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Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Source: "A Christmas Story" Movie recipe
By Jodi from Aurora, CO
Prepare duck and disjoint. Brown with onion in fat. Add salt, pepper and 2 cups water. Cover and cook over low heat for 1 1/2 hours. Saute' the mushrooms, add the flour and thyme; add to duck and continue cooking 30 minutes. Serve with a border of wild rice.
By Robin from Washington, IA
For Roast Duck: Preheat the oven to 400 degrees F. Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan. Stir together the honey and the vinegar and brush some over the duck. Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture. Cool.
With a sharp knife, remove the skin from each side of the breast and cut into thin slivers. Remove the meat from each side of the breast and cut it into thin slivers.combine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the duck can be saved for another use.
For the Dressing: In a small bowl, blend together the dressing ingredients and set aside. In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 degrees F. Carefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a skimmer and cook the other side. Remove the noodles and drain on paper towels.
Break up the noodles and arrange them on 4 chilled serving plates. Scatter shredded lettuce over the noodles and top with the reserved duck. Garnish with scallions and cilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with sesame seeds and serve, passing remaining dressing separately.
By Jonathan from Mauritius
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I am interested in an easy recipe for duck, any ideas?
Kim from Stockbridge, MI
This is easy and delicious. Score the breasts first and render the fat just like the directions say. Use the duck fat to brown vehetables/potatoes. It's delicious.
Maple Glazed Duck Breast with Gingered Peach Chutney
2 (7.5 ounce) Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
&frac; teaspoon salt
&frac; teaspoon freshly ground pepper
1 &frac; tablespoon pure maple syrup
2/3 cup prepared peach or mango chutney
1 teaspoon freshly ground ginger root
Heat oven to 375 degrees. Score t he skin of the duck breast taking care not to puncture the meat. Heat an oven-proof skillet over medium heat until hot. Place duck in skillet duck sides down. Sprinkle salt and pepper lightly over duck. Cook eight or nine minutes, or until skin is crispy and golden brown. Turn duck; continue cooking three minutes. Transfer duck to a plate; set aside. Carefully pour off drippings from skillet into a jar with a tight fitting lid. Refrigerate duck drippings for another use. Spread syrup over meaty sides of duck and return to skillet skin side up. Transfer skillet to oven. Bake eight to 10 minutes or until internal temperature of duck reaches 155 degrees. Transfer duck to carving board; cover with foil and let stand five minutes, (Internal temperature of duck will rise to 160 degrees).
Combine chutney and ginger in a microwave-safe bowl or small sauce pan; serve at room temperature or heat in microwave oven or over medium heat until warm. Carve duck crosswise into thin slices. Transfer to warm serving plates; serve with chutney.
Put the following in your browser:
Follow the links to "recipes" then to "duck" -- plenty of recipes!
The most easy and flavourful technique I have ever used for cooking duck is as follows: If not already done, pluck and clean the duck. Wash out the cavity throughly. Stuff with whole unpeeled oranges and lace shut. Cook as u would for turkey, based on weight. When the duck is done, remove and discard the oranges. Most of the fat in the duck will be in those oranges! It will now have a lovely orange flavour and scent and tastes not unlike duck l'orange without the sweet sticky sauce.
Go to allrecipes.com, and then add it to your Favorites list. Very useful! Enjoy, duck is tastey.
I like the razberry chutney as a marinade and I use grapes and apples inside the cavity for a nice fruit flavor as well. Again throw out the friut.
Does anyone have a recipe for duck, one that doesn't taste gamey? Thank you.
By Jan from Cincinnati, OH
Soak the duck in 1/2 cup vinegar & enough water to cover it over night. Drain then cook as you like, search for duck recipes online, good luck.
Trim duck fat that is excessive. You can save the fat and do other things with it, but that's a whole 'nother recipe! :-)
Place duck in a sealable bag along with one medium red onion sliced, 2 celery ribs, cut in large pieces and one carrot chunked. Add two cups of dry white wine, 1 tsp of salt, pepper 1/4 tsp. Place in the refrigerator overnight, turning several times to marinate well.
Remove duck from bag and discard wine mixture. Stuff the duck with fresh red apples, peels left on, cut into 8ths along with one medium red onion chunked. Add 1 Tbsp butter.
Tie the legs, and place duck on its back in a glass or corningware baking dish. Add 1/2 cup of apple juice PLUS if desired 1/2 cup of Apple Jack brandy, pouring over the duck. Sprinkle duck lightly with salt, pepper and if desired garlic and/or onion powder.
Insert a meat thermometer into the thickest part of the duck without it touching bone. Cover the bird with aluminum foil to tent. Bake at 325 degrees until thermometer notes temp for poultry.
Baste at least 3 times.
If duck leg moves easily, then it is done.
Serve with parslied, buttered potatoes and a green salad for a perfect meal.
My ex was an avid duck hunter. He would filet the breast out and I would dredge them in a seasoning mix and wrap them in bacon. I would then grill them for about 15 to 20 minutes. When they were done, I would unwrap them, eat the bacon, and throw the duck away.