How To make Duck and Cover
Oranges Lemons 2 ea Pie crusts
1 ea Duck
STOCK:
Giblets from Duck 1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt Pepper, black SAUCE:
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
VEGETABLES:
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Duck à l'Orange Recipe - SORTED Eats France
Forget the cliches, Duck à l'Orange is monumentally delicious and categorically French... As are a lot of other things (apparently)... So, have we done this dish justice?!
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Secret Revealed. Best Chinese Roast Duck 烧鸭 (Traditional Chinese Recipe)
Chinese Roast Duck. 烧鸭 Juicy and delicious. Better than store bought. This recipe uses traditional ingredients which really brings out the flavor of the duck. You will impress your family and friends with this recipe.
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Recipe is below:
CHINESE ROAST DUCK
1 duck (approx. 5 lbs.)
2 tablespoons crushed ginger
6 cloves crushed garlic
2 stalks green onion
1 tablespoon chu hou paste (soybean paste)
2 red bean curd
1 tablespoon honey mixed with 2 tablespoons water
Rinse duck inside and out with cold water. Boil a pot of water and pour over all the surfaces of the duck. Put duck in pan. Pat dry entire duck with paper napkin. Let duck dry at room temperature for 3 to 4 hours.
To Make Sauce
Combine crushed ginger, crushed garlic, soybean paste and red bean curd. Mix well with fork or spoon.
Put half of the sauce into opening in the duck. Also put green onion stalks in the opening. Close cavity with wood stick or string. Spread remainder of sauce over entire duck. Pan with duck is ready for oven.
Preheat oven to 400 degrees F. Put pan with duck in oven and cook for 30 minutes. Turn oven down to 350 degrees F and cook for another 30 minutes. Baste duck with honey water solution. Turn over down to 300 degrees F and finish cooking for final 15 minutes. Let duck stand for 20 minutes before serving duck. Enjoy!
Cooking time approximately 15 minutes per pound.
Duck & Cover Burger
Duck is another classic christmas dish. We have re-invented it as a burger, with a potato-knödl-bun, delicious! Check the recipe on our blog:
Duck CONFIT (date night food) #shorts
Duck CONFIT (date night food) #shorts
Duck Confit is the perfect date night meal, and this process makes it easy. Season with 50% more kosher salt than you normally would, brine overnight, rinse, cover with duck fat and aromatics (thyme, peppercorns, bay leaves), and cook in a low temp oven. Pull once tender (2-3 hours) then sear.
To cut through the richness, I needed something tart and zesty. I started with candied blood oranges, simmering slices in 50/50 sugar water, pat dry, toss in sugar, then air dry. Served with a spicy lettuce blend and a blood orange vinaigrette, this dish is guaranteed to impress!
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Duck Fesenjan Recipe - Duck Stewed with Pomegranate and Walnuts
Learn how to make a Duck Fesenjan Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Duck Stewed with Pomegranate and Walnuts recipe!
???? Roast Duck - Roast Duck Filipino Style - Roast Lemongrass Duck - Pinoy style Duck - Whole Duck
This roast duck is not only easy it is delicious, see below for the English method.
2- kg- Duck-
2-Tbsp-Garlic paste
2-Tbsp- Ginger paste
4-twigs- Lemongrass
1/2-Tbsp-Salt
1/2- Tbsp-Ground black pepper
20-ml-Olive oil
40-gm-Brown sugar
METHOD
Crushed the lemongrass and insert inside the stomach of the duck. Then combine all the ingredients to a medium bowl and mix it well. Start rubbing the mixture to the duck by using your hands or a cooking brush. Leave to the oven for 1;30 minutes 200c See below for cooking times. Enjoy
Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. Weigh the duck without giblets and pat the skin of the duck with a kitchen towel to remove excess moisture.
Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra.
When the duck is cooked cover with foil and rest for 10-20 minutes before serving.
Roast Duck - Roast Duck Filipino Style - Roast Lemongrass Duck - pinoy
#filipinofood #Pinoyrecipes #howtocook style Duck
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