Duck recipes

[srob]

Hi all,

Could someone please advise on a tasty duck recipe, suitable for cooking by a simpleton (me)?

I had duck in a restaurant at the weekend, and had forgotten how nice it is! Ideally a recipe with breast meat rather than legs.

Thanks in advance

[bazking69]

Season well with 5 spice, salt and pepper. Covering it in rock salt also dries it out a treat. The rock salt can be dusted off at the end leaving really crispy skin without the need for deep frying.

[shirt]

search for cooking competition, duck was a required ingredient one week.

[havoc]

I found a really good one for pan-fried duck breast with a port & cherry sauce...pretty sure it was a Ramsay one off the Channel-4/f-word website. Worked well, except the sauce reduces rather quickly and I'd probably add 50% to the sauce ingredients.

[Mobile Chicane]

Score the skin in a criss-cross pattern (careful not to cut into the flesh). Leave it skin side up for 24 hours uncovered at the bottom of the fridge, then sprinkle with salt.

Fry skin side down in a smoking hot pan until the skin is crispy and the fat slightly rendered.

Turn over and transfer to a 200 C oven for 8 minutes. Rest on a warm plate for a few minutes.

Slice diagonally and serve on top of a bed of peeled, sliced and quartered oranges, plus sliced red chicory.

A splash of balsamic vinegar over, chopped flat-leaved parsley and pomegranate seeds.

Delicious

[anonymous-user]

try this, sound really fancy but is quite easy and tastes lovely... Good for date cooking..


Duck Carpaccio served with radicchio trevisano (http://uktv.co.uk/food/recipe/aid/514550)

1. Season the duck breast with salt and pink pepper. Heat a small non-stick frying pan over medium-high heat. When the pan is hot, sear the duck breast for 30 seconds on each side. Transfer the duck to a shallow dish.

2. Whisk the vinegar and the rosemary-flavoured olive oil with the herbs. Pour over the duck and leave to marinate for 4 hours.

3. Remove the duck from the marinade and slice very thinly.

4. Brush the radicchio with some of the oil and season with salt and pink pepper.

5. Preheat a small frying pan over high heat and fry the radicchio for 1 minute on each side until beginning to colour.

6. Arrange the radicchio on a serving plate with the sliced duck on top. Finish with a light drizzle of the marinade jus.

radicchio if not available use chicory...

[anonymous-user]

Mobile Chicane said:

Score the skin in a criss-cross pattern (careful not to cut into the flesh). Leave it skin side up for 24 hours uncovered at the bottom of the fridge, then sprinkle with salt.

Fry skin side down in a smoking hot pan until the skin is crispy and the fat slightly rendered.

Turn over and transfer to a 200 C oven for 8 minutes. Rest on a warm plate for a few minutes.

Slice diagonally and serve on top of a bed of peeled, sliced and quartered oranges, plus sliced red chicory.

A splash of balsamic vinegar over, chopped flat-leaved parsley and pomegranate seeds.

Delicious

Damn, next time you are having duck, can i come along, thats sounds delicious

[Davey S2]

This looked nice on Ray White's cooking programme on Monday night

Roast wild duck with blackberry sauce and celeriac puree

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

[Dibble]

Not really a meal, but a very nice snack (with some cheating involved):

First off, slice your baguette, rub the slices with a little oil and griddle them. This is the way to do it in France, after beer and wine have been taken...



When the bread is done, keep warm. Use the same pan to cook up some duck breasts, so they're still slightly pink in the middle.

Spread some duck liver pate on the toasted bread, top with the breasts, pour over cooking juices, enjoy.

[srob]

Thanks for the replies everyone. I'll give one of them a go, and report back once the burns have healed

I quite fancy a duck stir-fry. I think the fat might make the veg taste nice.

I was thinking of oven cooking the duck wrapped in foil (maybe with some spring onions in there too?) then cutting into strips and finish cooking in a wok with various veg. I'm a bit of a beginner, but what do people reckon, would it go wrong?!