Grilled Crispy Duck Stuffed With Apples And Onions Recipes

DUCK AND APPLE WONTONS

Steps:

• Heat oil in a hot saute pan. Sear duck breasts until medium rare. Remove and let cool. In the same pan, add apples and raisins, five-spice powder, garlic and onion, and saute until tender. Remove, from heat, add cilantro, and season with salt and pepper. When cool enough to handle, dice duck, add to apple mixture and mix well. Lay out the wonton skins. Spoon a little mixture onto each skin, fold over and seal by moistening seams with a little water, making sure that no mixture oozes out. Wontons can be deep-fried or steamed in a steamer basket. Serve with your favorite dipping sauce.

BAKED STUFFED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
• Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
• Lower the oven heat to 350 degrees F.
• Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

DUCK STUFFED WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
• Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
• Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

CRISPY DUCK WITH APPLES AND ONIONS

Steps:

• Break down the duck: You'll end up with 8 pieces of duck, plus the carcass and wings (for stock). Place duck breast side up on a cutting board. Use a sharp boning knife to trim away excess skin; dice and reserve for cracklings. Next, remove the wing tips at the joints; reserve for stock. Remove the first leg (drumstick and thigh) by making a cut between the thigh and the body, exposing the meat and joint. Pull the leg away from the body until you hear the joint popping; cut through the joint and detach the leg from the rest of the duck. Repeat with the other leg.
• Continue breaking down the duck: Feel for the thin breastbone that runs down the length of the breast. Cut down one side of the breastbone to the rib cage, then down the length of the breastbone. Gently cut the breast away from the carcass, sliding your knife along the rib cage as you go. (You'll encounter the wishbone towards the top of the breastbone, which you'll need to cut around to remove.) When the breast has been cut off the carcass, cut the remaining skin from the bottom of the breast. Carefully remove the tendon from the tenderloin of the breast and discard. Repeat with the other breast. Cut each breast in half and set aside.Finally, separate the drumsticks from the thighs: Turn the leg skin side down and feel for the joint that connects the drumstick to the thigh. Cut in between the joint to separate the two bones, then slice all the way through the meat and skin to separate the thigh from the drumstick. Repeat with other leg. You should now have 8 pieces of duck. Reserve the carcass and wings for stock.Peel, core, and quarter the apples. Cut the onions in half, leaving the root end intact. Season the thighs and legs with salt and pepper, then lay them skin side down on the bottom of a heavy-bottomed, wide pan. Set the pan over medium-high heat and scatter the diced skin around the duck pieces; cook for 20 minutes. (As the duck is browning, don't be tempted to move or flip the duck!)
• After the legs have cooked for 20 minutes, season the breast pieces with salt and pepper. Place them skin side down into the pan with the legs. Continue to brown the duck until it's cooked through, another 25 minutes.
• Remove the duck and cracklings to a plate, leaving the fat in the pan. Lay the apples and onions in the pan cut side down, season with salt and pepper, and cook over medium-high heat until deeply browned. Turn the apples and onions over and cover, to soften and cook through, about another 15 minutes.
• Remove the onions and apples to a platter. Drain the duck fat from the pan, add the port, and cook over medium-high heat for a few minutes, scraping up any browned bits from the bottom of the pan. After the alcohol has cooked off, add the optional heavy cream and heat through. Add the duck pieces to the platter, drizzle the sauce over everything. Garnish with cracklings, fresh sage leaves, and a final sprinkling of salt and pepper. Serve immediately.

CRISPY DUCK & BAKED APPLES

Steps:

• Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
• After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.

GRILLED SPICED APPLES AND ONIONS

Steps:

• Heat grill to medium direct heat.
• In a snall bowl, combine melted butter, oil, cinnamon, salt, pepper, and cloves. Mix and set aside.
• Place apple and onion slices on the hot grill. Brush tops with half of butter/oil mixture. Cover and grill for 5 minutes.
• Turn apple and onion slices CAREFULLY with a meatal spatula so that onion rings do not seperate. Brush with remaining butter/oil mixture. Cover and grill for 5-7 more minutes.
• Remove from grill CAREFULLY so that onion rings do not seperate. Layer apple and onion slices on a serving platter.

PAN-GRILLED DUCK WITH SPINACH AND POACHED APPLES

Steps:

• Preheat the oven to 450 degrees. Use a sharp knife to remove any excess fat from the duck. Remove the neck, cut in half and place in a shallow roasting pan. Remove the wings, being careful not to cut into the breast. Place the wings in the roasting pan. Cut along one side of the ridge of the breastbone, then scrape the knife against the side of the breastbone, gently freeing one half of the breast from the cavity. Repeat on the other side. Remove as much fat as possible from the meat and discard the fat. Remove the loose, sinewy flap of meat from the underside of both breast pieces. Set aside. Blend the salt and pepper and rub the mixture into the skin side of the breasts. Cover and refrigerate. Remove the duck legs and use the back of the knife to break up the carcass. Add the carcass to the roasting pan and roast in the oven along with the neck and wings for 20 to 25 minutes, turning frequently until evenly browned.
• Put the browned duck parts, onion, leek, carrots, peppercorns and bouquet garni -- and enough water to cover, about 6 quarts -- in a stockpot over low heat. Bring to a boil and reduce the heat to a simmer. Add the legs, the flaps of meat from the breast and the mushrooms, cover partially and simmer for 4 hours to get about 2 1/2 to 3 quarts. Skim any foam as it rises to the top.
• Strain the broth and discard the solids. Strain again through a fine sieve or a large strainer lined with cheesecloth. Cool and then refrigerate overnight to chill completely. Skim and discard the fat.
• Prepare the spicy poached apples. They can be kept at room temperature for up to 2 hours.
• An hour before serving, begin making the sauce. Put the duck broth in a saucepan over medium heat and cook until it has reduced to 1 1/4 cups, about 35 minutes. (Freeze the remaining broth to make soup.) Add the leek or onion and simmer for 5 minutes. Add the carrot, remove from heat and set aside for 15 minutes.
• Heat a heavy skillet over medium-high heat until it is hot, but not smoking. Lay the breasts skin side down, and cook until brown, about 4 to 5 minutes. Turn them over and cook until done, about 3 to 5 minutes, depending on the thickness of the breasts. Pour out the fat as it accumulates in the pan. Remove the breasts to a tray, cover loosely with foil and allow to rest for at least 5 minutes and up to 15 minutes before slicing.
• Five minutes before you are ready to serve the duck, return the sauce to the heat and bring it to a simmer. Add the peppers and set aside for 3 minutes.
• Steam the spinach until just wilted and drain well.
• Use a sharp knife to slice the duck breasts thinly. Lay out 4 warmed plates. Place a mound of steamed spinach in the center of each plate and fan the duck slices around the spinach. Spoon the sauce over the meat, garnish with the spiced apples and serve.

STUFFED ONIONS FOR THE GRILL

Steps:

• Saute minced onion and celery until soft.
• Add vegetables to dry stuffing mix and prepare according to package direction.
• Set aside.
• Coat onion slices with olive oil.
• Place on grill and brown on both sides.
• Cut out foil pieces that will be big enough to wrap around the stuffed onion slices.
• Sprinkle each foil squares with S, P and onion powder.
• Place a grilled onion slice on a tin foil square and top with prepared stuffing.
• Wrap loosely in foil and return packettes to the grill for 10 minutes or until onion slices are tender.
• If you would like to get fancy, parboil whole large onions for 5 minutes, scoop out middle and follow same basic directions for stuffed onion slices.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.