BACON WRAPPED DUCK BREASTS
A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal.
Provided by TRIBOYS
Categories Meat and Poultry Recipes Pork
Time 21h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
- The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
- Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 8 g, Cholesterol 242.8 mg, Fat 32.5 g, Protein 50.1 g, SaturatedFat 6.7 g, Sodium 1809.7 mg, Sugar 6.1 g
ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- 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.
BACON WRAPPED DUCK ON ROAST VEG.
I got the idea for this recipe from the book '365, Dish a day' but adapted it. I have always loved duck and I think it goes great with the veg and bacon.
Provided by Mr.Blitzer
Categories Whole Duck
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- wrap the duck with the bacon and place on a baking tray, cover with foil. Then put in the oven for 1 hour 30 minutes at 180.C.
- While that is cooking, spread the vegetables, garlic and shallots out in a shallow oven proof dish and set aside.
- Make the sauce - Blend the cornflour with the wine and whisk with the fromage frais in a saucepan. add any juices from the duck and vegetables into the sauce and whisk until boiling.
- When the duck has 25 minutes left to cook, pour the stock over the veg and place in the oven with the duck. Remove foil from over the duck.
- Start cooking your new potatoes as instructed on the packet (simmer for aprox. 20 mins).
- After the 1 hour 30 minutes is up, test if your duck is ready by skewering the bird and looking at the juices that run out, if they are clear, it is ready.
- When cooked, lift the duck onto the roasted veg, place the potatoes next to the duck and garnish with parsley. Pour the sauce over the duck.
- Enjoy!
Nutrition Facts : Calories 2011.8, Fat 139.5, SaturatedFat 46.7, Cholesterol 277.6, Sodium 1128.1, Carbohydrate 119.4, Fiber 16.4, Sugar 9, Protein 62.3
ONE-PAN DUCK WITH SAVOY CABBAGE
Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
- Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
- Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.
Nutrition Facts : Calories 504 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.16 milligram of sodium
ROAST DUCK
Provided by Dorothy Allison
Categories dinner, roasts, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Remove the duck giblets. If you choose, chop and sauté the giblets and set them aside to toss into the gravy later.
- Prick the duck's skin with a fork. Rinse and pat dry with paper towels. Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan. Stuff onions, carrots and butter into the cavity. Sprinkle the duck all over with the dried herbs and 1/2 teaspoon each of salt and pepper. Lay bacon slices crosswise over the breast. Roast duck in the oven until the internal temperature reaches 180 degrees, 11/2 to 2 hours.
- Place duck on a serving platter and tent with foil. Remove vegetables from cavity. (Check to see if the vegetables are edible. If still raw, microwave until tender and feed to the dogs.)
- Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan. Place the pan over medium heat. Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour. Cook, stirring, to toast the flour, about 3 minutes. Add the milk and 1/2 cup water. Bring to a boil, then reduce the heat and simmer. If too thick, loosen with water. Season with salt and pepper to taste.
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- Preheat the oven to 425F/220C. Set the racks so that you have enough space in the middle of the oven for your roasting pan with a rack to sit in with the duck on top.
- Clean out the duck completely and remove any excess far around the neck etc. Prick the skin all over with a fork (this helps the fat to drain as it cooks and makes the skin more crisp).
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