Recipezaar: Christmas,Duck recipes

E's Duck Gumbo

Mon, 01 Dec 2003 20:01:17 -0500

My husband is an avid duck hunter and this is his recipe for duck gumbo. It's the best I've ever had! -- posted by Melissa Spangler

Tony Chachere" Long Island Duck

Sun, 07 Dec 2003 20:02:02 -0500

Long slow cookingalong with the bastings is the secret to producing a moist duck with all the fat cooked off the bird. It is one of my favorite recipes for duck. You can save the grease to use another time - the flavor increases but I have never done this and am leary of reusing fat. You can do this recipe using just salt & pepper instead of Tony Chachere but it is not as good -- posted by Bergy

Duck with Sour Cherry Glaze

Sun, 21 Dec 2003 20:00:41 -0500

-- posted by Dreamgoddess

Duck Breasts with Orange, Honey and Tea Sauce

Wed, 21 Jan 2004 20:00:30 -0500

If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000. -- posted by evelyn/athens

Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

Thu, 17 Jun 2004 20:00:33 -0400

This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly. -- posted by 1Steve

Sausage Stuffing

Sat, 14 Oct 2006 22:23:39 -0400

From turducken site: http://www.thesalmons.org/lynn/turducken.html -- posted by DancingPanda

Roasted Duck With Sage & Onion Stuffing & Applesauce

Wed, 20 Dec 2006 21:10:17 -0500

This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :) -- posted by wildschwein

Turducken (A Chicken in a Duck in a Turkey)

Fri, 02 Nov 2007 18:53:44 -0400

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time. -- posted by Karen From Colorado

Festive Terrine

Tue, 30 Dec 2008 15:50:35 -0500

I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice. It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch. You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine. -- posted by ChrisWells

North Croatian Roasted Duck

Tue, 27 Oct 2009 17:05:10 -0400

This is traditional fall dinner, usually served with mlinci (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. -- posted by nitko