DUCK CAKE PAN RECIPES
ROAST DUCK WITH BLUEBERRY SAUCE RECIPE - NYT COOKING
Provided by Nigella Lawson
Total Time 4 hours 5 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
- Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
- If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
- Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
- To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.
DUCK PENANG CURRY RECIPE - OLIVEMAGAZINE
Our super simple penang curry is packed with punchy flavour. This recipe serves six and can easily be frozen, so get ahead and make this in time for the festive period
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 1 hours
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.
- Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.
- Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.
- Cool and transfer to freezer bags. Freeze for up to 3 months.
- To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.
Nutrition Facts : Calories 604 calories, FatContent 41 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fibre, ProteinContent 45 grams protein, SodiumContent 1000 milligrams of sodium
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ROAST DUCK WITH BLUEBERRY SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 5 minutes
Reviews 5
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