Braised Duck With Sugar Snaps Recipes

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BRAISED DUCK WITH SUGAR SNAPS



Braised Duck with Sugar Snaps image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

1 1/2 inch piece fresh ginger, peeled and chopped
4 cloves garlic
1 large jalapeño, seeded and chopped
2 tablespoons cilantro leaves
1 medium-large onion, chopped
1 duck cut into 10 pieces, backbone and excess fat removed
Salt and ground black pepper
1 teaspoon ground cumin
1 cup duck or chicken stock
Juice of 1/2 lime
8 ounces sugar snap peas
1 cup jasmine rice, simmered, covered, in 13/4 cups water

Steps:

  • Turn on food processor and drop in ginger, garlic, jalapeño and cilantro. When minced, add onion and pulse until finely chopped. Set aside.
  • Heat oven to 300 degrees. Pat duck pieces dry and season with salt and pepper. Brown duck in batches, skin side down first. Pour off and reserve all but a thin film of fat. Add onion mixture and sauté on low until soft. Stir in cumin. Add stock and deglaze pan. Return duck to pan, baste, bring to a simmer, cover and place in oven 11/2 hours, until duck is very tender.
  • Remove casserole from oven and transfer duck to a platter, draining well. Use a large spoon to skim off as much fat as possible from pan juices, probably close to one cup. Reserve fat for other cooking. Add lime juice and season pan juices to taste. Return duck to casserole, baste and heat gently.
  • Heat 1 tablespoon reserved duck fat in a skillet, add sugar snaps and stir-fry a couple of minutes, until they turn bright green. Transfer duck to a rimmed serving dish. Add sugar snaps to casserole, heat briefly and spoon with sauce over duck. Serve with rice.

BRAISED DUCK LEGS AND SAUTéED DUCK BREAST



Braised Duck Legs and Sautéed Duck Breast image

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Provided by Raquel Carena

Categories     Duck     Garlic     Ginger     Braise     Dinner     Lemon     Winter     Parsley     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 (6- to 7-pound) Long Island (Pekin) duck, excess fat from body cavity discarded
1 leek, cut into 1-inch pieces
2 large sweet onions (2 pounds total) such as Vidalia
1 medium carrot
1 quart water
2 pounds parsnips
1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided
1 (1-inch) piece peeled ginger
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup chopped parsley
3 garlic cloves, finely chopped

Steps:

  • Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
  • Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
  • Preheat oven to 350°F with rack in middle.
  • Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
  • Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
  • Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.

BRAISED DUCK WITH RED CURRY



Braised Duck with Red Curry image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

2 (5 pound) ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14ounce) can coconut milk
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Steps:

  • Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
  • Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
  • With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

BRAISED DUCK WITH APPLES, CALVADOS AND SOUR CREAM



Braised Duck With Apples, Calvados and Sour Cream image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 1h30m

Yield Makes 4 servings

Number Of Ingredients 13

1 large duckling, cut into serving pieces
Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)
2 tablespoons butter
1 large Spanish onion, chopped coarse
2 tart apples, peeled, cored and cut into eighths
1 tablespoon sugar (or more, as desired)
Duck liver and giblets, cut small (optional)
1/2 teaspoon thyme
2 teaspoons sage
1 cup chicken stock
Salt and pepper, as desired
1/4 cup Calvados (or more, as desired)
1 cup sour cream

Steps:

  • Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
  • Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
  • Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.

BRAISED RADISHES AND SUGAR SNAP PEAS



Braised Radishes and Sugar Snap Peas image

Categories     Pea     Radish     Spring     Kosher     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 6

1 pound sugar snap peas, ends trimmed, halved crosswise
4 tablespoons unsalted butter
3 dozen round red radishes, trimmed of greens and halved
Pinch of kosher salt
Pinch of sugar
1/2 cup vegetable stock (page 191) or water

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.
  • Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. 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

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