Discussion
Duck with Jack Daniels... 
1 garlic clove, crushed
175ml bourbon whiskey
2 duck breasts, skin on
salt and fresh ground black pepper
2 tbsp finely chopped shallots
250ml chicken stock
40g raisins
175g mixed dried fruit, such as chopped apples, apricots and prunes
2 tbsp Honey
To serve:
as a starter, baby salad leaves or cooked polenta
as a main course, cooked rice
Method
1. Preheat the oven to 200°C/gas 6.
2. Mix half of the garlic with half of the bourbon in a shallow dish. Add the duck breasts, cover and leave to marinate at room temperature for at least 1 hour.
3. Remove the duck breasts from the dish, reserving the marinade, and pat dry with paper towels. Season with salt and pepper.
4. Place the duck, fat-side down, in an ovenproof frying pan over a medium heat, and cook for 2-3 minutes, until sealed and golden. Turn over and cook for a further 2 minutes to seal the other side.
5. Place the frying pan in the preheated oven for 4-8 minutes, depending on how well done you like your duck.
6. Remove the duck from the pan, drain off the fat and place the pan on the hob. Add the remaining garlic and the shallots and cook over a medium heat for 2-3 minutes, until softened but not browned.
7. Add the reserved marinade and the chicken stock, raisins, mixed fruit and honey. Bring to a boil and cook until reduced by half. Add the remaining bourbon at the last minute.
8. Remove the duck breasts from the pan with a slotted spoon. Slice the duck and fan out the slices on a serving plate. Remove the dried fruit from the pan with a slotted spoon and serve on the side. Drizzle the sauce over the duck. Serve as a starter on a bed of baby salad leaves or with cooked polenta, or as a main course, with rice.
1 garlic clove, crushed
175ml bourbon whiskey
2 duck breasts, skin on
salt and fresh ground black pepper
2 tbsp finely chopped shallots
250ml chicken stock
40g raisins
175g mixed dried fruit, such as chopped apples, apricots and prunes
2 tbsp Honey
To serve:
as a starter, baby salad leaves or cooked polenta
as a main course, cooked rice
Method
1. Preheat the oven to 200°C/gas 6.
2. Mix half of the garlic with half of the bourbon in a shallow dish. Add the duck breasts, cover and leave to marinate at room temperature for at least 1 hour.
3. Remove the duck breasts from the dish, reserving the marinade, and pat dry with paper towels. Season with salt and pepper.
4. Place the duck, fat-side down, in an ovenproof frying pan over a medium heat, and cook for 2-3 minutes, until sealed and golden. Turn over and cook for a further 2 minutes to seal the other side.
5. Place the frying pan in the preheated oven for 4-8 minutes, depending on how well done you like your duck.
6. Remove the duck from the pan, drain off the fat and place the pan on the hob. Add the remaining garlic and the shallots and cook over a medium heat for 2-3 minutes, until softened but not browned.
7. Add the reserved marinade and the chicken stock, raisins, mixed fruit and honey. Bring to a boil and cook until reduced by half. Add the remaining bourbon at the last minute.
8. Remove the duck breasts from the pan with a slotted spoon. Slice the duck and fan out the slices on a serving plate. Remove the dried fruit from the pan with a slotted spoon and serve on the side. Drizzle the sauce over the duck. Serve as a starter on a bed of baby salad leaves or with cooked polenta, or as a main course, with rice.
Chim Girl said:
4. Place the duck, fat-side down, in an ovenproof frying pan over a medium heat, and cook for 2-3 minutes, until sealed and golden. Turn over and cook for a further 2 minutes to seal the other side.
It's quite a good idea to cut a criss cross pattern in the skin as it helps the fat render out and looks pretty. (Sorry if I'm teaching egg sucking here btw)
I sometimes just salt and pepper the skin and fry duck breasts as it's plenty tasty as is. Honey and soy makes a good marinade too though
Egbert Nobacon said:
I'm thinking about getting a pet duck, probably two as they're quite sociable animals.
So no recipes coming from my direction.
Think carefully before you do. They produce unbelievable quantities of sh#t and make a right mess of your garden.
Hmmmm, might have to do some more research methinks. Do they get on with cats ?
Just have to think of name for my duck and no the obvious is out, we used to have a horse called Donald !
Good excuse for not having a TV licence though, remember reading about some geezer who told the licence guy that the TV was his ducks. The inspector came in, duck sitting happily on the couch watching a movie, geezer switches off the TV and the duck goes apeshit. He got off with it !, must have been in a good mood
Sainsbury's have some Gressingham ducks in again at the moment. 
I prefer mine pricked with Rosemary and roasted long and slow so that the entire skin crisps like crackling and the bones become soft enough to eat.
If I had the room I'd consider keeping Ducks or Hens. But I'd want them to be "free range". Nicer for them. And, errr, nicer (later on) for ME!
I prefer mine pricked with Rosemary and roasted long and slow so that the entire skin crisps like crackling and the bones become soft enough to eat.
If I had the room I'd consider keeping Ducks or Hens. But I'd want them to be "free range". Nicer for them. And, errr, nicer (later on) for ME!
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