What's a good recipe for duck?!
Answers: I have a five lbs duck that I want to cook but no recipe. Suggestions would be greatly appreciated.
Singapore Teochew Duck
by kiwidutch
5 lbs duck hindquarters, rinsed and dried,skin on (can use a whole duck cut into pieces or breasts)
1/2 teaspoon five-spice powder
4 ounces galangal, peeled and sliced
1/4 cup sugar
3 cloves garlic, chopped
2 star anise
1 cinnamon stick
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
chili sauce (or use sambal oelek)
6 fresh hot red chilies
2 cloves garlic
1/3 cup rice vinegar
green onions, garnish
For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
The taste will vary considerably depending on the chiles.
I use sambal oelek instead.
Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
Increase heat and boil without stirring until medium caramel colour.
Remove from heat and carefully add 1 cup water (mixture will spit).
Stir over heat until smooth.
Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
Add enough water to come about half way up the duck pieces.
Bring to simmer and skim any scum that comes to the surface.
Braise duck on low simmer for about 1 to 1 1/2 hours.
Remove duck from liquid and refrigerate.
Defat the liquid (cooled overnight is best).
Return sauce to heat and reduce until syrupy.
Take all the skin off duck, reserve.
(See note below).
Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
Chili sauce is served alongside, with steamed rice.
Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
Recipe works fine with breasts too.
Leave the duck in the pot with the liquid while refrigerating overnight.
Then defat.
add duck meat to sauce while reducing (about halfway through).
If you wait until syrupy, there is very little liquid left.
http://www.recipezaar.com/56957
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Roast Wild Duck
Thanks to Sheryl Walter for sharing her recipe.
~ duck(s) or goose
~ apples, chopped
~ onions, chopped
~ poultry seasoning or garlic salt
~ berry flavored wine coolers, any variation
Stuff the inside of the bird(s) with the chopped apples and onions. Sprinkle on the poultry seasoning or garlic salt.
Place bird in a counter top roaster.
Fill the roaster with the wine coolers until the bird is half covered.
Cover and roast at 250 or 300 degrees for at least 4 hours. Time will vary depending on the size of the bird or quantity. Bird is done when you can grab a leg and it pulls off.
Serve and Enjoy!
Roast Duck
Recipe #510822 ratings
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by Tonkcats | Edit...My Notes
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2-3 servings 3 hours 1 hour prep
Change to: servings US Metric
1 (5 lb) ducklings
2 tablespoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons sugar
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon powdered ginger
Not the one? See other Roast Duck Recipes
Main Dish
Oven Roasting Main Dish
Very Low Carbs Main Dish
Chinese Main Dish
Whole Duck Main Dish
Wash and dry duckling.
Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
Preheat oven to 350°F.
Roast for 2 hours, turning and basting with drippings occasionally.
I'd say it all depends on how good of a cook the duck is. ;) Maybe ask duck to make something from its childhood!
Hey! That's easy, go to www.recipe.com