COUNTRY DUCK PATE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 4-cup terrines
Number Of Ingredients 18
Steps:
- In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
- Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
- Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
- Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
- Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
- Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.
DUCK CONFIT
Steps:
- Preheat the oven to 300 degrees F.
- Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
- Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
- Remove the duck from the fat and gently pull the meat off of the bones.
DUCK CONFIT
This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
Provided by Bryce Gifford
Categories World Cuisine Recipes European French
Yield 2
Number Of Ingredients 8
Steps:
- Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
- Preheat the oven to 200 degrees F (93 degrees C).
- Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg
DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
DUCK CONFIT
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.
Provided by Tom Colicchio
Categories Duck Garlic Fall Thyme Simmer
Number Of Ingredients 8
Steps:
- 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
- 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
COUNTRY MEATLOAF
This meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
- Into large bowl, tear bread into small pieces.
- Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
- Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
- If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
- In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
- Spoon mixture evenly over meatloaf in pan.
- Bake at 350 degrees for 1 1/2 hours.
- Serve meatloaf warm or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 275.8, Fat 14.1, SaturatedFat 5.1, Cholesterol 100.2, Sodium 620.2, Carbohydrate 11.1, Fiber 1.2, Sugar 4.4, Protein 24.9
DUCK CONFIT
Steps:
- Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine duck with salt, juniper berries, bay leaves, and garlic, and rub salt mixture all over the duck to cover completely. Cover and refrigerate at least 24 hours and up to 2 days.
- Remove from refrigerator and rub off excess cure (reserve garlic). Melt duck fat over medium heat in a Dutch oven large enough to hold duck, with about 3 inches space at the top. Add duck, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 3 hours.
- Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.
- Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.
DUCK CONFIT ON COUNTRY TOAST WITH FIG CHUTNEY
Provided by Food Network
Categories appetizer
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the duck legs in a shallow roasting pan, generously sprinkle with salt mixture (recipe follows) and pour over enough duck fat to cover. Cook in a preheated 275 degree oven for about 2/12 hours or until the meat is fork tender. Remove the legs from the fat to cool. Strain the fat and save for other uses (it will last a couple of weeks in the refrigerator).
- Slice the Italian bread into 1/2-inch thick slices. Sprinkle with some extra-virgin olive oil, salt and pepper. Toast in a 300 degree oven until golden.
- Put all of the ingredients except the mascarpone cheese in a heavy-bottom saucepan over low heat and cook until most of the liquid is evaporated. Stir occasionally. Season to taste with salt and pepper
- To serve, place fig chutney on a slice of the toasted Italian bread and top with a dollop of the mascarpone cheese. Serve the duck on the side. Or you might remove the bone from the leg, trying to keep the meat intact and serve it on top of the chutney. The duck legs will remain crisp if you prepare them the same day you will be serving them and keep them at room temperature for up to 3 hours.
DUCK MEATLOAF
Provided by Sam Sifton
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place a large ovenproof skillet over medium heat and add oil. When it shimmers, add onion and sauté until translucent and soft, about 5 minutes. Remove from heat and allow to cool. Reserve unwashed skillet.
- In a mixing bowl, combine onion, duck meat, duck skin, bread crumbs, raisins, parsley, thyme, salt and pepper to taste. Add egg, and mix lightly until all ingredients are blended; do not overmix. Shape into four equal-sized oval or round patties about 1 1/4 inches thick.
- Return skillet to medium-high heat. When pan is hot, add patties and sear well on both sides, about 30 seconds a side. Transfer pan to oven and cook until internal temperature of meat is 165 degrees on an instant-read thermometer, 15 to 20 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 523 milligrams, Sugar 8 grams, TransFat 0 grams
COUNTRY MEAT LOAF
This meat loaf has a comforting combination of three meats and is held together uniquely with corn bread stuffing.-Jim Hopkins, Whittier, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork; crumble over egg mixture and mix well. , Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Drain.
Nutrition Facts : Calories 355 calories, Fat 17g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 741mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
DUCK CONFIT
Duck confit is one of those foods that began as a method of preserving and continues because it tastes so damn good. It's a simple enough process, and the results are dependable. It's best when you use duck fat as a cooking medium. While not exactly a pantry staple, duck fat isn't terribly expensive if you buy it from a specialty retailer that makes most of its money from other parts of the duck (like Hudson Valley Foie Gras: www.hudsonvalleyfoiegras.com). Fortunately, confit is not bad with olive oil either, though when you do the math on the two and figure in how delicious potatoes sautéed in leftover confit fat are, duck fat becomes increasingly appealing. My favorite way to serve duck confit is with a simple and strongly flavored salad of bitter greens-like the Green Salad with Vinaigrette, Roquefort, and Walnuts on page 165 minus the blue cheese and made, if possible, with a fifty-fifty walnut oil/olive oil dressing.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Mix or grind together the salt, thyme, bay leaves, and pepper. Put the duck in a roasting pan or broad, shallow bowl and rub this mixture all over it. Nestle the garlic if you're using it in among the legs and refrigerate for 24 to 48 hours.
- Remove the duck from the salt mixture and rub off any excess salt. Preheat the oven to 300°F. Warm the duck fat so that it is pourable. Place the duck and garlic in a baking dish in one layer. Cover the legs with the duck fat. (You may not need all the fat, depending on the size of your pan; and if you do not have enough, add olive or other oil as necessary.) Put in the oven and cook, undisturbed-the mixture should send up a few bubbles a minute, but no more than that; adjust the heat accordingly-for 3 to 4 hours or until a fork pierces the leg with little resistance. Cool in the fat for about an hour.
- The legs can be stored in or out of the fat. To store them in the fat, simply refrigerate the whole roasting pan or combine the duck and the fat in a bowl and refrigerate. To store out of the fat, remove from the fat while still warm, then cool to room temperature. Wrap each leg individually and refrigerate. The legs (and garlic) will keep for up to 2 weeks; the fat will keep, refrigerated, indefinitely.
- To serve, heat a couple of tablespoons of the fat in a skillet over medium-low heat. Add 1 or more legs (and a clove or 2 of garlic) and brown slowly, turning as necessary, until crisp, 10 to 15 minutes. Serve with a salad (see the headnote) or with warm crusty bread.
MOCK DUCK MEATLOAF
Make and share this Mock Duck Meatloaf recipe from Food.com.
Provided by Joe Turner
Categories < 60 Mins
Time 40m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375.
- Mix meat, stuffing mix, water, eggs, and 1/4 cup catsup.
- Shape into loaf in baking pan.
- Top with catsup.
- Bake for 1 hour or until at least 160 degrees.
Nutrition Facts : Calories 559.2, Fat 31, SaturatedFat 11.9, Cholesterol 190.8, Sodium 771.4, Carbohydrate 26.8, Fiber 1, Sugar 7, Protein 40.7
DUCK CONFIT WITH SAUTEED POTATOES
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
- Brown the ducks as indicated in the recipe and set aside.
- Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.
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- In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
- Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
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