Wild Duck Soup
• 1 wild duck (cut into 4 pieces)
• 2 1/2 quarts chicken stock
• 1 cup long grain rice
• 1 tsp olive oil
• 1 tsp chopped onion
• 1/2 tsp salt
• 2 tsps fresh gingerroot
• 2 Tbsp chopped green onions
Chopped carrots, celery and onions. Amounts of each are your
choice so long as it adds up to 3 cups. In a thick bottom
pan, heat oil
then add veggies. Fry until soft. Add duck and cook until
brown. Pour in stock. Cover and boil until duck is tender
- about half
an hour. Remove duck, cut into strips and set aside. Wash
rice. Melt some butter in a pan, add onions then rice
and stir for 3
minutes. Pour this mixture into the duck stock, cover and
boil for 10 minutes. Add duck strips, Adjust seasoning
to your taste.
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Fillet of Duck
• Breasts of 2 ducks
• 1 pkg. dry onion soup mix
• 1 apple, sliced
• 2 cups water
• 1 orange, sliced
Fillet breasts. Place breasts on
platter and cover with apple and orange. Cover with plastic wrap
and refrigerate overnight.
Remove apple and orange slices and place fillets in 1 1/2 quart oblong
baking dish. Empty onion soup into dish; add water.
Bake at 300 degrees for 2 hours. Serve with pan drippings. Serves 4.
Recipe from www.ces.ncsu.edu
Duck and Roasted Walnut Salad
From Real Beer and Good Eats by Bruce Aidells and Denis Kelly (Knopf,
$18).
• 2 duck breasts
• Salt and freshly ground black pepper, to taste
• ½ cup walnuts
• Dressing (recipe follows)
• 1 cucumber, halved, seeded and thinly sliced
• 2 tablespoons chopped green onions
Preheat oven to 350 degrees. Place duck breasts on a rack in
a baking pan and season with salt and pepper; roast 45
minutes.
Let cool and slice thin. Spread walnuts on a cookie sheet and roast
at 350 degrees 10 to 15 minutes, or until they are brown and
give off a rich, nutty aroma; stir once or twice during cooking.
Prepare dressing. Toss a little dressing with cucumber slices
and arrange on a platter; fan duck slices on top. Spoon reserved
dressing
over top and garnish with roasted walnuts and chopped onion.
Makes 4 servings.
Dressing
• 1 tablespoon raspberry vinegar
• 2 tablespoons walnut oil
• 1 tablespoon peanut oil
• 1 teaspoon soy sauce
• 2 teaspoons sugar
In a small bowl, whisk together vinegar, oils, soy sauce and
sugar. Use as directed above.
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Duck Breast with Cranberry and Dried-Cherry Chutney
For Chutney:
• 1 large, peeled shallot
•
4 ¼ inch thick slices fresh ginger root
• 1 garlic clove
• 2 teaspoons olive oil
• 1 cup fresh cranberries
• ¼ cup dried sweet cherries
• ¼ cup sweet vermouth or apple juice
• 2 tablespoons honey
• 1 tablespoon lemon juice
• dash salt
• 2 teaspoons chopped walnuts, optional
For Duck:
• 1 full Duck breast (about 10 oz.)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon powdered ginger
• dash chili powder or finely crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
Dried Cherry Chutney:
Mince together shallot, ginger root and garlic. Heat oil in
a medium pan.
Add shallot mixture and sauté over low
heat until shallots are tender, about 3 minutes.
Add cranberries, cherries and vermouth and
cook over medium heat, stirring frequently,
until cranberries
pop and cherries
soften,
3 - 5 minutes.
Stir in honey, lemon juice, salt and walnuts.
Set aside.
Duck:
Use very sharp knife and score skin down
to flesh. In cup, mix together cinnamon,
ginger,
chili powder,
salt
and pepper.
Rub
mixture into both sides of duck.
Heat in small, heavy bottomed (preferably
cast iron) skillet over medium heat 1
minute. Add
duck breast,
skin side down,
and cook
over medium heat until skin is well browned,
5 minutes. Flip over and cook second
side until flesh is firm
to the touch,
3-5 minutes.
Meat should be done to medium rare stage.
Remove duck from skillet. Using sharp
knife, slice duck 1/8 inch thick and
arrange slices
on platter.
Reheat
chutney, if necessary,
and serve on the side.
www.exoticmeats.com
Parmesan Duck Breast
• 2 duck breasts, boned and sliced
• 1/4 cup parmesan cheese
• 1 beaten egg mixed with 1 tsp. water
• 1 cup Wesson oil
Heat oil in heavy skillet. Dip pieces of duck breast in beaten
egg and roll in Parmesan cheese.
Fry in hot oil.
Recipe from www.ces.ncsu.edu
Five Spice Roast Duck
• 1 5 to 5-1/2 pound duck
• 1 orange, halved
• 1 onion, halved
• 2-1/2 tablespoons five spice mix
• 1 tablespoon ground Szechuan peppercorns
• 1 tablespoon ground fennel seed
• 5 star anise, ground
• 5 whole cloves, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• (reserve remaining mix for other uses)
Preheat the oven to 500°F. Pat the duck dry with paper towels.
Place the orange and onion in
the cavity. Using a fork, prick the duck all over, just through the skin to
the meat. Rub the
duck
with the mix and place on a flat
rack in a roasting pan.
Place the duck in the oven for 10 minutes, then
reduce the heat to 400° F
and roast for about 15 to 20
minutes per pound. Prick the
skin every
20 minutes to release the fat.
When the bird is golden brown
and the juices run clear
when the underside
is pricked
with a fork,
remove the
bird from
the oven
and allow it to rest for
7 to 10 minutes
before carving.
www.exoticmeats.com
Oriental Gingered Duck
- •
3-4 lbs. meat from young ducks cut into 1 1/2" cubes,
skin on
• 3/4 cup boiling water
• 1/2 cup cider vinegar
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 3/4 cup flour
• 1 tbsp. cornstarch
• 2 tbsp. water
• 1 tbsp. soy sauce
• 1/2 tsp. salt
• 1/4 cup cold water
• 1/2 cup pickled ginger root - sliced
• Fat for deep-frying
Make a frying batter of eggs, flour, 2 tbsp. water, and salt.
Stir until smooth. Dip duck
cubes into batter and fry, a few at a time, in deep fat heated
to 350-360 degrees, until
golden brown.
Drain
on paper
towels; put into a warm dish.
Make a hot
sauce with
boiling water, cider
vinegar, and sugar;stir until sugar is dissolved.
Make
a smooth mixture
of cornstarch and
soy sauce with 1/4 cup cold water;stir into vinegar-sugar
mixture. Cook,
stirring, over low heat until thickened.
Add the ginger root, stir
well,
heat, and pour over
fried duck.
Recipe from www.ces.ncsu.edu
Roasted Wild Duck
• Wild ducks
• Salt
• Skinned onions
• Thin bacon slices
• Dry red wine
• Flour for gravy
Allow one pound of duck per person. Dry them thoroughly inside
and out and rub inside with salt. Fill the insides with
skinned whole onions.
Place
in an uncovered
roasting
pan,
cover
breasts
with bacon.
Add dry
red wine and
cook in a 325 degree oven for 10-12
minutes per pound for rare ducks (really marvelous),
15-20
minutes per pound for well done. Baste frequently with
drippings to which
the
dry red wine was
added.
Mix cold water with drippings and thicken with
flour for
gravy.
Recipe
from www.ces.ncsu.edu
Wild
Duck with
Mushrooms
• Duck
• 1 onion, sliced
• 1/2 cup butter or drippings
• Salt and pepper
• 1 cup fresh mushrooms - sliced
• 2 cups water
• 1 bay leaf
• 2 tablespoons flour
• 1/8 teaspoon powdered thyme
Prepare and disjoint duck, brown with onion and baste with
fat.
Add salt, pepper, water, and bay leaf. Cook 1 1/2 hours over low heat. Saute
mushrooms,
add flour
and thyme.
Add
to duck
and
continue
to cook
30 more minutes.
Serve with wild rice.
Recipe from www.ces.ncsu.edu
Baked Duck with Wine
• 2 ducks
• Salt and pepper to taste
• 2 apples
• 1/2 cup butter or margarine
• 1 cup sherry
Rub the whole ducks inside and outside with a little salt and
pepper.
Put an apple, unpeeled and quartered, in each duck, and fasten the body cavity.
Saute
the
ducks in the
butter
until light
brown.
Put them
in
a baking pan and add the sherry. Cover and bake
in
a hot (425
degrees
F.)
oven for about 45 minutes. Make a flour gravy with the
drippings, if you wish to.
Serve
with a fruit jelly.
Recipe from www.ces.ncsu.edu
