BBQ GRESSINGHAM DUCK BREASTS
A delicious duck recipe with Honey, Ginger and Soy Sauce perfect for long sunny days
Provided by gressingham
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using a sharp knife, score the skins of the duck breasts, season well and set aside.
- To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.
- Place the duck breasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time.
- Delicious served with garlic and lavender new potatoes.
ROTISSERIE DUCK WITH HOISIN BASTE SERVED WITH GRILLED ORANGES, SCALLIONS AND PANCAKES
Steps:
- 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.
- 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.
SOUTH TEXAS BARBECUED DUCK
This is a remarkably straightforward way of cooking a duck and results in powerfully smoky and salty-sweet meat. The recipe came to The Times in 2015 via the San Antonio chef Quealy Watson, who cooked it in a smoker filled with small logs of mesquite. You could make do with a grill if you kept one side of it entirely free of coals and placed the duck away from the flames. Straight kosher salt and freshly ground black pepper can be used in place of the Lawry's.
Provided by Sam Sifton
Time 5h
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Light a charcoal grill or smoker, or heat oven to 250.
- Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
- If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
- Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
- Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 27 grams, Sodium 667 milligrams, Sugar 0 grams
HOISIN BARBECUED DUCK
This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :)
Provided by Hey Jude
Categories Whole Duck
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
- Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
- Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
- Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
- Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
- Remove from the grill and let rest for about 10 minutes before carving.
- Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
- This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
Nutrition Facts : Calories 1316.2, Fat 125.2, SaturatedFat 42, Cholesterol 241.4, Sodium 1039.5, Carbohydrate 7.1, Fiber 0.5, Sugar 4.4, Protein 37
CHINESE ROAST DUCK
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
Provided by John Torode
Categories Dinner, Main course
Time 1h50m
Yield Serves 4 with leftovers
Number Of Ingredients 14
Steps:
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium
CORN CREPES WITH BBQ DUCK CONFIT
Provided by Michael Symon : Food Network
Time 8h45m
Yield 2 to 3 servings
Number Of Ingredients 34
Steps:
- Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
- Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours.
- Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
- Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes.
- To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
- BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
- Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
- Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
- Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
- Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.
CHINESE BARBECUED DUCK SOUP
Make and share this Chinese Barbecued Duck Soup recipe from Food.com.
Provided by JustJanS
Categories Clear Soup
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
- Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
- Strain and return stock to the saucepan.
- Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
- Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
- Divide noodles between 4 bowls, top with bean shoots.
- Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.
Nutrition Facts : Calories 1224, Fat 66.4, SaturatedFat 22, Cholesterol 128.1, Sodium 707.9, Carbohydrate 121, Fiber 3.7, Sugar 7.7, Protein 31.8
CHINESE-STYLE BARBECUED DUCK
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
- Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
- Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.
BARBECUED DUCK QUESADILLAS WITH LIME SOUR CREAM
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare smoker for cold smoke.
- Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
- In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
- Preheat oven to 350 degrees F.
- Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
- Using a sharp knife, dice duck breasts into 1/2-inch pieces.
- Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
- Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
- Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.
BARBECUED DUCK
Make and share this Barbecued Duck recipe from Food.com.
Provided by LiisaN
Categories Duck
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Split duck in half.
- Flatten and place on rack in shallow pan.
- Bake in a 375°F oven.
- Cook all ingredients for sauce for 5 minutes before using.
- Bast with barbecue sauce every 10 minutes while baking.
- Cook ducks until cooked through.
BBQ DUCK ON CORN CAKES
Provided by Food Network Kitchen
Time 1h45m
Yield about 30 hors d'ouevres
Number Of Ingredients 31
Steps:
- Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven. Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl. Set aside. Shear the corn kernels from the cob with a knife. Working over a bowl, run a knife along the cob to press out the milky liquid. Puree half the corn with the milk in a small food processor. Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry. Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter. Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the remaining butter. Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes. Flip and cook the corn cakes on the other side until lightly brown. Serve immediately or transfer to the oven to keep warm. Repeat with the remaining batter. To assemble: Toss the duck confit in the BBQ Sauce to coat. Top each corn cake with about 1 tablespoon BBQ'd Duck Confit. Serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.
ASIAN NOODLES WITH BARBECUED DUCK CONFIT
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it-you dont want it to dry out and become stringy.
Provided by Paul Grimes
Categories Duck Broil Vinegar Green Bean Carrot Noodle Soy Sauce Simmer Gourmet Lunar New Year
Yield Makes 4 (main course) servings
Number Of Ingredients 17
Steps:
- Soak noodles in cold water to cover 30 minutes.
- While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
- Preheat oven to 450°F with rack in middle.
- Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
- Bring a pasta pot of water to a boil.
- Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
- Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
- Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
- Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
- Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
BARBECUE DUCK
This is a two step process - parboiling the duck and then roasting it on the barbecue. Recipe source: Mastering Barbecue
Provided by ellie_
Categories Whole Duck
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the duck and pat dry.
- Par-boil the duck in a large soup pot and drain.
- Dry duck with paper towels and season with salt and pepper.
- Combine butter, juices, chopped onion, hot sauce, Worcestershire, garlic salt and pepper.
- Stuff duck with quartered onion and orange.
- Make a slit in the lower side of each breast.
- Place duck on rack in a roasting pan and brush with the butter sauce.
- Cover duck with foil and roast in a medium high barbecue for 1 1/2 hours or until tender; basting with sauce every 10 -15 minutes or so.
- Remove foil and roast and additional 20 minutes or until browned.
Nutrition Facts : Calories 1530.2, Fat 147.8, SaturatedFat 56.5, Cholesterol 301.9, Sodium 463.6, Carbohydrate 11.6, Fiber 1.6, Sugar 6.7, Protein 37.5
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