Recipezaar: Duck recipes

Apricot Glazed Duck

Tue, 14 Aug 2007 16:59:01 -0400

This is the first time I made duck. I used diiferent suggestions to come up with my own version -- posted by Ewalla

Thai Green Curry With Duck

Mon, 20 Aug 2007 17:16:27 -0400

EatingWell -- posted by ratherbeswimmin'

Crisp Roast Duck

Mon, 03 Sep 2007 10:40:46 -0400

From Gourmet Magazine. Serve with Plum Applesauce. -- posted by AmandaInOz

Duck Cassoulet (Crock Pot)

Tue, 18 Sep 2007 22:27:22 -0400

From All Recipes. -- posted by dicentra

Burgundy Basted Duckling

Sat, 06 Oct 2007 19:15:56 -0400

From the Crockery Cookery book, 1975 edition. I use this book for many of my recipes for the crockpot. -- posted by KGCOOK

Golden West Duckling

Mon, 08 Oct 2007 19:45:18 -0400

From the Crockery Cookery Book. 1975 Edition. This is very good. -- posted by KGCOOK

Imperial Duckling

Mon, 08 Oct 2007 19:46:29 -0400

Again from the book of Crockery Cookery. I have never tried this but it sure does sound good. Yum.. -- posted by KGCOOK

Marinated Duck Breast With Mango Salsa

Fri, 12 Oct 2007 03:22:26 -0400

Marinated duck breast. A quick easy and a light meal. -- posted by The Flying Chef

Oak Smoked Breast of Duck With Port Wine Reduction

Thu, 25 Oct 2007 15:51:45 -0400

This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm. -- posted by Chef Joey Z.

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

Duck Und Kraut

Fri, 09 Nov 2007 22:29:29 -0500

Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Madeira Duck With Mixed Wild Mushrooms

Sat, 10 Nov 2007 19:51:46 -0500

Another from Steam Cuisine by Jenny Stacey. Preparation time includes marinating time. -- posted by Luschka

Bacon Wrapped Duck on Roast Veg.

Sun, 11 Nov 2007 14:18:44 -0500

I got the idea for this recipe from the book '365, Dish a day' but adapted it. I have always loved duck and I think it goes great with the veg and bacon. -- posted by Mr.Blitzer

Cassoulet (French Stew Made With Duck and Sausage)

Tue, 13 Nov 2007 16:06:43 -0500

Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. -- posted by 2Bleu (Bird&Buddha)

Chicken & Bacon With Vegetables and Orzo/Rice

Fri, 16 Nov 2007 01:32:49 -0500

The bacon is slow cooked with the vegetables and the chicken is cubed with chicken broth and orzo is added. It takes only five minutes for that last step until serving. If you serve rice, precook and then add to recipe with the chicken broth. -- posted by Montana Heart Song

A Kicking Creamy Orange Cilantro Duck

Tue, 27 Nov 2007 17:48:21 -0500

"This simple recipe with a zesty flavor from the marinade and a bit of a kick from the chili. Everyone will love it!" -- posted by Chef #665784

Malay Braised Duck Curry

Wed, 28 Nov 2007 16:12:42 -0500

Please see my recipe for Recipe #268623. -- posted by Jewelies

Israeli Roast Duck (Or Chicken)

Wed, 05 Dec 2007 03:41:47 -0500

I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen. -- posted by Ilysse

Duckling With Pine Nut Wild Rice

Tue, 11 Dec 2007 17:36:13 -0500

A delicious and different way to roast a duckling. Don't panic if it smokes (it's just the sugar in the sauce burning a little, but it won't affect the final product) or if it looks really dark (again, the sugar). The outside should be a lovely mahogany color when finished. -- posted by Halcyon Eve

Crispy Roast Duck With Lavender Honey

Sun, 23 Dec 2007 18:21:30 -0500

Quartering the ducks it the easiest way to serve them. -- posted by ratherbeswimmin'

Roast Duck With a Honey Soy Basting Sauce

Thu, 27 Dec 2007 03:05:13 -0500

Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews. -- posted by The Flying Chef

Duck Magrets With Endives and Cranberry Sauce

Thu, 03 Jan 2008 01:59:04 -0500

French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done. -- posted by gei

Chinatown Bagel Sandwich

Mon, 07 Jan 2008 16:37:07 -0500

I love trying new sandwiches. I found this one in a UK advert for Hellmann's mayonnaise. The theme of the advertisement was different bagel sandwiches named after parts of New York City. -- posted by Sarah_Jayne

Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

Sun, 13 Jan 2008 00:45:37 -0500

From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad. -- posted by Amber Dawn

Basic Roast Duck

Thu, 17 Jan 2008 16:23:26 -0500

Mark Bittman; How to Cook Everything -- posted by ratherbeswimmin'

Almond Roasted Duck With Chinese Spices

Sun, 03 Feb 2008 16:57:28 -0500

This simple preparation has many of the complex spices of a classically prepared Chinese duck, but it takes little preparation or special skills. -- posted by DVG2000

Chinese New Year Roast Duck Rolls

Sun, 03 Feb 2008 21:15:06 -0500

Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, serve the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake. -- posted by Olga Drozd

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

Mon, 04 Feb 2008 01:27:36 -0500

Recipe from my grandmother's recipe box from some restaurant in Saigon, Vietnam. The recipe says that the duck should be cooked rare or medium rare. Medium to medium well would be better. -- posted by Celticevergreen

Honey Spiced Duck Crepes

Mon, 11 Feb 2008 19:38:30 -0500

Off the back of Master Chef Crepe. Duck may be replaced with chicken too. -- posted by Cook Food Mood

Spiced Balsamic Duck With Plums and Couscous

Tue, 12 Feb 2008 17:48:57 -0500

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 -- posted by Aus/NZ Hosts

Stove Top Smoker Tea Smoked Duckling

Wed, 13 Feb 2008 18:33:07 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. -- posted by TxGriffLover

Duck Breast With Leek and Cranberry

Sat, 23 Feb 2008 00:42:32 -0500

French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon. -- posted by Gary #62

Duck Confit

Mon, 25 Feb 2008 17:13:43 -0500

I use this in my recipe for Cassoulet, but you could also use it to top salads or add to stews. -- posted by xtine

Duck Cacciatore'

Mon, 25 Feb 2008 22:27:45 -0500

Tim's favorite duck recipe -- posted by Chef TraceyMae

Low Gl Peanut Chicken Soup

Sun, 02 Mar 2008 21:04:48 -0500

A lovely creamy peanut chicken soup, this serves nice with a small crunchy side salad, and is Low GL, so it's very filling. 1 cup = 1 serving. This soup will also keep in the fridge for up to 3 days. -- posted by kelly in TO

Duck Ravioli

Sun, 02 Mar 2008 21:13:41 -0500

This one was a challenge. -- posted by Chef Rangel

Lacquered Duck in Mandarin Pancakes

Tue, 25 Mar 2008 20:08:01 -0400

From "Chinese New Year", Good Food Magazine February 1988 -- posted by JackieOhNo!

Steamed Duck

Tue, 15 Apr 2008 19:37:50 -0400

I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook -- posted by ellie_

Long Island Duckling With Black Cherry Sauce

Wed, 16 Apr 2008 18:25:45 -0400

From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try. -- posted by Oolala

Grilled Fig and Duck Salad

Sun, 13 Jul 2008 02:31:06 -0400

From the February 28, 2006 Sydney Morning Herald. -- posted by AmandaInOz

Roasted Duck With Quince and Syrup

Tue, 22 Jul 2008 23:09:15 -0400

From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney. -- posted by ThatSouthernBelle

Chinese Take-Out Peking Duck With Peking Pancakes

Fri, 08 Aug 2008 16:57:03 -0400

Peking duck is a real celebration dish, usually at the center of a Chinese banquet. While the dish can be a bit laborious to prepare, we've tried to simplify the process by using duck breasts instead of a whole duck. It makes less of a mess in your oven and cuts down significantly on the prep and cooking time. This is a delicious and fun dish to serve to a group, but don't forget the napkins! From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Sam Choy's Award-Winning Roast Duck

Fri, 15 Aug 2008 16:42:33 -0400

From the cookbook Cooking From the Heart with Sam Choy. -- posted by lazyme

Citrus-Rubbed Whole Duck

Wed, 20 Aug 2008 00:37:59 -0400

From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender. -- posted by lazyme

Dan's Baja Chicken

Fri, 19 Sep 2008 19:19:51 -0400

In my many years in the kitchen, I stumbled upon this recipe in my experimentations with cooking for clients who wanted something "different." The most important part of this recipe is the marinade. Once marinated, the chicken can be broiled, grilled, fried, or cooked any other way, depending on your dietary wishes/requirements. Best served with "Party Rice" (which I will post a recipe for later ;-)), this dish also goes well with baked potatoes or Penne tossed in garlic and olive oil. -- posted by T3 Foxen

Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru

Wed, 08 Oct 2008 14:16:33 -0400

This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients. -- posted by The Flying Chef

Duck or Chicken Gizzard Confit

Fri, 10 Oct 2008 02:05:27 -0400

Taken from "Cook like chef" Episode-Georges Laurier: offal. Source: Foodtv Canada wedsite. -- posted by Lee_tah

Roasted Duck With Licorice Merlot Sauce

Wed, 22 Oct 2008 17:32:34 -0400

Food & Wine. Uses black jelly beans! -- posted by dicentra

Turkey Pot Pie With Dumpling Crust

Fri, 24 Oct 2008 00:18:25 -0400

Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook. -- posted by Becca- B

Duck Stock (Save That Carcass)

Mon, 27 Oct 2008 17:43:09 -0400

Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us. -- posted by JustJanS

Chinese Dumplings Style

Wed, 29 Oct 2008 18:33:00 -0400

"This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks", from Food Net. -- posted by MVS666013

Duck With Blackberry Sauce

Wed, 19 Nov 2008 16:42:55 -0500

This is from the February 1996 issue of Bon Appetit magazine. The sauce is really delicious. -- posted by lazyme

Turducken

Fri, 21 Nov 2008 19:49:27 -0500

Hadice's DH here, hello all. I have been making this recipe every year for the past 4-5 holiday seasons. My family demands I make it at least once a year. I got the recipe from the Salmon family website. Turducken is a chicken in a duck in a turkey. The birds are de-boned and placed one inside the other, layered with stuffing. The outer layer, the turkey, is then trussed up and sewn together to appear as a regular turkey. When you slice it down the middle you will see, in layers, turkey, stuffing, duck, stuffing, chicken, stuffing. A sure crowd pleaser. It is a challenging recipe, time consuming and labor intensive. De-boning the birds is intimidating but gets easy with a little practice. This is a labor of love, but well worth it for a special meal that will have friends and family talking about it until next year. I recommend sticking to the recipe on your first attempt. It is an expensive project to screw up by adding crazy ingredients that don't work. In addition to the food items, you will need a large roasting pan with rack, cotton string to truss up the turkey, a large needle and cotton thread to sew the turkey together and 1-2 sq ft. of cheese cloth to keep the stuffing in. -- posted by Hadice

Seared Duck Breast With Cherry-Port Sauce

Fri, 21 Nov 2008 20:01:10 -0500

So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared. -- posted by Dr. Jenny

Grilled Duck Breast With Chipotle Ranch Dressing

Sun, 30 Nov 2008 00:21:45 -0500

I found this on the Chef to Chef website. It sounds like a great salad. -- posted by lazyme

Duck Breast With Fried Apples

Tue, 02 Dec 2008 00:02:44 -0500

This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine. -- posted by ThatSouthernBelle

Roast Duck With Cranberry Glaze

Tue, 02 Dec 2008 00:45:23 -0500

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry. -- posted by Chef #1004555

Huckleberry Duck

Tue, 02 Dec 2008 00:49:43 -0500

This is a delicious way to serve a duck. It makes an impressive meal for only a moderate amount of work. Weve used this recipe at Thanksgiving when we only have a small number of people. The huckleberry ingredients are available on-line. You may also find them in gift shops in tourist areas of the northwestern United States (such as near Yellowstone National Park). If you cannot obtain huckleberry products, then you may substitute blueberry products instead (blueberries are a close relative of huckleberries). Alternatively, you could make the glaze using regular honey, butter, and orange juice. We have not tried this variant, but it seems feasible. -- posted by The Wallaces

Duck Broth With Noodles, Scallions, and Radish

Sun, 07 Dec 2008 01:59:26 -0500

From Barbara Kafka's "Soup: A Way of Life" cookbook. I love this deliciously different, light soup! I make it after roasting a duck, using the carcass to make the broth and leftover meat to make it a bit heartier meal, rather than a starter or light lunch. Serves 4-6 as a starter as made; can serve 2-3 as a light meal, or with the addition of duck meat (a cup or twp of chopped meat), as a more filling meal. -- posted by Halcyon Eve

Best Roast Duck

Mon, 08 Dec 2008 15:26:41 -0500

I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on. From Barbara Kafka's "Roasting: A Simple Art" cookbook. I adore duck, but as it's more expensive and less versatile than chicken, I tend to save it for a treat. If you've never carved a duck before, be aware that waterfowl (ducks, geese) are not built quite the same as land fowl (i.e. chicken and turkey), so carving will be a little different. Mainly, the position of the hindquarters relative to the body is a little bit different for waterfowl. Times are estimated, and prep time allows for time to rest before roasting but not time to come to room temperature before simmering. -- posted by Halcyon Eve

Shanghai Duck Stir Fry

Mon, 08 Dec 2008 23:23:29 -0500

From a duck recipe site. -- posted by dicentra

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

Duck Curry - Cari Vit (Vietnamese Style)

Mon, 22 Dec 2008 19:01:32 -0500

The best duck curry ever! -- posted by Chef #1086687

Smoked Réveillon Duck Breast and Confit Leg

Mon, 22 Dec 2008 19:10:01 -0500

This recipe is supposedly from the Restaurant Cuvée in New Orleans, LA. -- posted by Celticevergreen

Chinese Apricot Duck on the Grill/Bbq

Mon, 29 Dec 2008 22:55:50 -0500

The apricots in this dish really cut through the richness of the duck. Serve with prepared cous cous. -- posted by English_Rose

Glazed Duck With Clementine Sauce and Pistachios

Mon, 29 Dec 2008 22:57:01 -0500

From Food & Drink Weekly. Needs an additional chill time of 4 hours for the ducks. Alternatively the ducks for this festive dish can be braised and refrigerated 1 day ahead. The glaze can be made and the sauce started up to six hours ahead. Cool separately, uncovered, then refrigerate, covered. Reheat the glaze and stir before using. Adapted from a recipe in Gourmet magazine. -- posted by Buster's friend

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

Cassoulet De Toulouse

Thu, 08 Jan 2009 23:11:25 -0500

Traditional recipe from the Toulouse region of France. -- posted by Celticevergreen

Maple Pecan Crusted Duck Breast

Sun, 11 Jan 2009 17:22:11 -0500

Im not sure if this was an actual recipe I found or one that I just substituted ingredients to make but it turned out incredible, especially for my first time to cook duck! Im not sure of the size bottle of maple syrup used I think it was 12 or 16 ounces. I served this with salad and baked sweet potatoes just buttered with salt and pepper. PREP TIME DOES NOT INCLUDE MARINATE TIME. -- posted by Chef #603588

Authentic Chinese 5-Spice Peking Duck

Sun, 11 Jan 2009 20:28:36 -0500

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird. -- posted by Personal Chef Adam

Mardi Gras Gumbo

Fri, 16 Jan 2009 19:31:20 -0500

Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll! -- posted by Moontan Master!

Pantry Challenge Turkey and Rice Casserole

Tue, 20 Jan 2009 14:15:09 -0500

Periodically I make a real effort to use up everything in my pantry and freezer so that nothing goes bad or out of date. Sometimes it gets a little interesting as I try to use up the last of stuff. This is one of those recipes. Pretty tasty though. I used turkey as that is what I had left over from Christmas. You can pretty much throw what ever vegetables you have on hand into the mix. This recipe really allows for substitutions. -- posted by Lucky Chef

Duck Rillette

Fri, 06 Feb 2009 15:07:46 -0500

A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly on bread. A gorgeous start to any meal. You can substitute goose fat for the duck fat if needs be. The reason the original fat is discarded and fresh fat used to seal is because the original fat becomes very salty. Takes some time to make, but it's well worth it! Please note that the prep time does not include the time resting the duck in the fridge. -- posted by Ferng

Oriental Duck Salad

Sun, 08 Feb 2009 23:50:56 -0500

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom. -- posted by English_Rose

Duck in Hot and Sour Sauce

Wed, 25 Feb 2009 15:50:20 -0500

A Malaysian dish of hot and sour duck, delicious! -- posted by English_Rose

Home-Cured Duck Prosciutto

Sun, 01 Mar 2009 18:25:24 -0500

An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it. -- posted by S Bywater

Roasted Duck With Kumquat Sauce

Fri, 06 Mar 2009 17:20:17 -0500

I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats. -- posted by Buster's friend

Big John's Thai Roast Duck With Red Curry

Fri, 06 Mar 2009 17:44:20 -0500

Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious. -- posted by Big John

Crisp Skin Duck

Thu, 16 Apr 2009 01:33:59 -0400

This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes. -- posted by CJAY

Honey Orange Duck

Thu, 16 Apr 2009 01:34:10 -0400

This is from the Diana Liu cookbook. A very good way to cook duck. -- posted by CJAY

Roast Duck

Thu, 16 Apr 2009 01:35:25 -0400

This is another duck recipe from the Diana Liu cookbook. Takes a bit of time but is delicious served with chinese plum sauce. -- posted by CJAY

Poultry Casserole

Sat, 18 Apr 2009 17:17:57 -0400

This is one of my mothers favorite recipes, we didn't eat much poultry but this recipe allowed for many changes amongst ingredients. -- posted by Anna Sisk

Confit of Duck Breast and Sausage Cassoulet

Tue, 19 May 2009 16:23:18 -0400

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5. -- posted by Mami Janine

Pedernales River Chili With Duck

Tue, 02 Jun 2009 16:45:49 -0400

This is Tim Farley's favorite meal. I think it reminds him of being on the River. -- posted by Chef TraceyMae

Chinese Barbecued Duck Soup

Mon, 13 Jul 2009 15:49:24 -0400

I made this for dinner last night. It was really, really delicious. -- posted by JustJanS

Plum-Glazed Ducklings

Tue, 14 Jul 2009 02:07:07 -0400

This is a superb entree to make for a special dinner -- my whole family loved it when I served it for Christmas several years ago. I have since used the sauce several times with chicken and it worked perfectly with that also. -- posted by TasteTester

Rotel Chicken and Angel Hair Pasta Casserole

Wed, 15 Jul 2009 01:26:47 -0400

This is the best casserole! It takes a little time, but it is worth it! Makes ALOT! -- posted by Chef Karie

Duck Wraps With Apple Bacon Slaw

Sun, 02 Aug 2009 10:02:29 -0400

From Ducks Unlimited. My husband is an avid hunter so I am always looking for new duck recipes. Prep time includes time to marinade. -- posted by Tee Lee

Beer Can Duck

Tue, 01 Sep 2009 11:54:39 -0400

A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin. -- posted by DoctorDave

Roast Duck Legs With Red Wine Sauce

Tue, 08 Sep 2009 13:38:47 -0400

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed . -- posted by katew

Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce

Fri, 02 Oct 2009 17:08:46 -0400

DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay. -- posted by Dr. Jenny

Szechuan Lychee Smoked Duck.

Sun, 04 Oct 2009 01:53:25 -0400

Very good -- posted by eaten.

Cassoulet With Lots of Vegetables (Mark Bittman)

Tue, 20 Oct 2009 17:26:41 -0400

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-twentieth century.) The main recipe starts with already cooked beans or canned beans and is ready relatively fast. To begin with dried beans, see the variation; it takes more time, but the results are even better. -- posted by Nado2003

Ebony Duck

Tue, 27 Oct 2009 14:00:51 -0400

From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare. -- posted by Cecily Parsley

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

Golden Roasted Duckling

Tue, 27 Oct 2009 18:34:21 -0400

This was printed on the back of the packaging for a King Cole Grade A duck I recently bought. Serve this with Orange Ginger Sauce (recipe follows.) -- posted by Cecily Parsley

Duck Breasts With Shallots and Port

Mon, 02 Nov 2009 17:20:22 -0500

I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish. -- posted by cmacooks

Everyday Roasted Duck

Thu, 12 Nov 2009 15:04:55 -0500

Lidia Bastianich--Lidia Cooks from the Heart of Italy; Lombardy -- posted by ratherbeswimmin'

Cinnamon and Spice Poultry Brine

Tue, 24 Nov 2009 17:50:48 -0500

Found this recipe online and tried it on my Thanksgiving day turkey.... turned out great. The combo of spices is to die for. -- posted by IronDukester