Favorite Duck Recipes

[CopperNGold]

It's been years since I've roasted a duck, and I think that I might want to roast several of them for Christmas. I would love to hear your favorite recipes and tips for roasting time, seasonings, reducing the fattiness of the bird, etc. What is your favorite side dish to go with duck?

Also, I always cook far too much food, especially during the holidays. Any ideas for the left overs? Peking duck, or a derivative, sounds so good on this cold, rainy night! Any other yummy suggestions?

Jocelyn

[Laird_M]

My two favourites are duck with port and blackcherrysauce or Chinese Pleasure Boat Duck.

This is a large duck boiled for about 5-10 minutes then stuffed with various vegetables, chinese sausage etc and slowly roasted with frequent basting of honey, soy sauce and 5 spice powder.
Haven't made it for years but always impressed my Chinese friends as none of them could cook it...

[CopperNGold]

Both of those sound delicious! The first one, with port, feels festive for Christmas, and the other would be great for New Year's Day. Uh oh, I'm going to be on duck overload! Thanks for the ideas!

Jocelyn

[Kiltboy]

My hands-down favorite was a episode from Alton Brown's FoodTv show (Good Eats). Steamed, pan seared, then oven roasted produces the best of both worlds: moist meat with ultra crispy skin. And the leftover fat is easily used for later frying.

For the recipe: go to FoodTv.com and search on the phrase "Mighty Duck"

[vmac3205]

I am going to try roasting mine on the Traeger this year. Our favorite restaurant has a smoked duck that is to die for. I'm thinking the Trager will gove me the crip skin and the moist meat. If that fails, I'll give Alton Brown's recipe a go. I LOVE duck.

GO DUCKS (U of O 1970)

[Mickey]

I like mine pretty simple. Salt, pepper, and a chopped orange inside. Stab it all over with a fork to let the fat drain. Roast at around 450 for about an hour to hour and a quarter.

To fancy it up, during the last couple of minutes, I like to start basting it with Chambord (raspberry liquor) about every 30 seconds. A mini bottle is plenty. You have to watch it very close because the Chamobord goes from glaze to burnt in seconds, but it is well worth it. Raspberry jam works nicely too.

For sides, I also like to keep it simple. Roasted baby red potatoes and some creamed pearl onions, even mashed turnips or parsnips.

[CopperNGold]

Your ideas are making me so hungry! I love the idea of a sweet glaze, Chambord, or maybe even an apricot glaze? The Chambord seem perfect for Christmas! I have an unopened bottle just waiting to be used.

I like the idea of pan searing, then roasting, for extra crispy skin. Duck is so rich, I agree that the sides should be on the lighter side. What about a wild rice, with toasted almonds and other good things in it? Creamed pearl onions are one of my favorites! Possible broiled or grilled asparagus? A very light sherbert as a palate cleanser between courses?

Thanks for the recipes and the great tips, everybody. I'm not sure how I'm going to last until Christmas without some duck! I dreamed of it a couple of nights ago!

Jocelyn

[azwildcat96]

I like them chick-fried and dipped in Buffalo sauce. Not elegant, but so good!

[Mickey]

Apricot glaze is good too. Just did a chicken with that last night in fact. Wild rice would be good but that's pretty rich and earthy. Just about any veggie you like works. If you are going for crispy skin, one technique is to roast as normal but then base it with ice water about 5 minutes before it is done (don't do this in a pyrex roasting dish though)

[Newfoundlander]

I have an interesting method rather than a recipe, but its only for those that hunt duck.

Take your days freshly killed and cleaned duck breast with the skin still on and place it on a green alder skiver and put it over a hot smoky fire for about 15 or so minutes. cherrywood or birch works well. After that, double wrap the breasts in heavy aluminium foil, and place down in the coals with coals on top and let it bake for 30-60 minutes depending on size of duck, heat in the coals, etc (this takes some practise).

Open up and enjoy some of the best duck you'll ever taste!

note: can also be done with the rest of the duck as well, not just the breasts, but cut in pieces as different parts require different timing.