Duck Recipes

MAKING 1.Take the orange, peel it and cut the zest in thin strips. 2.Now, halve the orange and squeeze out juice. 3.Add in cornstarch into juice, followed by orange zest, additional orange juice, sherry, wine vinegar and sugar. 4.Heat uncovered at 100% for... - 47.3683

GETTING READY 1) Preheat oven to 350° F. 2) Cut serving-size pieces from the duckling. 3) Season with salt and pepper. MAKING 4) In a skillet, add shortening to sauté the duckling pieces to brown on all sides. 5) Sprinkle in flour. 6) Place in a large... - 47.3336

GETTING READY 1. Take a bowl and prepare marinade using pineapple-orange juice, vinegar, wine, liquid smoke, marinade sauce, oil, meat tenderizer, salt, thyme, pepper, bay leaves and Greek seasoning. 2. In a shallow dish, keep a plastic bag and place duck... - 47.2903

GETTING READY 1) Preheat the oven to 325 degrees. 2) Sprinkle salt and pepper on the ducks, on all sides. MAKING 3) With 1/2 onion and 1/2 rib of celery, fill the cavity of the ducks. 4) Place an iron pot on top of a stove and heat oil in it. 5) In the hot... - 47.1913

MAKING 1. For the marination, in a large bowl, mix together all the ingredients for the marinade and apply it liberally all over the duck; this duck needs to be refrigerator for at least eight hours, preferably overnight 2. Heat a pan to medium heat and place... - 47.1906

Duck And Roasted Onion Potage is a unique and filling soup that you shouldn’t miss. This tasty preparation helped me score a few points with my in-laws when they came visiting. Try this Duck And Roasted Onion Potage and win over a few hearts! - 47.182

GETTING READY 1) Preheat the oven to 325 degrees. 2) In a big pot, cook domestic rice and wild rice together until done to your taste. 3) With hot water, rinse the rice thoroughly. Drain well in colander. 4) Clean the ducks and sprinkle with salt, pepper and... - 47.1475

GETTING READY 1) Preheat oven to 220°C (425°F), Gas Mark 7. 2) In a food processor or electric blender, add nuts, garlic, coriander, ginger and 25 ml (1 fl oz) of the stock. 3) Process the ingredients to a smooth paste. If the mixture becomes too dry, add... - 47.0345

GETTING READY 1. In a stock pot, combine the reserved duck giblets, necks, water and onion. 2. Bring to a boil and skim off the scum. 3. Simmer for 1 hour then strain and measure to make a quarter. Add water if required. Reserve the stock. 4. Wash the ducks... - 46.8803

In a small pan, bring the cranberries, orange juice, honey and honey wine to a boil. Continue cooking for 3 to 4 minutes. Keep 1/4 cup (50 ml) of cranberries for garnish and reduce the rest to a puree in a food processor. Preheat the oven to 350°F... - 46.8733

GETTING READY 1) Preheat the oven to 425 degrees. 2) Wash the duck well and dry. 3) With a knife, chop the liver and gizzard coarsely. MAKING 4) In a bowl, pound the coriander, cumin, saffron, anise, ginger, onions, garlic, and nuts. You can also chop these... - 46.7449

1. Wash and clean the duck. Cut into large pieces. 2. Grind into a paste ingredients 2 to 11. 3. Add vinegar and salt. Apply this paste on the duck pieces. 4. Add 2 cups hot water and cook the duck, covering the pan with a tight-fitting lid. 5. When the duck... - 46.4947

GETTING READY 1)In a bowl, make a paste of all the ingredients Section A and marinate duck pieces for 2 hours. MAKING 2)In a saucepan, heat oil on medium heat upto smoking point. 3)Add the bay leaves and cinnamon sticks and stir a few times. 4)Make a... - 46.4792

GETTING READY 1. Prepare a marinade using oil, wine, seasoned salt, vinegar, lemon pepper seasoning, salt, dry mustard, pepper, paprika and Worcestershire sauce. 2. In a shallow dish, keep a plastic bag and place duck breasts into it. 3. Pour the marinade... - 46.2977

GETTING READY 1. Using moist paper towels, clean the quartered ducklings and season with salt and pepper. Prepare a marinade by mixing the ingredients in a large bowl. Coat the ducklings well with marinade, cover using a foil and allow to refrigerate... - 46.2797

GETTING READY 1. Preheat oven to 475 degrees Fahrenheit. 2. Season the duck by rubbing salt, pepper and garlic. 3. Slice olives. 4. Peel tomatoes and cut into quarters. MAKING 5. Into a soaked Romertopf, place the seasoned meat and add olives, 6. Add olives... - 46.2706

GETTING READY 1) Wash, dry and trim all the visible duck fat. 2) Peel and halve the cucumbers lengthwise, then into 2-inch pieces and soak in ice water. 3) Grind the chopped onions, garlic, cloves, cardamom, mace, cinnamon, and salt together into a... - 46.1847

Preheat the oven to 350°F (180°C). On a cutting board, trim the fat off the duck and stuff the interior with the orange quarters. Keep the giblets and set aside. Place the duck in a buttered roasting pan and bake for 2 hours. Add the onions, celery and... - 46.1756

GETTING READY 1. Preheat the oven to 450° F MAKING 2. In a large Dutch oven or heavy bottomed oven proof casserole 3. Heat the oil over medium flame. 4. Arrange the duck pieces, skin side down and sear to a golden brown. Turn and sear on the other side.... - 46.0625

GETTING READY 1) Preheat the oven to 350°F. 2) In a small bowl, mix together onions, bell peppers, apples lemon juice and olive oil. 3) Stuff the duck with the onion mixture. MAKING 4) Dredge ducks with flour. 5) In a black iron pot, heat oil and brown the... - 45.9704

GETTING READY 1) Cut the duck into small pieces and remove as much as fat as possible. 2) In a bowl, mix together sake or sherry, salt, pepper, ginger and Ac-€™cent. 3) Marinate the duck in it for 4 hours or overnight. MAKING 4) Drain the duck reserving... - 45.8577

GETTING READY 1. Roast the ducks at 400°F for about 45 to 60 minutes. Once done, keep them aside to cool. MAKING 2. Take a pan and sauté the bacon, onions, duck livers, and orange rind in the butter. 3. Add some olives and brandy. Let this mixture cook for... - 45.8187

1. Clean duck and keep.it whole. 2. Grind ginger, garlic and pepper. 3. Apply on duck and prick with a fork to let the spices seep in. 4. Marinade in vinegar for half an hour. 5. Heat butter and oil in a large strong-bottom pan. 6. Add sliced onions, ground... - 45.7308

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Dry the skin of the uncooked duck. 3. Wipe and pat it dry. 4. The essence of Peking duck is its crisp skin, which is stripped off the cooked duck and served separately. Take string and pass it under... - 45.7233

GETTING READY 1. Preheat oven to 400 degree F 2. Wash ducks thoroughly, inside and out and set aside to drain completely. 3. Peel oranges and cut into segments. 4. Remove pith and seeds and collect the juice if any drips out. 51. Reserve orange segments for... - 45.6986

MAKING Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs. 2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions. 3) Bring to a boil and skim off the surface scum. 4) Then simmer,... - 45.6955

GETTING READY 1. Clean and singe duckling. 2. Combine butter, salt, pepper and thyme. Rub this mixture inside cavity and on outer surface of the duckling. 3. Line a loaf pan or oval terrine with plastic wrap and grease generously with butter. 4. Preheat the... - 45.6848

GETTING READY 1. Preheat oven moderate to 350° F. 2. Cut vegetables thickly. 3. Chop the bacon roughly. MAKING 4. In a large saucepan heat fat. 5. Stir fry vegetables and bacon in it until lightly brown. 6. Mix grates orange rind, bayleaf, winter savory... - 45.6757

GETTING READY 1) Remove as much fat as possible from the duck. 2) In a bowl, sift together flour, cornstarch, salt and pepper. 3) Roll the duck in the flour mixture. MAKING 4) In a deep skillet, heat the oil and brown the duck in it. 5) Pour off the fat. 6)... - 45.6649

GETTING READY 1) Preheat the oven to 180°C/350°F or Gas Mark 4. MAKING 2) Mince or grind the liver and onions together. 3) In a bowl, combine the liver and onions with rest of the ingredients, mix thoroughly. 4) Divide and shape the mixture into 8... - 45.6453

1. Prick duck skin in several places. Chill pieces while making stock. 2. In a saucepan, simmer duck giblets (except liver) and all the stock ingredients for 40 minutes. 3. Strain, and measure the stock. You should have about 2 cups liquid. 4. Heat the butter... - 45.5846

This Eight Precious Duck makes a sumptous meal ! Try out this duck stuffed with mushrooms, lotus seeds, almonds and pork and tell me if you like it ! This flavorfiul duck dish is also called the Eight Jewel Duck ! - 45.558

Heat the oven to 350°F. Prepare the stuffing: Combine the mustard and vinegar, and stir in the bread crumbs. Add the chile, garlic, apple, and salt. Wash the giblets and set them to simmer in water to cover for 20-30 minutes to make a rich... - 45.5335

GETTING READY 1) Preheat oven to 325° F before roasting. 2) Skin lemon and cut into four. 3) Zest white pulp from peel and then slice the peel into thin strips. MAKING 4) Season duckling with salt and pepper. 5) To a consommé, add peel, lemon quarters and... - 45.5028

GETTING READY 1) With afork, prick the duck portions from all over. MAKING 2) In the cooker, heat the butter. 3) Place the duck in hot butter and brown on both sides. 4) Add the onion and cook until transparent. 5) Take out the duck and onion and drain... - 45.3932

GETTING READY 1. Rub seasonings over the scored duck breasts. MAKING 2. In a large non-stick skillet, heat the corn oil over a medium flame. 3. When hot, arrange the duck breasts, skin-side down and brown for 5 to 8 minutes. Turn and cook on the other side... - 45.3888

GETTING READY 1. With fork prick breast of bird all over and rub skin with salt and pepper. 2. Put an onion inside bird with a few pieces of orange and lemon zest (thin outer skin of fruit). MAKING 3. In a pan heat oil, brown duck all over for 6-8 minutes... - 45.2907

Wash and clean the ducklings from inside and out using cold water. Dry properly. Season some salt and lemon juice into cavities. Smooth neck skin over back, then twist wing tips until they rest flat against sides. MAKING Take a large bowl and mix together... - 45.2138

GETTING READY 1) Preheat the over to 425°F. 2) In a bowl, combine salt, pepper, garlic, lemon juice and honey. 3) Marinate the duck in the mixture and let it rest for 3 hours. 4) Remove the casings from sausages and chop fine. MAKING. 5) In another bowl,... - 45.1358

MAKING 1) In the roasting pan, melt 2 tablespoons of the butter 2) Place the duck on the roasting pan and roast for 35 minutes with the giblets, discarding the liver 3) Once roasted keep aside to cool 4) Carve off the breast and cut into two pieces into two... - 45.0605

MAKING 1. In a deep flameproof casserole Heat 25 g / 1 oz of the butter with the oil, fry the duck over medium heat such that it is golden brown all over and transfer to a bowl aside. 2. In the casserole fry the garlic and strips of bacon and fry for 1-2... - 44.9891

GETTING READY 1) Preheat the oven to 325F. 2) Slice the chestnuts. 3) Cook the chestnuts in boiling water for about 10 minutes. 4) While they are still warm, drain and peel their skins off. MAKING 5) In a casserole, melt the fat or butter. Add in the onions... - 44.8683

GETTING READY 1. To prepare the duck remove the wing tips and the lumps of fat from inside the vent. 2. Split the duck in half down the backbone. 3. In a bowl mix all the marinade ingredients. 4. Rub the salt all over both sides and marinate in a dish with... - 44.828

GETTING READY 1) In a small bowl, mix salt, red pepper and black pepper. 2) Inside each duck cavity, place 1/2 teaspoon of this mixture, a small piece of onion, 2 pieces of garlic and 1 1/2 to 2 teaspoons Lea & Perrins. 3) Preheat the oven to 350... - 44.7344

GETTING READY 1. Slice onions and peel turnips. 2. With a fork prick breast of duck and then rub with salt and pepper. MAKING 3. In a pan heat oil and butter, let it to foam, then brown duck all over and keep warm. 4. Cook sliced onions to a golden brown... - 44.5361

Put the shiitakes In a small bowl and add enough warm water to cover. Leave them to soak for about 15 minutes, until soft. Then trim off and discard their stems and cut the caps into 1/4-inch-wide slices. In a wok or large skillet, heat the oil with the... - 44.5135

GETTING READY 1. Mince livers, pork or veal, fat bacon, finely chopped onions and crushed garlic together. MAKING 2. In a bowl mix with breadcrumbs, egg beaten with milk, chopped herbs, orange rind and brandy (or sherry) and add seasoning and mace. 3. With... - 44.5044

GETTING READY 1) Using a damp cloth, wipe the inside and out of the duck. Pat dry it thoroughly and tie it up neatly. 2) Skin onions and garlic and finely chop them. 3) Skin, seed, and roughly chop the tomatoes. MAKING 4) In a large flameproof casserole or... - 44.4864

GETTING READY 1) Dry the duck well with the paper towels and dry overnight . dry with a hair dryer for 30 minutes on cold setting. 2) Preheat the oven to 400° F. 3) Prepare the pancakes and keep aside. 4) In a small saucepan, add all the sauce ingredients... - 44.3789

If the duck was frozen, defrost completely well ahead of time. It must be at room temperature before you cook it. Pat it dry (otherwise it will not brown well). Prick the skin with a fork to allow the lining of fat to ooze out as it melts. Mince the liver,... - 44.3521

GETTING READY 1) In a bowl of hot water, soak the mushrooms for 1/2 hour. Drain well and finely chop them. 2) Wash, dry the duck thoroughly and rub the inner and outer surface with a mixture of 3 tablespoons soy sauce and 1 teaspoon salt. 3) Preheat the oven... - 44.3415

GETTING READY 1. Preheat the oven to 325 °. To prepare the ducks : 2. Wash them briefly under cold running water and pat them completely dry inside and out with paper towels. 3. With a sharp heavy knife cut off the wing tips and discard them. 4. In a cup... - 44.2972

GETTING READY 1)Prepare marinade by mixing together white vinegar, soy sauce, honey, garlic, coriander, peppercorns and blend to smooth consistency. 2)Preheat oven to 275 degrees F. MAKING 3)For preparing duck, marinate duck in marinade in refrigerator for... - 44.2881

MAKING 1) Sprinkle salt in a roasting tin and put in duck pricked all over with a fork. 2) Heat oven at 200°C, 400°F Gas Mark 6 and roast the duck for 1 1/2 hours. 3) Take duck from tin and set aside. 4) Reserve 3 tablespoons of the fat and juice in the... - 44.2626

MAKING 1) In a large pot boil water and add duck into it. Boil for 10 minutes. 2) Remove from water, drain and pat dry. 3) In a bowl soak glutinous rice in cold water for 6 hours. 4) Drain in colander and keep in a perforated plate or rack covered with a... - 44.2239

GETTING READY 1) Arrange the ingredients. MAKING 2) In the cooker, heat the butter and oil and saute the onion until soft and transparent. 3) Place the duck and fry to brown evenly all over. 4) Carefully drain off the excess butter and oil. 5) Stir in... - 44.192