Duck

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List of Recipes

1. Drunken Duck #2

tag: duck

Yield: 6 Servings

Ingredients

Directions

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.

2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-1/2 hours), turning bird several times.

3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

2. Duck

tag: duck

Yield: 1 Servings

Ingredients

Directions

Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee. Posted to EAT-L Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:20:28 -0400

From: Lilia Prescod <lprescod[at]ITRC.UWATERLOO.CA>

3. Cold Roast Duck with Pineapple Sauce

tag: duck

Yield: 4 Servings

Ingredients

Directions

1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.

2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.

3. Blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and pineapple. Refrigerate to chill before serving.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

4. Glazed Duck

tag: duck

Yield: 4 Servings

Ingredients

Directions

Brown duck in Dutch oven. Add wine and bake, covered, at 325øuntil tender, basting and turning often (about 2-1/2 to 3 hours). Combine sugars and cornstarch in a heavy saucepan. Add juice, rind and salt. Simmer and stir until thick. Serve over duck. Yield: 1-1/2 cups glaze, 1 duck per person

JULIE ALLEN (MRS. WALLY)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

5. Gambler's Duck

tag: duck

Yield: 4 Servings

Ingredients

Directions

Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce.

MR. CHOW

EAST 57TH STREET, MANHATTAN.

WINE: PINOT GRIGIO.

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

6. Crispy Duck Breasts with Pear and Green Peppercorn Sauce

tag: duck

Yield: 1 Servings

Ingredients

Directions

Trim excess fat from duck breasts, reserving fat for sauteing vegetables. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal

bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely. While duck br

easts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and saute pear until lightly browned, about 1 minute. In a measuring cup stir together ap

ple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened Recipe By : COOKING LIVE SHOW #CL8761

Posted to MC-Recipe Digest V1 #306

Date: Sun, 17 Nov 1996 13:51:08 -0500

From: "Angele and Jon Freeman" <jfreeman[at]netusa1.net>

7. Barbecued Duck and Wild Mushroom Quesadilla (Gc)

tag: duck

Yield: 4 firstcourse servings

Ingredients

Directions

Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat.

Prepare a wood or charcoal fire and let it burn down to embers.

Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.

Cut into quarters and serve hot, garnished with the salsa.

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted for you by Gail Shermeyer <4paws[at]netrax>

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1 #690 by 4paws[at]netrax.net (Shermeyer-Gail) on Jul 26, 1997

8. Duck Soup

tag: duck

Yield: 6 Servings

Ingredients

Directions

Preheat the oven to 400 F. Season the ducks with salt & pepper, inside & out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower the oven temperature to 250 F. & continue to roast for 2 hours. Remove from the oven & allow the ducks to cool enough to handle. Debone, remove all skin & meat, & reserve. Save everything. In a large pot, heat the DUCK STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer until all vegetables are tender. In a separate bowl, combine the wine & cornstarch together. Add this to the soup & stir well. Bring the soup up to a second boil, then reduce the heat & simmer until it thickens slightly. Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking sheet until they are dry to the touch. Remove from the oven & crumble like bacon bits. When the soup has simmered about 20 minutes, garnish with chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK: Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1 hour. Strain through a fine strainer. Reserve the stock.

LE RUTH'S

WINE: CARMENET SAUVIGNON BLANC

636 FRANKLIN ST., NEW ORLEANS

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

9. Butchering and Curing Whole Duck

tag: duck

Yield: 1 Servings

Ingredients

Directions

Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels. Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MC-Recipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 -0500

From: Meg Antczak <meginny[at]frontiernet.net>

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