FRENCH WHITE MUSCOVY DUCK RECIPES
ROAST MUSCOVY DUCK RECIPE - NYT COOKING
Provided by Craig Claiborne And Pierre Franey
Total Time 1 hours 30 minutes
Yield 2 - 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
- Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
- Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
- Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
- Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
- Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.
MUSCOVY DUCK BREASTS WITH POMEGRANATE-WINE SAUCE RECIPE ...
Muscovy Duck Breasts with Pomegranate-Wine Sauce Recipe
Provided by Jeanne Thiel Kelley
Yield 8 Servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
- Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
- Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
- Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
- Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.
MUSCOVY RECIPES - MOOSE MANOR FARMS
Pan Roasted Muscovy Breast with Blackberry Sauce 1. Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar... 2. Preheat oven to 475°F. Trim any excess fat from duck breasts. Cut three 4 inch long by 1/16 inch deep lengthwise... 3. Meanwhile, ...
From moosemanorfarms.com
From moosemanorfarms.com
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10 BEST MUSCOVY DUCK RECIPES | YUMMLY
Roasted Duck with Giblet Rice from the Central Region (Coastal) O Meu Tempero. bay leaf, white wine, margarine, giblets, Carolino rice, cooking water and 12 more. Roasted Duck with Red Fruit Sauce. Receitas Da Felicidade! chestnuts, honey, berry, small potatoes, garlic cloves, olive oil and 9 more.
From yummly.com
From yummly.com
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FRENCH WHITE MUSCOVY DUCKS - YOUTUBE
From m.youtube.com
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6 MOST POPULAR FRENCH DUCK DISHES - TASTEATLAS
Apr 27, 2020 · Add to list. Canard aux cerises is a traditional French dish made with duck and sour cherries as the main ingredients. Other ingredients include carrots, onions, duck fat (or lard), white wine, seasonings, and aromatic herbs such as bay leaves, parsley, celery, and thyme. The duck is browned in fat with the carrots and onions over very low heat. The wine, herbs, and seasonings are added to the pot, followed by water, until the duck is fully immersed.
From tasteatlas.com
From tasteatlas.com
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10 BEST FRENCH DUCK RECIPES | YUMMLY
Jan 11, 2022 · eggs, chicken stock, duck, sea salt, duck, onion, duck, pork sausage meat and 8 more Duck Or Goose Rillettes Hunter, Angler, Gardener, Cook duck fat, duck, duck, bay leaves, parsley, pickling salt, dried thyme and 1 more
From yummly.com
From yummly.com
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FRENCH WHITE MUSCOVY DUCKS | BACKYARD CHICKENS - LEARN HOW ...
Nov 29, 2012 · White Muscovy Ducks are best suited for meat production and make up 90% of commercial production of duck meat. Breeding stock from France has been genetically improved to produce birds that are 50% larger than other Muscovies. The males can weigh 12 pounds in 12 weeks. The meat is less greasy and with a lower fat content than other ducks.
From backyardchickens.com
From backyardchickens.com
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GRIMAUD FARMS: MUSCOVY DUCK
Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful. A 4 lb. Muscovy has the highest yield of any duck available and 50 percent more breast meat than other ducks. Muscovy breast meat is 99 percent lean and the skin of our duck has 50% less fat than the Moulard or Pekin varieties!
From grimaudfarms.com
From grimaudfarms.com
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14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
Oct 22, 2020 · Brown the duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! This technique works equally well with any stewing or braising meat -- duck legs, chicken thighs, pork chops. 8 of 14. View All.
From allrecipes.com
From allrecipes.com
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7 MUSCOVY DUCK RECIPES | RECIPEOFHEALTH.COM
muscovy duck breast , 12 to 14 oz each, salt, fresh ground black pepper, olive oil, minced shallots, minced garlic, frozen blackberries, white balsamic vinegar, balsamic vinegar, sugar, chopped fresh mint leaves, chopped fresh tarragon leaves, light olive oil, baby arugula, head radicchio, thinly sliced, toasted, crushed walnuts, fuji apples, diced into 1/2-inch cubes, goat cheese, crumbled ...
From recipeofhealth.com
From recipeofhealth.com
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MAGRET DE CANARD - DUCK BREAST | TO-TABLE
Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks (The Moulard is a cross between the White Pekin and the Muscovy duck.). On the table, moulards have a deeper, richer, beefier flavor. But its not just the breed that gives these breast their rich flavor - magret generally refers specifically to the breast of moulard ducks that have been raised on the foie gras ...
From to-table.com
From to-table.com
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MUSCOVY DUCK MEAT - ALL INFORMATION ABOUT HEALTHY RECIPES ...
10 Best Muscovy Duck Recipes | Yummly hot www.yummly.com. Roasted Duck with Giblet Rice from the Central Region (Coastal) O Meu Tempero. bay leaf, white wine, margarine, giblets, Carolino rice, cooking water and 12 more. Roasted Duck with Red Fruit Sauce. Receitas Da Felicidade! chestnuts, honey, berry, small potatoes, garlic cloves, olive oil ...
From therecipes.info
From therecipes.info
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14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
Oct 22, 2020 · Brown the duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! This technique works equally well with any stewing or braising meat -- duck legs, chicken thighs, pork chops. 8 of 14. View All.
From allrecipes.com
From allrecipes.com
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OUR ALL-TIME BEST DUCK RECIPES - SAVEUR
May 18, 2020 · Amy Thielen’s take on traditional teriyaki uses a bit of birch syrup in addition to mirin (sweet rice wine). Compared with maple syrup, birch is more feral—darker, less sweet, and more acidic ...
From saveur.com
From saveur.com
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FRENCH WHITE MUSCOVY DUCKS | BACKYARD CHICKENS - LEARN HOW ...
Sep 15, 2012 · I don't have the french whites (unfortunately) but the drakes get big. I think 12 lbs at 12 weeks. Female muscovy are nowhere near as large. I have only hatched out one clutch of scovies and of 14 eggs, 11 hatched. Muscovy are typically very good broodies and mothers, though there are exceptions.
From backyardchickens.com
From backyardchickens.com
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WHOLE FRENCH MUSCOVY DUCK - FARMHOUSEDELIVERY.COM
A true gourmet treat and delicacy, Belle Vie Farm's French White Moscovy ducks are full of rich flavor. Living in the pasture within small groups and 100% organically fed, the ducks produce a leaner meat than commercially farmed varieties, with thin skin, large tender breasts, and succulent legs. While whole roasted ducks are the ultimate show stopping center piece, they can be broken down ...
From farmhousedelivery.com
From farmhousedelivery.com
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DIFFERENT KIND OF DUCKS | D'ARTAGNAN
Pekin Duck (or Long Island Duck) Pekin duck is the most popular duck to eat. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting.
From dartagnan.com
From dartagnan.com
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LI'L PROMISED LAND
The French White Muscovies were bred in France by the parent company Groupe Grimaud, who has been raising Muscovy ducks since 1965. They worked to produce a purebred, faster-growing meat duck. Drakes are known to reach 12 lb in 12 weeks! They still maintain the wonderful qualities of regular Muscovy ducks: great foragers, excellent mothers who ...
From lplranch.webs.com
From lplranch.webs.com
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FRENCHSELECTIONS.COM - AUTHENTIC FRENCH FOOD & PRODUCTS ...
The Muscovy breed: a: leaner and tastier duck. Because it originated from the warm climates of South America, the Muscovy duck needs no fat for protection against cold weather. It is by far the leanest domesticated duck breed, with 30% less fat and up to 50% more breast meat than the traditional white Pekin!
From frenchselections.com
From frenchselections.com
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MUSCOVY DUCK CONFIT WITH ENDIVE ROQUEFORT AND WALNUTS RECIPE
Roast confit (skin side up) in 400 degree oven for 15 minutes until warmed through and slightly crispy. Add chopped endive and walnuts to a mixing bowl and toss with walnut vinaigrette (reserving a little of the vinagrette to finish plate) Season with salt and pepper. Using tongs, pile a mound of the endive salad on each plate.
From grouprecipes.com
From grouprecipes.com
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GOLD MEDAL WINE CLUB RECIPES | MOLLY'S STUFFED MUSCOVY DUCK
Lower heat, add stock, cover and cook for 5 minutes. Next, stir in white rice and simmer for another 5 minutes. Add apricots and season with salt and pepper. Remove from heat and let cool slightly before stuffing marinated duck. Preheat oven to 425º. Remove duck from plastic bag, adding 1-1 1/2 tablespoons of the marinade to stuffing mixture.
From goldmedalwineclub.com
From goldmedalwineclub.com
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