What is your favorite way to prepare duck?!
When it's nearly done I make an orange sauce with orange juice, ginger, and cornstarch. I drizzle this over the duck when it's served.
Answers: Tracy, I roast it in one of those browning bags, since the fat spatters in the oven so badly that it burns, smokes, and sets off the smoke alarm.
When it's nearly done I make an orange sauce with orange juice, ginger, and cornstarch. I drizzle this over the duck when it's served.
chinese style..where they marinate the duck for few days and let it marinated by frequently pour the marination liquid onto the duck..yummy..
yuk would not touch it,once u see things in asia u wont like it no more
this one..
Roast Duck with Apple Dressing
PREP TIME 10 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
INGREDIENTS
1 (4 pound) whole duck
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil
DIRECTIONS
Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
With a mango or mild orange glazed sauce on a bed of wild rice.
We cook wild ducks. They are smaller. I baste them with a mixture of apple cider vinerar and orange marmalade. When they are done, I set them under the broiler for a minute to crisp them up a bit.