Grilled Duck With Garlic And Ginger Recipes

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DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE



Grilled Duck Breast With Miso, Ginger and Orange image

Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest. Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available. Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.

Provided by David Tanis

Categories     dinner, poultry, salads and dressings, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Steps:

  • Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
  • Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
  • Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
  • Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
  • Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
  • Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL



Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil image

Provided by Ming Tsai

Categories     main-dish

Time 13h30m

Yield 4 servings

Number Of Ingredients 26

4 (7-ounce) duck breasts
1 cup hoisin sauce
2 tablespoons sambal
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro
1/2 cup shaoxing (Chinese rice wine) or red wine
1/4 cup chopped scallions
Salt and black pepper to taste
4 scallion ends to make brushes
1 package Chinese pancakes (If pancakes are frozen, they can be microwaved before streaming.)
Leek and Garlic Fondue, recipe follows
Fresh Plum Chutney, recipe follows
Canola oil to cook
12 cloves of garlic
3 cups chopped leeks, well washed
2 to 3 ounces of butter
Salt and black pepper to taste
Canola oil
2 diced red onions
1 tablespoon minced ginger
2 minced Thai bird chiles
1 tablespoon brown sugar, may need more if plums are very tart
8 peeled and diced plums
1/2 cup plum wine
Salt and black pepper to taste

Steps:

  • Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
  • In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
  • In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE



Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian Spice Rub, recipe follows
Ginger-Garlic-Chile Glaze, recipe follows
1 bunch green onions, grilled
Flour tortillas, grilled or warmed through
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
2-inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
1/2 cup honey
1/4 cup low-sodium soy sauce

Steps:

  • Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
  • Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
  • Combine all ingredients in a small bowl.
  • Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)



Asian-Spiced Duck Breasts With Ginger-Chile Glaze (Grilled) image

This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons spanish paprika
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon cayenne
2 tablespoons peanut oil
1 piece fresh ginger, peeled, finely chopped (2 inch piece)
6 garlic cloves, finely chopped
2 tablespoons red chili paste (Asian)
1/2 cup honey
1/4 cup soy sauce
4 (6 -8 ounce) skin on boneless duck breast halves
salt & freshly ground black pepper
thinly sliced scallion, garnish

Steps:

  • For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
  • For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
  • For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
  • Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
  • Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
  • Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

Nutrition Facts : Calories 445.7, Fat 15.4, SaturatedFat 3.5, Cholesterol 131, Sodium 2270.1, Carbohydrate 42, Fiber 2.5, Sugar 35.8, Protein 37.5

GRILLED DUCK WITH GARLIC AND GINGER



Grilled Duck With Garlic and Ginger image

Number Of Ingredients 5

1 duckling (4 1/2 to 5 pounds), thawed in frozed
2 cloves garlic, quartered lenthwise
2 slices ginger, fresh (each 1/4-inch thick), cut into 1/4-inch slivers
salt and freshly ground black pepper, to taste
Cinnamon Cherry or Orange Sauce for Duck (see recipe)

Steps:

  • Cinnamon Cherry or Orange Sauce for Duck (recipes follow)1. Set the grill up for indirect grilling, placing a large drip pan in the center, and preheat to medium-low. 2. Remove and discard the fat just inside the body cavities of the duck. Remove the package of giblets and set aside for another use. Rinse the duck inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.3. Place the duck on its breast so the back side is up. Using the tip of a sharp, slender knife, make 1 slit in the fatty part of the duck under each wing and 1 slit in the underside of each thigh. Insert a sliver of garlic and a sliver of ginger into each slit, then place the remaining garlic and ginger in the body cavity. Prick the duck skin all over with a fork, being careful not to pierce the meat then season the duck, inside and out, very generously with salt and pepper.4. Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1 1/2 hours.5. At this point, turn the bird on its end over a bowl to drain off any juices that accumulate in the cavity discard the juices. Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes. An instant-read thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 170°F. If using a charcoal grill, add 10 to 12 fresh prelighted coals per side after each hour of cooking.6. Transfer the duck to a platter and let sit for 5 minutes before carving. Serve with either of the suggested sauces on the side.Serves 2 as an entréeOrange Sauce for DuckDuckling à l'orange was one of the first dishes I learned to make at the La Varenne cooking school in Paris it is another French classic. The sauce owes its unique sweet-sour-caramel flavor to the bigarade, a mixture of burnt sugar and vinegar. The traditional preparation calls for oranges, but I also like the exotic flavor you get with tangerines. To reinforce the orange flavor, place a few strips of the orange zest in the cavity of the duck before grilling.2 large oranges, preferable navels 1/4 cup sugar3 tablespoons water1/4 cup red wine vinegar1 1/2 cups rich duck or chicken stock or canned low-sodium chicken broth1 tablespoon orange marmalade1 1/2 teaspoons cornstarch2 tablespoons Grand Marnier or other orange liqueurSalt and freshly ground black pepper, to taste1. Finely grate enough zest off one of the oranges to make 1 teaspoon. Cut the remaining rind and all the white pith off this orange to expose the flesh. Working over a bowl to catch any juices, and using a sharp paring knife, make V-shaped cuts between the membranes to release neat segments. Set the segments aside, first removing any seeds with a fork. Juice the second orange: You should have about 2/3 cup juice in all.2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium-high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer gently, whisking steadily, until the caramel is completely dissolved, 2 to 3 minutes.3. Stir the orange juice and stock into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, to reduce by half, 10 to 15 minutes. Reduce the heat to low and whisk in the orange marmalade. Simmer until melted, about 1 minute. Dissolve the cornstarch in the Grand Marnier and whisk this mixture into the sauce. Cook until the sauce thickens slightly, about 1 minute. Add the orange segments and remove from the heat. Season with salt and pepper. Serve or cover and refrigerate for up to 5 days.Makes about 2 cups, enough for 2 ducks

Nutrition Facts : Nutritional Facts Serves

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From chefgeorgehirsch.com


GRILLED SILVER SHRIMPS WITH BUTTER AND GARLIC RECIPE (TôM NướNG …
Grilled Silver Shrimps with Butter and Garlic (Tôm Nướng Bơ Tỏi) will be my snack meal in this Saturday. Come from Easy Vietnamese Recipes, you do not need much time for cooking but you still can create an amazing dish for yourself, family and friends. The combination between garlic and butter in shrimps will create a fantastic flavour ...
From vietnamfamousdestinations.com


GRILLED ZUCCHINI - PLANT BASED SCHOOL
2022-06-09 Grill the zucchini. Preheat the grill or the grill pan to medium-high heat.The temperature should be around 430F or 220C.Make sure the grill grates or the pan are clean. If you use a grill pan, cast iron is your best bet because it distributes the heat evenly and reaches higher temperatures than regular pans. Wash the zucchini, remove the ends, and cut it into …
From theplantbasedschool.com


GRILLED GINGER-GARLIC TOFU | RECIPES, TOFU RECIPES, TOFU - PINTEREST
Jun 21, 2013 - Our nutrition and behaviour-change scientists use PersonalPoints to individualize each plan to your goals and favourite foods.
From pinterest.ca


RECIPE: BARBECUE FIVE-SPICE DUCK WITH SALAD OF GRILLED SWISS CHARD ...
2022-03-31 Thumb of sliced fresh ginger 2 cloves chopped garlic Grind of black pepper 1 tsp sesame oil. For the salad 1-2 bunches Swiss chard 1 lime Thumb of fresh ginger Olive oil Sea salt and black pepper. Method. 1. Combine all the marinade ingredients in a large bowl and add the duck pieces. Cover with cling film and marinade for at least one hour in ...
From luxurylifestylemag.co.uk


23 BEST DUCK RECIPES GRILLED - HOME, FAMILY, STYLE AND ART IDEAS
2019-11-16 20. Spit Roasted Duck Recipe. 21. Recipe Mark Bittman’s Grilled Duck Legs. 22. Best 23 Duck Recipes Grill Best Round Up Recipe Collections. 23. Grilled Duck Half w Raspberry Barbecue Sauce. .Duck is a bird flavorful and also so abundant that it toes the line in between poultry and also red meat.
From theboiledpeanuts.com


GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY RECIPE
Let duck rest 5 minutes and slice. LEEK AND GARLIC FONDUE: In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning. Fan duck over fondue and the Fresh Plum Chutney. Drizzle with Hoisin Lime Oil and garnish with scallion brush.
From cookingindex.com


GRILLED PORK CHOPS WITH GARLIC AND GINGER - GRILL GIRL
2012-08-19 Perfect! While your chops are sizzling, brown your garlic in a medium-size sauce pan. Add the green onions, ginger, soy sauce and honey. (I’ve found that freezing the ginger root will make it easier to grate and will keep the meat of the root from turning into a mash.) Whisk the mixture together and let simmer for 5 minutes.
From grillgirl.com


GRILLED DUCK SKEWERS WITH KALE AND POMEGRANATES RECIPE
2015-01-11 Try our delicious Grilled Duck skewers with Kale and pomegranates recipe. Chase away the winter blues by dusting off the griddle pan
From womanandhomemagazine.co.za


GRILLED DUCK WITH HOISIN BBQ SAUCE - JACQUEENS.COM
This is a modified version of the peking duck you get in the Chinese Restaurant. I served this with pancake and cucumber stick. Ingredients: 1 Whole Duck (5 – 6 lb) Salt & pepper Hoisin Sauce: 2 Cup diced tomato 1 Red Diced Onion 3 Cloves Diced Garlic 2 tbsp Diced Ginger 3 tbsp Vegetable Oil ½ Cup Water ½ Cup Hosin Sauce ½ Cup Ketchup 2 tbsp Rice Vine
From jacqueens.com


EASY MARINATED CHICKEN SKEWERS | LEITE'S CULINARIA
1 day ago Directions. In a mortar and pestle, crush the ginger and garlic, then stir in the soy sauce, vinegar or lime juice, honey, coriander, and chile powder to make a marinade. Alternatively, the marinade ingredients can be blitzed in a food processor. Place the chicken in a bowl, pour over the marinade, and mix well to ensure all the pieces are coated.
From leitesculinaria.com


10 BEST DUCK GLAZE RECIPES | YUMMLY
2022-06-02 fresh ginger root, sea salt, freshly ground pepper, honey, duck and 3 more Rotisserie Duck with Honey Glaze and Drip Pan New Potatoes Dad Cooks Dinner duck, honey, kosher salt, new potatoes, lime, thyme sprigs, fresh thyme and 3 more
From yummly.com


GRILLED DUCK RECIPE - NAPOLEON.COM
Grilled Duck Recipe. Print. Ingredients Directions Photos. Ingredients. 1. whole Duck (6 lbs) 4. Oranges, cut into quarters. Salt, to taste. Pepper, to taste . Ginger Garlic Stir-Fry Seasoning, to taste. 1 cup. Water. 3/4 cup. Orange Juice. 1/4 cup. Grand Marnier. Directions. Preheat the grill to 350°F (175°C) using the rear burner. Prepare the duck by removing excess fat and scoring the ...
From napoleon.com


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