WHOLE DUCK WITH GREEN PEPPERCORN GLAZE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
- Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
- In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
- Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
- Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
- Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
DUCK BREAST WITH PINEAPPLE SALSA
Cooking duck at home really couldn't be simpler. It just takes a bit of patience to render the skin into golden crispiness. Chopped fan-favorite items like pineapple, avocado and jicama get tossed together in a quick, bright salsa that perfectly balances the richness of the duck.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts.
- Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes.
- Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt.
- Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.
CHICKEN AND PINEAPPLE CURRY
Pineapple curry is very popular in Sri lanka. Here is a recipe that uses chicken, pine apple, coconut milk and yogurt to make a super curry. This is a dish we have often as it's not too hot for first timers to a curry, ( not us but visitors).
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
- Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
- Add the chicken and cook for 5 minutes.
- Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
- Add the coconut milk solids and stir till it melts.
- Add the pineapple cover pan and cook for 5 minutes.
- Serve garnished with the chopped coriander leave and a vegetable dish and rice.
Nutrition Facts : Calories 517, Fat 36.9, SaturatedFat 15.2, Cholesterol 146.1, Sodium 198.4, Carbohydrate 12.8, Fiber 2.1, Sugar 8, Protein 34
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
PORK & PINEAPPLE CURRY
Slow cooked pork & pineapple curry-quick and easy to prepare for entertaining friends
Provided by lucylop
Time 5h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix flour and salt together and toss pork pieces in mixture until coated.
- Heat oil in frying pan (skillet) and brown meat on all sides.
- Transfer to crock pot.
- Add onion to pan and saute until transparent.
- Add all remaining ingredients to pan and bring to boil.
- Transfer to crock pot.
- Cook on low for 5- 8 hours (depending on your crock pot) until tender.
- Discard bay leaves and stir well
- Serve with rice.
TENDER DUCK & PINEAPPLE RED CURRY
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
- Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
- Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice
Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium
More about "duckandpineapplecurry recipes"
THAI DUCK RED CURRY WITH PINEAPPLE - MYTHAICURRY
From mythaicurry.com
Estimated Reading Time 3 mins
NEIL PERRY: RED CURRY OF DUCK AND PINEAPPLE - GOURMET …
From gourmettraveller.com.au
Servings 4Estimated Reading Time 1 minAuthor Neil PerryTotal Time 40 mins
PINEAPPLE DUCK CURRY FROM 'EVERYDAY THAI COOKING'
From seriouseats.com
5/5 (1)Total Time 30 minsCategory Entree, Dinner, Lunch, MainsCalories 401 per serving
DUCK AND PINEAPPLE RED CURRY - MARION'S KITCHEN
From marionskitchen.com
Servings 4
PINEAPPLE DUCK CURRY RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 2 mins
DUCK CURRY RECIPE - THAI RED CURRY RECIPE | HANK SHAW
From honest-food.net
DUCK CURRY - EASY AND READY UNDER 30 MINUTES
From dishesdelish.com
DUCK CURRY - FIJI STYLE - THAT FIJI TASTE
From thatfijitaste.com
PINEAPPLE CURRY | SWEET, SAVORY, SIMPLE | OH MY VEGGIES
From ohmyveggies.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
PINEAPPLE CURRY - ROTI N RICE
From rotinrice.com
RED DUCK CURRY WITH PINEAPPLE AND LYCHEE - ASIAN …
From asianinspirations.com.au
DUCK WITH PINEAPPLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THAI RED DUCK & PINEAPPLE CURRY RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
CARIBBEAN DUCK WITH PINEAPPLE AND RUM - RECIPE
From spicetrekkers.com
DUCK BREAST WITH PINEAPPLE RICE RECIPE | EAT SMARTER USA
From eatsmarter.com
CURRY RICE WITH DUCK AND PINEAPPLE RECIPE | EAT …
From eatsmarter.com
KERALA STYLE DUCK CURRY - PEPPER DELIGHT
From pepperdelight.com
HOW TO MAKE SIMPLE 30 MIN PINEAPPLE CHICKEN CURRY
From thefedupfoodie.com
THE EASIEST PINEAPPLE CHICKEN CURRY - FEEDING YOUR FAM
From feedingyourfam.com
DUMP CAKE RECIPE, PINEAPPLE CHERRY DUMP CAKE
From natashaskitchen.com
CRISPY SKIN DUCK & PINEAPPLE FRIED RICE | THE COOK'S PANTRY
From thecookspantry.tv
DUCK BREAST AND BACON PINEAPPLE APPETIZER - DELTA WATERFOWL
From deltawaterfowl.org
AUTHENTIC THAI RED CURRY RECIPE - ROASTED DUCK & PINEAPPLE
From tastythais.com
PINEAPPLE DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
10 BEST DUCK CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
RED DUCK AND PINEAPPLE CURRY - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
MASSAMAN CURRY WITH CONFIT DUCK LEG AND CHARRED PINEAPPLE
From delectabilia.com
DUCK LEGS WITH SWEET AND SOUR PINEAPPLE | MAIN COURSE RECIPES
From womanandhome.com
THE BEST CRISPY BAKED DUCK LEGS (SUPER EASY ONE PAN MEAL)
From asiantestkitchen.com
TENDER DUCK & PINEAPPLE RED CURRY - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
RED DUCK CURRY WITH PINEAPPLE AND CHERRY TOMATOES
From finedininglovers.com
DELECTABLE DUCK AND PINEAPPLE CURRY FROM KEN HOM COOKS THAI …
From app.ckbk.com
KEN HOM'S DELECTABLE DUCK AND PINEAPPLE CURRY. - YOUTUBE
NEIL PERRY: RED CURRY OF DUCK AND PINEAPPLE - 9KITCHEN
From kitchen.nine.com.au
DUCK BREAST WITH PINEAPPLE-CHERRY CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
THAI DUCK AND PINEAPPLE CURRY RECIPE | GOOD FOOD
From goodfood.com.au
DUCK AND PINEAPPLE CURRY RECIPE | GOOD FOOD
From goodfood.com.au
SHRIMP AND PINEAPPLE CURRY - HOOKED ON HEAT
From hookedonheat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love