Succulent Duck
French Duck (3 Variations) with Turnips
with Peas
with Olives
Praline Glazed Ducking with Peaches
Roast Duckling with Mushroom Walnut Stuffing
Duck Bombay
Succulent Duck
One 3-4 lbs roasting duck
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup soy sauce
1/4 cup honey
1 medium orange
Special utensils: 1 medium baking pan, 1 brush Preheat/bake Oven: 350F.
Place duck in baking pan; add salt, pepper and soy sauce all around duck
using your hands. Cover pan with foil; keep it refrigerated 4 hours or
overnight. When ready to cook, add some of the honey all around with your
hands. Cover pan with foil and place into oven for half hour, then turn
the duck. Cook another half hour then baste with drippings. After 1 hour,
baste every 15 minutes. The last half hour, brush on remaining honey. Cut
the orange in half and squeeze the juice over the duck. Place back into
oven; continue baking uncovered till done.
Serve as you wish.
Serves: 4-6
SOURCE: [Our_Recipe_World] Digest
Posted By: "Judy" <[email hidden]>
French Duck (3 Variations) with Turnips
with Peas
with Olives
Caneton aux Navets (Duck with Turnips)
5 pound duck
1 tsp salt
2 Tbsp vegetable oil
1 Tbsp butter
1 onion, thinly sliced
1 carrot, thinly sliced
Salt
Freshly round black pepper
1/4 tsp dried thyme, crumbled
Bouquet garni (4 parsely springs and 1 bay leaf)
1 1/2 pounds peeled white turnips, cut into quarters
or 2-inch long olive shapes
3/4 cup boiling brown duck sauce (recipe below) or
fresh or canned chicken stock
A few drops of lemon juice
1 Tbsp frshly chopped parsely
Brown Duck Stock
2 Tbsp vegetable oil
1 onion coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
Duck neck, gizzard, heart and liver cut up
2 cups chicken stock
Preheat oven to 325. Wash the duck and giblets under cold running water
and dry with paper towel. Set the giblets aside. Reub the cavity of the
duck with 1 tsp salt, then truss neatly/ In a heavy 10 to 12 infh skillet,
heat the oil almost to a smoking point and in it brown the duck on all
sides turning with tongs or spoons. In a heavy enameled casserole, just
large enough to hold the duck comfortable, melt 1 Tbsp of butter over low
heat. In it, cook the sliced onion and carrots over low heat, stirring
occasionally for about 10 minutes or until they are limp and lightly
colored. Place the duck on top of them, season with salt and pepper, and
add the thyme and bouquet garni. Cover the casserole, draping a piece of
foil over the duck if the cover isn't snug, and braise it on the middle
shelf of the oven for 1 hour.
Remove the duck from the casserole and strain the braising juices and
vegetables through a fine sieve into a small mixing bowl, pressing down
hard on the vegetable with a spoon to extract their juices before
discarding them. Let the juices settle, then skim off as much surface fat
as possible. Return the duck to the casserole and arrange the turnips
around it. Pour in the strained juices and either boiling brown stock or
chicken stock. The liquid should almost cover the turnips; if it doesn't
add more boiling stock. Bring to a simmer on top of the stove, cover the
casserole and return it to the oven for 15 to 20 minutes or until the
turnips are tender when they are pierced with a sharp knife.
Remove the casserole from the over and increas heat to 500. Transfer the
duck to a rack set in a sahllow roasting pan and return it to the oven to
10 minutes to glaze to a seep brown. (Glazing isn't essential, but it
improves the apperance of the duck and crsips the skin. This step can be
omitted.) Cut off the trussing strings and place the duck on a heated
platter. Arrange the turnips around the duck or at one end of the
platter. Skim off as much fat as possibe; taste and season with lemon
juice, salt and pepper. Carve the duck in the kitchen or at the table and
serve the braising sauce in a bowl, sprinkled with parsely.
BROWN DUCK STOCK: While the duck is roasting, heat 2 tbs of oil in a
heavy 2 or 3 quart sauce pan. When the oil is very hot, brown the chopped
onion, carrot and celery over moderate heat, stirring occasionally for
about 10 minutes, or until they are lightly colored. Add the duck neck,
gizzard, heart and liver and cook stirring frequently, until they are a
deep brown. Pour in 2 cups of chicken stocl, bring to a boil, reduce heat
and simmer partly covered for 1 hour. Strain the stock through a fine
sieve into a bowl and then skim off the fat. There should be about 3/4 of
a cup of stock.
VARIATION I (WITH OLIVES): Simmer 2 dozen ripe green olives uncovered in
1 quart of boiling water for 2 or 3 minuts. Drain. Braise them with the
duck in place of the turnips.
VARIATION II (WITH PEAS): Simmer about 1 1/2 pounds of shelled fresh
green pas uncover in 1 quart of boiling salted water for 5 minutes.
Drain the peas in a sieve or colander and plunge them into cold water to
stop cooking. Braise with duck in place of turnips.
SOURCE: [RFGC] Digest Posted By: Sarah Ort <[email hidden]>
Praline Glazed Ducking with Peaches
1 Duckling 4-1/2 to 5 lb, defrosted and quartered
1/2 tsp salt
1/2 cup maple blended pancake syrup
1/4 cup undiluted orange juice concentrate
One can (1 lb) cling peaches halves, drained
Wash, drain and dry ducking quarters. Sprinkle both sides of duckling with
salt. Place quarters, skin side up, on rack in shallow roasting pan. Bake
in slow 325F oven until meat on drumstick is very tender, about 2 hours.
Prepare glaze while duckling is cooking. Combine syrup and orange juice
concentrate; place over low heat and bring to a boil. Boil 2 to 3 minutes.
Brush duckling quarters with glaze several times during last 30 minutes of
cooking. Heat peach halves in remaining glaze. Serve duckling quarters
with Rice Pilaf, peach halves and remaining glaze.
Makes 4 servings.
Roast Duckling with Mushroom Walnut Stuffing
One 4-1/2 to 5-1/2 lb Duckling, thawed if frozen
1 tsp salt
1 cup thinly Sliced celery
1 cup chopped, peeled cooking apple
1 cup slice fresh mushrooms
1/2 cup chopped onion
1/4 cup butter or margarine
3 cups (1/2-inch) bread cubes
1/2 cup chopped walnuts
1/4 tsp leaf thyme
1/3 cup honey
2 Tbsp lemon juice
2 Tbsp flour
Wash and drain duckling; dry skin gently with paper towels. Sprinkle body
and neck cavities with 1/2 tsp salt. Cook celery, apple, mushrooms and
onion in butter until vegetables are tender but not brown. Stir in bread
cubes, walnuts, thyme and 1/4 tsp salt; toss gently to mix. Fill neck and
body cavities loosely with stuffing. Skewer neck skin to back. Cover
opening with aluminum foil. Tie legs together loosely. Place on rack in
shallow roasting pan. Roast in 325F oven until drumstick meat is tender,
about 3 hours.
To make glaze, combine honey and lemon juice; bring to boil and boil 2
minutes. Brush duckling with glaze several times during last 30 minutes of
baking time. Remove duckling and place on serving platter; keep warm.
Drain fat off pan drippings. Pour drippings into measuring cup and add
water as needed to make 1-1/2 cups liquid; return to pan. Stir in flour
and remaining 1/4 tsp salt. Cook, stirring constantly, until thickened.
Serve with duckling and stuffing.
Makes 4 servings.
SOURCE: [Our_Recipe_World] Digest Number
Posted By: "crochetmom29526" <[email hidden]>
Duck Bombay
1 3 lb duckling
1 Tbsp salt
1 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp ginger powder
Mix above ingredients together, and rub onto duckling (there will be extra
seasoning left over). Roast duckling at 350 for 1 hour, and let cool.
Split
duckling in half, if desired remove breast and leg joint bones.
2 slices bacon
1/4 cup green onions, chopped
1/4 cup sliced almonds
1T Mango chutney
1/4 cup brandy
Brown and julienne slice bacon, add green onions and almonds, saute until
almonds are golden. Mix in chutney.
Before serving, brown and warm duckling under broiler. Place on plate. Add
Brandy to sauce, and flame. Pour Bombay Sauce over duckling and serve.
SOURCE: [Let's Cook]
Posted By: [email hidden]
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