Recipezaar: Whole Duck,Oven recipes

Roast Duck

Wed, 01 Dec 1999 20:03:00 -0500

. -- posted by Tonkcats

Roast Wild Duck

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Roast Duck II

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Ginger Duck

Fri, 28 Sep 2001 11:54:17 -0400

This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it. -- posted by Tebo

Peking Duck

Mon, 29 Oct 2001 16:53:03 -0500

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions. -- posted by Bergy

Louisiana Duck

Sun, 28 Apr 2002 18:21:35 -0400

Originally from a community cookbook. -- posted by ratherbeswimmin'

Contemporary Duck

Sat, 21 Sep 2002 00:00:01 -0400

This is a "quick" tasty recipe for duck. If you enjoy duck, you might want to give this recipe a try as an alternative to your favorite recipe. Recipe can be "halved," use 1 duck and cut onion soup mix by 1/2, I perfer to use the same amount of wine, instead of cutting the amount in half. Posted in reply to a message board request for duck recipes. -- posted by Dee514

Cantonese Duck

Sat, 21 Sep 2002 00:00:50 -0400

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same. -- posted by Dee514

Roast Duck L'Orange

Thu, 12 Dec 2002 20:20:49 -0500

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good! -- posted by Quinn Horn

Duck With Apples and Orange Liqueur Sauce

Mon, 07 Jun 2004 19:58:48 -0400

Several years ago I got into trying out lots of different duck recipes. This was one of the tastiest and easiest. The cooking time actually varies according to the size of the duck (see directions). -- posted by echo echo

Pomegranate Duck

Tue, 13 Jul 2004 20:00:30 -0400

I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables. -- posted by JustJanS

Spicy Laquered Duck

Fri, 28 Jan 2005 20:01:43 -0500

from an exellent site for game food cooking, called Food Down Under. I haven't made this, but love duck and plan to do so in the near future. -- posted by JustJanS

Balsamic, Orange, Honey, Maple Syrup Glazed Duck

Wed, 02 Feb 2005 20:01:17 -0500

I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in! -- posted by JustJanS

Lingonberry Roast Duck

Tue, 15 Feb 2005 19:59:54 -0500

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe. -- posted by Julesong

Cantonese Roast Duck

Thu, 10 Mar 2005 19:59:49 -0500

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight. -- posted by echo echo

The Late Great Fred Koss' Purple Duck

Fri, 01 Apr 2005 09:10:08 -0500

I originally found this recipe on the internet, on Uncle Phaedrus' website. This recipe came from Marya, whose father (Fred Koss) made the tasty and flamboyant dish he reportedly got from a magazine sometime in the 1960s. However, when her father passed away the family was without the unique dish until it was located in her deceased aunt's cookbook collection, where it was titled "Chicken L'Orange." I haven't yet tried this recipe, but I emailed back and forth with Marya to get details and translated it as best I could into a more modern format - it's so unusual that I wanted to keep it in my collection and share it with you. It could be great for a fun retro dinner party. :) Marya made it last Easter and says, "I made a big ham and the equivalent of (I think) 4 ducks. My poor ham sat there completely ignored. The crowd went crazy for it. It was just as good as we remembered. As far as the purple, I'd call it more burgundy or maroon, but it's very beautiful..." -- posted by Julesong

Duck With Sauerkraut - Canard Et Choucroute

Wed, 06 Apr 2005 12:23:27 -0400

A wonderful way to prepare duck posted in response to a recipe request. -- posted by Molly53

Duck With Cherries

Fri, 29 Sep 2006 20:13:28 -0400

This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck. -- posted by Peter J

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

Honey and Chili Roasted Duck

Sat, 24 Feb 2007 16:43:33 -0500

A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also. -- posted by mikekey

Le Canard a La Creme De Cassis (Duck)

Sun, 15 Apr 2007 11:07:13 -0400

I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping. -- posted by Oolala

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

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

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

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

Dad's Honey Duck

Thu, 03 Dec 2009 00:35:19 -0500

I don't eat much duck, but my Dad just loves it, so I make this for him. I hope you'll enjoy it as much as he does! -- posted by kittycatmom

Shanghai Duck

Mon, 11 Jan 2010 20:35:19 -0500

A delicious recipe I learned from my aunt. It brings the taste of the duck to perfection. Though a long winded recipe, it is simple and completely worth it! I personally love this with Chinese Steamed Bread. -- posted by Miss Sarah C

Renaissance Hvar Roasted Duck With Apples

Thu, 21 Jan 2010 13:00:45 -0500

This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted pod peku or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century. -- posted by nitko