Braised Muscovy Duck Recipes

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BRAISED DUCK LEGS WITH SHALLOTS AND PARSNIPS



Braised Duck Legs with Shallots and Parsnips image

Categories     Duck     Onion     Poultry     Braise     Roast     Christmas     Dinner     Parsnip     White Wine     Winter     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)
2 lb shallots, peeled and, if very large, halved
4 lb parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)
2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled
2 Turkish bay leaves or 1 halved California bay leaf
2 1/2 teaspoons salt
1 3/4 teaspoons black pepper
1/4 teaspoon ground allspice
2 cups dry white wine
6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)
Garnish: fresh thyme sprigs
Special Equipment
2 (13- by 9- by 2-inch) baking pans

Steps:

  • Prepare duck and brown vegetables:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.
  • Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.
  • Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.
  • Brown duck while vegetables roast:
  • Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.
  • Braise duck and vegetables:
  • Reduce oven temperature to 375°F.
  • Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.
  • Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.
  • Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.

BRAISED MUSCOVY DUCK



Braised Muscovy Duck image

I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.

Provided by firefly68

Categories     One Dish Meal

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 whole duck, Muscovy
1 1/4 cups beer, dark
2 onions, cut up
2 carrots, cut up
2 apples, cut up
1 cabbage, small head, cut up
1/2 cup dried cherries
10 dried apricots
2 tablespoons soy sauce
1 teaspoon pepper, freshly ground

Steps:

  • Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

Nutrition Facts : Calories 990.8, Fat 83.5, SaturatedFat 28, Cholesterol 160.6, Sodium 514.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19, Protein 28.4

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO



Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

1 Muscovy whole duck breast, approximately 2 pounds
Salt and freshly ground pepper
Clementine and Tomatillo Sauce, recipe follows
Wild Rice Risotto, recipe follows
1 1/2 cups granulated sugar
1 cup rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
1/4 cup water
6 cups chicken stock reduced to 2 cups
2 clementines, quartered and sliced 1/4-inch thick
2 tomatillos, quartered and sliced 1/4-inch thick
2 tablespoons ancho chile powder
1 tablespoon freshly grated horseradish
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
6 to 8 cups chicken stock
1 cup wild rice, cooked
2 tablespoons fresh thyme butter, procedure follows
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
  • Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
  • Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
  • Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
  • Add in the sugar-rice wine vinegar mixture.
  • Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
  • Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
  • *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE



Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce image

Provided by Bobby Flay

Categories     dessert

Number Of Ingredients 23

2 tablespoons unsalted butter
4 tablespoons finely chopped red onion
2 tablespoons finely chopped roasted garlic (about 3 cloves)
2 teaspoons minced jalapeno
1/2 cup port
1 cup red wine
2 cups chicken stock
1/2 cup undiluted grape juice concentrate
1 cup fresh or bottled grape juice
1 cup sliced seedless black grapes
Salt
Freshly ground black pepper
4 (7-ounce) muscovy duck breasts
3 cups whole milk
1 1/2 cups finely ground yellow cornmeal
6 large eggs, separated
11/2 cups buttermilk
2 tablespoons unsalted butter, melted
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 cup Parmesan cheese
1/4 cup cracked black pepper

Steps:

  • In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.;
  • Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;

BRAISED DUCK WITH RED CURRY



Braised Duck With Red Curry image

I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.

Provided by JustJanS

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

2 cups water
2 teaspoons chicken stock powder
2 green onions, roughly chopped
1 small onion, roughly chopped
2 cm piece fresh ginger, sliced
6 whole duck legs (drumstick and thigh)
2 cups coconut milk
2 cups chicken stock
1 stalk lemongrass
5 kaffir lime leaves, torn
galangal, peeled and sliced
4 tablespoons fish sauce
1 tablespoon vegetable oil
3 tablespoons red curry paste
5 kaffir lime leaves, shredded
60 g palm sugar, shaved
6 tablespoons fish sauce
1 kaffir lime leaf, halved
1 tablespoon tamarind paste
4 long red chilies, seeded and roughly chopped into largish pieces
kaffir lime leaf, finely julienned

Steps:

  • Chicken stock:.
  • Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
  • Duck Braise:.
  • In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
  • Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
  • Curry:.
  • Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
  • Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
  • Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
  • Spoon into a serving dish and garnish with the julienned lime leaf.
  • Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

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.

ROAST MUSCOVY DUCK



Roast Muscovy Duck image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield 2 - 4 servings

Number Of Ingredients 13

1 four-pound Muscovy duck
Salt, if desired
Freshly ground pepper
1 teaspoon peanut oil
1/3 cup coarsely chopped celery
1/3 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/2 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
1/3 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter

Steps:

  • Preheat oven to 475 degrees.
  • Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
  • Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
  • Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
  • Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
  • Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
  • Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.

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