I'm cooking duck for dinner for my friends,any good recipes?!


Question: The natural taste of duck is great. Don't cover it with a bunch of spices. Rinse and dry duck, sprinkle with sea salt Bake in oven (I cover it for 45 min Than uncover to allow skin to crisp)
The duck is very fat. Use drippings in a Fondue cup or keep heated - dip bread or begets. Serve with fresh steamed veggies like carrots and broccoli. See you at 7:00


Answers: The natural taste of duck is great. Don't cover it with a bunch of spices. Rinse and dry duck, sprinkle with sea salt Bake in oven (I cover it for 45 min Than uncover to allow skin to crisp)
The duck is very fat. Use drippings in a Fondue cup or keep heated - dip bread or begets. Serve with fresh steamed veggies like carrots and broccoli. See you at 7:00

chinese? duck with plum sauce? duck with orange sauce?

Try this...

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices

1? hours | 1 hour prep | SERVES 2 -3

Ingredients

# 5-6 lbs whole duck, cleaned and washed
# 1 tablespoon cumin powder
# 1 tablespoon chili paste
# 2 tablespoons ginger paste
# 1 tablespoon garlic paste
# 1 teaspoon ground szechwan pepper(timur)
# 1/4 teaspoon grated nutmeg
# 1 teaspoon turmeric
# 2 tablespoons molasses
# 2 tablespoons honey
# salt and pepper
# oil(for deep frying)

Directions

# a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
# Clean duck; wipe dry.
# Rub duck inside and out with the spice mixture.
# Let rest to marinate for at least eight hours.
# Place marinated duck in a steamer and steam for at least one hour.
# Remove from steamer and let cool down.
# Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
# In a deep fryer heat oil to 360F.
# Dip the steamed duck in frying oil.
# Fry duck, turning periodically, until the duck skin is golden brown and crispy.
# Remove from oil and place on paper towel to absorb excess oil.
# To serve, cut crispy duck into bite-size pieces.
# Serve with rice pilaf, accompanied with mango chutney

INGREDIENTS
1 cup steak sauce, such as Dale's?
1 cup whiskey
salt and ground black pepper to taste
1 pound bacon strips, cut in half
6 duck breasts, deboned and cut into cubes
1 box wooden toothpicks


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DIRECTIONS
To make the marinade, stir the soy sauce and whiskey together in a bowl. Pour the marinade into a resealable plastic bag and add the duck cubes. Seal the bag, turn once or twice to thoroughly coat the duck, and place in the refrigerator for 1 hour.
Preheat a grill for medium heat. Soak the toothpicks in a bowl of water at least 1/2 hour to prevent burning.
Remove the duck from the marinade, and discard the sauce. Wrap a piece of bacon around each duck cube and secure with a toothpick.
Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Place on a serving plate, cool slightly, and serve.

Simply do the duck in either a pressure cooker or a slow cooker...
Add some curry powder or some Robertson's Itallian herbs for a taste sensation.
When done, cut in portions and pan fry until golden brown...
The trick here is to cook the duck well but not to over cook it so that it sticks to the pan.
Alternatively, if you think you have over cooked it, simply put it in the oven for 30 minutes to brown...

I use this for Duck,Quail,turkey or Chicken...Serve with Rice Pilaf..


Duck/orange sauce for turkey or chicken

I usually use a turkey breast,but it wlll work for a whole turkey as
well.you just may need to adjust your amount of sauce.
1 small bottle of peach apricot duck sauce.(any type is fine)
1 package onion soup mix
a little orange juice
mix the duck sauce and onion soup mix.add enough orange juice to make
it the" right "consistency(it should be able to pour off a spoon
easily,but not too easily...)
spread part of the sauce over the turkey-enough to cover.
cook as usual.

baste a few times,alternating the sauce,and some plain oj.
--------------------------------------...

Wild Rice Pilaf
Taste of Home

I make this recipe for almost every holiday and often take it to
potlucks. Usually, I make the pilaf ahead to allow the flavors to blend
and then reheat it in the microwave before serving.

Ingredients:
2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
3 cups fresh broccoli florets
1/4 teaspoon pepper

Directions:
In a large saucepan, bring broth to a boil. Add wild rice; reduce heat.
Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes
longer or until liquid is absorbed and rice is tender.
Meanwhile, in a large skillet, saute the onion, carrots, garlic and
rosemary in butter until vegetables are tender. Stir in the rice,
broccoli and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at
350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with
a fork before serving. Yield: 10 servings.

Bing cherry sauce - finished with Cheery Herring or Kirschwasser or cherry brandy is terrific!

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

glazed duck

Ingredients :
2 Chinese five-spice
1 duckling
4 tablespoons soy sauce
2 tablespoons ginger
5 tablespoons clear honey
salt

Recipe :
Preheat oven to 425°F (220°C).
Rub the salt and pices into the duck.
Place on a baking tray and cook for 20 minutes.
Remove from oven and turn down to 350°F (180°C).
Mix the soy sauce, ginger, honey and a tablespoon of water together in a bowl.
Brush duckling with glaze and put in oven for 5 minutes.
Repeat this step for an hour, so a thick glaze forms.

Carve the duck, and serve with sauce.



Advice :
Recommended Wine : Tavel

Set Hnit Myo Hincho (I haven't a clue what i means but this is tasty.)


Ingredients
125 g (4 oz) Chicken, Duck or Pork meat
2 tablespoons oil
2 onions, sliced
2 cloves garlic, sliced
6 slices boiled Pork liver
1 tablespoon soy sauce
1 small choko
1/4 cup bean sprouts
1/4 cup cabbage, shredded
1/4 cup Cauliflower, shredded
1/4 cup green beans, sliced
1/4 cup dried Mushrooms, soaked
1/4 cup dried wood fungus, soaked
1 sprig tender celery leaves
2 spring onions
2 eggs
4 cups water
salt and pepper to taste
[edit]
Directions
Slice poultry or Pork meat into thin strips. In a wok, fry the onions and garlic in hot oil. Add in the sliced meat and liver and stir well. Put in all the vegetables. Cover and cook for 1-2 minutes or until vegetables look slightly wilted. Transfer the contents to a large saucepan. Add 4 cups water and cook over high heat. As soon as the mixture boils, add unbeaten eggs and stir rapidly. Add salt and pepper to taste. Cook for 1-2 minutes more. Serve hot.





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