 200°F for about 2 hours or until meat
thermometer registers 170°F at thickest point
Add craked walnuts to the smoker 15 minutes before duck is ready
Preheat broiler
Remove duck and walnuts. Shell walnuts
Broil duck briefly skin side up to crisp skin if desired
Slice from bone and serve with Chinese plum sauce, mandarin pancakes,
whole scallions and smoked walnuts
Serve warm or at room temperature
Notes:
Serve with rice, or potatoes and vegetables
Garnish with sprigs of fresh herbs