Huckleberry Duck Recipes

HUCKLEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

HUCKLEBERRY DUCK

Steps:

• Preheat the oven to 325o F. Combine all the ingredients for the rub in a small cup and mix together. Use a knife to prick several holes all over the duck's breasts (this allows fat to drain out while the duck cooks). Rub the spices all over the exterior of the duck. Remove the gizzards from the interior of the duck and replace them with the garlic cloves and lemon slices. Place the duck in a roasting pan, uncovered. When the oven has preheated, put in the duck for 30 minutes.
• While the duck cooks, combine all the ingredients for the glaze together in a sauce pan. Simmer until the glaze begins to boil, and then reduce the burner's heat to its lowest level, to keep the glaze warm. After the duck has finished cooking for thirty minutes without the glaze, remove from the oven. Use a baster to remove any fat that has accumulated at the bottom of the roasting pan. Brush the duck with some of the glaze and then place the duck back in the oven.
• The duck should cook for a total of 2.5 to 3 hours. Every 30 minutes, you should remove the duck from the oven, remove fat at the bottom of the roasting pan, and brush the duck with some of the glaze. We also recommend flipping the duck whenever you take it out of the oven so that both sides cook evenly. During the last 30 to 45 minutes, increase the oven's temperature to 350o F. This will give the duck a nice crispy skin.
• The duck is fully cooked when its own juices from the fattest part of its thigh or drumstick are pale yellow. If these juices are a faint rosy color, then the duck is medium rare.
• When the duck reaches the desired doneness, remove it from the oven, cut it up, and enjoy!

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.