DUCK RECIPES
My savory duck recipes are below, but I wanted to give you some quick facts and tips about duck. Did you know that nearly all of the breeds of duck that we find today can be traced back to the mallard? There is only one bird that isn't a descendant of the mallard and that is the Muscovy duck. This is a large heavy bird that roasts in trees and can be found in Central and South America. Duck eggs are larger and richer than chicken eggs, and they are very popular among chefs. Now there ducks that were bred to lay as many eggs as the best chicken. Now on to my duck recipes.
These duck recipes are for the puddle jumpers; like mallards, teal, and wood ducks. They also include the divers; like canvas backs and red heads. Does duck taste like chicken? No. Duck is known for its rich, dark meat and when prepared properly - is even more flavorful than chicken. The skin of the duck crisps easily; chicken skin not so. Sadly home cooks shy away from cooking duck because of it's fatty reputation. Waterfowl needs the fat on their bodies for protection in the wild. Roasting a whole duck can be problematic; by the time the legs are done the breast is overcooked and dry. The easy solution when making a duck recipe, is to this is to quarter the duck and then assemble in the dish. To quarter a whole duck you must first remove the entrails and cut away any unnecessary fat. DO NOT remove too much skin or the flesh will pull back when cooking and expose the meat. Pull the wings away from the body and cut off at the second joint. Find the natural seam between the legs and the breast and while pulling on the leg, cut through the joint. Now find the natural seam down the birds back and cut into the breast meat until you hit bone. Make a long cut on one side of the backbone and at an angle, remove the breast meat. Repeat on the other side. Now you will have two legs and two breasts. Discard the carcass of the bird unless you want to make stock. To prepare the breast meat when prepping for a duck recipe, score the skin ONLY in a criss-cross pattern which allows the fat to render out when cooking. Clean the legs and trim any excess skin or fat. The duck breasts are not as flavorful as the legs, but when prepared this way you will have mild meat to to go along with the rich leg meat. The key here again is to score the breast which produces a crispy skin with less fat. Now here are some of my favorite duck recipes!
SIMPLE SAUTEED DUCK BREASTS
2 duck breasts
kosher salt
freshly ground black pepper
Score the skin in a criss-cross pattern and do NOT cut into the meat. Heat a skillet over medium high heat and when it is hot add the breast; skin side down. You do not need fat in the pan because the duck itself has enough fat to saute it properly. Once the meat is golden brown, reduce the heat and SLOWLY cook. I remove the excess fat by holding the breast down with a fork and pouring the fat into a bowl. Cook for 10-12 minutes; turn and cook another 30 seconds or so. Remove from the heat and serve.
I marinate the duck in the seasonings overnight before I roast it. So crispy and delicious!
ROAST DUCK RECIPE WITH GRAVY
5 lb duck
4 TBS homemade soy sauce
4 garlic cloves, minced
1 TBS white sugar
4 TBS honey
1 tsp kosher salt
freshly ground black pepper to taste
2 TBS ginger
2 TBS orange juice
green onions
In a bowl whisk the soy sauce, minced garlic, sugar, honey, ginger, orange juice, salt and pepper. Brush the marinade over the entire duck and place the duck in a large resealable bag. Remove the air and marinate overnight in the refrigerator.
PREHEAT oven to 350 degrees and spray a roasting pan with vegetable oil.
Place the duck on the rack in the roasting pan and put the green onions in the cavity of the bird. Bake for 1-1/2 to 2 hours, basting every 15 minutes.
Meanwhile, mince and brown the giblets and retrieve some of the juices from the pan while the bird is roasting. Add 1-2 tablespoons of flour and cook for 1 minute and then pour in some 1/2 cup of chicken broth and 1/2 cup of milk. Stir until thickened and season to taste.
SIMPLE AND SAVORY ROASTED DUCKLING
5 lb duck
1 TBS butter, melted
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp paprika
1/2 tsp garlic powder
1 lemon quartered
3 fresh thyme sprigs
1 small onion, quartered
4 garlic cloves, peeled
PREHEAT oven to 375 degrees and spray a roasting pan with vegetable oil.
In a bowl, mix the melted butter with the salt, pepper, paprika and garlic powder; set aside.
Clean the duck well and pat dry. Stuff the cavity of the bird with the quartered lemons and onions, thyme sprigs and garlic cloves.
Brush the bird with the seasoned butter and bake for 1-1/2 to 2 hours, basting the duck every 15 minutes. This is a simple and savory duck recipe.
PAN-FRIED DUCK WITH ROOT VEGETABLES
4 cups sweet potatoes, peeled and cut into chunks
3 cups parsnips, sliced
1 TBS canola oil
1/2 tsp garlic powder
10 garlic cloves, peeled
1 onion, cut into wedges
kosher salt and freshly ground black pepper to taste
PREHEAT oven to 400 degrees and spray a roasting pan with vegetable spray. Place the vegetables and garlic in the pan and drizzle with canola oil; toss to coat. Sprinkle with the spices and season with kosher salt and freshly ground black pepper. Roast for approximately 35 minutes or until the parsnips are fork tender. Meanwhile we will cook the duck:
PREHEAT the oven to 400 degrees, and you will need a sheet of heavy duty foil sprayed with vegetable oil.
quartered duck pieces, skin removed (breast and legs)
1 tsp canola oil
kosher salt and pepper to taste
1/2 tsp fresh thyme, finely chopped
Preheat your skillet with the canola oil over medium-high heat. When hot, add your quartered duck pieces and saute for approximately 2 minutes.
Place the duck pieces on the prepared foil; wrap tightly. Bake for 5 minutes and remove from the oven. Serve with the roasted vegetables.
NOTE: You may also serve with 2 cups of cooked rice and apple chutney. Excellent.
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