DUCK CONFIT QUESADILLA
Provided by Food Network
Time P1DT4h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
- Preheat the oven to 300 degrees F.
- Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
- Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
- Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
- Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
- Serve with your favorite flavored jam or jelly.
ROAST DUCK QUESADILLA
Make and share this Roast Duck Quesadilla recipe from Food.com.
Provided by foodart
Categories Whole Duck
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over a medium heat.
- Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
- Slice and serve hot.
Nutrition Facts : Calories 432.4, Fat 23.4, SaturatedFat 12.5, Cholesterol 64, Sodium 850.3, Carbohydrate 32.6, Fiber 2, Sugar 1.9, Protein 22.1
CRISPY ROAST DUCK
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees F.
- Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
- Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
- Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
- Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.
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.
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
CRISPY DUCK QUESADILLAS
This Crispy Duck Quesadillas recipe uses delicious ingredients to help create the perfect dish. Get more amazing recipe ideas at lidl-recipes.ie.
Categories Lunch, Main
Time 40m
Yield 4 Persons
Number Of Ingredients 7
Steps:
- One of our favourite things to eat is a beautiful slow cooked Duck leg .. All the cooking is done for you with this fantastic product.. I wanted to make something different and delicious that would be great for all the family, and be really simple to cook. Try these at your next party.. Ps.. Cook them one by one and keep them warm. 1. Off the heat brush the non stick frying pan evenly with some of the butter then lay one tortilla on top. 2. Spread the sour cream evenly on top, then scatter over the Duck, cheese and cabbage, the objective is to make sure they are thinly filled and don't fall apart. 3. Place another tortilla firmly on top and place on a medium heat for 3-4 minutes making sure you take a peek at the underside to make sure it's not browning too fast. 4. Turn deftly with a fish slice when golden brown and cook for another 3 minutes, 5. Slide from the pan into a chopping board and cut into wedges. 6. Serve with some dressed watercress , spinach and rocket salad.
CRISPY ROAST DUCK
Duck basted to perfection, ideal for a Sunday lunch or special occasion
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 2
Steps:
- Remove the duck's giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
- Cut off the parson's nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
- Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don't cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
- Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
- Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11⁄4-11⁄2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you're going to roast potatoes, otherwise into a heatproof bowl.
- Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).
Nutrition Facts : Calories 130 calories, Fat 112 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.95 milligram of sodium
EASY OVEN CRISPY QUESADILLAS
These "snack type" quesadillas can be assembled early in the day & baked later on. Great for snacking during the game - any game!! To do this, simply cover tightly with plastic wrap after step 2 & refrigerate for up to 6 hours.
Provided by CountryLady
Categories Lunch/Snacks
Time 20m
Yield 16-24 wedges
Number Of Ingredients 9
Steps:
- Stir salsa with parmesan& coriander.
- Place tortillas on a flat surface.
- Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
- Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
- Fold in half.
- Lightly brush oil on the outside of each tortilla& place on a baking dish.
- Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
- Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).
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