Foods of the World Forum Homepage
Forum Home Forum Home > The Best Foods You Can Get - Your Own > Hunting and Fishing
  New Posts New Posts RSS Feed - Duck Recipes
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Duck Recipes

 Post Reply Post Reply
Author
Message
oldpro View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 10 March 2012
Location: Sugar Land, Tex
Status: Offline
Points: 21
Post Options Post Options   Thanks (0) Thanks(0)   Quote oldpro Quote  Post ReplyReply Direct Link To This Post Topic: Duck Recipes
    Posted: 24 January 2015 at 08:25
A lot of my favorite game recipes were discarded by accident.  If Historic Foodie is still around, please post your duck recipes again.  I particularly want the ginger duck one.

Thanks!

Jack
Back to Top
Sponsored Links


Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4723
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 January 2015 at 10:05
Hey! Good to hear from you. You gonna be around?

It'll take me a bit to assemble a few. I'm not sure which ones I had sent you. But here's the Ginger Duck recipe:

Fried Duck in Ginger Sauce

In a saucepan bring 3/4 cup water to a boil. Add 1/2 cup sugar, stirring until it is dissolved, and 1/2 cup cider vinegar.

In a bowl make a smooth mixture of 1 tablespoon each of cornstarch and soy sauce and 1/4 cup water. Stir it into the vinegar mixture and cook the sauce over low heat, stirring constantly, until it is thickened. Add 1/2 cup pickled ginger, sliced, or 1/2 cup sweet mixed pickles, shredded. Set the sauce aside.

Cut the meat of an uncooked 3- to 4-pound duck into 1 1/2 inch cubes, leaving some skin attached to each cube. In a bowl beat two eggs lightly and stir in 3/4 cup flour, 3 tablespoons water, and 1/2 teaspoon salt, stirring the batter until it is smooth. Dip the duck cubes in the batter and fry them, a few at a time, in hot, deep fat until they are golden brown. Drain the cubes on paper towels and put them in a heated serving dish. Reheat the sauce and pour it over the fried duck. Serve immediately.

And, btw, happy belated birthday.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1773
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 January 2015 at 12:20
   sounds good Brook...thanks!  We have a couple of ducks in the freezer that we need to cook soon...I'll certainly keep this recipe in mind.

   Clap
Enjoy The Food!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4723
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2015 at 05:13
As noted, Old Pro, I can’t begin to remember which ones I sent you. So I’ll just present a few from my collection that I think you might like.

Being as I have to retype them, I’ll only do a couple at a time.

Unless otherwise stated, assume mallards or similar sized birds.

Bluebills in Sour Cream

Flour
Salt, pepper, and paprika
¼ cup butter
1 small onion, sliced     
1 cup beef stock
1/2 can mushroom soup
4-oz mushrooms, sliced
Sour cream
Breast filets from 4 to 8 bluebills

Preheat oven to 375F.

Season flour with salt, pepper, and paprika. Roll the breasts in the seasoned flour, shaking off any excess. Brown the breasts in butter, and transfer them to a casserole dish that will hold them more or less in one layer.

Add more butter to the pan, if necessary, and sauté the mushrooms and onion. Transfer to the casserole. Add the stock and soup to the pan and simmer briefly. Pour this over the breasts.

Put casserole in oven and cook one hour. Just before serving knap the breasts with sour cream and return to oven for five minutes.

Breast of Duck In Brandy Sauce w/Wild Rice

¼ lb butter (one stick)
½ cup Cognac or brandy
½ cup dry Sherry
2 tbls grape jelly
4 duck breasts (8 filets)
1 cup wild rice
2 cups water
1 tsp salt
Thick paste made with arrowroot or cornstarch and water

Melt the butter in a heavy fry pan. Add the Cognac, Sherry, and jelly. Bring to a boil. Add duck breasts. Cover, reduce heat to low. Simmer 30 minutes or until tender.

Boil the rice in salted water, covered, until fluffy and tender. Place duck breasts on hot rice.

Thicken the sauce remaining in the pan with the arrowroot slurry. Pour sauce over duck.

Sweet Broiled Duck

Although this recipe works well under the broiler, it’s really best when the breasts are cooked over charcoal.

3-4 skinned ducks
2/3 cup soy sauce
4 tbls brown sugar
2 tbls oil
1 large onion, chopped fine
2 tsp ground ginger
2 tbls lemon juice
4 tbls red wine vinegar
1 tbls arrowroot or cornstarch
1 tbls water or wine

Filet the duck breasts, reserving carcasses to make stock.

Combine the soy sauce, brown sugar, oil, onion, ginger, lemon juice and vinegar in a zipper bag. Put the breasts in the marinade. Refrigerate for at least two hours.

Grill the breasts four to five inches from the coals; or put on a rack in a shallow roasting pan set below the broiler, about five minutes per side (depending on thickness).

While the breasts are broiling, blend the arrowroot and liquid in a saucepan. Add the marinade and heat until it begins to boil and thicken. Serve this sauce with the ducks.

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4723
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2015 at 07:35
Chesapeake Barbecued Duck

This is an old classic, from the days when Maryland’s Eastern Shore was a waterfowling mecca.

Split ducks and flatten with side of cleaver. Roast at 375F, 1+ hours, basting every ten minutes with barbecue sauce.

For the sauce:

1 1/3 sticks (12 oz) butter
½ cup catsup
1 tbls sugar
1 ½ tbls lemon juice
1 tbls Worcestershire
1 tsp salt
2 garlic cloves, mashed
1 small onion, chopped fine
½ tsp Tabasco
Black pepper to taste

Combine ingredients in a saucepan. Bring to boil, lower heat, simmer, covered, five minutes.

Glazed Ducks with Boxed Potatoes

This recipe originally used a specific commercial barbecue glaze (Trader Vic’s). But you can use any glaze that trips your trigger.

2 mallards
2 potatoes weighing about half pound each
Butter
1 egg beaten with a splash of milk
Bread crumbs
1 bottle commercial barbecue glaze or equivalent homemade

Tie legs of mallards together. Place breast up in an ovenproof pan large enough to hold them side by side with the potatoes without crowding.

Peel potatoes and cut in half across width. Cut off rounded edges so potatoes are on the square side. Dip potatoes in eggs, then roll in breadcrumbs. Melt butter in skillet and brown potatoes on all sides. Place in pan with ducks.

Spoon glaze over breasts and legs of duck. Place in preheated 375F oven from about 1 ½ hours or until potatoes are done, basting once halfway through.

Duck with Lime

Although originally designed for small mallards, I particularly like this recipe using teal.

Clean two ducks, pat them dry, and stuff the cavities with chunks of unpeeled apple. Close the cavities with skewers of toothpicks. Put the ducks on a rack in a shallow roasting pan, sprinkle with salt and pepper, and roast, uncovered, in a preheated 350F oven for an hour. Drain off any fat.

Combine one cup apple juice, ½ cup pineapple juice, ¼ cup fresh lime juice, one onion, coarsely chopped, and salt and pepper to taste. Pour the mixture over the ducks and continue roasting them, basting frequently with the juice mixture, for an hour more.

Remove the apple chunks from the duck cavities and discard. Transfer the birds to a heated platter and garnish with lime wedges. Thicken the pan juices with a little cornstarch mixed with water, strain the sauce, and serve it with the ducks.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4723
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2015 at 08:36
Duck Salad

2 cups cooked duck meat, cubed
1 cup peeled apples, cubed
1 cup tangerine or orange segments
½ cup celery, finely diced
1 cup strawberries, sliced
¼ cup French dressing
Lettuce leaves

Lay out lettuce leaves on six individual salad plates.

Gently toss together the rest of ingredients. Divide evenly among the plates.

Smoked Duck Spread

Meat stripped from a smoked duck
For each cup of meat:
1 tbls minced onion
1 tsp butter
1 cup softened butter
Salt & pepper
1-2 tbls brandy

Run the meat from a smoked duck through a meat grinder.

Sauté the onion in a teaspoon of melted butter until tender. Cool and blend the rest of the butter and onion mixture into the ground meat. Moisten with the brandy.

Serve on cocktail rye or pumpernickel bread.

Duck Jerky

Jerky making is kind of controversial. So I won’t suggest method. Use whichever technique (i.e., cold smoking, oven on low, dehydrator, etc.) you prefer. It’s the marinade that makes this special.

12 duck breast filets
1 tbls salt     
1 tbls lemon pepper
1 tsp onion powder
1 tsp garlic granules
1/3 cup Worcestershire
¼ soy sauce
½ cup wine

Slice the duck breasts into ½-inch thick strips. Combine all ingredients in a zipper bag and marinate, in the fridge, at least 24 hours.

Dry the strips as for jerky, using your favorite method.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4723
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2015 at 10:10
I figure at least one “fine dining” type recipe should be part of the group. This one, which came from Gourmet Magazine many years ago, has always amused me because of the opening sentence. I wondered, when I first clipped it, and wonder now, what country the editor was living in. It has been illegal to sell wild game in the U.S. for almost 100 years.

Sure, nowadays we have ranch raised game, including waterfowl. But we didn’t back then. At a guess, I’d say this was a restaurant recipe someone adapted for home use, without realizing that what they can do with game in, say, France, is not the same as they can do here.


Wild Duck in Mushroom Cream Sauce

Have the butcher quarter a 2 ½ pound wild duck.

In a large skillet brown the duck in two tablespoons clarified butter. Cut ¼ pound fatback into lardoons 1/3 inch thick and in a saucepan blanch them in boiling water to cover for five minutes. Drain the lardoons, rise them under running water, and dry them with paper towels. In a cocotte just large enough to hold the duck sauté the lardoons and two tablespoons minced shallots over moderate heat for two to three minutes, or until the shallots are lightly colored. Add one tablespoon flour and cook the mixture, stirring, for one minute. Add the duck, pour in 2 ½ cups dry white wine, and cook the mixture over moderate heat, stirring, for one minute. Add ½ teaspoon salt and a bouquet garni composed of six sprigs of parsley, three sprigs of thyme, and one bay leaf. Bake the duck, covered, in a preheated moderate oven (350F), basting it three times, for 20 minutes.

In a skillet sauté ½ pound mushrooms, minced, in two tablespoons butter over moderate heat, stirring, for ten minutes, or until most of the liquid has evaporated. Add salt, pepper, and nutmeg to taste.

Transfer the duck to a heated serving dish and keep in warm. Skim off any fat from the cocotte and reduce the sauce over high heat by half. Add the mushrooms and three tablespoons heavy cream and season the sauce with salt and pepper to taste.

Serve the duck on canapés of white bread, sautéed in butter until golden. Spoon some of the sauce over the duck and pass the remainder separately.

Serves 2.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1773
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 25 January 2015 at 11:27
Dang...thanks Brook!  (and oldpro!)

great thread
Enjoy The Food!
Back to Top
oldpro View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 10 March 2012
Location: Sugar Land, Tex
Status: Offline
Points: 21
Post Options Post Options   Thanks (0) Thanks(0)   Quote oldpro Quote  Post ReplyReply Direct Link To This Post Posted: 26 January 2015 at 08:21
Thank you so much for posting those recipes.  I'm afraid my duck and goose hunting days are behind me but I still get some game from friends.  Hope you are doing well, and I'll be posting some.  It's always great to touch base with you.

Jack
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.141 seconds.