Gimme a Duck recipe....

[Dan_1981]

The missus would like duck for dinner tomorrow.

And who am I to disagree?

I'm thinking duck breast on a bed of noodles with some sort of spicy (not too spicy) thai / oriental style dressing or sauce?

Anyone got any good recipes that would do the above justice?

Cheers

Dan

Edited by Dan_1981 on Friday 26th March 19:36

[Big Al.]

Pekin Duck anygood.?

[Wadeski]

takes a long time to make (lots of drying).

duck and fruit goes together well, but berries are mostly out of season now. maybe dried fruit (e.g. apricots) and brandy in the sauce?

[Big Al.]

Wadeski said:

takes a long time to make (lots of drying).

Not my recipe that has been tested and tasted on these forums before.

I'm just trying to gauge what final flavour the OP is looking for.

i.e. I don't do pink (IMHO raw) duck.

[Dan_1981]

Hmm was thinking soemthing like this sounds pretty good.....

http://www.bbc.co.uk/food/recipes/database/roasted...

Not sure on the sweet & sour plum chutney though?

And cooking for this length of time - 6 mins fried and then 5 minutes in the oven will this leave it quite pink? -

oh and is one breast gonna be enough to feed two with the noodles as a main course? or woudl a breast each be better?

[BigJonMcQuimm]

Definitely a breast a person.

I would go with duck and a plum sauce. All in season right now.

http://uktv.co.uk/food/recipe/aid/517359


Personally, I would buy duck legs and confit them. I do not think there is anything better in this world than duck confit, mashed potato and red onion marmalade.... simply superb!!!

[Mobile Chicane]

Buy two fatty duck breasts and score the fat into diamond shapes (just through the fat but not into the flesh) and marinate them for an hour or so in a ceramic dish in a tablespoon of sesame oil, the same amount of tamari, a crushed garlic clove (take the green shoot out at this time of year), and a level teaspoon of grated fresh ginger.

Leave this to 'do' in the kitchen, covered, don't put it in the fridge as you want the breasts to be room temperature when you start cooking them.

Wipe off the marinade from the skin with a kitchen towel and fry the breasts fat side down until the fat renders slightly and the skin crisps (5 mins or so), then turn them over and stick the whole pan (it will have a heatproof handle) in a hot oven for 6 minutes.

Slice the breasts and serve on a bed of peeled, sliced and diced oranges and sliced chicory. (Both in season.)

If you like, you can omit the marinade. In which case just salt the skin well before cooking. Do try the orange and chicory salad though - it really balances the fattiness of the meat.

[poo at Paul's]

How about roast duck?

Ingredients;

Duck.

[grumbledoak]

Even a "poisonous dwarf" can be right, some times:
http://www.bbc.co.uk/food/recipes/database/roastdu...

[RizzoTheRat]

Take one duck
Smother it honey
Roast on a trivit/rack as quite a lot of fat will drain out.

[whitechief]

This works well as a dressing on beef or duck:

8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced