Any tips or recipes on how to prepare duck.

Thank you!

Honey Duck- My husbands fav... from all recipes.
INGREDIENTS
1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

Prepare the duck... hmmmm... blindfold it before you chop it's head off.

Kidding. Usually I only cook the breasts, I'll dig through my cookbook for something whole, but this is one I like for breasts.

You'll need:

1 tablespoon olive oil
1 1/2 pounds chicken wings
1 cup diced peeled carrots
1 cup diced celery
2 1/4 cups beef broth
2 cups chicken broth

2 ounces fresh black truffles or frozen, unthawed

3 or 4 boneless duck breast halves (about 3 pounds total)

2 tablespoons (1/4 stick) butter, divided
1/4 cup finely chopped shallots
1 cup Pinot Noir or Cabarnet Savignon

To cook:

Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes. Add both broths; bring to boil. Reduce heat, cover, and simmer 1 hour. Strain, reserving broth and discarding wings and vegetables. If necessary, return broth to skillet and boil until reduced to 1 cup; reserve for sauce.

Using small brush, scrub truffles under cold water. Using sharp thin knife, remove peel from truffles and reserve for sauce. Thinly shave truffles, cover and set aside.

Pat duck breasts dry with paper towels. Cut off any sinew from breast meat. Place breasts on work surface. Using fingers or small sharp knife, pull or cut skin with fat away from meat from both long sides of duck breast almost to center, leaving 1-inch-wide strip of fat attached to meat in center (do not cut through center strip). Lift flaps of duck skin and fat and arrange sliced truffles over breast meat under fat on each, dividing equally. Press skin flaps down over truffles to cover completely. Using sharp knife, score top of duck skin in 1/2-inch diamond pattern, being careful not to cut through fat. (Can be made 1 day ahead. Cover broth, duck, and truffle peel separately and chill.)

Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium heat. Sprinkle duck breasts with salt and pepper, Montreal seasoning is good too. Place duck, skin side down, in skillet. Cook until skin is deep golden and crisp and fat renders, occasionally pouring off accumulated drippings from pan, about 10 minutes. Turn duck breasts over; place pan in oven and roast just until duck is cooked to desired doneness, about 8 minutes for medium. Transfer duck to platter; cover and let rest 10 minutes. Reserve skillet. Finely chop reserved truffle peel.

Drain remaining fat from skillet. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add shallots; sauté until golden, about 2 minutes. Add wine and boil until almost evaporated, about 4 minutes. Add reserved broth and any accumulated juices from duck; simmer until mixture is reduced to 1 generous cup. Strain mixture into small saucepan; add reserved chopped truffle peel. Season sauce to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

Thinly slice duck breasts crosswise. Arrange duck slices on plates; drizzle with sauce and serve.


I keep most of my recipes on the computer, but I don't have any on here for a whole duck. I'll look for one in my cookbook. It's kind of unorganized, and if I have one there I've never tried it, but I'll check anyway.

Hope this helps some.

KMS- I got that recipe from Allrecipes.com.
It is a favorite resource of mine.
Use away!

Here is another one that my uncle uses... but I am not a fan because I do not like Rosemary. He loves it though

Preparation time: 25 minutes (after marinating in spices at least 2 hours).

3 Tbsp chopped fresh rosemary
2 Tbsp brown sugar
1 Tbsp freshly ground black pepper
2 teaspoons salt
2 (3/4 lb) duck breasts, skinned and halved
1 Tbsp olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered

1 Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry.

2 Heat olive oil in a large nonstick skillet over medium-high heat. Add duck and cook for 5 minutes on each side or until done. Remove from pan. Let stand for 10 minutes.

3 Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with carmelized apricots.

Duck has much more fat to render than chicken so be prepared to spoon it out.


Seconded on the Allrecipes site, I've been registered there for about 4 years now.

Joe,

Please, go easy on the Quak Quak. Forgive and forget. Move on. You'll be the better for it.

LOL

Christine,

I knew that was going to come up! I have forgiven but I can't forget. I think it is better that I take care of it now. Take care of it in my own way, once everything is said and done and COOKED. I think I will feel a whole lot better.

Lol