Different duck recipes please???!
Answers: Looking for different kinds of recipes for whole duck, not just the breasts. Thanks in advance....
Hoisin Barbecued Duck
1 whole duck, about 5-6 lbs
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup hoisin sauce, divided
Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
Remove from the grill and let rest for about 10 minutes before carving.
Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
http://www.recipezaar.com/recipes.php?q=...
How can you eat that poor duck? I have a duck living in my yard (live in Philly) and he is going on 3yrs. He is a good pet, knows he is loved and safe from the duck eaters. Please let these poor birds live a happy life.
Roasted Orange Duck Recipe
Ingredients
* 1 5-6 lb. duck
* 1 navel orange
* 1 bunch green onions
* 1 cup orange juice
* 1 jar orange marmalade
* 1/4 stick butter
* 1/2 tsp nutmeg ground
* salt & pepper
Directions
1. Wash duck and dry . Place in roasting pan lined with foil. Pour juice over duck and salt & pepper. trim onions and place in duck cavity along with acouple slices of orange with peel. melt butter with nut meg and brush duck coat all over reserve some for end . very loosely cover with foil and place in preheated 350 degree oven for 35 -40 min.. during which squeese orange juice from orange into butter nutmeg mixture. remove duck uncover and baste. add some drippings to mixture along with marmalade and blend . Spoon this over duck to make thick coat. return to oven for 30- 35 min. or until done 160 degree center. Plate carve and serve. heat marmalade mixture spoon over portions on plate.
There's a bunch of recipes on this website...all kinds of different things...
http://www.foodnetwork.com/food/rc_duck/...
This is very different than the traditional!
Creamy Cilantro Orange Duck
2 garlic cloves, minced
2 chili peppers, finely chopped
2 tablespoons fresh gingerroot, minced
1/2 cup fresh cilantro, chopped
2 teaspoons lime zest
2 tablespoons soy sauce
1 ounce molasses
1/2 cup unsweetened coconut
4 ounces orange juice
4 ounces plain yogurt
2 ducks, cut into quarters
2 cups fine dry breadcrumbs
In a blender or large food processor, combine the garlic, green chilli peppers, ginger, cilantro, lime zest, soy sauce, sugar, oj, plain yoghurt and coconut milk. Process until smooth.
Place the duck quarters into a large reseal able bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
Remove duck from bag and coat with bread crumbs. Preheat the oven's broiler. Place the breaded duck onto a broiling pan, and pour the marinade into a saucepan.
Broil the duck for about 10 minutes on each side, until browned and the juices run clear. While the duck is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, thicken slightly with a corn starch slur then remove from the heat.
Place duck onto a serving plate, and pour the sauce over it to serve. Garnish platter of duck pieces with half moon slices of orange and lime