BRAISED DUCK RECIPE - NYT COOKING
Provided by Amanda Hesser
Total Time 2 hours 30 minutes
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
WHOLE BRAISED DUCK RECIPE WITH OLIVES AND SHALLOTS ...
Give duck the French treatment. Try whole duck slow-braised with olives, shallots and white wine. This easy one-pot is smart enough to serve up for a dinner party.
Provided by OLIVEMAGAZINE.COM
Categories Chef recipes
Total Time 4 hours
Number Of Ingredients 8
Steps:
- heat the oven to 170c/fan 150c/gas 3. heat 2 tbsp oil in a large flameproof casserole, add the duck and season well. turn every few minutes until golden brown all over. take out the duck, add the shallots and cook for 5 minutes until golden, then add the olives. add the bouquet garni and garlic and put back the duck. pour over the wine and bring to a simmer.
- cover the casserole put in the oven and cook for 3 hours. check every hour that the liquid level comes just halfway up the duck – add a little more water if necessary. after 3 hours, lift the lid and increase the oven temperature to 220c/fan 240c/gas 7. cook for 30 minutes so the duck colours, the meat should be as soft as butter. remove it from the casserole with great care along with the olives and shallots. gently pull the meat off in big hunks and put on a warm platter with the olives and shallots. keep warm.
- strain the stock into a clean pan, pushing through the garlic to get all the flavours. spoon off the excess duck fat. bring to a simmer and reduce by half. add a big handful of chopped parsley then pour the sauce over the duck.
Nutrition Facts : Calories 800 calories, FatContent 66 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 32 grams protein, SodiumContent 2000 milligrams of sodium
More about "braised whole duck recipes"
KEN HOM'S BRAISED DUCK - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Chinese
Cut the duck in half, lengthways. Dry the halves thoroughly with kitchen paper. Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down. Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 15-20 minutes. Do not turn the pieces over, but baste the duck as it fries. Drain the lightly browned duck on kitchen paper.
Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender.
Now make the garlic and vinegar dipping sauce. Combine the garlic and vinegar in a small dish and allow to sit for at least ten minutes before using.
Once the duck is cooked, skim off the large amount of surface fat that will have accumulated. This procedure will prevent the duck from becoming greasy. Now remove the duck halves from the sauce with a slotted spoon. Let them cool, then chop them into smaller pieces. Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce. Alternatively, you can let the duck cool thoroughly and serve it at room temperature. Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully.
SINGAPOREAN BRAISED DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine asian
Calories 1281 per serving
- Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.
ROASTED DUCK RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 624.9 calories per serving
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
ROASTED BRAISED DUCK - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED DUCK RECIPE - A RECIPE FOR GERMAN BRAISED DUCK
From honest-food.net
ROAST WHOLE DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
WHOLE DUCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED DUCK RECIPE - A RECIPE FOR GERMAN BRAISED DUCK
From honest-food.net
BRAISED WHOLE DUCK IN COCONUT WINE | PANLASANG PINOY MEATY ...
From panlasangpinoymeatrecipes.com
SECRET REVEALED! BEST CHINESE BRAISED DUCK RECIPE ???? ...
BRAISED DUCK WITH WINE: CANARD AU VIN | EMERILS.COM
From emerils.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
DUCK RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
WHOLE DUCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY ROAST WHOLE DUCK RECIPE | D’ARTAGNAN
From dartagnan.com
BRAISED WHOLE DUCK IN COCONUT WINE RECIPE BY MANNY ...
From m.cookeatshare.com
HOW TO DEEP FRY A WHOLE DUCK | MAPLE LEAF FARMS
From mapleleaffarms.com
HOW TO COOK CHINESE-STYLE BRAISED DUCK WITH MUSHROOMS ...
From jackiem.com.au
WHOLE DUCK INSTANT POT RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info