‘Duck’ Archive

Blueberry Chutney December 13, 2009 No Comments

Ingredients4cupblueberries, rinsed, fresh and stemmed 1eachonion, finely chopped 1 1/2cupred wine vinegar 1/2cupgolden raisins 1/2cupbrown sugar, firmly packed 2teaspoonyellow mustard seed 1tablespooncrystalized ginger, grated 1/2teaspooncinnamon, ground 1salt 1nutmeg, ground 1/2teaspoondried red pepper flakesDirections:Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.Bring mixture […]

Black Duck with Wine No Comments

2 Black ducks, large 3 tablespoon(s) Butter 1 1/2 teaspoon(s) Salt 1/2 teaspoon(s) Thyme 3 Onions, white, chopped 1 Duck hearts, chopped 12 ounce(s) Wine, white, warmed Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle […]

Stuffed Leg Of Duck with Red Wine Sauce No Comments

———–SAUCE AND ASSEMBLY———– 1 each Duck, whole, (4 to 5 lbs) — OR 2 each Duck, legs 6 tablespoon(s) Oil, olive 1 medium Onion 1 large Carrot 1 medium Tomato 1 pinch Thyme 1 each Bay leaf 6 each Peppercorns, black 14 ounce(s) Wine, red (Volnay) 1 cup(s) Stock, duck, OR 1 cup(s) Stock, veal […]

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles No Comments

2 each Ducklings, with giblets 1 medium Onion, chopped 1 medium Carrot, chopped 2 cup(s) Demi-glace 4 ounce(s) Veal, shoulder, chopped 4 ounce(s) Pork, tenderloin, chopped 1 large Egg Salt (to taste) Pepper (to taste) 2 ounce(s) Cognac 2 ounce(s) Wine, port 1/4 cup(s) Sugar 1/4 cup(s) Water 2 ounce(s) Vinegar, wine, red 1 pint(s) […]

Mother’s Duck 1 Comment

1 Duck Salt Pepper, black Vinegar paste 1/2 Onion 1/8 cup(s) Butter; (optional) 1 Carrot 1 Celery stalk 1 Garlic clove Bacon drippings 1/2 cup(s) ;Water Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper, vinegar paste. Stuff each duck with onion, butter, carrot, celery and garlic. Place breast […]

Mom’S Duckling A La Orange No Comments

Ingredients1duck 1orange marmalade 1orange juice concentrate 1tablespooncornstarch 1waterDirections:Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain. Preheat oven to 350 degrees F. Bake the duck in a little water around 30 minutes. (Grab a leg; if it moves, it is tender […]

Mahogany Duck No Comments

2 Ducks, 4-1/2; 4-3/4 pound(s) Marinade: 1/4 cup(s) Scotch 3 tablespoon(s) Fresh gingerroot, peeled & s -redded 1 1/2 teaspoon(s) Garlic, minced 2 tablespoon(s) Orange zest, julienned 1 teaspoon(s) Coriander seeds, crushed 1 teaspoon(s) Black peppercorns, crushed 3/4 cup(s) Soy sauce 2 tablespoon(s) Honey 2 tablespoon(s) Dark brown sugar, packed 2 slice(s) Bread 2 Scallions […]

Jellied Moose Nose No Comments

Ingredients1eachupper jawbone of a moose 1eachonion, sliced 1eachgarlic clove 1tablespoonmixed pickling spice 1teaspoonsalt 1/2teaspoonpepper 1/4cupvinegar Directions:Cut the upper jaw bone of the moose just below the eyes.Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs – these will have been […]

How To Cook a Duck No Comments

1 Duckling, (4- to 5-lb) 1 tablespoon(s) Kosher salt 1 teaspoon(s) 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 water and pat dry. Sprinkle the cavity with salt […]

Green Peppercorn Duck No Comments

1 (4-lb) duckling 2 tablespoon(s) Salt 2 qt Water 1/2 cup(s) Chopped onion 1/2 cup(s) Chopped celery 1 Garlic clove; minced 1 Bay leaf 2 teaspoon(s) Butter or margarine 2 teaspoon(s) Flour 1/2 teaspoon(s) Ground star anise 1 tablespoon(s) Green peppercorns in wine Salt Remove backbone from duck and quarter or bone duck, reserving backbone […]