WHOLE DUCK RECIPE RECIPES

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DUCK SOUP (CZARNINA) RECIPE | ALLRECIPES



Duck Soup (Czarnina) Recipe | Allrecipes image

This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

Provided by BARB VAN ARKEL

Categories     Soup

Yield 12 servings

Number Of Ingredients 16

1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
½ cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

Steps:

  • Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
  • Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
  • Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
  • Mix in prunes, raisins and apple. Simmer for 30 minutes.
  • In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

Nutrition Facts : Calories 712.2 calories, CarbohydrateContent 32.8 g, CholesterolContent 157 mg, FatContent 45.7 g, FiberContent 3.4 g, ProteinContent 43 g, SaturatedFatContent 16.3 g, SodiumContent 597.5 mg, SugarContent 22.1 g

PEKING DUCK RECIPE - BBC GOOD FOOD



Peking duck recipe - BBC Good Food image

A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course

Provided by Ken Hom

Categories     Main course, Supper

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 8

1.6-1.8kg duck , fresh or thawed thoroughly if frozen
juice of 1 lemon
3 tbsp clear honey
3 tbsp dark soy sauce
150ml Shaohsing rice wine or dry Sherry
20 shop-bought Chinese pancakes
spring onions , sliced into matchsticks
hoisin sauce

Steps:

  • Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
  • Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
  • Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
  • Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
  • Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Nutrition Facts : Calories 842 calories, FatContent 70 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 38 grams protein, SodiumContent 2.5 milligram of sodium

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