BEST DUCK RECIPE RECIPES
VENETIAN DUCK RAGU RECIPE | BBC GOOD FOOD
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.9 milligram of sodium
MIGHTY DUCK RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
- Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
- Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
- Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
- Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
- Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
- Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
- Serve the duck with the chard.
More about "best duck recipe recipes"
ROAST DUCK RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
See details
ROAST DUCK RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
See details
TRY THIS EASY ROAST DUCK RECIPE THIS SUNDAY | DINNER ...
This easy roast duck recipe is so easy to make and only needs 15 minutes to prepare - it's British cooking at its best! Make it this Sunday...
From womanandhome.com
Reviews 2
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 445 Kcal per serving
From womanandhome.com
Reviews 2
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 445 Kcal per serving
- Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
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PEKING DUCK RECIPE | BBC GOOD FOOD
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Main course, Supper
Cuisine Chinese
Calories 842 calories per serving
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Main course, Supper
Cuisine Chinese
Calories 842 calories per serving
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
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DUCK A L'ORANGE RECIPE RECIPE | EPICURIOUS
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
- Available at D'Artagnan (800-327-8246).
See details
CHRISTMAS DUCK RECIPES | JAMIE OLIVER POULTRY RECIPES
This whole roast duck stuffed with festive spices makes a gorgeous change to Christmas turkey
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
- Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
- Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
- Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
- Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
- Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
- Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
- After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
- Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
- Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
- Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
- When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
See details
DUCK A L'ORANGE RECIPE RECIPE | EPICURIOUS
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
From epicurious.com
Reviews 3.7
Total Time 2 1/4 hr
- Available at D'Artagnan (800-327-8246).
See details
CHRISTMAS DUCK RECIPES | JAMIE OLIVER POULTRY RECIPES
This whole roast duck stuffed with festive spices makes a gorgeous change to Christmas turkey
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
- Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
- Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
- Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
- Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
- Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
- Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
- After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
- Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
- Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
- Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
- When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
See details
OUR ALL-TIME BEST DUCK RECIPES - SAVEUR
May 18, 2020 · Our All-Time Best Duck Recipes. From pâté to cassoulet, these recipes for duck make the most of the richest poultry around. ... Replace 50 percent of the butter in a classic recipe with duck fat ...
From saveur.com
From saveur.com
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BEST SMOKED DUCK RECIPE | BRADLEY SMOKERS | ELECTRIC SMOKERS
If you are smoking a 2.5 lb duck, then divide the ingredients in half. Keep in mind that ducks are known to have heavier bones than other fowl you might be used to serving, based on weight. Best Way To Smoke A Duck. This is going to be different from your usual dinner preparation. We recommend that you cure the duck …
From bradleysmoker.com
From bradleysmoker.com
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PEKING DUCK RECIPE | ALLRECIPES
With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and …
From allrecipes.com
From allrecipes.com
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DUCK SAUCE RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
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WHAT TO SERVE WITH DUCK: 12 BEST SIDE DISHES - RECIPE MARKER
Sep 22, 2021 · Best Side Dishes For Duck 1. Arugula Salad. Are you looking for a light side dish option? Try arugula salad with some roasted nuts and a bit of lemon juice. You will delight in a refreshing and tangy side dish that matches well with nicely seared duck meat. 2. Dauphinoise Potatoes. Choose a classic French side dish for your duck.
From recipemarker.com
From recipemarker.com
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BEST EVER HOMEMADE DUCK SAUCE RECIPE - FARMHOUSE 1820
Jan 07, 2021 · And for this duck sauce recipe, this proved to be a winning technique. What’s nice about this homemade duck sauce is that if stored in an air-tight container in the fridge, it’ll last for a couple months. I tell you, my homemade duck sauce recipe absolutely puts the store bought stuff to shame. Here is The Best Ever Homemade Duck Sauce Recipe
From farmhouse1820.com
From farmhouse1820.com
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HOW TO SMOKE DUCK [DRY BRINE, BEST WOOD & RECIPE ...
Feb 28, 2021 · Perfect smoked duck, cooked low and slow over maple wood for juicy and tender meat. From barbecue times and temperatures to best meat prep, learn how to smoke a duck with our full meat smoking recipe.
From theonlinegrill.com
From theonlinegrill.com
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BEST EVER HOMEMADE DUCK SAUCE RECIPE - FARMHOUSE 1820
Jan 07, 2021 · And for this duck sauce recipe, this proved to be a winning technique. What’s nice about this homemade duck sauce is that if stored in an air-tight container in the fridge, it’ll last for a couple months. I tell you, my homemade duck sauce recipe absolutely puts the store bought stuff to shame. Here is The Best Ever Homemade Duck Sauce Recipe
From farmhouse1820.com
From farmhouse1820.com
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HOW TO SMOKE DUCK [DRY BRINE, BEST WOOD & RECIPE ...
Feb 28, 2021 · Perfect smoked duck, cooked low and slow over maple wood for juicy and tender meat. From barbecue times and temperatures to best meat prep, learn how to smoke a duck with our full meat smoking recipe.
From theonlinegrill.com
From theonlinegrill.com
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RECIPES FOR MEAT, POULTRY, GAME, DUCK & FOIE GRAS | D'ARTAGNAN
Follow our easy recipe for a classic French veal stew and enjoy a comforting, light dish with a silky texture that is a cold-weather favorite. View Recipe Blanquette de Veau ? Easy Duck a L'Orange by D'Artagnan. Here's an easy version of the classic duck …
From dartagnan.com
From dartagnan.com
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BEST SLOW ROAST DUCK RECIPE - HOW TO MAKE SLOW-ROASTED DU…
Jan 25, 2011 · Salt the skin liberally, and place the duck, breast side down, in a roasting pan. Tuck the wings behind the neck and put it in the oven. Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck …
From food52.com
From food52.com
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RECIPES - DELIA ONLINE
With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily …
From deliaonline.com
From deliaonline.com
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CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOO…
Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans.
From foodandwine.com
From foodandwine.com
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10 BEST ROAST DUCK WITH STUFFING RECIPES | YUMMLY
Jan 13, 2022 · The Best Roast Duck With Stuffing Recipes on Yummly | Roast Duck Breast With Black Truffle Cream Sauce, Congee Recipe: Roast Duck Congee With Meatballs, Roast Duck
From yummly.com
From yummly.com
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DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 ...
From foodandwine.com
From foodandwine.com
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10 BEST WILD DUCK BREAST RECIPES | YUMMLY
Jan 14, 2022 · The Best Wild Duck Breast Recipes on Yummly | Slow Cooker Wild Duck Breast L'orange, Roast Duck Breast With Black Truffle Cream Sauce, Dried Duck Breast ... Seared Duck Breast Recipe Leite's Culinaria. duck …
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From yummly.com
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10 BEST WILD DUCK BREAST RECIPES | YUMMLY
Jan 14, 2022 · The Best Wild Duck Breast Recipes on Yummly | Slow Cooker Wild Duck Breast L'orange, Roast Duck Breast With Black Truffle Cream Sauce, Dried Duck Breast ... Seared Duck Breast Recipe Leite's Culinaria. duck …
From yummly.com
From yummly.com
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