ROASTED DUCK WITH APPLE-RAISIN DRESSING
As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married-more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.
Nutrition Facts : Calories 1169 calories, Fat 74g fat (25g saturated fat), Cholesterol 344mg cholesterol, Sodium 1901mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 53g protein.
ROAST DUCK WITH ORANGE GLAZE
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 4 servings (4 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
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.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
ROAST DUCK
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 2 to 3 cups shredded meat
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees.
- Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
- Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.
WOK-FRIED DUCK & OYSTER SAUCE
Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too
Provided by John Torode
Categories Dinner, Main course
Time 25m
Number Of Ingredients 4
Steps:
- Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
- Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
- Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.
Nutrition Facts : Calories 270 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 17 grams protein, Sodium 2.29 milligram of sodium
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
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- Put the duck, breast-side down, on a cutting board and using kitchen shears, cut up one side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast-side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
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