Braised Duck With Onions Recipes

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BRAISED DUCK WITH SPICED LENTILS AND LIME ONIONS



Braised Duck with Spiced Lentils and Lime Onions image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 (5-pound) duck
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, crushed
2 cinnamon sticks, halved
4 cups chicken or duck fat or lard
1/3 cup olive oil
2 onions, thinly sliced
1/2 cup freshly squeezed lime juice
Spiced Pineapple Lentils, recipe follows, warmed

Steps:

  • Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool.
  • When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week.
  • To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes.
  • Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving.
  • To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately.

BRAISED DUCK WITH ONION



Braised Duck with Onion image

Make and share this Braised Duck with Onion recipe from Food.com.

Provided by Julesong

Categories     Poultry

Yield 1 serving(s)

Number Of Ingredients 9

1 duck (about 3 lbs)
1 teaspoon salt
1 tablespoon black soy sauce
1 tablespoon brandy
2 cloves garlic, crushed
4 tablespoons oil
2 onions, sliced
4 cups water
1 tablespoon cornstarch

Steps:

  • Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
  • Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
  • Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
  • Dissolve cornstarch with a little water and add to gravy.
  • Boil until gravy thickens and serve duck whole with gravy in sauce boat.

Nutrition Facts : Calories 5782.8, Fat 553.5, SaturatedFat 174.8, Cholesterol 963.7, Sodium 4168.9, Carbohydrate 30.8, Fiber 4.1, Sugar 9.7, Protein 150.4

BRAISED DUCK



Braised Duck image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h30m

Yield 2 to 3 servings

Number Of Ingredients 5

Kosher salt
Freshly ground black pepper
1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
4 sprigs thyme
3 cloves garlic, skin left on and lightly crushed

Steps:

  • Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
  • Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

BRAISED DUCK WITH ONIONS



Braised Duck with Onions image

Number Of Ingredients 15

3 to 5 black, dried mushrooms
1 duck (4 to 5 pounds)
1 tablespoon soy sauce
1 stalk scallion
3 slices fresh ginger root
1/4 cup oil
2 tablespoons sherry
5 tablespoons soy sauce
water
1 pound onion
1/2 cup bamboo shoots
3 to 4 tablespoons oils
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth then rub soy sauce into skin. Cut scallion stalk in 2-inch sections crush ginger root. 3. Heat oil in a large heavy pan. Brown scallions and ginger lightly then discard. Add duck and brown lightly on all sides. Pour off excess fat. 4. Turn duck breast-side down in pan. Add sherry, remaining soy sauce and enough water to half cover bird. Bring to a boil then simmer, covered, 1 hour, turning occasionally for even cooking and coloring. 5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat remaining oil in another pan, and stir-fry onion until soft and translucent. 6. Add bamboo shoots, mushrooms, and onions to duck, and simmer, covered, until bird is tender (about 30 minutes more). Remove duck, leaving liquids in pan. 7. Let bird cool slightly. With a cleaver, chop duck, bones and all, in 2-inch sections, or carve, Western style. Arrange on a serving platter with vegetables. Keep warm. 8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken duck liquids. Pour over duck and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS



Red-Wine-Braised Duck Legs with Roasted Pears and Onions image

Categories     Duck     Onion     Braise     Marinate     Pear     Red Wine     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 19

4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks)
a 750-ml. bottle light fruity red wine such as Pinot Noir (about 3 1/4 cups)
a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
1 tablespoon vegetable oil
1 large carrot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large onion , cut 1/4-inch dice
2 large fresh parsley sprigs plus 1 tablespoon minced fresh parsley leaves
For roasted pears and onions
3 medium onions, halved or quartered
2 ripe Bosc pears
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons honey
1/4 teaspoon salt
a beurre manié made by rubbing together 2 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
Garnish: parsley sprigs
*available at some butcher shops
**available in spice section of supermarkets

Steps:

  • Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
  • Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
  • Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
  • Make roasted pears and onions during last hour of duck braising:
  • Preheat oven to 400°F.
  • In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
  • Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
  • Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

BRAISED DUCK WITH OLIVES



Braised Duck With Olives image

Provided by Jason Epstein

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 Pekin duck, about 3 1/2 pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)

Steps:

  • Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
  • Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
  • Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
  • Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
  • To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

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