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| | From: Genie· (Original Message) | Sent: 10/24/2007 7:48 PM |
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Reply
| | From: Genie· | Sent: 7/29/2008 8:58 PM |
Duck Creole
2 tablespoons vegetable oil 2 cups boneless duck breast, skin removed; cut across the grain into 1 inch strips 3 tablespoons Cajun spice 2 tablespoons butter 1 cup yellow onion, diced 1 cup celery, diced 3/4 cup green bell pepper, diced 1/2 teaspoon Tabasco sauce 4 garlic cloves, minced 1 cup chicken or duck stock or broth 2 bay leaves 1 teaspoon dried thyme leaves 1 teaspoon dried basil leaves 1 1/2 cups peeled and diced tomato, drained 2/3 cup canned tomato sauce 1 teaspoon granulated sugar 4 cups warm cooked rice
Heat oil in a large skillet over medium high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until browned, but not cooked beyond rare. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are softened, about 5 minutes. Add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 10 minutes, uncovered. Add tomato, tomato sauce and sugar. Simmer until sauce has thickened to your liking. Return the duck to the sauce to warm through, but don't cook it past medium rare. Adjust seasonings. Serve over warm rice.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:00 PM |
Mahogany Duck
2 ducks, 4 1/2 to 4 3/4 pounds
1/4 cup scotch 3 tablespoons fresh ginger root, peeled and shredded 1 1/2 teaspoons garlic, minced 2 tablespoons orange zest, julienned 1 teaspoons coriander seeds, crushed 1 teaspoon black peppercorns, crushed 3/4 cup soy sauce 2 tablespoons honey 2 tablespoons dark brown sugar, packed 2 slices bread 2 scallions 2 parsley 3 cups beer
1 3/4 cups brown stock 2 teaspoons arrowroot, dissolved in 3 tablespoons water kumquats for garnish
Rinse ducks, pat dry and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, ginger root, garlic, zest, coriander, peppercorns, soy sauce, honey and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2 1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350F oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180F. The skin should be very mahogany colored and crisp. Remove stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim the fat and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauce boat. Garnish the duck with kumquats and serve with the sauce. 4 servings.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:00 PM |
Pan Fried Duck Breast with Sweet Potato Mash
For the duck: 1 duck breast 2 ounces honey
For the sweet potato mash: 1 sweet potato, boiled 2 ounces butter 2 tablespoons cream salt and freshly ground pepper
For the shallot and red wine sauce: 1 shallot, finely chopped 2 garlic cloves, peeled and chopped 1 Romano chilli, diced finely 1 ounce butter 2 tablespoons red wine 4 ounces beef stock
For decoration: 2 asparagus spears, trimmed and blanched 6 baby carrots, trimmed and blanched
Cook the sweet potato in salted boiling water. Drain. Meanwhile, pan fry the duck in a hot ovenproof frying pan. Place the honey in the bottom of the pan and the duck skin side down. Fry the duck for 6 minutes on each side before placing in a hot oven. Roast the duck in the oven for 5 minutes. While the duck is in the oven, make the shallot and red wine sauce. In a small pan saute the shallot and garlic in the butter for 2 minutes. Add the red pepper. Add the red wine and stock and cover. Bring to the boil, then simmer. Mash the sweet potato, adding the butter and cream for flavor. When the duck is ready, place the breast on a bed of mashed sweet potato. Decorate with blanched asparagus spears and baby carrots. Top with the shallot and red wine sauce. If you have time, leave the duck to rest for about 5 minutes before serving.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:01 PM |
Peking Duck
5 pound whole duck, fresh or frozen 1 tablespoon kosher salt 1 scallion 3 slice fresh ginger 1 tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce few sprigs fresh coriander for garnish
Thaw the duck, if frozen. Remove any excess fat and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours or, even better, overnight. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with coriander and serve. Serves 6.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:02 PM |
Roast Duck with Blackberry Sauce
2 pounds chicken necks or backs 1 large onion, coarsely chopped 4 shallots, halved, unpeeled 1/2 teaspoon whole black peppercorns 1/2 teaspoon dried thyme 1 cup dry red wine 2 tablespoons raspberry vinegar or any fruit vinegar or red wine vinegar 4 cups chicken stock 2 1/4 cups blackberries or boysenberries, fresh or frozen blackberries for garnish 1 4 to 5 pound duck 1/4 cup plus 1 tablespoon unsalted butter, at room temperature 1 tablespoon vegetable oil
Preheat oven to 400F. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries. To prepare duck, preheat oven to 500F. Pat duck dry and season with salt and pepper. Place 1 tablespoon butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400F. Carve duck and serve with sauce.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:02 PM |
Roast Duckling Halves with Orange Rice
2 ducklings, 4 1/2 to 5 pounds each, halved 1 teaspoon salt 2 small thick skinned oranges 1 cup orange juice 1/2 cup currant jelly 1/2 cup water 4 teaspoons cornstarch 4 servings hot, seasoned cooked rice
Wash, drain and dry duckling halves. Sprinkle cavity sides evenly with salt. Place halves, skin side up, on rack in shallow roasting pan. Bake in a 325F oven until meat on drumstick is tender, about 2 hours. Prepare sauce while duckling is roasting. Peel the orangy part of the rind off the orange; cut rind in very thin strips 1 1/2 to 2 inches long. Cover with boiling water; simmer 15 minutes. Drain well. Peel and section orange, removing all membrane; set aside. Combine orange juice, currant jelly, water and cornstarch; blend until free of cornstarch lumps. Cook, stirring constantly until thickened. Add orange strips. Brush sauce over duckling several times during the last 30 minutes of cooking. Stir orange sections into hot rice. Serve rice with duckling halves and remaining sauce. Makes 4 servings.
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Reply
| | From: Genie· | Sent: 7/29/2008 9:03 PM |
Teriyaki Duck
breasts, legs and wings of two wild ducks, skinned 1/4 cup soy sauce 1/2 cup oil 2 tablespoons sugar 2 tablespoons ginger 1 medium onion, chopped 2 garlic cloves, minced 2 tablespoons lemon juice 1/2 cup water
Wash duck; place duck pieces in glass dish. Combine soy sauce, oil, sugar, ginger, onion, garlic, lemon juice and 1/2 cup water in bowl; mix well. Pour over duck. Marinate in refrigerator overnight. Drain, reserving marinade. Cook over medium coals with grill hood closed until medium rare, turning duck and basting with reserved marinade several times. Do not overcook. May be baked at 350F for one hour as well.
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Reply
| | From: Genie· | Sent: 8/2/2008 1:19 AM |
Basting Mixture For Raspberry Duck | | Serves 4 Preparation Total: 05
Use this baste when roasting duckling to be served with raspberry sauce.
2 ounces Chambord 2 ounces honey 2 ounces bourbon whiskey | | Instructions | Combine ingredients and use in the last half of the roasting period. Baste liberally. | | |
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