LINGONBERRY ROAST DUCK
Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.
Provided by Julesong
Categories Stocks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).
- In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.
- Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.
- A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.
- Preheat oven to 350 degrees F.
- Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.
- Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
- Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.
- Serve with rice pilaf or wild rice, and vegetables.
- *Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.
- Note: you can substitute other types of berry jam for the lingonberry.
ROAST DUCK WITH CRANBERRY GLAZE
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 4h30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 52 grams, Carbohydrate 47 grams, Fat 86 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 29 grams, Sodium 1138 milligrams, Sugar 42 grams
ROASTED SALMON FILLETS WITH LINGONBERRY GLAZE
Salmon paired with a delicious tart fruit glaze.
Provided by SNOWBABIEFAN
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix melted butter and Dijon in a small bowl until well blended.
- Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
- While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.
- Plate the salmon and divide the glaze between the two fillets.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 17.6 g, Cholesterol 133.1 mg, Fat 28.7 g, Fiber 0.4 g, Protein 31.2 g, SaturatedFat 16 g, Sodium 822 mg, Sugar 5.4 g
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
ROAST DUCK, WITH CRANBERRIES
Provided by Florence Fabricant
Categories main course
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
- Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
- During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
- Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
- When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
- Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.
PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY SAUCE
Categories Berry Duck Mushroom Backyard BBQ Cornmeal Red Wine Summer Grill Grill/Barbecue Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For sauce:
- Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
- For polenta:
- Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Preheat oven to 450°F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
- Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
- *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.
More about "lingonberry roast duck recipes"
ROAST DUCK BREAST WITH LINGONBERRY SAUCE RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 55 mins
RECIPE: GOOSE LEGS WITH LINGONBERRY SAUCE STEP BY STEP WITH …
From handy.recipes
LINGONBERRY SAUCE - THE YUMMY BOWL
From theyummybowl.com
13 EASY AND TASTY LINGONBERRY RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
LINGONBERRY ROAST DUCK RECIPE - WEBETUTORIAL
From webetutorial.com
ROAST BEETROOT RECIPE : ROAST DUCK BREAST WITH LINGONBERRY SAUCE …
From irish-meals.blogspot.com
SLOW ROASTED DUCK A L’ORANGE WITH LINGONBERRY PORT GRAVY
From meikepeters.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PAN-SEARED DUCK BREASTS WITH LINGONBERRY REDUCTION - JAMIE GELLER
From jamiegeller.com
SEARED DUCK BREAST WITH LINGONBERRY SAUCE - TRIED AND …
From triedandtruerecipe.com
ROAST DUCK BREAST WITH LINGONBERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK BREAST WITH LINGONBERRY SAUCE - SWEDISH FOOD RECIPES
From swedishfood.com
ROASTED DUCK BREAST WITH CELERY ROOT AND LINGONBERRY RECIPE | EAT ...
From eatsmarter.com
RECIPE: CUSTARD DUCK CREAM SCONES WITH LINGONBERRY SAUCE STEP …
From handy.recipes
ROAST VENISON WITH LINGONBERRY CREAM SAUCE - KüHNE
From kuehne-international.com
SLOW ROASTED DUCK A L'ORANGE WITH LINGONBERRY PORT GRAVY
From pinterest.com
LINGONBERRY ROAST DUCK RECIPE - FOOD NEWS
From foodnewsnews.com
SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE - EASY AND DELICIOUS …
From everyday-delicious.com
LINGONBERRY ROAST DUCK | RECIPE CART
From getrecipecart.com
PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY …
From plain.recipes
PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY …
From bonappetit.com
RECIPES : ROSEMARY-HERBED ROAST DUCK WITH CHIANTI LINGONBERRY …
From whemingway77.blogspot.com
WORLD BEST DIABETIC FOOD RECIPES : LINGONBERRY ROAST DUCK
From worldbestrecipesdiabetic.blogspot.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROAST DUCK BREAST WITH LINGONBERRY SAUCE | RECIPE CART
From getrecipecart.com
RECIPE OF QUICK ROAST CHICKEN WITH LINGONBERRY MINT SAUCE
From recipehe.art
RECIPE: DUCK BREAST WITH LINGONBERRY SAUCE
From thelocal.se
DUCK BREASTS IN LINGONBERRIES AND RED WINE RECIPE - COOKSRECIPES
From cooksrecipes.com
SEARED DUCK BREAST WITH LINGONBERRY SAUCE : RECIPES
From foodnewsnews.com
ROAST DUCK WITH REDCURRANT SAUCE – DON’T TELL THE WIFE!
From conorbofin.com
SEARED DUCK BREAST WITH LINGONBERRY SAUCE (SORRY ABOUT THE …
From reddit.com
RECIPE FOR ROASTED CHICKEN WITH LINGONBERRIES | FOOD
From food.amerikanki.com
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN
From mapleleaffarms.com
LINGONBERRY SAUCE | RECIPE | RECIPES, LINGONBERRY RECIPES, PORK …
From pinterest.com
SEARED DUCK BREAST WITH LINGONBERRY SAUCE : RECIPES
From reddit.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 »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #soups-stews #fruit #poultry #oven #roast #diabetic #dinner-party #holiday-event #easter #stocks #dietary #valentines-day #berries #meat #duck #whole-duck #equipment #4-hours-or-less
You'll also love