Fried Duck Feet From 1917 Recipes

DUCK FAT FRIES

Duck Fat Fries image

Provided by Guy Fieri

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

4 medium russet potatoes
8 cups canola oil
2 cups duck fat
Sea salt or truffle salt

Steps:

Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

PAN FRIED DUCK BREAST WITH HONEY SOY SAUCE AND PAK CHOI

Pan Fried Duck Breast With Honey Soy Sauce and Pak Choi image

My planned dinner is easy, quick to make, and most importantly, very very delicious! Thanks to Mr Gordon Ramsay, this recipe has brought many happiness in my family!!! This is a modified version to suit me.

Provided by NoOnionNoGarlic

Categories Duck Breasts

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 (175 g) duck breasts, with skin
sea salt
grounded black pepper
2 teaspoons Chinese five spice powder
1 -2 tablespoon honey
3 tablespoons soy sauce
150 g pak choi
1 tablespoon vegetable oil
2 tablespoons oyster sauce

Steps:

Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
Slice the duck lengthways. You can use some of the Pak Choi as garnish.
I like serving it with plain rice, drizzled with any left over honey soy sauce.

Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46

CRISPY BRAISED DUCK LEGS

Crispy Braised Duck Legs image

Make and share this Crispy Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

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