Recipe: Duck Recipes (5) 1997-12-23

Duck Recipes (5) 1997-12-23

Buffet Wild Duck
Roast Duck Breast with Molasses Whiskey Glaze
Moonshine Duck
Roast Duckling with Sherry
Spicy Roast Duck

SueA, CA (11:44:20 am) : I have not made this
(no one ever gave me ducks)

BUFFET WILD DUCK

2 to 3 large cooking apples, cored and cut
into wedges
10 (1 1/2- to 2-pound) wild ducks, dressed
2 cups Burgundy wine
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Butter Sauce
Orange twists (optional)
Fresh rosemary leaves (optional)
Place apple wedges in cavities of ducks.
Arrange ducks in a single or double layer in
an extra-large roaster or two large Dutch
ovens; pour Burgundy and water over ducks.
Cover and bake at 350 degrees for 3 hours or
until ducks are very tender, basting
occasionally.
Remove ducks from roaster, discarding apple
wedges and pan drippings; let ducks chill
thoroughly.
Bone ducks, and cut meat into bitesize
pieces; return to roaster. Sprinkle meat with
salt and pepper. Drizzle Butter Sauce over
meat; toss gently. Cover and bake at 350 for
an additional 30 minutes or until thoroughly
heated. Transfer meat to serving platter, and
garnish with orange twists and rosemary, if
desired. Yield: 20 servings.
Butter Sauce:
1 cup butter, melted
1/3 cup lemon juice
1/4 CUp chopped fresh parsley
1/4 cup sliced green onions
1tablespoon Worcestershire sauce
1 1/2 teaspoons prepared mustard
Combine all ingredients in a saucepan; heat
thoroughly. Yield: 1 2/3 cups.
from Southern Living Annual 1986
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Bill,DC (12:09:24 am) : * Exported from MasterCook *
Roast Duck Breast with Molasses Whiskey Glaze
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Game And Fowl Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown sugar
2 tablespoons molasses
1/4 cup bourbon
1/4 cup soy sauce
2 teaspoons worcestershire sauce
1/4 cup dijon mustard
1/2 teaspoon black pepper
2 pounds duck breast
In a bowl, combine sugar, molasses, bourbon, soy and worcestershire. Shith a
whire whisk, mix the ingredients until the sugar has dissolved.
Add the mustard and pepper and whisk until smooth.
Season duck breast with salt and pepper and brush with the glaze. Allow to
marinate overnight on sheet pans.
Sear breasts on a hot griddle until skin is crispy. Finish a preheated oven
until the duck breast reach an internal temperture of 120 degrees, basting
frequently.
Carve tableside.
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SueA, CA (12:09:48 am) : from Jackies Kitchen Magic -doesn't specify wild or
domestic (although other recipe specifies domestic)
MOONSHINE DUCK
4 ducks
2 apples, chopped
Celery
2 (10 1/2 ounces each) cans consomme,
undiluted
1 can water
Cooked, crumbled bacon
Cooked rice
Stuff ducks with apple and celery. Place breast down in consomme and water.
Cover tightly and bake at 350 degrees for 3 hours. Duck should be very
tender. Slice breast away. Place duck breast in greased, shallow casserole.
Pour sauce over duck, cover and bake at 350 degrees just until hot. Place
breast on mound of rice and sprinkle with bacon. Pass sauce as gravy. This
is a must!
Moonshine Duck
1 1/2 cups butter
2 cup sherry
1/2 cup bourbon
1 (5 ounce) jar currant jelly
4 tablespoons Worcestershire sauce
In a saucepan, slowly heat all ingredients. If too thin, thicken with a
little flour Yields 6 to 8 servings
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Bill,DC (12:11:56 am) : * Exported from MasterCook *
Roast Duckling with Sherry
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :3:00
Categories : Main Course Poultry
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small ducklings (2 to 3 lb each)
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon celery seed
1/4 teaspoon curry powder
1 teaspoon herbal salt substitute
1/4 teaspoon pepper
1/4 cup minced celery
1/2 cup minced onion
1/2 cup sherry
1. Place ducklings in a large Dutch oven, breasts up. In a small bowl mix
together celery salt, onion salt, celery seed, curry powder, salt
substitute, and pepper. Rub into skin of ducklings. Let marinate 1 hour.
2. Preheat oven to 300 degrees F. Add celery and onion to Dutch oven. Pour
in the 1/2 cup sherry. Place Dutch oven over medium-high heat and brown
ducklings on both sides (about 20 minutes per side). Cover Dutch oven and
bake for 1 hour. Slice and serve.
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NOTES : The rich flavor and elegance of duckling makes it a good alternate
to turkey for special occasions. In this recipe, whole duckling is rubbed
with a savory herb mixture, stuffed with braised vegetables, and roasted
until crisp. Serve with a simple accompaniment of wok-cooked vegetables, a
green salad, roasted potatoes, and French bread.
Nutr. Assoc. : 5598 0 0 0 0 4828 0 2656 2679 0
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SueA, CA (12:35:30 am) : SPICY ROAST DUCK
Serve ducks in foil packages and let everyone open his own
1 wild duck
2 thlsp. flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoons whole allspice, cracked
1 bay leaf, crumbled
Rub duck inside and out with mixture of flour, salt, pepper and allspice.
Sprinkle bay leaf pieces over top.
Place on rack in roaster (arranging several ducks close together helps
prevent drying). Bake, covered, in slow oven (325 degrees) 2 to 3 hours, or
until tender. It's a good idea to wrap each duck in foil the last hour of
roasting.
from Farm Journal Country Cookbook
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