CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
CRANBERRY ORANGE DUCK
Glazed roast duck.
Provided by Joan Devito
Categories Meat and Poultry Recipes Game Meats Duck
Time 3h
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
- Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
- Place duck on a roasting rack inside a roasting pan; baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g
DUCK BREASTS WITH CRANBERRIES & HONEY SAUCE
This meal is a real treat! The sweetness of the honey combined with the tartness of the cranberries compliments very well these duck breasts. Hope you enjoy as much as we did.
Provided by Chouny
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare gravy as per directions on envelope, reserve.
- Salt and pepper each breast on both sides.
- Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
- Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare.
- Meanwhile, in same skillet, add leeks, sauté until tender.
- Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes.
- Incorporate gravy, mix well and cook for one more minute.
- Add salt and pepper to taste.
- Cut each breast in thin slices crosswise.
- Fan slices on each plate.
- Spoon sauce over duck.
Nutrition Facts : Calories 332.9, Fat 12.3, SaturatedFat 4.2, Cholesterol 72.3, Sodium 1234.6, Carbohydrate 33.9, Fiber 3.6, Sugar 10.1, Protein 19.9
ROAST DUCK WITH CRANBERRY GLAZE
This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.
Provided by pocaho
Categories Whole Duck
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7
DUCK WITH BURGUNDY CRANBERRY SAUCE
I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.
Provided by firefly68
Categories Duck
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
- Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
- Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
- Sauce Preparation:.
- Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.
Nutrition Facts : Calories 895.6, Fat 49.8, SaturatedFat 20, Cholesterol 224.2, Sodium 475.2, Carbohydrate 41.7, Fiber 3.3, Sugar 21.8, Protein 31.2
ROAST DUCK WITH CRANBERRY GLAZE
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 4h30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 52 grams, Carbohydrate 47 grams, Fat 86 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 29 grams, Sodium 1138 milligrams, Sugar 42 grams
CRANBERRY-ORANGE ROAST DUCKLINGS
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up., In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.), Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition Facts : Calories 373 calories, Fat 21g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 517mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 16g protein.
CRANBERRY BURGUNDY SAUCE
Make and share this Cranberry Burgundy Sauce recipe from Food.com.
Provided by Ed Paulhus
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in sauce pan and heat to boiling.
- Stir until sugar has dissolved.
- Spoon over ham or chicken while they cook.
- Use remaining sauce to accompany dinner.
ROAST DUCK BREAST WITH CRANBERRY SAUCE AND MASH
Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce to go with any poultry, such as chicken and turkey too. It also makes a good salad dressing.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/390F/Gas 6.
- Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck.
- Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest.
- Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat.
- Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm.
- For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency.
- For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine.
- To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over.
ROAST WILD DUCK WITH CRANBERRY SAUCE
I found this recipe on another site and it is similar to one a friend of mine uses. His is great and I anticipate this one being just as good.
Provided by Sgt. Pepper
Categories Wild Game
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes.
- Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
- Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat.
- Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar.
- To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.
Nutrition Facts : Calories 3947.6, Fat 369.6, SaturatedFat 127.6, Cholesterol 720.6, Sodium 1054.5, Carbohydrate 31.7, Fiber 1.8, Sugar 20.1, Protein 108.3
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- Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder.
- Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
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