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Texas Wild Duck Gumbo From Tony Burke

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2 Wild ducks

2 Celery stalk

1 Small onion; sliced

2 sm Carrots; diced

1 tb Salt

1 ga Water

1 1/4 c Vegetable oil

1 c Flour

2 c Onion; chopped

2 c Celery; chopped

1/2 tb Black pepper

1/4 ts Red pepper

1 lb Smoked sausage

24 Oysters

1/2 c Scallions; sliced

1 c Bell peppers; chopped

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock– In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water.
Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.
STEP TWO: To Make the Gumbo– Make the roux of flour and vegetable oil until dark and brown.
Add the bell peppers, red and black pepper, celery, and onions.
Remove the ducks from the stock and reduce the broth to 2-1/2 quarts.
Strain and pour over the roux.
Simmer the gumbo for 20 minutes.
Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo.
Broil the sausage, slice, and also add to the soup.
Add the oysters and scallions at last and bring to a boil.
Serve over rice with Tabasco sauce as needed.

Pomegranate-Glazed Duckling On Dried-Fruit Couscous

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5 pounds duckling

3 cups water

1 medium onion — quartered

1 large carrot — peeled and halved

3/4 teaspoon salt

1 bay leaf

1/4 cup strawberry jelly — or red currant jelly

16 ounces pomegranates — juiced (2/3 cup)

3 tablespoons sugar

Dried-Fruit Couscous — *see recipe 1/4 cup dry red wine

2 tablespoons cornstarch

fresh mint sprigs — optional

1.
Remove giblets and neck from duckling.
Remove and discard excess fat from inside body cavity.
Cut off and discard excess neck skin.
Rinse duckling, giblets, and neck in cold water and pat dry with paper towels.
Cut off and reserve first 2 joints of the wings, leaving only the third.
To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise.
2.
Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray.
Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf.
Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour.
(If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate.
Strain cooking liquid, discarding fat and cooked particles.
Refrigerate liquid, or duck stock.) 3.
Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted.
Stir in pomegranate juice and sugar and heat to boiling over high heat.
Boil mixture 5 minutes; remove from heat and set aside.
4.
Heat oven to 450 degrees F.
Remove duckling from kettle and place, skin side up, on rack in roasting pan.
(If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes.
5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles.
Remove excess fat from stock.
Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use.
6.
Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze.
Prepare Dried-Fruit Couscous; keep warm.
Set duckling quarters aside.
7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan.
Heat to boiling and stir in cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour sauce into serving bowl.
8.
Spoon Dried-Fruit Couscous onto serving plate.
Arrange duckling on couscous.
Garnish with mint, if desired. Serve duckling and couscous with sauce.

Roast Mallard with Root Vegetables- Country

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1 lb Small carrots, peeled

-and trimmed 1 lb Small parsnips, peeled and

-trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil

1/4 ts Salt

1/4 ts Ground black pepper

2 3-lb farm raised

-ready-to-roast mallard -ducks 2 sm Apples, quartered

1 c Cranberry juice cocktail

1/2 c Dry red wine

1/4 c Sugar

8 Whole cloves

2 Bosc pears, peeled, halved,

-and cored 1 sm Onion, finely chopped

1/2 c (1 stick) unsalted butter,

-cut up

1.
In 4-quart saucepan, heat 2 inches water to

boiling.
Add carrots and parsnips; cover and return water to boiling.
Simmer root vegetables over low heat 15 minutes to partially cook.
Remove root vegetables

with slotted spoon to a small baking pan (Set aside pan of cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepper to vegetables; toss and set aside.
2.
Remove necks, giblets, and discard any fat from

duck cavities.
Rinse ducks, necks, and giblets; pat dry.
To reserved pan of cooking water, add necks and giblets of ducks and remaining salt and pepper.
Heat to boiling; simmer covered, over low heat 45 minutes.
3.
Heat oven to 400′F.
Insert 2 apple quarters into

neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place.
Tie legs of each duck together. With fork, pierce breast skin.
Arrange ducks, breast sides down, on wire rack in large roasting pan.
Roast ducks 15 minutes with pan of root vegetables.
Turn ducks and continue to roast 15 to 25 minutes longer or until breast meat is set but still red and moist when cut in the center of the thickest part.
4.
Meanwhile, in 2-quart saucepan, heat cranberry

juice, wine, sugar, and cloves to boiling.
Add pears; cover and return to boiling.
Simmer pears over low heat 7 to 10 minutes or just until fork tender.
Transfer pears to plate.
Strain and reserve 3 /4 C pear poaching liquid.
5.
Drain juices from body cavities of ducks into

roasting pan.
Discard apple quarters.
Transfer ducks and root vegetables to platter; cover and keep warm.
Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits. Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 C broth into skillet.
Add onion and cook over high heat 1 minute.
Add 3/4 C reserved pear poaching liquid.
Boil rapidly until mixture is reduced to about 2 /3 C or a syrupy consistency.
Turn heat to low and add butter, stirring until it blends in.
Pour sauce into a pitcher.
Serve with pears.
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