1 duckling, weighing about 3 pounds
1 tablespoon salt
2 slices root ginger, crushed
2 cloves garlic, crushed
2 spring onions, cut into short lengths
3 tablespoons rice wine or dry sherry
2 teaspoons five spice powder
1 teaspoon Sichuan peppercorns
oil for deep frying
Clean the duck well; rub with salt inside and out; place it in a deep dish. Pour the rice wine or dry sherry over the duck. Spread the crushed garlic and ginger over the skin of the duck and then sprinkle all over with the five spice powder. Sprinkle the Sichuan peppercorns and spring onions over the duck. Steam vigorously for about 2 1/2 hours; remove and turn the duck over to let it marinate in the juices for 2 to 3 hours. Remove the duck from the juices and put on a rack in a cool place to drain and dry. Heat up the oil and deep fry the duck until it is golden and crispy. Shred the meat and crispy skin from the bone and serve with pancakes, hoisin sauce, shredded cucumber, spring onion and celery. You can make your own pancakes, but any Chinese supermarket sell them.
Autumn Roast Duck
6 golden delicious apples
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, crushed
1/2 cup tomato puree
duck giblets
1/2 cup flour
4 to 5 pound Long Island duck
soy sauce
1/2 cup sugar
1/2 cup red wine vinegar
brown stock or even white stock
1 pint fresh pomegranate juice
cornstarch and water, mixed
salt
lemon juice
currant jelly or a sweet red wine like malaga
fresh pomegranate seeds
brandy
Peel core and slice 4 golden delicious apples. Chop up 2 more apples, add the other apple bits in a roast pan with onion, carrots,celery, garlic, tomato puree and giblets. Dust with 1/2 cup of flour. Place the duck, on this bed of floured mirepoix and rub with soy sauce. Roast 425F for about an hour, or until duck is nice and brown, but underdone. Remove duck and as soon as you can handle it, split and quarter the duck. Remove wings, breast bones, backbones and any other duck bones or parts you can find. Roast until duck bones and flour brown. Scrape the contents of the roast pan to one side and drain and save duck fat. Put the roast pan on the stove top and heat some reserved duck fat on a clear spot. Add 1/2 cup sugar and let cook until light brown. Carefully add 1/2 cup red wine vinegar to deglaze. Add a brown stock or even a white one to cover the ingredients in the pan; probably 2 to 3 quarts. Roast in the oven for 1 hour, or remove to a pot on the stove and simmer for an hour. Strain the duck stock and defat it. Reduce to 1 pint or so. Add 1 pint of fresh pomegranate juice. Reduce by half. You can use cornstarch and water to thicken it to desired consistency, but boil it well if you add cornstarch. Taste it. First bring up the salt level. Then taste for sour. Bring up the sour level with reduced pomegranate juice and lemon juice. If the pomegranate and sour taste are ok, then use some currant jelly to sweeten it, or use a sweet red wine like Malaga. The sauce should be the same color as the roasted duck and taste strongly of duck, pomegranate, sweet and sour. Now place the duck quarters in a 400F oven to heat and crisp. While the duck is heating, Saute the drained apple slices in clear duck fat. The fat should almost smoke before adding the apples and don't add too many. When you see the first signs of color, sprinkle lightly with sugar and as soon as the sugar begins to caramelize, add a spritz of pomegranate juice to make the apples glaze. Make a ring of glazed apples around the outside of the serving dish. Put a pool of the hot sauce sweet and sour pomegranate duck sauce in the center well. Take the hot duck from the oven. Blot away any fat with a clean towel. Place it on the sauce. Put a stripe of the sauce over the ducks. Sprinkle with fresh pomegranate seeds. Serve additional sauce in a gravy boat. Serves 2.
Baked Sweet and Sour Duck
2 wild ducks
1 orange, sliced
1 apple, sliced
2 tablespoons oil
2 tablespoons brown sugar
1/4 cup Worcestershire sauce
3/4 cup catsup
2 tablespoons lemon juice
1/2 cup onion, grated
1/2 teaspoon paprika
1/4 cup white vinegar
Rinse the ducks and pat dry inside and out, then stuff the duck's cavities with the sliced fruit. Rub them with the oil and place them in a baking dish. Combine the remaining ingredients in a bowl mixing well and spoon over the ducks. Bake, tightly sealed with foil, in a 325F oven for 2 hours or until tender, then bake uncovered until just browned.
Barbecued Duck
1 duck, about 4 1/2 pounds, quartered
salt if desired
freshly ground black pepper
3/4 cup barbecue sauce
Prepare a charcoal grill and have it ready. The coals must be white hot but not overly plentiful, or the duck will cook too fast. Arrange the grill grate 6 to 8 inches above the coals. Place the duck pieces on a flat surface and use a sharp knife to cut away the excess, peripheral skin fat that surrounds the pieces. Discard the fat. Place the pieces skin side up and pound them with a flat mallet. This will help the pieces to lie flat on the grill. Sprinkle the pieces with salt and pepper to taste. Marinate for about an hour in the barbecue sauce. Remove and place the duck, skin side down, on the grill. Cook, basting often and turning the duck pieces as often as necessary, until the skin is crisp and the flesh is cooked. Cooking time should be about 40 minutes, more or less. Do not overcook or the flesh will be tough and dry. Makes 2 to 4 servings.
Duck with Apple Dressing
6 duck breasts filleted
1 cup water
1/4 cup butter
1 cup apple juice
1/8 teaspoon cinnamon
Place duck breast in skillet. Add water and butter. Cover and simmer 20 minutes until tender. Remove lid and continue cooking until water evaporates. Add apple juice and cinnamon. Simmer an additional 15 minutes. Remove duck and set aside while preparing dressing. Thicken apple juice with cornstarch and set aside to serve over dressing.
Apple Dressing:
1 box Jiffy corn bread mix
2 cups apples, peeled and chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 teaspoon poultry seasoning
1 egg
1/4 cup butter
1 10 3/4 ounce can cream of chicken soup
1 cup milk
Bake cornbread as directed on package. Set aside. In a saucepan, in a small amount of water, cook apples, onion and celery till tender. Drain. In a large bowl, mix together the cooked apples, poultry seasoning, egg, butter, soup, milk and the cooked cornbread. Place half of the dressing in a small casserole dish. Add duck breasts. Cover them with remaining dressing. Bake at 375F for 45 minutes.
Duck Creole
2 tablespoons vegetable oil
2 cups boneless duck breast, skin removed; cut across the grain into 1 inch strips
3 tablespoons Cajun spice
2 tablespoons butter
1 cup yellow onion, diced
1 cup celery, diced
3/4 cup green bell pepper, diced
1/2 teaspoon Tabasco sauce
4 garlic cloves, minced
1 cup chicken or duck stock or broth
2 bay leaves
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1 1/2 cups peeled and diced tomato, drained
2/3 cup canned tomato sauce
1 teaspoon granulated sugar
4 cups warm cooked rice
Heat oil in a large skillet over medium high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until browned, but not cooked beyond rare. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are softened, about 5 minutes. Add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 10 minutes, uncovered. Add tomato, tomato sauce and sugar. Simmer until sauce has thickened to your liking. Return the duck to the sauce to warm through, but don't cook it past medium rare. Adjust seasonings. Serve over warm rice.
Green Peppercorn Duck
1 4 pound duck
2 tablespoons salt
2 quarts water
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 bay leaf
2 teaspoons butter
2 teaspoons flour
1 tablespoon green peppercorns
Remove backbone from duck and quarter or bone. Reserve backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook for 20 minutes. Remove duck, placing it in a shallow baking dish. Bake at 350F for 45 minutes. Increase heat to 375F during the last ten minutes of cooking. Combine giblets, backbone and water in saucepan and bring to a boil. Reduce heat, simmering for 2 hours. Add onion, celery, garlic and bay leaf to broth; cover and simmer an additional 20 minutes. Strain. Melt butter, stir in flour and cook for 2 minutes. Add broth and blend, cooking until slightly thickened. Add green peppercorns and season to taste with salt. Serve sauce over duck. Serves 4.
Grilled Duck with Red Currant Sauce
4 to 6 whole duck breasts
Marinade:
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon marjoram
3/4 cup dry red wine
Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons. In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.
Red Currant Sauce:
4 tablespoons unsalted butter
1 10 ounce jar red currant jelly
1/4 cup ketchup
1/4 cup brown sugar, packed
Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils. Grill breast for 5 minutes per side. Meat should be rare to medium rare. Carve into 1/4 inch slices, cutting across grain. Serve with red currant sauce. Serves 4 to 6.
Hessian Spiced Potato Stuffed Duck
2 ducks
3 onions, chopped
1/2 cup celery stalks and leaves, chopped
4 cups potatoes, peeled and parboiled, cubed
2 teaspoons dried thyme
salt
fresh ground black pepper
parsley
juice of 1 lemon
1/4 cup honey
Pull out the fat from the duck cavities and render over low heat. Rinse the ducks inside and out with hot tap water. Saute the onions and celery in 2 to 3 tablespoons of the duck fat for about 5 minutes, then add the diced potatoes, the thyme and a little salt and freshly ground pepper to taste. Turn the potatoes occasionally and when they are lightly brown, spoon the stuffing mixture into the 2 duck cavities. Place the ducks on a rack in a shallow roasting pan and put in preheated 375F oven for 1 1/2 hours, then draw off all the fat. Mix the lemon juice with the honey and baste the ducks several times as you roast them an additional 15 to 20 minutes. They should be golden brown and the drumsticks will turn easily in their sockets when ducks are done.
Mahogany Duck
2 ducks, 4 1/2 to 4 3/4 pounds
1/4 cup scotch
3 tablespoons fresh ginger root, peeled and shredded
1 1/2 teaspoons garlic, minced
2 tablespoons orange zest, julienned
1 teaspoons coriander seeds, crushed
1 teaspoon black peppercorns, crushed
3/4 cup soy sauce
2 tablespoons honey
2 tablespoons dark brown sugar, packed
2 slices bread
2 scallions
2 parsley
3 cups beer
1 3/4 cups brown stock
2 teaspoons arrowroot, dissolved in 3 tablespoons water
kumquats for garnish
Rinse ducks, pat dry and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, ginger root, garlic, zest, coriander, peppercorns, soy sauce, honey and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2 1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350F oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180F. The skin should be very mahogany colored and crisp. Remove stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim the fat and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauce boat. Garnish the duck with kumquats and serve with the sauce. 4 servings.
Pan Fried Duck Breast with Sweet Potato Mash
For the duck:
1 duck breast
2 ounces honey
For the sweet potato mash:
1 sweet potato, boiled
2 ounces butter
2 tablespoons cream
salt and freshly ground pepper
For the shallot and red wine sauce:
1 shallot, finely chopped
2 garlic cloves, peeled and chopped
1 Romano chilli, diced finely
1 ounce butter
2 tablespoons red wine
4 ounces beef stock
For decoration:
2 asparagus spears, trimmed and blanched
6 baby carrots, trimmed and blanched
Cook the sweet potato in salted boiling water. Drain. Meanwhile, pan fry the duck in a hot ovenproof frying pan. Place the honey in the bottom of the pan and the duck skin side down. Fry the duck for 6 minutes on each side before placing in a hot oven. Roast the duck in the oven for 5 minutes. While the duck is in the oven, make the shallot and red wine sauce. In a small pan saute the shallot and garlic in the butter for 2 minutes. Add the red pepper. Add the red wine and stock and cover. Bring to the boil, then simmer. Mash the sweet potato, adding the butter and cream for flavor. When the duck is ready, place the breast on a bed of mashed sweet potato. Decorate with blanched asparagus spears and baby carrots. Top with the shallot and red wine sauce. If you have time, leave the duck to rest for about 5 minutes before serving.
Peking Duck
5 pound whole duck, fresh or frozen
1 tablespoon kosher salt
1 scallion
3 slice fresh ginger
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
few sprigs fresh coriander for garnish
Thaw the duck, if frozen. Remove any excess fat and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours or, even better, overnight. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with coriander and serve. Serves 6.
Potato in Bombay Duck
8 to 10 Bombay ducks, cleaned and drained
1 tablespoon chile powder
1 tablespoon turmeric powder
1 small sized potato, thinly sliced
1 tablespoon lemon juice
salt to taste.
2 to 3 green chiles
3 to 4 garlic cloves, smashed
Marinate the Bombay ducks and potato with chile powder, turmeric powder, lemon juice, green chiles chopped finely and salt. Mix the ingredients well and keep aside for 1/2 an hour. Heat oil in a vessel and add garlic, when the garlic turns slightly brown, add the marinated Bombay ducks and simmer for a while, then add the thinly slice potato. Cover the vessel let it cook in its own water. After it is cooked garnish it with coriander leaves. Serve hot. Serves 4.
Roast Duck with Blackberry Sauce
2 pounds chicken necks or backs
1 large onion, coarsely chopped
4 shallots, halved, unpeeled
1/2 teaspoon whole black peppercorns
1/2 teaspoon dried thyme
1 cup dry red wine
2 tablespoons raspberry vinegar or any fruit vinegar or red wine vinegar
4 cups chicken stock
2 1/4 cups blackberries or boysenberries, fresh or frozen
blackberries for garnish
1 4 to 5 pound duck
1/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 tablespoon vegetable oil
Preheat oven to 400F. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries. To prepare duck, preheat oven to 500F. Pat duck dry and season with salt and pepper. Place 1 tablespoon butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400F. Carve duck and serve with sauce.
Roast Duckling Halves with Orange Rice
2 ducklings, 4 1/2 to 5 pounds each, halved
1 teaspoon salt
2 small thick skinned oranges
1 cup orange juice
1/2 cup currant jelly
1/2 cup water
4 teaspoons cornstarch
4 servings hot, seasoned cooked rice
Wash, drain and dry duckling halves. Sprinkle cavity sides evenly with salt. Place halves, skin side up, on rack in shallow roasting pan. Bake in a 325F oven until meat on drumstick is tender, about 2 hours. Prepare sauce while duckling is roasting. Peel the orangy part of the rind off the orange; cut rind in very thin strips 1 1/2 to 2 inches long. Cover with boiling water; simmer 15 minutes. Drain well. Peel and section orange, removing all membrane; set aside. Combine orange juice, currant jelly, water and cornstarch; blend until free of cornstarch lumps. Cook, stirring constantly until thickened. Add orange strips. Brush sauce over duckling several times during the last 30 minutes of cooking. Stir orange sections into hot rice. Serve rice with duckling halves and remaining sauce. Makes 4 servings.
Teriyaki Duck
breasts, legs and wings of two wild ducks, skinned
1/4 cup soy sauce
1/2 cup oil
2 tablespoons sugar
2 tablespoons ginger
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1/2 cup water
Wash duck; place duck pieces in glass dish. Combine soy sauce, oil, sugar, ginger, onion, garlic, lemon juice and 1/2 cup water in bowl; mix well. Pour over duck. Marinate in refrigerator overnight. Drain, reserving marinade. Cook over medium coals with grill hood closed until medium rare, turning duck and basting with reserved marinade several times. Do not overcook. May be baked at 350F for one hour as well.
Vietnamese BBQ Duck Breast
4 duck breasts, deboned and skinned
2 tablespoons oil
4 tablespoons vinegar
1 clove garlic, minced
1/2 inch chunk ginger root, grated
1/2 teaspoon dried chile peppers or more to taste
Combine all the ingredients and marinate the duck breasts in the refrigerator for two days in the mixture. The peppers can be increased up to 2 teaspoons according to taste. Drain breasts and grill over charcoal or gas grill, brushing on extra marinade as required. Serve with rice.
White Top Wild Duck
1 large wild duck
3 to 4 fresh carrots, peeled and chopped
1 can cream of celery soup
1 can water
1/2 cup rose wine
1 medium cooking bag
1 medium onion, sliced
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350F. Coat cooking bag with flour. Put some onion in the duck cavity and place the duck in the cooking bag. Add remaining seasonings and ingredients. Bake for 2 hours. Turn oven off and leave duck to cook for one hour longer in oven. Remove duck and pieces from carcass. Put duck and entire contents of bag into a pot. Simmer and serve over your favorite rice.
Wild Ducks with Baked Oranges
2 onions, quartered
2 stalks celery, cut into large pieces
2 tablespoons lemon juice
salt and pepper to taste
2 1 1/2 pound wild ducks
7 tablespoons butter
2 tablespoons vegetable oil
4 small oranges
4 teaspoons sugar
1/2 cup chicken broth
Preheat your oven to 400F. Put a quartered onion, some celery pieces, lemon juice and seasonings into each duck. Rub breasts with 2 tablespoons of butter each and sprinkle with salt. Heat oil and 2 tablespoons of butter in roasting pan. When hot, add ducks, basting well. Roast for 25 to 30 minutes, depending on the size of the birds, baste every 15 minutes. Rub the skins of oranges with butter. Arrange oranges around the ducks for last 15 minutes of cooking time. The oranges should swell and burst. Transfer the ducks to serving platter and keep warm. Make a hole in each orange, fill with 1/2 teaspoon of sugar and arrange around ducks. Skin the fat from pan drippings and add broth. Boil several minutes until slightly reduced and season to taste. Serve separately with ducks. Serves 4.
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