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Does anyone know a good Duck recipe where I keep the duck whole and cook in the oven??????
Help! |
Ingredients:
2 knees 2 hip joints 1 neck 1 head bend the knees and squat bend again at the hips bend the neck tuck the head in so the chin touches your collar bone do all of this within a split second or you don't get duck. you get didn't-duck-fast-enough which - trust me - does NOT taste good and hurts like heck. :mrgreen: |
LOL :mrgreen:
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how about pheasant? I have 4 in the freezer :)
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1 jar of Orange Mar.
2 oranges quarted 2hrs befor bakeing Rub Duck with Mar. Pe heat oven 350 Stuff oranges into duck Bake for 1hr or until done ( juice runs clear) |
I always bake it in the oven with slices of apples on it and a few bay leaves and salt and pepper I fill the pan with water until it covers about half of the duck so that it stays moist while cooking.
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That one with the oranges sounds good but I found one that calls for a mushroom sauce using Port wine
:):):) |
Originally Posted by PatriceJ
Ingredients:
2 knees 2 hip joints 1 neck 1 head bend the knees and squat bend again at the hips bend the neck tuck the head in so the chin touches your collar bone do all of this within a split second or you don't get duck. you get didn't-duck-fast-enough which - trust me - does NOT taste good and hurts like heck. :mrgreen: |
Henry, Think you might like this one I made it last year and it went down a treat.
Stuffed Roast Duck with Balsamic Cherry Sauce. 1 x 6 lb Duck Salt and Garlic pepper seasoning 4 1/2 Cups of cooked brown rice 1 Cup chopped onions 7 /8 sprigs fresh sage chopped 6 Tablespoons sweet butter (also called unsalted)3/4 cup chopped pecans 1 Teasp salt 1 x 15 ounce can pitted cherries drained 2 cups red wine 1/4 cup honey 1/2 cup balsamic vinegar Preheat oven to 375 F Prepare stuffing, Saute onion in butter until onion is transparent Remove from heat In a large bowl, add salt & combine with rice chopped sage and pecans Taste and adjust seasoning to your taste. You may wish to add more salt and if you like you can add a bit of garlic pepper but that is optional Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator ..you donīt need these for this recipe. Rinse and dry the duck. Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks. Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over the top and bottom with salt and garlic pepper. Ducks contain lots of natural fat so require no basting. Roast at 375F for about 22 minutes a pound. A 6lbs duck should be done in about 2 1/4 hours. when duck is done let it set for about 20 minutes to let the juices settle before carving While the duck is resting prepare the cherry sauce: In a medium sized saucepan combine the 15 oz can of cherries, honey wine and Balsamic Vinegar. Heat over a medium flame until the mixture is reduced by half. Transfer to a serving plate with a ladle. Place the plate on a table beside the carved duck and let the guests spoon as much sauce as they like on their portion of duck. ENJOY |
Originally Posted by Butterflyspain
Henry, Think you might like this one I made it last year and it went down a treat.
Stuffed Roast Duck with Balsamic Cherry Sauce. 1 x 6 lb Duck Salt and Garlic pepper seasoning 4 1/2 Cups of cooked brown rice 1 Cup chopped onions 7 /8 sprigs fresh sage chopped 6 Tablespoons sweet butter (also called unsalted)3/4 cup chopped pecans 1 Teasp salt 1 x 15 ounce can pitted cherries drained 2 cups red wine 1/4 cup honey 1/2 cup balsamic vinegar Preheat oven to 375 F Prepare stuffing, Saute onion in butter until onion is transparent Remove from heat In a large bowl, add salt & combine with rice chopped sage and pecans Taste and adjust seasoning to your taste. You may wish to add more salt and if you like you can add a bit of garlic pepper but that is optional Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator ..you donīt need these for this recipe. Rinse and dry the duck. Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks. Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over the top and bottom with salt and garlic pepper. Ducks contain lots of natural fat so require no basting. Roast at 375F for about 22 minutes a pound. A 6lbs duck should be done in about 2 1/4 hours. when duck is done let it set for about 20 minutes to let the juices settle before carving While the duck is resting prepare the cherry sauce: In a medium sized saucepan combine the 15 oz can of cherries, honey wine and Balsamic Vinegar. Heat over a medium flame until the mixture is reduced by half. Transfer to a serving plate with a ladle. Place the plate on a table beside the carved duck and let the guests spoon as much sauce as they like on their portion of duck. ENJOY Sounds yummy! |
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