ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
ROAST DUCK STUFFED WITH APPLES
Make my Roast Duck Recipe stuffed with apples and roasted until the skin is a crispy golden brown for a perfect family meal you will love to serve.
Provided by Dina
Categories Main Course
Time 1h55m
Number Of Ingredients 9
Steps:
- In a small bowl, combine salt, pepper, garlic powder, and paprika.
- Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
- Core the Granny Smith apples and cut them into halves.
- Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
- Place the duck (upside down) into a roasting pan.
- Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
- Roast at 350 degrees Fahrenheit for 50 minutes.
- Flip the duck on its front side and roast for another 50 minutes.
- Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.
Nutrition Facts : Carbohydrate 21 g, Protein 32 g, Fat 107 g, SaturatedFat 36 g, Cholesterol 207 mg, Sodium 522 mg, Fiber 2 g, Sugar 17 g, Calories 1177 kcal, ServingSize 1 serving
COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE
Provided by Torben Jensen
Categories Fruit Juice Duck Fruit Poultry Vegetable Braise Roast Christmas Thanksgiving Dried Fruit Prune Apple Red Wine Winter Cabbage Christmas Eve Party Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
- Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
- Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
- Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
- Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.
PRUNE ROAST
Steps:
- Heat deep casserole.. Sprinkle chops with salt and pepper. Add chops to casserole and brown all sides Add prunes and boiling water, cover and cook in preheated 350 degrees oven until meat is tender (about 1 1/2 to 2 hours). Remove meat from liquid to a hot platter. Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed. Pour sauce over and around meat and serve immediately. Serve chops on a generous platter with ample sauce and a bowl of buttered noodles and a crisp bowl of salad greens with good bread and wine, and cheese to follow, makes a delicious dinner to come upon. It is pungent and hearty and the world seems more real.
SCANDINAVIAN ROAST CHRISTMAS GOOSE
Steps:
- Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
- Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
CRISPY DUCK & BAKED APPLES
This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
Provided by Good Food team
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 2
Steps:
- Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
- After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.
Nutrition Facts : Calories 612 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.25 milligram of sodium
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THE BEST ROAST DUCK RECIPE (WITH GRAVY) - EVERYDAY DELICIOUS
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- The day before: Prepare the duck – remove the giblets and neck from the cavity, rinse the duck in cold water, trim excess fat from the tail. Thoroughly pat dry with paper towels, inside and outside. Rub with salt* and pepper, then with spices. You need to rub it inside, outside, then loosen the skin from the duck breast (without totally detaching it) and rub with the salt and herbs. Place the duck in a large dish in the fridge, uncovered, overnight, but better for one whole day.
- On the day of baking: Take the duck out of the fridge, leave on the counter for 30-60 minutes to warm up. In the meantime, set the oven to 450°F / 230°C / Gas Mark 8, no fan.
- Cut the lemon in half. Peel and core the apples, cut into quarters. Put inside the duck (as many as fits).
- Use toothpicks to close the cavity as much as possible, or sew it with a needle and kitchen twine, you can also tie the legs together with kitchen twine (this is optional). If your duck doesn’t have a neck, close this cavity too.
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