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Recipe : Roast Duckling Procedure : -duckling (about 4 1/2 -pounds each) 2 ts Salt 1/2 ts Pepper 3 sm Onions, peeled and -quartered Duck Giblet Broth Golden Gravy Pumpernickel Stuffing 1. Wash and dry ducklings. Pierce skin all over with fork so fat will cook out. (Set giblets aside to simmer for broth) 2. [...]
Recipe : Duck with Raspberry Sauce Procedure : 1/2 c Wine, dry red 1/4 c Vegetable oil 4 Duck-breasts, skin/deboned 1/4 c Water 1 ts Lime juice 1/2 ts Salt 1/4 ts Caraway seeds, crushed Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway [...]
Recipe : Pumpernickel Stuffing Procedure : 3 md Onions, chopped (1 1/2 -cups) 4 tb Drippings from ducklings 3 c Slightly dry -pumpernickel-bread cubes -(6 slices) 3 c Slightly dry white bread -cubes (6 slices) 1/2 c Water 1 ts Salt 1/4 ts Pepper 1. Saute onions in drippings just until soft in a large [...]
Recipe : Black Duck with Wine Procedure : 2 Black ducks, large 3 tb Butter 1 1/2 ts Salt 1/2 ts Thyme 3 Onions, white, chopped 1 Duck hearts, chopped 12 oz Wine, white, warmed Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and [...]
Recipe : Mother’s Duck Procedure : 1 Duck Salt Pepper, black Vinegar paste 1/2 Onion 1/8 c Butter; (optional) 1 Carrot 1 Celery stalk 1 Garlic clove Bacon drippings 1/2 c ;Water Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper, vinegar paste. Stuff each duck with onion, butter, [...]
Recipe : Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Procedure : 2 ea Ducklings, with giblets 1 md Onion, chopped 1 md Carrot, chopped 2 c Demi-glace 4 oz Veal, shoulder, chopped 4 oz Pork, tenderloin, chopped 1 lg Egg Salt (to taste) Pepper (to taste) 2 oz Cognac 2 oz Wine, port 1/4 [...]
Recipe : Roast Mallard with Root Vegetables- Country Procedure : 1 lb Small carrots, peeled -and trimmed 1 lb Small parsnips, peeled and -trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil 1/4 ts Salt 1/4 ts Ground black pepper 2 3-lb farm raised -ready-to-roast mallard -ducks 2 sm Apples, [...]
Recipe : Peking Duck 1 Procedure : 7 lb LONG ISLAND DUCK 5 c HOT WATER 3 tb MALTOSE 1 tb VINEGAR 1 tb SHERRY 1 tb SESAME OIL 1 tb SUGAR 1 tb SOY SAUCE 5 tb HOISIN SAUCE 12 ea CHINESE PANCAKES, STEAMED 1 x JUST BEFORE SERVING 1/4 lb SCALLIONS, CUT INTO [...]
Recipe : Roast Duckling In Wine Procedure : 4 1/2 lb Duckling 2 c Optional stuffing 1 t Kosher salt Coarse 1/4 t Nutmeg Wine & grape Sauce 3/4 c Marsala wine 2 T Grape jelly 1 1/2 T Cornstarch 1 c Seedless green grapes 1. Wash duckling and dry. Sprinkle salt and nutmeg in [...]
Recipe : Peking Duck 2 Procedure : 1 x SEE EKING DUCK 1″ FOR INGR 6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our [...]
Recipe : Stuffed Leg Of Duck with Red Wine Sauce Procedure : —————————–SAUCE AND ASSEMBLY—————————– 1 ea Duck, whole, (4 to 5 lbs) – OR 2 ea Duck, legs 6 tb Oil, olive 1 md Onion 1 lg Carrot 1 md Tomato 1 pn Thyme 1 ea Bay leaf 6 ea Peppercorns, black 14 oz [...]
Recipe : Green Peppercorn Duck Procedure : 1 (4-lb) duckling 2 tb Salt 2 qt Water 1/2 c Chopped onion 1/2 c Chopped celery 1 Garlic clove; minced 1 Bay leaf 2 ts Butter or margarine 2 ts Flour 1/2 ts Ground star anise 1 tb Green peppercorns in wine Salt Remove backbone from duck [...]
Recipe : How To Cook a Duck Procedure : 1 Duckling, (4- to 5-lb) 1 tb Kosher salt 1 ts Ground black pepper REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running [...]
Recipe : Roast Duck Procedure : 2 tb Worcestershire sauce 1 tb Starch,dissolved in 2Tb -water 2 tb Light Soy sauce 1 ts Sugar 1 3-4 lb Long Island Duck Combine the first three ingredients, coat the duck and let stand 2 hrs. Fill a steamer pan with water 1 1/2″ deep. Place duck on [...]
Recipe : Roast Duckling a La Orange Procedure : 4 5-pound ducklings 1 ts Seasoned salt 1/2 ts Rosemary 1/2 c Celery; chopped 1/2 c Onion; chopped 2 c Brown sauce; or chicken stoc 3 tb Sugar 1 tb Butter 1/2 c Vinegar 1 c Orange juice 1 ts English mustard 1/2 ts Cornstarch 1/4 [...]