ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
- Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
- When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
EBONY DUCK
From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare.
Provided by Cecily Parsley
Categories Whole Duck
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Wash ducking and dry thoroughly inside and out with paper towels. Remove excess fat from body cavity.
- Rub duck with sliced ginger and place slices of ginger in cavities, then rub with 4 tsp soy sauce and place on a rack in a shallow roasting pan. Let stand for 30 minutes.
- Place duck in oven and begin to bake, uncovered.
- Meanwhile, combine the remaining soy sauce, honey, sherry, garlic, and red pepper flakes in a saucepan. Bring to a boil, reduce heat, and simmer for 8 minutes, stirring occasionally.
- After the duck has roasted for 1 1/2 hours, baste with soy sauce mixture. Baste again after another half hour, and continue roasting for 1/2 hour.
- Duck will roast for a total of 2 1/2 hours.
Nutrition Facts : Calories 893.1, Fat 24.8, SaturatedFat 6.7, Cholesterol 308.7, Sodium 4231.5, Carbohydrate 50, Fiber 1.2, Sugar 39, Protein 64.1
DUCK WITH BLACKBERRY SAUCE
Categories Duck Roast Valentine's Day Blackberry Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
- Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
EASY ROAST DUCK
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
More about "ebony duck recipes"
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
From runningtothekitchen.com
4.9/5 (65)Total Time 20 minsCategory Main DishesCalories 258 per serving
- Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
CHEF GORDON RAMSAY’S FIVE-SPICE CRISPY DUCK RECIPE …
From masterclass.com
Estimated Reading Time 5 mins
- 1. Preheat oven to 375 degrees F. Lay the duck breasts skin side down on a cutting board. Use a sharp knife to trim off the excess skin so that the remaining skin is the same shape as the breast. Reserve the trimmings for cooking. 2. Lightly score the skins of the duck breasts using a sharp paring knife to score the skin diagonally ½ to ⅓ inches apart down the skin. Then rotate the breasts 90 degrees and score again intersecting the previous lines to make a crosshatched pattern. 3. Sprinkle salt and five-spice onto a sheet tray or baking pan. Lay the duck breasts skin side up into the pan. Season heavily with more five-spice and salt and pepper to taste. Rub the duck breasts evenly in the salt and five-spice seasoning and let rest for 2 minutes before searing. 4. Heat a large cast-iron pan on low for 3 minutes. Lay the duck breasts in, skin side down, and gradually increase the heat to medium. Add the skin trimmings into the pan. Sear skin side down for 3 to 5 minutes or until most of
- 1. Drain the pan from cooking the duck breasts and add the honey to the pan over medium heat. Caramelize the honey for 2 minutes or until it slightly thickens and begins to darken. 2. Deglaze the pan with red wine vinegar, shaking the pan frequently so the liquid can constantly coat the pan and receive even heat. 3. Once the vinegar is almost evaporated and the liquid is a syrupy consistency, add the chicken stock and let the liquid cook down again for 3 to 5 minutes, or until most of the chicken stock has reduced. 4. Add soy sauce and reduce until thickened again to a syrupy consistency. Add any juices gathered from the resting duck. Taste and adjust the seasoning if needed. 5. Finally, add the cherries and cook for 1 to 2 minutes. Remove from heat and let the cherries finish cooking in the glaze off the heat.
45 DUCK RECIPES | OLIVEMAGAZINE
From olivemagazine.com
15 EASY DUCK RECIPES - TOP RECIPES
From topteenrecipes.com
CRISPY ROAST DUCK RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
DUCK WITH BLACKBERRY SAUCE | MEATEATER COOK
From themeateater.com
ROAST WILD DUCK RECIPE - HOW TO ROAST A WILD DUCK
From honest-food.net
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
From allrecipes.com
Author Carl HansonPublished Oct 22, 2020Estimated Reading Time 5 mins
FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK
From canardsdulacbrome.com
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE RECIPE - BON …
From bonappetit.com
CRISP ROAST DUCK RECIPE | EPICURIOUS
From epicurious.com
DUCK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST BLACK DUCK RECIPES | YUMMLY
From yummly.com
DUCK RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
OUR ALL-TIME BEST DUCK RECIPES | SAVEUR
From saveur.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
84 EASY AND TASTY BLACK DUCK RECIPES BY HOME COOKS
From cookpad.com
10 BEST BLACK DUCK RECIPES | YUMMLY
From yummly.co.uk
LAINEY WILSON AND STEELERS' DEVLIN 'DUCK' HODGES MAKE RED …
From people.com
84 EASY AND TASTY BLACK DUCK RECIPES BY HOME COOKS - COOKPAD
From cookpad.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