Duck Recipe

February 13, 2009 by  

Here’s some favorite duck recipes of ours.

Orange Duck Recipe :

  • 1 Tablespoon of Vegetable Oil
  • 1/3 Cup of Orange Juice
  • 2 Tablespoons Grated Orange Peel
  • 1/2 Cup Can of Peaches, Pureed
  • 1/2 Cup Can of Pineapple, Pureed
  • 1/3 Cup Whipping Cream
  • 1 Tsp. Bacon Drippings
  • 2 Tablespoon Butter
  • 1/2 Tsp. Chopped Fresh Garlic
  • 1 Tsp. Tomato Paste
  • 1 Cup Chicken Broth
  • 1 Tablespoon Clover Honey

 

In a large skillet, heat oil and add 1 tablespoon butter and bacon drippings. Once the oil is hot, add mushrooms and sauté for about a couple minutes. Remove and set aside. Add garlic and brown duck breasts on both sides, remove and set aside. Add the remaining butter and reduce heat to simmer. Once the butter is melted add orange rind, tomato paste, chicken broth, honey, and orange juice. Stir over medium low heat until mixture comes to a boil. Add pineapple and peach, bring back to a light boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on serving platter. Whisk whipped cream into sauce and add mushrooms. Put sauce over breasts and place in the broiler. Brown lightly and serve.

Grilled Duck Recipe :

  • 4 Duck Breasts (cut into 1/2 – 3/4″ strips)
  • Sealed Plastic Bag
  • Bottle of Olive Oil
  • 3 Tbsp of Soy Sauce
  • 3 Tbsp of Worchesteir sauce
  • 1 Tbsp of Seasoned Salt

Clean and rinse off duck breasts, place them in a plastic bag, and fill enough olive oil in the bag so it covers the duck breasts. Than add the other sauces and seasonings. Seal up the bag and shake it thoroughly, and refrigerate overnight.

Take duck strips out and cook on the grill, making sure not to overcook the duck. Cook for about 3 – 4 minutes on each side until medium. Great for when you’re hunting on the go.

Asian Duck Recipe :

  • 4 lb. duck
  • 2 cooked, peeled sweet potatoes, cut into rounds
  • 3 peeled and chopped garlic cloves
  • 1/2 lemon
  • 1 peeled and quartered apple
  • 4 tbs cornstarch
  • 1 cup oil
  • 1/2 tsp salt
  • 1/2 cup light brown sugar
  • 1 tbs Worcestershire sauce
  • 2 tbsp lemon juice
  • 1/2 tsp hot pepper sauce
  • 3 peeled and cubed turnips

Rinse and clean duck, and cut off all inside fat. Place garlic, apple, and lemon in cavity. In a large pot, fill with water and steam for 20 minutes/lb., or until meat is tender. Remove from water, cut duck in half, and remove bones.

Cut cornstarch into each part of duck. Pour oil in pan, and add salt. Brown duck in hot oil until golden and crispy, drain well when finished.

In small pan combine brown sugar, worcestershire sauce, hot sauce and lemon juice. Heat until sugar is dissolved and ingredients are well blended. Apply mixture over duck and let stand for 30 minutes in warm oven, basting with sauce several times.

Place duck on platter and surround with vegetables.


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