Duck Burgundy Recipe courtesy Paula Deen Level: Intermediate Serves: 4 servings The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight. Ingredients 2 whole ducks Salt and pepper Garlic powder Poultry seasoning 1 large onion, quartered 1 apple, quartered 1 orange, quartered 4 ribs celery, cut into 1-inch pieces 1/3 cup soy sauce 1/3 cup vegetable oil 1/2 cup red Burgundy wine Directions Preheat the oven to 350 degrees F. Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving. Yield: 4 servings Prep time: 10 minutes Cook time: 10 to 15 minutes per pound Ease of preparation: moderately easy #------------------------ Roast Duck with Apples and Prunes Recipe courtesy Tyler Florence Level: Intermediate Serves: 4 servings Ingredients 1 (5-pound) duck Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 yellow onion, chopped 2 celery stalks, chopped 1/2 teaspoon celery seed 1 cup pitted prunes, halved 3 Golden Delicious apples, peeled, cored and cut in wedges 8 fresh sage leaves 1 pint dried rye bread cubes, crusts off 1/2 lemon, juiced 1/2 cup heavy cream 2 tablespoons all-purpose flour 1 cup fruity red wine, such as Pinot Noir 2 cups chicken stock Directions Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly. #------------------------ Mighty Duck Recipe courtesy Alton Brown Serves: 2 to 4 servings Ingredients Brine: 1/2 cup kosher salt 1 pint pineapple orange juice 15 whole black peppercorns 1 bunch fresh thyme 4 cloves garlic, smashed 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed 2 handfuls shredded chard 2 shallots, minced Dash sherry or balsamic vinegar Directions Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp. Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar. Serve the duck with the chard. #------------------------ Whole Duck with Green Peppercorn Glaze Recipe courtesy Alex Guarnaschelli Prep Time: 5 min Inactive Prep Time: 15 min Cook Time: 1 hr 30 min Level: Intermediate Serves: 6 to 8 servings Ingredients 1 (5 1/2-pound) whole Long Island duck Salt 6 cups water 1 cup light soy sauce, divided 1/3 cup honey, plus 1/4 cup 1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons 1/4 cup champagne vinegar 2 tablespoons dry Marsala Directions Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven. Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt. In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.) Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck. Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together. Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze. (Chef's Note: Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!) #------------------------ Braised Duck with Prunes and Armagnac Recipe courtesy Emeril Lagasse Prep Time: 25 min Cook Time: 2 hr 0 min Level: Easy Serves: 6 to 8 servings Ingredients 2 Muscovy ducks, approximately 4 pounds each, quartered and trimmed of excess fat 3 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 5 shallots, peeled and split in 1/2 3/4 cup diced carrots 3/4 cup diced onion 2 fresh bay leaves 3 fresh rosemary sprigs 4 tablespoons all-purpose flour 1 cup red wine 3 cups dark or light chicken stock, preferably home-made 1/3 cup Armagnac, plus 2 tablespoons 24 prunes Directions Preheat the oven to 350 degrees F. On the stove set a large oven proof roasting pan over medium-high heat. Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper. When the pan is hot add the duck pieces, skin side down, and sear for about 6 minutes. Turn the heat down to medium and continue cooking for another 4 to 5 minutes, until skin is crisp and golden brown. Turn over and cook on the second side for 4 minutes. Remove to a baking sheet and set aside. Drain off the excess fat from the roasting pan into a glass measuring cup. Wipe out roasting pan with paper towels, and return to the stove and set over medium heat. Add 4 tablespoons of the reserved duck fat to the pan and then the shallots, cut side down, along with the carrots, onions, bay leaves and rosemary sprigs. Saute the vegetables and aromatics for 5 to 6 minutes, then stir in the flour. Cook, stirring, until a light roux is formed, about 4 minutes. Whisk in the red wine, chicken stock and the Armagnac. Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes. Return the seared duck pieces to the sauce, skin side up, and add the prunes. Cover tightly with aluminum foil and bake in the oven for 45 minutes. Then turn the duck pieces over to skin side down and continue to bake for 45 minutes longer, or until the meat is very tender. Transfer the duck pieces to a large warmed serving platter and then stir the remaining 2 tablespoons of Armagnac into the sauce. Pour the sauce into a warm sauce boat and pass along with the duck, taking care that each guest gets a few prunes and a piece of shallot. #------------------------ Roast Duck From Food Network Kitchens Prep Time: 24 hr 0 min Cook Time: 3 hr 30 min Serves: 3 to 4 servings Ingredients 1 Pekin duckling (Long Island), about 5 pounds Six 1 by 3-inch strips orange zest 1 small onion, halved Kosher salt and freshly ground black pepper 1 1/2 tablespoons unsulfured molasses 1 1/2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 8 whole black peppercorns, lightly crushed 2 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 2 large garlic cloves, crushed and peeled Directions A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours. Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired. Copyright 2001 Television Food Network, G.P. All rights reserved #------------------------ Miso Roasted Duck with Cherry Glazed Bok Choy 2001 Television Food Network, G.P. All Rights Reserved Prep Time: 10 min Inactive Prep Time: 24 min Cook Time: 1 hr 30 min Level: Intermediate Serves: 2 servings Ingredients 1 (4 to 5-pound) Long Island duck 1 cup honey 2 cup soy sauce 1 cup cold black coffee 1/4 cup finely chopped fresh ginger 1/4 cup lite miso 1/3 cup light brown sugar 1 orange, halved 1 lemon, halved 1 lime, halved Directions Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours. The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F. Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby! Bok Choy: 1/4 cup peanut oil 4 heads baby bok choy, halved lengthwise 1 small piece ginger 1 tablespoon mirin 3 tablespoons soy sauce 1/4 cup chicken stock 1 tablespoon lite miso 2 tablespoon cornstarch, dissolved in 2 tablespoons water 1 (12-ounce) bag frozen pitted cherries, thawed and drained Salt and freshly cracked white pepper You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil. Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food. While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper. #------------------------ PEKING DUCK Recipe courtesy Ming?s Restaurant, Palo Alto, CA Prep Time: 5 min Inactive Prep Time: 2 hr 0 min Cook Time: 50 min Level: Intermediate Serves: 30 servings Ingredients 1 large pot 3/4 full with water, boiling 1 whole duck, head on 1/4 cup sugar 1/4 cup salt 1 teaspoon five-spice powder 1 cup molasses 2 cups oil, hot Directions Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color. Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve. #------------------------ Duck Scaloppine with Dried Cherries and Grappa Recipe adapted from Molto Italiano, by Mario Batali, published by Ecco, 2005 Prep Time: 20 min Cook Time: 20 min Level: Easy Serves: 4 servings Ingredients 1 whole magret duck breast (about 1 1/2 pounds), split 1/2 cup all-purpose flour Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 cup dried cherries 1/2 cup grappa 1/2 cup dry red wine 1/2 cup chicken stock 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced on the diagonal Directions Leaving the fat on, slice each duck breast across the grain into 6 equal pieces. Using a meat mallet, pound the pieces into "scaloppini", 1/8-inch thick and about 4 inches long. Season the flour with salt and pepper, and dredge the scaloppini in the seasoned flour. In a 10 to 12-inch saute pan, heat the olive oil over high heat until smoking. Add the duck pieces and cook, without turning, until deep golden brown on the first side. Add the cherries, grappa, wine, stock, and butter and bring to a boil. Cook until the liquid is reduced by half, 6 to 7 minutes, then turn the duck pieces over and cook for 30 more seconds. Transfer the duck to warmed serving plates, sprinkle with scallions, and serve immediately. #------------------------ Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes Recipe courtesy Bobby Flay Prep Time: 45 min Inactive Prep Time: 12 hr 0 min Cook Time: 2 hr 30 min Level: Intermediate Serves: 8 servings Ingredients 1 Long Island duck, about 5 to 6 pounds Salt and pepper Hoisin Baste, recipe follows 2 oranges, halved 1 bunch scallions, cut into 3-inch pieces and soaked in ice water 8 Chinese pancakes or 6-inch flour tortillas, warmed Peanut oil for drizzling Directions One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry. Heat grill to medium heat and set up rotisserie. Season duck with salt and pepper and skewer it onto the rotisserie rod. Place a drip pan under the duck to catch the rendered fat. Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes. Cook the duck for 1 to 1 1/2 hours for medium-rare doneness. Remove from the grill and brush with more of the baste. Let the duck rest for 10 minutes before slicing into thin slices. Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown. Remove from the grill and cut each 1/2 into 1/4's. Drain scallions. Place Hoisin Baste, 2 slices of duck and scallions onto each pancake. Squeeze grilled orange over the meat, roll and eat. Hoisin Baste: 2 tablespoons peanut oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 1-inch piece peeled ginger, coarsely chopped 2 cups diced plum tomatoes 1/2 cup water 1/2 cup hoisin sauce 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 1 tablespoon chile paste Salt Heat oil in a medium saucepan on side burners or on the grates of the grill. Add onions, garlic and ginger and cook until soft. Add remaining ingredients and season with salt. Cook until the tomatoes cook down, about 25 to 30 minutes. Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes. Let cool to room temperature. Yield: 2 cups #------------------------ Anatra al Sale (Duck in Salt Crust) Recipe copyright 2000, Mario Batali. All Rights Reserved. Prep Time: 15 min Cook Time: 1 hr 30 min Serves: 8 servings Ingredients 1 duck, weighing 3 to 4 pounds, gutted and rinsed 4 tablespoons grappa 6 sage leaves 1 branch rosemary Fine salt and pepper, to taste 2 pounds Kosher salt 1 egg white 1/4 cup saba, or balsamic vinegar mixed with a little water Directions Preheat the oven to 425 degrees F. Rinse the duck cavity with the grappa. Place the herbs inside the body, season the inside with salt and pepper and truss the duck with butcher's twine. Cover the bottom of a roasting pan with a 1/2-inch layer of salt. Place the duck atop the salt, beat the egg white to a light froth and mix 1 1/2 pounds of kosher salt to form a moist paste. Cover the duck completely with the salt mixture and roast in the oven for 1 1/2 hours. Remove and allow to rest 10 minutes to allow the juices to settle. Carefully remove the salt from the bird and brush off with a paint brush. Remove the skin and then carve the bird in the traditional way. Drizzle with saba and serve with wilted greens on the side. #------------------------ Roast Duck with Oyster Dressing Recipe courtesy Alton Brown, 2009 Prep Time: 1 hr 0 min Inactive Prep Time: 85 hr 0 min Cook Time: 2 hr 0 min Level: Intermediate Serves: 4 servings Ingredients Duck: 5 to 5 1/2 pound Peking duck, giblets removed 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup Directions Oyster dressing: 1/4 cup duck fat 1 1/2 cups chopped onions 1 cup chopped celery 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound stale cornbread, crumbled 5 ounces oyster crackers, crumbled 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 2 eggs, lightly beaten 1 pint small oysters with their liquor Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat. Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency. Preheat the oven to 350 degrees F. If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes. Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes. Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use. Decrease the oven heat to 350 degrees F. Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing. #------------------------ Classic Duck a l'Orange Recipe courtesy Emeril Lagasse, 2001 Prep Time: 30 min Cook Time: 1 hr 30 min Serves: 2 to 3 servings Ingredients 2 cups freshly squeezed orange juice, from about 6 oranges 2 oranges, zested 2/3 cup sugar 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed 1 tablespoon bitters 2 cups duck or chicken stock 2 tablespoons arrowroot dissolved in 2 tablespoons cold water 1 cup orange liqueur Directions Preheat oven to 500 degrees F. Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour. In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce. Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck. #------------------------ Duck and Sausage Etouffee Recipe courtesy Emeril Lagasse, 2000 Prep Time: 45 min Cook Time: 2 hr 0 min Serves: 6 servings Ingredients 1 (4 to 5 pound) duck, skinned and cut into quarters Salt Cayenne White pepper 3/4 cup flour 1 cup finely diced yellow onion 1/2 cup finely chopped celery 1/2 cup finely chopped bell pepper 2 cloves garlic, minced 1 bottle amber or dark lager beer 1 quart cold duck or chicken stock 2 bay leaves 1/4 cup minced parsley 3/4 pound hot Andouille sausage, cut into 3/4-inch pieces 1 sheet prepared puff pastry 1 egg beaten with 1 tablespoon water Directions Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper. Heat a large stockpot over medium high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 to 1/2 cup), and the duck is brown on all sides, about 5 to 7 minutes. Remove the skin and discard, and drain the duck pieces on paper towels. Sprinkle the flour into the fat in the pan, stirring with a wooden spoon for approximately 15 minutes to make a brown roux. Add the onions, celery and bell pepper to the pot and cook until soft, about 3 minutes. Add the garlic to pan and cook another 2 minutes, then deglaze the pot with the beer, stirring well to remove any browned bits from the bottom of the pot. Add the stock, bay leaves, parsley and return the duck quarters to the pot, and simmer for 1 to 1 1/2 hours or until the duck meat is tender, skimming to remove any foam which forms on the surface. In a frying pan, over medium high heat, cook the andouille until brown on all sides, stirring to turn, about 10 minutes. Set aside. Preheat the oven to 400 degrees F. Using tongs or a slotted spoon, carefully remove the duck pieces from the hot stock and cool before pulling the meat from the bones. Discard the bones and return the meat to the stockpot and add the cooked andouille. Continue cooking as needed until the etouffee is thickened and slightly reduced. Transfer the etouffee to a large casserole or skillet. Place the puff pastry on a lightly floured board and roll out to fit the casserole dish. Carefully lay the puff pastry sheet on top of the dish, turning the edges under and crimping to seal. Brush the top of the sheet with the egg wash and bake in the oven until the top of the pastry is puffed and golden brown, about 10 to 15 minutes. #------------------------ Roast Duck Ina Garten, All Rights Reserved Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 1 hr 0 min Level: Intermediate Serves: 4 to 6 servings Ingredients 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Directions Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. #------------------------ Peking Duck with Pancakes Recipe courtesy Oriental Pearl Prep Time: 20 min Inactive Prep Time: 11 min Cook Time: 55 min Level: Intermediate Serves: 6 servings Ingredients Pancakes: 1 cup flour 2 ounces lard 16 ounces water, hot Peking Duck: 1 (5 to 7 pound) duck, preferably fresh 3 teaspoons salt 1/4 teaspoon white pepper 1 1/2 teaspoons hoisin sauce 1/4 teaspoon five spice powder 1 gallon boiling water 1 teaspoon light corn syrup 1 teaspoon maltose 1 teaspoon vinegar Shredded carrots Sliced scallions Directions To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil. To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours. Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes. Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients. #------------------------ Duck in Orange Sauce Recipe courtesy Audie Edwards, 2004 Prep Time:10 min Cook Time:30 min Level:Easy Serves:4 servings Ingredients 3/4 cup orange juice, plus 2 tablespoons 3/4 cup chicken broth 1 cup orange marmalade 1 tablespoon cornstarch 4 duck breasts 1 tablespoon paprika Directions Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve. While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve. #------------------------ Roast Duck in Cherry and Black Peppercorn Sauce c.1997, M.S. Milliken & S. Feniger, all rights reserved Level: Easy Serves: 2 servings Ingredients 2 tablespoons unsalted butter 2 shallots, minced 1/2 cup dried cherries 2 tablespoons unsulfured molasses 1 teaspoons coarsely ground black pepper 3 cups duck stock or chicken stock 1 tablespoons arrowroot 1/2 cup Madeira wine 1 duck (5 pounds) Sea salt, to taste Freshly ground black pepper, to taste 1 teaspoon sherry wine vinegar Directions In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes. Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.) Preheat the oven to 425 degrees. Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear. Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin. Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter. #------------------------ Traditional Duck with Pancakes and Hoisin-Lime Sauce Recipe Courtesy of Ming Tsai, Copyright, 1999, Ming Tsai, All Rights Reserved Prep Time: 24 hr 0 min Cook Time: 24 hr 0 min Level: Easy Serves: 4 to 6 servings Ingredients 1 1/2 gallons water 1 cup Chinese black vinegar 1/2 cup dark molasses 1/2 cup dark soy sauce 2 star anise 2 Long Island ducks 1/2 cup kosher salt 1 tablespoon 5-spice powder 4 oranges, washed and quartered, skin on 12 scallions, chopped 1-inch lengths (can be the ends) 2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all) 1 Black & Decker Airstation Wooden skewers 2 duck hooks or string Scallion brushes, for garnish Directions In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce. PANCAKES: 1 cup all-purpose flour 2/3 cup boiling water with a pinch of salt 1 tablespoon peanut oil 1 teaspoon sesame oil Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service. HOISIN-LIME SAUCE: 2 tablespoons canola oil 1 cup hoisin sauce Juice of 2 limes In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish. PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes. Wine Recommendation: Acacia, Pinot Noir, Carneros, Napa Valley, 1997 #------------------------ Vanderbilt Traditional Christmas Duck Recipe courtesy Sarah Thomas, Biltmore Estate, Asheville, NC Prep Time: 25 min Inactive Prep Time: 8 hr 0 min Cook Time: 1 hr 30 min Level: Intermediate Serves: 2 servings Ingredients 1 (3 to 5-pound) duck, giblets removed 1 orange 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons sugar 3 Earl Grey tea bags 3 cups water 2 tablespoons molasses Directions Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down. In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes. Preheat rotisserie to 275 degrees F. In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving. * Restaurant Recipe This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results. #------------------------ Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots Recipe courtesy Emeril Lagasse, 2006 Prep Time: 40 min Cook Time: 2 hr 0 min Level:Intermediate Serves:4 main course servings Ingredients 1 (750-ml) bottle ruby port wine 2 whole ducks, about 5 pounds each 2 1/2 teaspoons kosher salt 1 1/2 teaspoons Essence, recipe follows 1/2 teaspoon freshly ground black pepper 8 large shallots, peeled and root ends trimmed 1 tablespoon olive oil 1/4 teaspoon white pepper 1 recipe Duck Jus, for serving, recipe follows 1 recipe Pureed Sweet Potatoes, for serving, recipe follows 1 recipe Haricots Verts, for serving, recipe follows Directions Place the port in a large saucepan and bring to a boil over high heat. Continue to cook until the port has reduced to a thick glaze about 1/3 to 1/2 cup in volume and is thick enough to coat the back of a spoon, about 20 minutes. (Be especially careful near the end of the cooking time, as it is easy to burn the glaze near the end.) Transfer to a nonreactive, heatproof bowl and set aside to cool to room temperature before proceeding. Preheat the oven to 275 degrees F. Using a boning knife, remove the duck meat from the carcasses so that you have 4 halves, each with the wing and leg bones still attached. Cut the wing tips off and reserve for the duck jus along with the duck carcasses. Season the duck halves on both sides with 2 teaspoons of salt, the Essence, and the black pepper. Place on a rimmed baking sheet, skin sides up, and drizzle each duck with about 1 1/2 tablespoons of the port wine glaze. Rub the shallots with the olive oil and season with the remaining 1/2 teaspoon salt and the white pepper and add to the baking sheet. Place the baking sheet in the oven and cook until the shallots are golden brown and tender, 45 minutes to 1 hour, depending on the size of the shallots. Remove the shallots and keep warm until ready to serve. Continue roasting the duck until tender and golden brown, about 2 hours in total. Remove from the oven and let rest a few minutes before serving. When ready to serve, spoon some of the Pureed Sweet Potatoes onto each of 4 plates and top each plate with half a duck. Divide the roasted shallots evenly among the plates, then drizzle some of the Duck Jus around the edge of each plate. Drizzle some of the remaining port wine glaze over each plate, then top with a few haricots verts. Serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Duck Jus: 2 duck carcasses (about 4 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper 3 cups chopped onions 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 head garlic, split in 1/2 6 bay leaves 1 cup dry red wine 1/4 cup tomato paste About 3 quarts water 10 sprigs fresh thyme 8 sprigs fresh parsley 1 teaspoon black peppercorns Break and crack the carcasses. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture lightly with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and discard solids. Reserve half of the stock for another purpose. Place the remaining stock in a saucepan, bring to a boil, and reduce until stock is very rich and flavorful and reduced in volume to about 1/2 cup. Set aside until ready to serve the duck. (The leftover stock can be stored in the freezer for 1 month.) Yield: enough jus for 4 to 6 servings Pureed Sweet Potatoes: 3 pounds sweet potatoes, peeled and cut into 1-inch cubes 2 tablespoons butter, room temperature 1/2 cup heavy cream 1 1/4 teaspoons ground ginger 3/4 teaspoon orange zest 1/2 teaspoon salt 1/4 pinch ground white pepper Place potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil and cook until fork tender, about 10 minutes. Drain in a colander placed in the sink. Transfer the potatoes to the bowl of a food processor along with all remaining ingredients and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving. Yield: 4 to 6 servings Haricots Verts: 12 ounces haricots verts, ends trimmed, or small thin green beans Kosher salt 2 tablespoons unsalted butter Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes, or until warmed through but still crisp-tender. Yield: 4 to 6 servings #------------------------ Roasted Duck Submitted By: Rhonda Brock Fuller Prep Time: 10 Minutes Cook Time: 2 Hours Ready In: 2 Hours 10 Minutes Servings: 4 "A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter." Ingredients: 2 teaspoons salt 2 teaspoons paprika 1 teaspoon black pepper 1 (5 pound) whole duck 1/2 cup melted butter Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan. 3. 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. #------------------------ Honey Duck By: KAYLEEW "Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!" Prep Time: 20 Minutes Cook Time: 3 Hours Ready In: 3 Hours 20 Minutes Servings: 8 "Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!" Ingredients: 1 (4 pound) whole duck, rinsed 1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh ginger root 1 teaspoon salt 1/2 orange, quartered 2 cups water 1 cup honey 1/2 cup butter 1 teaspoon lemon juice 1/2 cup undiluted, thawed orange juice concentrate Directions: 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water. 3.In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster. 4.Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown. #------------------------ Peking Duck Submitted By: Allison Prep Time: 15 Minutes Cook Time: 1 Hour 35 Minutes Ready In: 3 Hours 50 Minutes Servings: 4 "A beautifully presented roast duck is roasted and served with a home made plum sauce and green onions." Ingredients: 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar 1/4 cup finely chopped chutney Directions: 1.Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. 2.Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. 3.Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. 4.Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. 5.Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping. #------------------------ Adams Family Duck Prep Time: 30 Min Cook Time: 2 Hrs 15 Min Ready In: 3 Hrs Servings: 4 Ingredients 1 (5 pound) whole duck, neck and giblets reserved 1 (6 ounce) can orange juice concentrate, thawed, divided 1 teaspoon minced garlic salt and freshly ground black pepper to taste Stuffing: 1 onion, coarsely chopped, divided 1 cup raisins 1 apple - peeled, cored, and cut into chunks (optional) 1 large carrot, thickly sliced Basting sauce: 1/2 cup chicken broth 1/4 cup lemon juice (see Cook's Note) salt and freshly ground black pepper to taste Duck Stock: 1 tablespoon olive oil 1 onion, coarsely chopped 2 cloves garlic, minced 1 carrot, thickly sliced 1 cup chicken broth 1/2 cup lemon juice (see Cook's Note) 1 cup orange juice 1 sprig fresh parsley, chopped salt and freshly ground black pepper to taste 1 tablespoon sour cream Directions Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat. Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper. Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck. To make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl. Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C). Reserve any left-over basting mixture. While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside. Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving. While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve. Footnotes Cook's Notes You can substitute cranberry juice for lemon juice. Sometimes, one's duck has quite a bit of room inside, so just a cup of raisins and some onion leaves an awful lot of room. Try adding these to your raisin-onion stuffing: 1 can drained mandarin oranges, 1/2 cup (more or less) walnuts or pecans, a couple of cooking apples... just try and keep the stuffing ingredients in the fruit-and-nut category for best taste. #------------------------ Faye's Duck Dressing Prep Time: 30 Min Cook Time: 1 Hr 45 Min Ready In: 3 Hrs 15 Min Servings: 8 Ingredients 1 (4 pound) whole duck 1 (9x9 inch) pan prepared cornbread, crumbled 4 prepared biscuits, chopped 1 large onion, chopped 1/2 teaspoon salt 1/2 teaspoon garlic salt 1 teaspoon ground black pepper 1 teaspoon dried sage 8 eggs, beaten Directions Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth. Preheat oven to 375 degrees F (190 degrees C). Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter). Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour. #------------------------ Easy Orange Duck Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 4 "The fruity taste of orange always seems to pair naturally with duck. This recipe uses duck breasts and orange marmalade to achieve a deeply flavored, rare-cooked breast of duck, and it's quick and easy to make. " Ingredients: 1 (12 ounce) jar orange marmalade 4 duck breast halves 2 cloves garlic, minced 1 small yellow onion, sliced 1 small orange, sliced Directions: 1. Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid. 2. Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish. 3. Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C). #------------------------ Roast Duck with Apple Dressing Prep Time: 10 Minutes Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 30 Minutes Servings: 4 "When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion." Ingredients: 1 (4 pound) whole duck salt and pepper to taste 1 teaspoon poultry seasoning 1/2 tablespoon butter 3 tablespoons chopped onion 5 stalks celery, chopped 3 cups peeled, cored and chopped apple 3 cups cornbread crumbs 1 tablespoon olive oil Directions: 1.Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning. 2.Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten). 3.Preheat oven to 350 degrees F (175 degrees C). 4.Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish. 5.Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.) #------------------------ #------------------------ #------------------------ #------------------------ #------------------------ #------------------------ #------------------------