Duck Recipe??!
Anyone have any good Duck Recipes!? Or Sauces that would be good on duck!?!? I love duck and have only had it out, so i bought some duck breasts and I want to know a good way to cook it :) thankss!!!Www@FoodAQ@Com
Answers:
Ingredients
1 duck breast
salt
2 tbsp soy sauce
1 orange, juice only
85ml/3fl oz white wine
Method
1!. Preheat a medium frying pan!.
2!. Preheat oven to 250C/500F/Gas 9!.
3!. Rub the duck breast with salt and soy sauce!.
4!. Prick the duck with a fork!. Place the duck, skin side down, in the fry pan!.
5!. Fry the duck over a high heat until the skin is golden!. Remove the duck from the frying pan!.
6!. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle!.
7!. Prepare an orange sauce by pouring the fat from the roast duck into a small pan!.
8!. Add the orange juice and wine to the duck fat and boil rapidly until reduced!.
9!. Place the roast duck on a plate!.
10!. Pour over the orange sauce and serve with vegetables of own choice!.Www@FoodAQ@Com
1 duck breast
salt
2 tbsp soy sauce
1 orange, juice only
85ml/3fl oz white wine
Method
1!. Preheat a medium frying pan!.
2!. Preheat oven to 250C/500F/Gas 9!.
3!. Rub the duck breast with salt and soy sauce!.
4!. Prick the duck with a fork!. Place the duck, skin side down, in the fry pan!.
5!. Fry the duck over a high heat until the skin is golden!. Remove the duck from the frying pan!.
6!. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle!.
7!. Prepare an orange sauce by pouring the fat from the roast duck into a small pan!.
8!. Add the orange juice and wine to the duck fat and boil rapidly until reduced!.
9!. Place the roast duck on a plate!.
10!. Pour over the orange sauce and serve with vegetables of own choice!.Www@FoodAQ@Com
Ingredients
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chili, split
Duck
4 duck breast, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plum, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Directions
1Spiced Balsamic Vinegar:
2Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved!. Bring to a boil!. Reduce heat to medium!. Simmer for 5 minutes or until reduced by one-third and slightly thickened!. Remove the flavourings and discard!. Set aside!.
3Duck:
4Season the duck breasts well with salt and pepper!.
5Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down!. Cook 6 minutes until crispy, then turn over and cook a further 4 or until done to your liking!. It's normal to serve duck breast cooked medium to rare!. Rest for 5 minutes before serving
6While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes!. Stir the butter through with a fork fluffing up well!.
7Place the plums in the reduction and reheat gently!.
8Slice duck breasts and serve them and the plums over couscous!.Www@FoodAQ@Com
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chili, split
Duck
4 duck breast, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plum, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Directions
1Spiced Balsamic Vinegar:
2Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved!. Bring to a boil!. Reduce heat to medium!. Simmer for 5 minutes or until reduced by one-third and slightly thickened!. Remove the flavourings and discard!. Set aside!.
3Duck:
4Season the duck breasts well with salt and pepper!.
5Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down!. Cook 6 minutes until crispy, then turn over and cook a further 4 or until done to your liking!. It's normal to serve duck breast cooked medium to rare!. Rest for 5 minutes before serving
6While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes!. Stir the butter through with a fork fluffing up well!.
7Place the plums in the reduction and reheat gently!.
8Slice duck breasts and serve them and the plums over couscous!.Www@FoodAQ@Com
Duck is best with a sweet-tart sauce to go with it - it compliments the meat of the duck perfectly!
Duck Breast with Berry Sauce
6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter
Season the duck breast with salt and pepper!. Heat the oil in a large saute pan over medium-high heat!. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes!. Remove the duck breasts to a platter, reserving the juices in the pan!. Work in batches, if necessary!.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half!. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes!. Strain into a bowl and whisk in the butter to finish!. Place the duck breast on each plate and drizzle the sauce around!.Www@FoodAQ@Com
Duck Breast with Berry Sauce
6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter
Season the duck breast with salt and pepper!. Heat the oil in a large saute pan over medium-high heat!. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes!. Remove the duck breasts to a platter, reserving the juices in the pan!. Work in batches, if necessary!.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half!. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes!. Strain into a bowl and whisk in the butter to finish!. Place the duck breast on each plate and drizzle the sauce around!.Www@FoodAQ@Com
Duck breast is one of my favorite meats too!. I cook it with the skin on!. First I make cuts into the breast on the skin side like a tic tac toe game!. Then I grilled it on both sides to get some color on it!. Then I bake it until done, usually to about a medium temp which takes about 10 more minutes!. Duck and Asian plum sauce is very nice, and it's also very good sliced into 1/4" pieces on top of a salad!.
It's too bad it's so pricey or I would have it much more oftenWww@FoodAQ@Com
It's too bad it's so pricey or I would have it much more oftenWww@FoodAQ@Com