Basic Duck Marinade Recipes

DUCK SAUCE

Steps:

• Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
• Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

PEKING DUCK

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

BASIC DUCK MARINADE RECIPE - (4/5)

Steps:

• Combine all ingredients in a container with a tight fitting lid. Shake well and pour over game. Cover and refrigerate for 6 to 24 hours, turning occasionally. Before cooking, let game drain and pat dry with paper towels. This recipe yields about 1 quart.

MARINATED PAN- ROASTED DUCK BREASTS

Steps:

• For marinade: Combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
• Marinate the breasts overnight.
• Just before cooking, strain marinade liquid into saucepan.
• Heat a large saute pan without any oil.
• Score the fatty side of each breast several times.
• Pan-roast breasts, FAT-side down for about 2 minutes.
• Turn to flesh side, and cook another 10 minutes.
• Remove from saute pan to cutting board.
• At the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
• Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
• Slice breast thinly on the bias, away from the fat.
• Return the slices BRIEFLY to the hot saute pan to brown.
• By this I mean literally lay each slice in the pan, immediately turn it over, and remove.
• This will cook the duck medium rare.
• Serve with sauce.

DUCK MARINATED IN RED WINE AND ORANGE

Steps:

• In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
• Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
• To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.

MARINATED DUCK BREASTS

Steps:

• Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
• Next day, remove meat from marinade, and drain them, preserving the marinade.
• Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
• Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
• Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
• Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
• As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.