ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Wynne
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
ROASTED DUCKLING IN RASPBERRY SAUCE
This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.
Provided by Berts Kitchen Witch
Categories Duck
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Sprinkle the raspberries with 1 tsp sugar.
- Rinse the duck well, inside and out.
- Pat dry with paper towels.
- Tie legs together with kitchen string.
- Season the duckling with desired amount of salt and pepper.
- Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
- Prick the skin all over, generously, with a fork.
- Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
- Cover, and let stand for 15 minutes before carving.
- Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
- Bring to a boil.
- Cook uncovered over med-high heat for 8-9 minutes.
- Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
- Simmer for 5 minutes, stirring occasionally.
- Remove the saucepan from the heat, and stir in the butter, until it is melted.
- Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
- Carve the duckling, and serve with the raspberry sauce.
DUCK WITH RASPBERRY SAUCE
Steps:
- Cut the duck skin (like tic tac toe). Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.)
- Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt and pepper to taste. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries.
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