10k Food Recipes

-duckling (about 4 1/2 -pounds each) 2 ts Salt

1/2 ts Pepper

3 sm Onions, peeled and

-quartered Duck Giblet Broth Golden Gravy Pumpernickel Stuffing 1. Wash and dry ducklings. Pierce skin all over with fork so fat will

cook out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of salt and pepper: stuff 4 onion quarters

into cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans, if necessary) 3. Roast, uncovered in a slow over 325F 3 hours, or until drumstick

joints move easily and ducklings are a rich golden-brown. (During roasting, pierce skin with fork several times. Also to keep fat from smoking, dip it from the roasting pan into a bowl several times during cooking. There will be as much as 6 cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast job.)

Arrange on a heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or

Duck Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1 medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt; and 6 cups water in a large saucepan. Simmer one hour. Add livers for last 20 minutes cooking. Strain stock; measure; add water, if needed to make 6 cups. Save 4 cups for making Duck Pilaf, Grind or chop giblets and add to remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from roasting pan. Tip pan and our off all fat into a bowl. Return 4 tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the time, just until mixture bubbles. Stir in 2 cups of broth with ground giblets; continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gray thickens and boils 1 minute. Season to taste with salt and pepper. Makes about 2 1/2 cups.

1/2 c Wine, dry red

1/4 c Vegetable oil

4 Duck-breasts, skin/deboned

1/4 c Water

1 ts Lime juice

1/2 ts Salt

1/4 ts Caraway seeds, crushed

Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce.

3 md Onions, chopped (1 1/2

-cups) 4 tb Drippings from ducklings

3 c Slightly dry

-pumpernickel-bread cubes -(6 slices) 3 c Slightly dry white bread

-cubes (6 slices) 1/2 c Water

1 ts Salt

1/4 ts Pepper

1. Saute onions in drippings just until soft in a large frying pan.

Add bread crumbs, water, salt, and pepper; toss lightly to mix. Spoon into 6-cup baking dish. 2. Bake with ducklings in a slow oven (325F) 1 hour, or until crisp on

top.

2 Black ducks, large

3 tb Butter

1 1/2 ts Salt

1/2 ts Thyme

3 Onions, white, chopped

1 Duck hearts, chopped

12 oz Wine, white, warmed

Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery

1 Duck

Salt Pepper, black Vinegar paste 1/2 Onion

1/8 c Butter; (optional)

1 Carrot

1 Celery stalk

1 Garlic clove

Bacon drippings 1/2 c ;Water

Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper, vinegar paste. Stuff each duck with onion, butter, carrot, celery and garlic. Place breast down in roaster and brush back with bacon drippings. Add 1/2 cup water per duck. Set in hot oven for 20 minutes. Turn oven to 350 degrees and bake 1-1/2-2 hours, covered. Remove cover to brown. Louisiana ducks are often so fat they do not need the butter. From “Talk About Good” Submitted by Mrs. Al Beachman

2 ea Ducklings, with giblets

1 md Onion, chopped

1 md Carrot, chopped

2 c Demi-glace

4 oz Veal, shoulder, chopped

4 oz Pork, tenderloin, chopped

1 lg Egg

Salt (to taste) Pepper (to taste) 2 oz Cognac

2 oz Wine, port

1/4 c Sugar

1/4 c Water

2 oz Vinegar, wine, red

1 pt Blueberries

2 tb Oil, peanut

Remove the duck giblets and set aside. Cut off each leg and thigh in one piece. Remove breasts whole from the bone. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 minutes at 400 F or until the bones are brown. Put browned bones and vegetables in a pot and add the demi-glace. Bring to a boil and simmer gently for an hour or more. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add egg (2 eggs if they are medium sized or smaller). Season with salt and pepper and continue to process. Add cognac and port and blend to a smooth texture. Carefully cut open the thigh of the duck and cut out the thigh bone. Fill the pocket created with the stuffing and fold the skin around it. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F. Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce. Stir and simmer for 5 minutes and add blueberries. Heat oil and brown reserved breasts, skin side first. Remove from pan, cut off skin, and brown the breast again. Slice the browned breasts into strips and serve with the stuffed legs and sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Michel Marcais, Begue’s Restaurant, New Orleans

1 lb Small carrots, peeled

-and trimmed 1 lb Small parsnips, peeled and

-trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil

1/4 ts Salt

1/4 ts Ground black pepper

2 3-lb farm raised

-ready-to-roast mallard -ducks 2 sm Apples, quartered

1 c Cranberry juice cocktail

1/2 c Dry red wine

1/4 c Sugar

8 Whole cloves

2 Bosc pears, peeled, halved,

-and cored 1 sm Onion, finely chopped

1/2 c (1 stick) unsalted butter,

-cut up

1. In 4-quart saucepan, heat 2 inches water to

boiling. Add carrots and parsnips; cover and return water to boiling. Simmer root vegetables over low heat 15 minutes to partially cook. Remove root vegetables

with slotted spoon to a small baking pan (Set aside pan of cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepper to vegetables; toss and set aside. 2. Remove necks, giblets, and discard any fat from

duck cavities. Rinse ducks, necks, and giblets; pat dry. To reserved pan of cooking water, add necks and giblets of ducks and remaining salt and pepper. Heat to boiling; simmer covered, over low heat 45 minutes. 3. Heat oven to 400′F. Insert 2 apple quarters into

neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place. Tie legs of each duck together. With fork, pierce breast skin. Arrange ducks, breast sides down, on wire rack in large roasting pan. Roast ducks 15 minutes with pan of root vegetables. Turn ducks and continue to roast 15 to 25 minutes longer or until breast meat is set but still red and moist when cut in the center of the thickest part. 4. Meanwhile, in 2-quart saucepan, heat cranberry

juice, wine, sugar, and cloves to boiling. Add pears; cover and return to boiling. Simmer pears over low heat 7 to 10 minutes or just until fork tender. Transfer pears to plate. Strain and reserve 3 /4 C pear poaching liquid. 5. Drain juices from body cavities of ducks into

roasting pan. Discard apple quarters. Transfer ducks and root vegetables to platter; cover and keep warm. Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits. Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 C broth into skillet. Add onion and cook over high heat 1 minute. Add 3/4 C reserved pear poaching liquid. Boil rapidly until mixture is reduced to about 2 /3 C or a syrupy consistency. Turn heat to low and add butter, stirring until it blends in. Pour sauce into a pitcher. Serve with pears. Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1. Clean a fresh duck and pump it full of air through the neck to

separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub

outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65

degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in

pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards

towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)

4 1/2 lb Duckling

2 c Optional stuffing

1 t Kosher salt

Coarse 1/4 t Nutmeg

Wine & grape Sauce 3/4 c Marsala wine

2 T Grape jelly

1 1/2 T Cornstarch

1 c Seedless green grapes

1. Wash duckling and dry. Sprinkle salt and nutmeg

in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking. 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes. Serves 4-6. Microwave time: 25-31 minutes

(then 30 minutes in conventional range) Conventional range time: 2 – 2-1/2 hours Source: Micro Cookbook —–

1 x SEE EKING DUCK 1″ FOR INGR

6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin

Sauce. 7. To assemble, place duck slices on pancakes. Add scallions,

cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin.