Time to get the duck out of the freezer...

[sallyseachange]

Ok. The duck's been in the freezer for too darn long! A nice home reared duck that was a gift a while ago. Anyone got any good recipes for duck? Preferably without "brand" ingredients as I can't get most of those over here in Italy.

Thanks in advance pals!

[kkat55]

Re: Time to get the duck out of the freezer...

Hey Sally!

Just popping in to say that I like your new picture! You look so skinny!

Keep up the good work!!

[Heidi3]

Re: Time to get the duck out of the freezer...

you do look stunning Sally


how could you leave that poor duck in the freezer ???..it is my favorite poultry!!! try this ..I made it up from a dish at a local place that I just love ...
I have also done the same dish with other fruits like apricots, peaches, grapes ...let your imagination go wild...it is wonderful!

Duck with Raspberries

Marinade
1 cup raspberries squeezed through a sive to get seeds out 1 cup whole raspberries
2 tbsp. Dijon mustard
1/4 cup water
3 teaspoon lime juice
1 tbsp. Soy sauce
1/2 teaspoon salt
1 duck cut into four pieces
Sauce:
1/2 cup dry red wine
1/4 cup soy sauce
Whole raspberries above for garnish

Mix together the the raspberry juice, mustard, lime juice, 1 tbsp. 1 tb of the soy sauce, salt, 1/2 tsp. pepper put in a zippy bag with the duck pieces and leave overnight turn when you think of it....now with the marinade that is left after you take the duck out , add the wine, the 1/4 cup soy sauce and another 1/4 tsp. ground pepper, bring this to a hard boil in a pot on the stove and boil until about half Broil the duck until done (I do not like duck overcooked) broil bone side first for 5 min then turn over and broil the skin side for about 10 min check with thermometer about 140-160 is good for duck …when you remove the duck from the broiler while it is still hot dump the sauce on it right away and serve garnished with the cup of fresh raspberries

[H2Ohhh]

Re: Time to get the duck out of the freezer...

Sally, my sister made this recipe a few years ago and it was fantastic. I replaced sugar with Splenda to make it Atkins friendly, but you might need to cut back on the cherries too depending on your fruit limitations.

From Saveur magazine ...


Duck with Apple and Cherry Sauce

SERVES 4

The meaty breasts of moulard ducks work best in this recipe.

2 tbsp. Splenda
3 tbsp. butter
2 granny smith apples, peeled, cored, and coarsely chopped
2 cups red wine
2 lbs. fresh cherries (about 4 cups), pitted
Pinch ground cinnamon
4 whole cloves
1 tsp. ground nutmeg
Salt and freshly ground black pepper
2 1-lb. boned moulard duck breast halves

1. Melt 2 tbsp. butter in a large skillet over medium heat. Increase heat to medium-high, add Splenda and apples, and cook, stirring frequently, until softened and browned, about 8 minutes. Add red wine and reduce for 4 minutes. Lower heat to medium, add 1 cup water, 3 cups cherries, cinnamon, cloves, and nutmeg. Season with salt and pepper. Crush cherries with a wooden spoon, then simmer mixture until liquid is reduced by half, 15–20 minutes.

2. Strain sauce through a fine sieve, then return to skillet. Add remaining cherries and simmer over medium heat until sauce has reduced by a third, about 8 minutes more. Set sauce aside and keep warm.

3. Meanwhile, score duck breasts by making crosshatch incisions through fat, then season on both sides with salt and pepper. Heat a large cast-iron skillet or grill pan over medium heat. Add duck breasts, fat side down, and cook until fat is rendered and skin is crisp, about 12 minutes. Turn and continue cooking for 6–8 minutes more. (It is best to pour off excess fat midway through the cooking process; fat can be strained, stored in a sealed container, and reused 2–3 times to fry potatoes, mushrooms, or oeufs farcis à la périgourdine; see Oeufs Farcis à la Périgourdine recipe.)

4. Whisk remaining 1 tbsp. butter into sauce. Thinly slice duck, then divide between 4 plates. Spoon sauce over duck and serve.



This recipe was first published in Saveur in May/June 1997.

[Tired of Chub]

Re: Time to get the duck out of the freezer...

Sally, Mines far more simple. My folk sused to toss it in a roasting pan with taters, carrots, onions, parsley, sapt and pepper and just roast it.

All these years later, I still make duck very simple and without heavy flavors because I llove its natural flavor somuch. (I have one in the freezer too, Im waiting for the temps to cool off so I can roast it)

[sallyseachange]

Re: Time to get the duck out of the freezer...

Thanks so much everyone for the compliments and the recipes! I think I need a few more ducks now, 'cos I want to try them all!!!

Will let you know how I get on!

[Heidi3]

Re: Time to get the duck out of the freezer...

sooooo did you let the duck out yet?

I forgot a really easy recipe that is actually not my favorite but my husband absolutely adores...I like it but I love duck with fruits better

in a dutch oven put the duck cut up into pieces with a jar of
sauerkraut and a bottle of good beer...cook covered in a 350 oven until the duck is tender...

[sallyseachange]

Re: Time to get the duck out of the freezer...

No Heidi... the duck is still incarcerated! Was going to do it for my son who likes duck but he put off his visit for a bit when a good work engagement came along. As soon as he comes though... that duck's days are numbered.

Your second recipe sounds interesting too. Is a Dutch oven one of those earthenware pots you have to soak before putting in the oven?

[Heidi3]

Re: Time to get the duck out of the freezer...

no to me a dutch oven is any heavy deeper than maybe four inches pot that has a lid and can go in the oven ..mine is an enamel covered cast iron one ....

[sallyseachange]

Re: Time to get the duck out of the freezer...

Oh right! Gotcha! Thanks Heidi!

[Heidi3]

Re: Time to get the duck out of the freezer...

I bet that poor duck is still in the freezer ...the other day I saw a dish I have to try it

it was made with honey but I think with all the other flavors you can just use splenda ...and I am thinking this would be good on pork as well

Chipotle orange sauce

1 cup sour orange juice (I know you have this in Italy dont you? it is as low carb as lemon and lime juice )
4 packages splenda
1 tablespoon finely chopped canned chipotle chiles in adobo
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt

bring this to a boil in a pan and just pour over broiled duck ...I have not tried it but I will

[sallyseachange]

Re: Time to get the duck out of the freezer...

Yep... afraid the duck stil is in the freezer! The moment kinda passed and have been too overrun with work probs do do any 'new recipe' cooking. Just been sticking to the old tried and true stuff these days. Also still waiting for son(s) to pitch up!

Think I can get the orange here Heid... not sure about the canned chiles though. Thanks for another recipe though. So many to choose from!

[Heidi3]

Re: Time to get the duck out of the freezer...

QUACK!

[sallyseachange]

Re: Time to get the duck out of the freezer...

As soon as my boy shows up, that duck won't do no more quackin'! (Is it the duck I hear in the dead of night, from the freezer... or is it Heidi sending reminder quacks over the ocean????)

[dotsamantha]

Re: Time to get the duck out of the freezer...

I was just going to post this...

Of course minus the gnocchi (boo potatoes)

from "Chef at Home" - Michael Smith, on Discovery Home Channel
Pan Roast Duck Breasts with Grain Mustard and Gnocchi

Duck rubbing mixture:
2 Muscovy duck breasts
2 tablespoons of dried thyme
4 tablespoons of grainy mustard
1 tablespoon of soya sauce

The gnocchi:
2 cups of frozen gnocchi
1/2 cup of frozen peas
10 sage leaves, thinly sliced
2 tablespoons of butter
salt and pepper

Preparing the duck rubbing mixture:
Place all ingredients into a re-sealable plastic bag, seal it and mix well, rubbing mixture all over the duck breasts. Put into refrigerator for 30 minutes.

Preparing the duck:
Remove duck breasts from plastic bag and with a sharp knife score the fat at 1-inch wide intervals. Turn the breasts on a 90-degree angle and score again to form a criss-cross pattern. This will help to prevent shrinkage during cooking.

Place a skillet over medium-high heat and when very hot begin to sear the duck breasts, skin side down. Cook for 10 minutes and then turn and cook for an additional 3 to 5 minutes. Duck breasts should be medium-rare. Allow to rest for 15 minutes so the juices may be reabsorbed.

Preparing the gnocchi:
Put a large pot of water on to boil.

Salt the boiling water and add the gnocchi. When it begins to float it is done, about 3 to 5 minutes. Drain in a colander.

Heat a large sauté pan and melt the butter. Add the cooked gnocchi and the peas and sauté for about 3 minutes. Stir in the sage and season with salt and pepper.

To serve, slice the duck breasts thinly. Place a large spoonful of gnocchi in a bowl and arrange slices of duck around it.

Yield: 4 Servings