Quack, quack

[OrdinaryGirl]

I know nothing about duck. Have never ate it, never cooked it. I'm having someone over for dinner and their favourite food is duck. I'm torn between avoiding it altogether or attempting to make it.

Does anyone have any surefire delicious recipes?

[Bigeme]

I'm no expert, but I don't think you should try to make it before you've had it. I'm pretty sure Duck is really hard to cook right because its got a thick layer of fat on the outside so you can easily not cook it correctly. I love duck, but sometimes its not cooked correctly and can be bad. So if you don't know what good duck is supposed to be like I wouldn't mess around.

[OrdinaryGirl]

For some reason your post made me laugh. "Don't mess around with the duck if you don't know what you're doing."

Alright. Probably wise advice. Guess I'll be ordering duck the next time I'm out.

[VIVIX]

That's usually the case with most wild game though. It's the same way with venison, if you cook it wrong you could cause someone to puke, just because of the smell...

At least give yourself time to practice, it's not like cooking a Hamburger Helper...

I'm sorry I don't have any "surefire recipes" off the top of my head, but if I dug around enough I could probably find a cookbook for ya in my step-fathers books.

[mstad]

IF you really wanna serve some duck, research a Turducken.

Chicken>Duck>Turkey

[tuathal]

This isnt the easiest to make, but worth it. This serves 4.

Peppered duck breasts with wild mushrooms and cream

Ingredients:
4 boneless duck breasts.
2-3 tablespoons cracked black peppercorns.
Salt.
50ml cognac.
100ml light gravy or stock.
100ml double cream.
8 flatleaf parsley sprigs, to garnish.
FOR THE MUSHROOM MIXTURE
100g shiitake mushrooms.
100g oyster mushrooms.
30g dried black trumpet mushrooms, soaked and drained.
30ml light olive oil.
2 tablespoons butter.
100g fresh spinach.

Trim the duck breasts and lightly score the skin sides with a sharp knife. Spread the cracked peppercorns on the duck breasts, pressing them into the breasts. Season with salt.
Heat a large frying pan over a moderate heat and place the duck breasts in it, skin-side down. Let them cook for 5 minutes or until the skin is nicely golden and crisp. Turn the breasts over, and cook for another 4 minutes. Remove the duck breasts from the pan and keep warm.
Pour off the fat, and deglaze the saucepan with the cognac. Add the gravy or stock, stirring well to scrape up the juices. Add the cream and simmer to reduce to a sauce consistency.
To make the mushroom mixture, fry the mushrooms in the oil and 1 tablespoon of the butter. Fry the spinach in the remaining butter. Mix the two together.
To serve, spoon the mushroom mixture onto four warm plates. Slice the duck breasts and arrange them on top. Surround with the sauce and add sprigs of parsley.

[OrdinaryGirl]

IF you really wanna serve some duck, research a Turducken.

Chicken>Duck>Turkey

No, mstad, no!!!! I know EXACTLY what that is and the thought makes me want to gag!!!

[OrdinaryGirl]

And thank you, Tuathal. I like recipes that are a challenge.

[mstad]

No, mstad, no!!!! I know EXACTLY what that is and the thought makes me want to gag!!!
Have you tried one? It's sooooooo good. :yumyum:

[koЯnut]

Have you tried one? It's sooooooo good. :yumyum:


You have got to be kidding me.....:skered:

[sheplers118]

OK sorry for all the DUMBASS post before duck is relaitively simple to prepare. I am from lower alabama and eat many small game animals such as Rabbit Duck and Quail.
heres what u do.

Take 4cloves of garlic adash(tbs) salt a pinch of pepper. and make a paste.
Rub this onto 2 whole ducks approx 2lbs each.
Coat generously with about a 1/4 cup melted butter
cut an apple in half place one halve in each ducks breast cavity
place in shallow pan Roast breast up at 400 degrees for 20 mins

now mix half a cup of beer, 1 cup of dry mustard, 2 tbs soy sauce, 1cup apricot preserves, and a splash of lemon juice together.

Reduce heat to 350 Basted ducks with sauce. Roast for 1 to 1 and a half hours basting every ten minutes.

[OrdinaryGirl]

So have you also made Cornish Hens, Shep? I'd like to try making those as well.

[koЯnut]

So have you also made Cornish Hens, Shep? I'd like to try making those as well.



MMMMMmmm those things are awesome! :yumyum: :yumyum: :yumyum:

[Sagaris]

Roast duck in Cherry or Orange sauce FTW. The duck is a little greasy so I find a fruity sauce complements it perfectly and is a piece of cake to cook even for us fellas. I use a morello cherry jam as a cheat .