Grilled Crispy Duck Stuffed With Apples And Onions Recipes

ROAST DUCK STUFFED WITH APPLES

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and paprika.
• Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
• Core the Granny Smith apples and cut them into halves.
• Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
• Place the duck (upside down) into a roasting pan.
• Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
• Roast at 350 degrees Fahrenheit for 50 minutes.
• Flip the duck on its front side and roast for another 50 minutes.
• Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.

CRISPY DUCK WITH APPLES AND ONIONS

Steps:

• Break down the duck: You'll end up with 8 pieces of duck, plus the carcass and wings (for stock). Place duck breast side up on a cutting board. Use a sharp boning knife to trim away excess skin; dice and reserve for cracklings. Next, remove the wing tips at the joints; reserve for stock. Remove the first leg (drumstick and thigh) by making a cut between the thigh and the body, exposing the meat and joint. Pull the leg away from the body until you hear the joint popping; cut through the joint and detach the leg from the rest of the duck. Repeat with the other leg.
• Continue breaking down the duck: Feel for the thin breastbone that runs down the length of the breast. Cut down one side of the breastbone to the rib cage, then down the length of the breastbone. Gently cut the breast away from the carcass, sliding your knife along the rib cage as you go. (You'll encounter the wishbone towards the top of the breastbone, which you'll need to cut around to remove.) When the breast has been cut off the carcass, cut the remaining skin from the bottom of the breast. Carefully remove the tendon from the tenderloin of the breast and discard. Repeat with the other breast. Cut each breast in half and set aside.Finally, separate the drumsticks from the thighs: Turn the leg skin side down and feel for the joint that connects the drumstick to the thigh. Cut in between the joint to separate the two bones, then slice all the way through the meat and skin to separate the thigh from the drumstick. Repeat with other leg. You should now have 8 pieces of duck. Reserve the carcass and wings for stock.Peel, core, and quarter the apples. Cut the onions in half, leaving the root end intact. Season the thighs and legs with salt and pepper, then lay them skin side down on the bottom of a heavy-bottomed, wide pan. Set the pan over medium-high heat and scatter the diced skin around the duck pieces; cook for 20 minutes. (As the duck is browning, don't be tempted to move or flip the duck!)
• After the legs have cooked for 20 minutes, season the breast pieces with salt and pepper. Place them skin side down into the pan with the legs. Continue to brown the duck until it's cooked through, another 25 minutes.
• Remove the duck and cracklings to a plate, leaving the fat in the pan. Lay the apples and onions in the pan cut side down, season with salt and pepper, and cook over medium-high heat until deeply browned. Turn the apples and onions over and cover, to soften and cook through, about another 15 minutes.
• Remove the onions and apples to a platter. Drain the duck fat from the pan, add the port, and cook over medium-high heat for a few minutes, scraping up any browned bits from the bottom of the pan. After the alcohol has cooked off, add the optional heavy cream and heat through. Add the duck pieces to the platter, drizzle the sauce over everything. Garnish with cracklings, fresh sage leaves, and a final sprinkling of salt and pepper. Serve immediately.

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

DUCK AND APPLE WONTONS

Steps:

• Heat oil in a hot saute pan. Sear duck breasts until medium rare. Remove and let cool. In the same pan, add apples and raisins, five-spice powder, garlic and onion, and saute until tender. Remove, from heat, add cilantro, and season with salt and pepper. When cool enough to handle, dice duck, add to apple mixture and mix well. Lay out the wonton skins. Spoon a little mixture onto each skin, fold over and seal by moistening seams with a little water, making sure that no mixture oozes out. Wontons can be deep-fried or steamed in a steamer basket. Serve with your favorite dipping sauce.

DUCK STUFFED WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
• Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
• Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

CRISPY DUCK & BAKED APPLES

Steps:

• Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
• After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.

FRIED APPLES AND ONIONS

Steps:

• In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.

APPLE, ONION & CELERY STUFFING RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Melt 6 Tablespoons butter in a large saucepan over medium heat.
• Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
• Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
• Spray a casserole dish with nonstick cooking spray and fill with stuffing.
• Use the rest of the butter to dot the top of the stuffing.
• Bake for 30-40 minutes, or until golden brown and crispy at the edges.