DUCK FAT RECIPES RECIPES

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DUCK BREAST RECIPES | BBC GOOD FOOD



Duck breast recipes | BBC Good Food image

Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck recipes.

Provided by Good Food team

Number Of Ingredients 1

DUCK LEG RECIPES | BBC GOOD FOOD



Duck leg recipes | BBC Good Food image

Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. The skin is great when roasted until crisp.

Provided by Good Food team

Number Of Ingredients 1

More about "duck fat recipes recipes"

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
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. 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.
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EASY DUCK RECIPES - OLIVEMAGAZINE
From duck confit and Chinese-style feasts to Thai roast duck curry and vibrant salads, try our ideas for entertaining and family gatherings
From olivemagazine.com
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ROAST DUCK WITH MARSALA GRAVY | DUCK RECIPES - JAMIE OLIVER
This crispy roast duck is a fuss-free alternative to the traditional Sunday roast.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 430 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
    3. Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies.
    4. Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
    5. Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
    6. When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
    7. Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
    8. Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
    9. Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
    10. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
    11. Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.
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CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES
I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving
    1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
    2. There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
    3. Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
    4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
    5. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
    6. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
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DUCK BREAST RECIPES | BBC GOOD FOOD
Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck recipes.
From bbcgoodfood.com
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DUCK LEG RECIPES | BBC GOOD FOOD
Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. The skin is great when roasted until crisp.
From bbcgoodfood.com
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7 THINGS TO DO WITH RESERVED DUCK FAT | ALLRECIPES
Oct 30, 2020 · Duck fat is, after all, a saturated fat. However, as the Los Angeles Times notes, the amount of fat from duck fat that's saturated is roughly comparable to chicken fat or pork fat. But at 33%, duck fat's saturated fat content is significantly "better than butter, which is about 51% saturated fat." What's more, duck fat …
From allrecipes.com
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PEKING DUCK RECIPE | ALLRECIPES
Very easy compared to tradional peking duck recipes, and very tasty. I added grated ginger and pieces of star anise into the cavity and used all the spice rub for the skin. A notes of caution, watch duck …
From allrecipes.com
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HOW TO USE DUCK FAT | D'ARTAGNAN
1. Potatoes and Duck Fat. The combination of duck fat and potatoes is a match made in heaven. Duck fat enhances the earthy potato flavor and imparts a golden crust. Use duck fat for potato galette, roasted potatoes, pommes Anna, hash browns, croquetas, sautéed …
From dartagnan.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
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DUCK FAT POTATOES RECIPE | D'ARTAGNAN
Spoon duck fat over potatoes and toss to coat evenly. Don’t worry about rough, slightly broken up edges – they’ll yield crispy results! Spread potatoes evenly on a rimmed baking sheet. Season with salt & pepper. Sprinkle with rosemary. Roast until evenly golden …
From dartagnan.com
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21 BEST LEFTOVER DUCK RECIPES IDEAS - PINTEREST
Dec 7, 2020 - Explore Carlita Curtis's board "Leftover duck recipes" on Pinterest. See more ideas about duck recipes, recipes, leftover duck recipes.
From pinterest.com
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7 THINGS TO DO WITH RESERVED DUCK FAT | ALLRECIPES
Oct 30, 2020 · Duck fat is, after all, a saturated fat. However, as the Los Angeles Times notes, the amount of fat from duck fat that's saturated is roughly comparable to chicken fat or pork fat. But at 33%, duck fat's saturated fat content is significantly "better than butter, which is about 51% saturated fat." What's more, duck fat …
From allrecipes.com
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EASY DUCK CONFIT RECIPE - SIMPLY RECIPES
Oct 01, 2021 · Classic French duck confit is a major undertaking, so we made an easy duck confit recipe that still tastes amazing! This recipe only requires two ingredients and can be made in 2 …
From simplyrecipes.com
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DUCK RILLETTES | ALLRECIPES
Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat …
From allrecipes.com
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COOKING WITH DUCK FAT GUIDE: USES, BENEFITS ... - DUCKCHAR
What does duck fat tastes like? Duck Fat has a rich, subtle flavor. Foods cooked with duck fat taste like a better version of themselves. Meals created with duck fat are rich and complexly flavored. Duck fat…
From duckchar.com
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DUCK FAT POTATOES RECIPE | D'ARTAGNAN
Spoon duck fat over potatoes and toss to coat evenly. Don’t worry about rough, slightly broken up edges – they’ll yield crispy results! Spread potatoes evenly on a rimmed baking sheet. Season with …
From dartagnan.com
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DUCK RECIPES - BBC FOOD
Duck recipes Almost all oven-ready ducks are actually ducklings, under six months old. Duck's very flavoursome and fairly rich, so something sharp or fruity to cut through the richness works well.
From bbc.co.uk
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10 BEST WILD DUCK BREAST RECIPES | YUMMLY
Jan 19, 2022 · duck breasts, dried cranberries, duck stock, fresh parsley, duck fat and 12 more Poached Duck Breast Food Republic fontina cheese, fresh thyme, salt, ground black …
From yummly.com
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DUCK FAT ROAST POTATOES RECIPE – FRENCH INSPIRED ›› LUV-A ...
4. Return the potatoes to the pan and add the Duck Fat and the salt and pepper. 5. Cover with the lid on and give them a vigorous shake to rough up the edges and coat them with the Duck Fat. 6. …
From luvaduck.com.au
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