Duck anyone?

[swquilts]

Does anyone have a tried and true recipe for duck? Like roasted or rotiseried (sp?). I made the one in BH&G cookbook once, but I'd like to try something new. I did a search, but jumped out at me.

Thanks! :D

[wallycat]

I've only made duck a few times and did it like chicken ...in the oven with a little salt/pepper...not too much other seasonings because I like the flavor of duck so much.
I have tried the duck l'orange, but prefer savory to sweet/savory for duck.

I have also just purchased the breasts and pan-seared them, then placed them in the oven to finish, but again, only salt/pepper...

maybe I need a change too :rolleyes:

[sunberst]

no, but i LOVE to eat duck!

my grandma makes a duck every year at xmas (along with the ham). i think she just uses butter, salt & pepper. something simple. it is always fabulous though. i love the true flavor of duck, so i have never messed with fancy marinades or sauces.

[Gail]

YES!

I have a splendid recipe, which I've made many times. Will dig it up from Epicurious and send it on in a bit. I just got in and am expecting piano tuner momentarily, so I'll be back.

Psst. By the way, I posted a thread asking for additional ideas a few months back. I'm not sure of the title, maybe something like "Quacking up," "Everything's ducky" or something corny like that. (I suppose you could always search under "duck" and "Gail" for that matter...

---
Okay. He's tuning away. So here you go. The sauce on this is fabulous:

ROAST DUCK WITH PORT-GARLIC SAUCE
For sauce
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water

2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour

For duck
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make sauce:
Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and sauté until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Make duck:
Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

Serves 4.


Bon Appétit
December 1997

R.S.V.P.
Upperline Restaurant, New Orleans LA

[swquilts]

Holy cow Gail, this sounds wonderful!!!!

One question...do you think I could rotissiere the duck? I'm not sure of my oven space, plus I'm going to be doing 2 of them. I have a Farberware grill or can use the Weber gas grill.

Thanks again!

[Gail]

You could rotisserie it, but I don't think I'd do it. The duck is rather a goopy mess when you first put it in the oven (that mustard/soy sauce/herb mixture) and I'd imagine you'll use some of it plus garlic bits when the rotisserie is turning. Really, it would probably be better (and certainly neater) if you roasted it.

[bluestocking]

I've made this sauce recipe for duck for the past 2 Christmas's for DH and my celebration for 2. The combination of flavors is out of this world. Words cannot describe the complexity of flavors! Delicioso!!:D

[angelamaria]

i don't know how to post a link but alton brown has a super good lucking duck recipe you can find by searching under his show at foodnetwork.com with swiss chard. he quarters the duck and then steams it and then puts it in a cast iron hot skillet to sear in the oven. it looked great on his show but i haven't tried it yet.hth.:)

[Julia1Pin]

YES!

I have a splendid recipe, which I've made many times. Will dig it up from Epicurious and send it on in a bit. I just got in and am expecting piano tuner momentarily, so I'll be back.

Psst. By the way, I posted a thread asking for additional ideas a few months back. I'm not sure of the title, maybe something like "Quacking up," "Everything's ducky" or something corny like that. (I suppose you could always search under "duck" and "Gail" for that matter...

---
Okay. He's tuning away. So here you go. The sauce on this is fabulous:

ROAST DUCK WITH PORT-GARLIC SAUCE
For sauce
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water

2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour

For duck
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make sauce:
Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and sauté until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Make duck:
Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

Serves 4.


Bon Appétit
December 1997

R.S.V.P.
Upperline Restaurant, New Orleans LA


Gail! Im resurrecting this thread. What a great recipe, especially for my first foray into making duck. My whole family raved, and my dad even ate the carcass :eek: I made this for the break the fast yom kippur meal. Thank you again for posting this recipe.

[Canice]

Boy am I glad you brought this back! Gail and I had discussed duck off-line years ago, and this was going to be my little project...and I somehow forgot about it. This would be a great way to inaugurate our new kitchen once it's done. Really looking forward to this one!

[Anne]

Duck also cooks very well with the beer-can chicken method - at least wild birds do, not sure what a 5 pound duck would look like. We marinaide the duck in a bit of red wine, tamari, ginger, and garlic and then cook with indirect heat on the webber using any old beer in the upright supports.

[Smylietron]

For me, Peking Duck (http://www.recipe4living.com/Common/Article.aspx?id=52454) is where it's at, but now I want to try Gail's recipe!