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Posts tagged ‘duck recipe’

Cooking with Duck

As you might expect, there are quite a few duck recipes on our website. From the meaty breast of the mighty moulard duck to a tender leg of duck confit, we love it all. If you are stuck on duck like us, have a gander at this selection of recipes. And enjoy this video of Sara Moulton and Ariane demonstrating how super easy it is to sear a duck breast for dinner. Duck breast is the new steak, after all.

Crispy Duck Salad

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This simple and refreshing duck salad makes a cooling first course or light lunch. The tangy lime vinaigrette is tempered by rich duck and a drizzle of sweet, Thai-style sauce.

YIELD: 2 AS A MAIN COURSE, 4 AS A STARTER

Ingredients

2 duck leg confit
1 heart of romaine lettuce, chopped
1 head bibb lettuce, chopped
½ English cucumber, sliced into thin batons
1 handful mung bean sprouts
2 sprigs fresh mint, finely chopped
6 sprigs fresh cilantro, finely chopped
Sesame seeds, to garnish

FOR THE SAUCE

½ cup rice vinegar
1/3 cup light brown sugar
3 cloves garlic, finely minced
2 thai chiles, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce

FOR THE DRESSING

4 tablespoons fresh lime juice
2 tablespoon fish sauce
2 teaspoons sugar
2 small Thai chiles, finely chopped
1 teaspoon sesame oil

Preparation

1. Make the sauce: Combine ingredients in small sauce pan over medium high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, stirring occasionally, about 15 minutes. Cool completely.

2. Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred.

3. In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over the duck. Garnish with sesame seeds.

 Duck with Green Picholine Olives

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The green Picholine olives in Chef Daniel Boulud’s braised duck provide juicy bites of tart, salty flavor.

YIELD: 4-6

Ingredients

4-6 moulard duck legs, about 3 lbs
Kosher salt
Coarsely-ground black pepper
2 tablespoons extra-virgin olive oil
3 carrots, peeled and chopped
1/4 pound applewood smoked bacon, sliced, cut into 1/4-inch pieces
2 small onions, peeled, trimmed and chopped
2 small turnips, peeled and diced
1/2 cup green Picholine olives, pitted
2 sprigs fresh thyme
1 bay leaf
2 cups chicken stock

Preparation

1.The night before you plan to serve the dish, place a rack in the lower third of the oven. Preheat oven to 350 degrees F.

2. Season the duck with salt and pepper. Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat. Add the duck legs and sear until golden brown on all sides, 7 to 10 minutes.

3. Transfer the duck to a platter. Pour off the excess fat from the pot. Return the duck to the pot along with the bacon and cook, stirring, over medium-high heat for 5 to 6 minutes. Spoon out any fat out of the pot. Add the carrots, onions, turnips, olives, thyme, and bay leaf, and pour in the stock. Transfer the pot to the oven and braise, covered, for 2 hours, until the duck is tender. Chill overnight.

4. Preheat oven to 350 degrees F. Remove the layer of fat from the top of the sauce and heat the duck in the oven for 30 minutes. Remove the thyme sprigs and the bay leaf and serve.

 Five Spice Duck Breast

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YIELD: 4

Heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to rich duck breast.

Ingredients

4 duck magret half-breasts
2 1/2 tablespoons Chinese five-spice powder
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 star anise, broken in half
8 baby bok choi
2 scallions, white and light green parts only, sliced on the bias
2 tbsp low-sodium soy sauce
¾ cup duck and veal demi-glace
2 tsp honey
Steamed Rice, for serving

Preparation

1. With a sharp paring knife, score the fat of each duck breast in a cross-hatch pattern, making sure not to cut into the meat. In a small bowl, mix together five spice, salt and pepper. Rub the duck breasts with the spice mixture. Heat a heavy frying pan over high flame. When hot, add the duck breasts skin-side down. Turn the heat down to medium and and cook for 5-6 minutes or until the skin is very crisp and brown and the fat has rendered from under the skin. Tip out any excess fat. Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.

2. To the same pan, over medium high heat, add the demi-glace, soy sauce, and honey, stirring to combine and, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the sauce starts to thicken. Add the bok choy and scallions. Cook, turning to coat, until the bok choy is cooked through but not soggy.

3. Serve duck breasts over rice with steamed bok choy. Spoon sauce over the top.

Blue Ribbon’s Duck Club Sandwich

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YIELD: 4 SANDWICHES

This recipe, from the excellent Blue Ribbon Cookbook, is the Bromberg Brother’s twist on a classic club sandwich using flavorful duck instead of turkey. We consider it lunch heaven in the palms of your hands.

Ingredients

4 Muscovy duck breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
12 slices raisin bread, toasted
4 slices applewood smoked bacon, cooked and crumbled
2 cups shredded iceberg lettuce
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced

Preparation

1. Preheat oven to 400 degrees F.

2. Using a sharp knife, score the fat of the duck breasts in a cross-hatch pattern, being careful not to cut the meat. Season generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat renders, about 8 minutes. Place the duck, skin side up, on a rimmed baking sheet. Roast until an instant read thermometer inserted into the thickest part of the breast registers 140 degrees F, about 15 minutes. Remove from the oven and allow to rest and cool. Once cooled, slice very thin against the grain.

3.To assemble the sandwich, spread 1 tablespoon mayonnaise on each of 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the breast slices then top each with half of the sliced duck. Top with second layer of toast and spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato, onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters and serve with your favorite potato chips.

 

Visit our website for more recipes like these, and please share your home-cooked duck dishes on our Facebook or Twitter pages with the #duckspotting. We love to see what’s happening in the kitchen.

Saveur and The World of Duck

The December issue of Saveur magazine has a cover story about our favorite bird: duck.  Yes, it mentions us,  but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.

You can read the entire fantastic article  on the Saveur site, after which we wager you’ll be inspired to cook some duck for dinner.

It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!

saveur cover

We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.

saveur the elements of duck

A Saucy Series, Part II: Sauce Madame

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Madame

As part of my series on sauces, this goes to the top of the pack as an ancient ancestor of European sauces. Even ketchup owes a debt to this sauce, as does Sauce Espagnole.

This recipe for Sauce Madame is over 600 years old, and comes from the oldest cookbook in England – actually, it wasn’t even a book, it was a long scroll that a household scribe kept in the kitchen of Richard II that has come to be known as the Forme of Cury (cury comes from the French, Querie – the business of a cook –– not the spice). If you would like more of the history, visit my blog for the rest of the story.

Sauce Madame 2

Sauce Madame meets Rohan duck

The recipe is richly flavored, full of fruit and enriched with breadcrumbs and not flour, as was the style from the Middle Ages through the Renaissance. The texture is smooth and elegant. I include a recipe for the sauce without galyntyne, if you want to skip the bread addition –– it was made that way as well.

Normally made with goose, I decided to use one of D’Artagnan’s Rohan ducks and the result is delicious. You could also make the stuffing separately (in a covered casserole with a tablespoon of duck fat and 1 cup of demi-glace cooked for ½ hour to 45 minutes till fruit is tender) and use it with duck breast or legs and thighs…it would be good with chicken as well. The sauce keeps well and you can make the poudre douce and galyntyne ahead of time. I froze some of the galyntyne to use later and it worked beautifully.

Duck in Sauce Madame (original recipe, with measurements interpreted)

1 duck (a Rohan duck ) 5 ½ to 6 pounds
2 T salt
3 c cored, peeled and roughly chopped pears and quinces or tart apples (if you use quince, chop small or steam for a few minutes to soften). I only had pureed quince that I had put up this year so added ½ a cup of that and ½ an apple for texture.
2 c grapes
5 cloves peeled garlic, cut in slices
branch of sage
1 c chopped parsley
2-3 sprigs fresh hyssop or thyme (or 2 t dry)
2-3 sprigs fresh savory (or 2 t dry)
½ to ¾ c juices from duck with some of the fat –– if there’s not enough add demi-glace
¼ c galyntyne (recipe below)
½ c red wine
2 t powdered or grated galingal to your taste (available in the Thai section of your market) or use powdered ginger
3 t poudre douce (recipe below) or to your taste

Preheat oven to 375º

Rub duck with salt inside and out.

Combine fruit, garlic and herbs and stuff the duck with it. Truss up the bird so the stuffing doesn’t leak out.

Put ½ an inch of water in a roasting pan and put the duck on a rack, breast side down. Turn the bird after ½ an hour so the breast side is up. Roast about 1½ hours total for a medium bird –– you will be keeping it warm so you don’t need to cook it to death (around 150º when measured at the thigh). Check the bird regularly and turn the pan in the oven every half hour or so. You may want to put foil around the legs so they don’t burn.

When the bird is done, remove the stuffing and tent the bird.  Put the juices in a heavy saucepan with the stuffing. Stir and allow the fruit mixture to cook a bit more; the fruit may not be softened enough and will improve with a bit of a cook. Add the galantine and wine and spices. Stir to combine.

While the mixture is cooking and after the bird has rested 10 minutes, carve the bird into serving pieces and keep warm in a 200º oven while you finish the sauce. Originally these would be speared with a knife and eaten with fingers. Pour the sauce over the duck and serve.

Poudre douce:

4 t powdered ginger
1 t cinnamon
1 t grains of paradise
1 t ground nutmeg
1 t sugar

Grind together.

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Deana’s galyntyne, a medieval recipe

Galyntyne

1/4 cup toasted bread crust, ground good pinch each of galingal, ginger, cinnamon
1 t salt
½ c wine vinegar (approximately)

Combine the breadcrumbs with the spices and salt. Add enough vinegar to make a thick sauce and set aside. You can push though a strainer if you want a finer texture.

Notes: I used about ¼ of the crust of a peasant loaf. I cut it off the bread and toasted it till medium brown (a toaster oven works well, but you can do it in the oven on a cookie sheet at 300º). Then I put it in the processor. To make it extra fine I put it in the spice grinder in batches to give it a fine texture. Then I toasted it in a skillet to get it a little browner –– don’t take your eyes off it when you are doing it. It goes from perfect to burnt quickly –– stir constantly.

Sauce Madame 3

Sauce Madame, sans bread

Sauce Madame sans Bread

Stuffing from bird
juices from duck with some of the fat (around a cup, about 2 T of that duck fat or to taste)
½ c demi-glace
½ c red wine
1 t powdered or grated galingal
2 t poudre douce

Cook the stuffing with the rest of the ingredients. Reduce till thickened somewhat and serve on the duck.