DUCK RECIPE RECIPES
PEKING DUCK RECIPE | ALLRECIPES
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories Duck Recipes
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
ROASTED DUCK RECIPE | ALLRECIPES
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Duck Recipes
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- 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.
Nutrition Facts : Calories 624.9 calories, CarbohydrateContent 1 g, CholesterolContent 280 mg, FatContent 45.1 g, FiberContent 0.6 g, ProteinContent 51.8 g, SaturatedFatContent 20.3 g, SodiumContent 1538.1 mg, SugarContent 0.1 g
More about "duck recipe recipes"
LEFTOVER DUCK : RECIPES : COOKING CHANNEL RECIPE | COO…
Cooking Channel serves up this Leftover Duck recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Reviews 4
Total Time 25 minutes
From cookingchanneltv.com
Reviews 4
Total Time 25 minutes
- SOUP: Use the duck carcass the same way you would make chicken soup and you'll have, you guessed it, rich duck soup.
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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
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving
- 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.
- 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...
- 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.
- 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.
- 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.
- 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.
See details
CRISPY DUCK PANCAKES RECIPE - BBC GOOD FOOD
Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
- To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
See details
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.
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
DUCK LIVER PâTé RECIPE - EPICURIOUS
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
See details
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
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving
- 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.
- 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...
- 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.
- 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.
- 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.
- 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.
See details
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.
See details
CRISPY DUCK PANCAKES RECIPE - BBC GOOD FOOD
Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 402 calories per serving
- To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
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
DUCK LIVER PâTé RECIPE - EPICURIOUS
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
See details
DUCK A L'ORANGE 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
PEKING DUCK RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 55 minutes
Category main-dish
Reviews 4.7
Total Time 2 hours 55 minutes
Category main-dish
- Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
See details
PEKING DUCK RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 55 minutes
Category main-dish
Reviews 4.7
Total Time 2 hours 55 minutes
Category main-dish
- Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
See details
DUCK RECIPES | JAMIE OLIVER
Duck recipes (24). Sweet, juicy and rich, duck is delicious in all kinds of dishes. In our selection of gorgeous duck recipes, you’ll find inspiration for Peking-inspired roasts, indulgent slow-cooked rag ù s …
From jamieoliver.com
From jamieoliver.com
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CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOO…
Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 ...
From foodandwine.com
From foodandwine.com
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CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOO…
Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 ...
From foodandwine.com
From foodandwine.com
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DUCK BREAST RECIPES: SALAD, CARPACCIO, ROAST - GREAT ...
Duck breast has a bold flavour, with rich flesh that can be served pink. While duck is known - and, indeed, loved - for being a rich, fatty meat, for the most part it is the skin of the duck which holds a lot …
From greatbritishchefs.com
From greatbritishchefs.com
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CRISPY DUCK | NIGELLA'S RECIPES | NIGELLA LAWSON
Feb 17, 2011 · Carefully take the duck, in its tin, out of the oven. Transfer the duck to a board, shred it, using two forks to pull the meat apart, and set it on the table with the sauce, pancakes, cucumber and spring onion shreds, so everyone can make their own pancake parcels. (When the duck …
From nigella.com
From nigella.com
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SLOW ROAST DUCK RECIPE - SLOW ROASTED DUCK | HANK SHAW
Jan 28, 2015 · This is an old school, slow roast duck recipe, the way your grandma might have made. If you have a store-bought duck or a really fat wild duck, this is the recipe for you. Roasting a duck …
From honest-food.net
From honest-food.net
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ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck …
From mapleleaffarms.com
From mapleleaffarms.com
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SOUS VIDE DUCK CONFIT RECIPE - SERIOUS EATS
Mar 17, 2021 · The biggest challenge for most home cooks faced with a duck confit recipe is procuring enough rendered fat to submerge all the duck. Store-bought duck fat is expensive, …
From seriouseats.com
From seriouseats.com
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FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...
Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Remove duck from packaging and take out the neck and giblets from the cavity. Rinse under …
From canardsdulacbrome.com
From canardsdulacbrome.com
See details
DUCK BREAST RECIPES: SALAD, CARPACCIO, ROAST - GREAT ...
Duck breast has a bold flavour, with rich flesh that can be served pink. While duck is known - and, indeed, loved - for being a rich, fatty meat, for the most part it is the skin of the duck which holds a lot …
From greatbritishchefs.com
From greatbritishchefs.com
See details
CRISPY DUCK | NIGELLA'S RECIPES | NIGELLA LAWSON
Feb 17, 2011 · Carefully take the duck, in its tin, out of the oven. Transfer the duck to a board, shred it, using two forks to pull the meat apart, and set it on the table with the sauce, pancakes, cucumber and spring onion shreds, so everyone can make their own pancake parcels. (When the duck …
From nigella.com
From nigella.com
See details
SLOW ROAST DUCK RECIPE - SLOW ROASTED DUCK | HANK SHAW
Jan 28, 2015 · This is an old school, slow roast duck recipe, the way your grandma might have made. If you have a store-bought duck or a really fat wild duck, this is the recipe for you. Roasting a duck …
From honest-food.net
From honest-food.net
See details
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck …
From mapleleaffarms.com
From mapleleaffarms.com
See details
SOUS VIDE DUCK CONFIT RECIPE - SERIOUS EATS
Mar 17, 2021 · The biggest challenge for most home cooks faced with a duck confit recipe is procuring enough rendered fat to submerge all the duck. Store-bought duck fat is expensive, …
From seriouseats.com
From seriouseats.com
See details
FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...
Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Remove duck from packaging and take out the neck and giblets from the cavity. Rinse under …
From canardsdulacbrome.com
From canardsdulacbrome.com
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DUCK CONFIT RECIPE | JAMES BEARD FOUNDATION
Recipes. Duck Confit. Mitchell Davis. James Beard Foundation, NYC. Search Recipes. Go "Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck …
From jamesbeard.org
From jamesbeard.org
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EASY ROAST DUCK LEGS RECIPE - HOW TO ROAST DUCK LEGS ...
Dec 17, 2015 · This duck leg recipe is intended to get you close to the luxury that is confit: tender, melt-in-your-mouth meat with crispy skin. It will work with all store-bought duck legs, as well as …
From honest-food.net
From honest-food.net
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DUCK à L'ORANGE RECIPE - GRESSINGHAM
Lay the duck breasts in a cold frying pan skin-side down. Cook on medium-low heat for about 8 mins or until the fat is crisp and golden. Transfer to a baking dish skin-side up and cook for 15-18 mins (depending on how you like your duck …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
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