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Place duckling, breast side up, on rack in a shallow roasting pan. Insert meat thermometer into thigh, making sure it does not touch bone. Bake, uncovered, at 325 degrees F for 1/12 hour. Sprinkle duckling with lemon pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185 degrees F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired.
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 looking for a recipe for duck with a fruit stuffing (or fruit-type sauce) recipe. Any help would be great.
Darlene from Baton Rouge, LA
Duck with Apple Dressing
~ 6 duck breasts filleted
~ 1 cup water
~ 1/4 cup butter
Place duck breast in skillet. Add water and butter. Cover and simmer 20 minutes until tender.
Remove lid and continue cooking until water evaporates.
Add apple juice and cinnamon. Simmer an additional 15 minutes.
Remove duck and set aside while preparing dressing.
Thicken apple juice with cornstarch and set aside to serve over dressing.
~ 1 box Jiffy corn bread mix
~ 2 cups apples, peeled and chopped
~ 1/2 cup onion, chopped
~ 1/2 cup celery, chopped
~ 1/2 tsp poultry seasoning
~ 1 egg
~ 1/4 cup butter
~ 1 (10 3/4 oz)cream of chicken soup
~ 1 cup milk
Bake cornbread as directed on package. Set aside.
In a saucepan, in a small amount of water, cook apples, onion and celery till tender. Drain.
In a large bowl, mix together the cooked apples, poultry seasoning, egg, butter, soup, milk and the cooked cornbread.
Place half of the dressing in a small casserole dish. Add duck breasts. Cover them with remaining dressing. Bake at 375 degrees for 45 minutes.