Easy Duck Cookbook: Delicious Duck Recipes for Cooking Amazing Meals [2 ed.]


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Table of contents :
Table of Contents
Rustic Baked Potatoes
November’s Duck with Stuffing
Easy Homemade Citrus Duck
Worcestershire Duck Breast
Classical Homemade Peking Duck 101
Moist Glazed Duck
December’s Chestnut Duck
Duck Duck Rubbed
French Cured Duck
Thai Duck Legs
Persian Duck Stew
Tuesday’s Duck Dinner
Southeast Asian Duck Curry
Sweet & Sour Duck
October’s Dressing
Asian Duck Rice
Windy City Caraway Duck
Simply Pepper and Thyme Duck Breast
Polish Duck Soup
Sunday Night Duck
Czech Roasted Duck
Holiday Duck
Thursday’s Night Duck
Wild Flavored Brussels Sprouts
Yummy Potato Fries
New York Deli Duck Sandwiches
Asian Duck Lettuce Cups
Versatile Chinese Duck
French Classic Duck
Chinese Duck with Pancakes
Aromatic Roasted Duck
Aromatic Roasted Duck
Ningbo Chinese Duck Breast
Cantonese Duck
Weeknight Dinner Duck
Countryside Duck Legs
Tangerine Ginger Duck
Comforting Duck Soup
Eastern European Duck
Bangkok City Duck
Sweet Duck Breast Salad
Hearty Duck Spring Rolls
Roasted Duck 101
Mexican Duck Stew
Honey Clove Duck
Rustic Balsamic Rhubarb Duck Breasts
Delicately Cured Duck
Mediterranean Duck Roast
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Easy Duck Cookbook: Delicious Duck Recipes for Cooking Amazing Meals [2 ed.]

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Easy Duck Cookbook Delicious Duck Recipes for Cooking Amazing Meals (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . Rustic Baked Potatoes 8 . . . . . . . November’s Duck with Stuffing 12 . . . . . . Easy Homemade Citrus Duck 14 . . . . . . Worcestershire Duck Breast 15 . . . . . . Classical Homemade Peking Duck 101 19 . . . . . . Moist Glazed Duck 20 . . . . . . December’s Chestnut Duck 21 . . . . . . Duck Duck Rubbed 25 . . . . . . French Cured Duck 27 . . . . . . Thai Duck Legs 30 . . . . . . Persian Duck Stew 32 . . . . . . Tuesday’s Duck Dinner 33 . . . . . . Southeast Asian Duck Curry 36 . . . . . . Sweet & Sour Duck 37 . . . . . . October’s Dressing 38 . . . . . . Asian Duck Rice 39 . . . . . . Windy City Caraway Duck 42 . . . . . . Simply Pepper and Thyme Duck Breast 44 . . . . . . Polish Duck Soup 45 . . . . . . Sunday Night Duck 46 . . . . . . Czech Roasted Duck 47 . . . . . . Holiday Duck 50 . . . . . . Thursday’s Night Duck 51 . . . . . . Wild Flavored Brussels Sprouts 52 . . . . . . Yummy Potato Fries 53 . . . . . . New York Deli Duck Sandwiches 55 . . . . . . Asian Duck Lettuce Cups

59 . . . . . . Versatile Chinese Duck 60 . . . . . . French Classic Duck 61 . . . . . . Chinese Duck with Pancakes 63 . . . . . . Aromatic Roasted Duck 67 . . . . . . Aromatic Roasted Duck 68 . . . . . . Ningbo Chinese Duck Breast 70 . . . . . . Cantonese Duck 71 . . . . . . Weeknight Dinner Duck 74 . . . . . . Countryside Duck Legs 75 . . . . . . Tangerine Ginger Duck 77 . . . . . . Comforting Duck Soup 79 . . . . . . Eastern European Duck 82 . . . . . . Bangkok City Duck 83 . . . . . . Sweet Duck Breast Salad 84 . . . . . . Hearty Duck Spring Rolls 86 . . . . . . Roasted Duck 101 87 . . . . . . Mexican Duck Stew 91 . . . . . . Honey Clove Duck 92 . . . . . . Rustic Balsamic Rhubarb Duck Breasts 93 . . . . . . Delicately Cured Duck 94 . . . . . . Mediterranean Duck Roast

Rustic

Baked Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 203 kcal Fat 6.6 g Carbohydrates 33.5g Protein 4g Cholesterol 6 mg Sodium 106 mg

Ingredients 2 large russet potatoes, each cut into 8 thick steak fry-size wedges 1 tbsp chopped fresh thyme 1 pinch cayenne pepper salt and ground black pepper to taste 2 tbsp duck fat, melted

Directions 1. Set your oven to 325 degrees F before doing anything else and line a baking dish with the parchment paper. 2. In a bowl, place the potato wedges and sprinkle with the thyme, cayenne, salt and black pepper. 3. Drizzle the melted duck fat over the potatoes and toss to coat. 4. Transfer the potatoes onto the prepared baking sheet, skin-side down and sprinkle with the salt. 5. Cook in the oven for about 40 minutes. 6. Now, set the oven to 450 degrees F. 7. Flip the potatoes and cook in the oven for about 10 minutes. 8. Flip again and cook for about 10 minutes more.

Rustic Baked Potatoes

7

NOVEMBER’S

Duck with Stuffing

Prep Time: 30 mins Total Time: 3 hr Servings per Recipe: 4 Calories 747 kcal Fat 26.7 g Carbohydrates 74.1g Protein 55.8 g Cholesterol 220 mg Sodium 252 mg

Ingredients 1 (5 lb.) whole duck, neck and giblets reserved 1 (6 oz.) can orange juice concentrate, thawed, divided 1 tsp minced garlic salt and freshly ground black pepper to taste Stuffing: 1 onion, coarsely chopped, divided 1 C. raisins 1 apple - peeled, cored, and cut into chunks (optional) 1 large carrot, thickly sliced Basting Sauce: 1/2 C. chicken broth 1/4 C. lemon juice

salt and freshly ground black pepper to taste Duck Stock: 1 tbsp olive oil 1 onion, coarsely chopped 2 cloves garlic, minced 1 carrot, thickly sliced 1 C. chicken broth 1/2 C. lemon juice 1 C. orange juice 1 sprig fresh parsley, chopped salt and freshly ground black pepper to taste 1 tbsp sour cream

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else and arrange a rack in a roasting pan. Rinse the duck and remove any excess fat. With a fork carefully, prick the duck's skin all over. Coat the skin of the duck and inside cavity with 1 tbsp of the orange juice concentrate. Rub 1 tsp of the minced garlic inside and outside the duck and sprinkle with the salt and pepper evenly. 6. In a bowl, mix together about 2 tbsp of the chopped onion, raisins and apple in a bowl. 8

November’s Duck with Stuffing

7. Stuff the cavity of the duck with the raisin mixture lightly. 8. Truss the duck and place it onto the rack arranged in the roasting pan. 9. Place the remaining chopped onion and slices of large carrot in the roasting pan around the duck. 10. For basting mixture in a bowl, add the remaining orange juice concentrate, 1/2 C. of the chicken broth, 1/4 C. of the lemon juice, salt and pepper and beat till well combined. 11. Cook in the oven for about 1 hour, basting occasionally. 12. Now, remove the rendered fat and cook in the oven for about 1 hour, basting occasionally. 13. Reserve the remaining basting mixture. 14. Meanwhile for duck stock in a pan, heat the olive oil on medium heat and brown the reserved neck and giblets. 15. Stir in 1 onion, 2 garlic cloves and 1 carrot and sauté for about 5 minutes. 16. Stir in 1 C. of the chicken broth, 1/2 C. of the lemon juice, orange juice, parsley, salt and pepper and bring to a boil. 17. Reduce the heat and simmer, covered for about 1 hour. 18. Strain the stock and keep aside. 19. Remove the duck from the oven and place on a warm platter for about 15 minutes before carving. 20. Place the cooked vegetables around the duck. 21. Transfer the stuffing into a serving bowl. 22. Meanwhile for sauce, skim off the fat from the roasting pan and place on medium heat. 23. Place the reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits from the bottom. 24. Bring the mixture to a boil and stir in the reserved duck stock. 25. Again, bring to a boil and cook for about 10 minutes, stirring continuously. 26. Add the sour cream and beat till a smooth glossy sauce comes into form. 27. Pour the sauce over the carved duck and serve.

9

EASY

Homemade Citrus Duck

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 2 Calories 354 kcal Fat 20.9 g Carbohydrates 14.9g Protein 19.8 g Cholesterol 130 mg Sodium 787 mg

Ingredients 2 duck breast halves salt to taste 1 C. chicken broth 2 tbsp orange liqueur 1 tbsp sherry vinegar 1 tbsp Seville orange marmalade 2 tsp grated orange zest

1 pinch cayenne pepper 1 tbsp reserved duck fat 1 tsp all-purpose flour 1 tbsp butter

Directions 1. Score the duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. 2. Sprinkle the each breast with the salt generously and keep in a large dish, skin-side up at room temperature for about 15 minutes. 3. In a bowl, add the chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper and beat till well combined. 4. With the paper towels, pat dry the duck breasts. 5. Sprinkle the skin-side of duck breasts with the salt. 6. In a heavy skillet, heat the duck fat on medium heat for about 2 minutes and cook the duck, skinside down for about 6 minutes. 7. Flip the duck breasts and cook for about 4 minutes. 8. Transfer the breasts into a plate to rest. 12

Easy Homemade Citrus Duck

9. Pour any rendered duck fat into a glass jar. 10. Place the skillet on medium heat and add the flour and cook, beating continuously for about 1 minute. 11. Add the orange mixture and bring to a boil. 12. Cook for about 3-5 minutes. 13. Reduce the heat to low and add the butter. 14. Stir for about 1 minute and season with the salt. 15. Slice duck breasts across the grain and arrange on a plate. 16. Pour the orange sauce on top and serve.

13

WORCESTERSHIRE

Duck Breast

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 159 kcal Fat 8.2 g Carbohydrates 4.8g Protein 16 g Cholesterol 81 mg Sodium 243 mg

Ingredients 1/4 C. Worcestershire sauce 2 tbsp olive oil 1/2 tsp hot sauce 2 tbsp minced garlic 1/4 tsp black pepper 8 skinned, boned duck breast halves

Directions 1. 2. 3. 4. 5.

14

In a bowl, mix together the Worcestershire sauce, olive oil, hot sauce, garlic and pepper. Add the duck breasts and toss to coat well. Refrigerate, covered to marinate for at least 30 minutes to overnight. Set your grill for medium-high heat and grease the grill grate. Cook the duck breast on the grill for about 5 minutes from both sides.

Worcestershire Duck Breast

Classical Homemade Peking Duck 101

Prep Time: 15 mins Total Time: 3 hr 50 mins Servings per Recipe: 4 Calories 556 kcal Fat 31 g Carbohydrates 48.1g Protein 22.4 g Cholesterol 91 mg Sodium 748 mg

Ingredients 1 (4 lb.) whole duck, dressed 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground white pepper 1/8 tsp ground cloves 3 tbsp soy sauce 1 tbsp honey

1 orange, sliced in rounds 1 tbsp chopped fresh parsley, for garnish 5 green onions 1/2 C. plum jam 1 1/2 tsp sugar 1 1/2 tsp distilled white vinegar 1/4 C. finely chopped chutney

Directions 1. Rinse the duck completely and pat dry. 2. Remove the tail. 3. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. 4. Season the cavity of the duck with 1 tsp of the ginger mixture. 5. Add 1 tbsp of the soy sauce into the remaining ginger mixture and mix well. 6. Rub the ginger mixture over the duck evenly. 7. Cut one of the green onions in half and tuck inside the cavity. 8. Refrigerate, covered for at least 2 hours or overnight. 9. Set your oven to 375 degrees F. 10. Place duck breast side up on a rack, arranged in a large pan and steam for an hour adding a little more water. Classical Homemade Peking Duck 101

15

11. With two large spoons, lift the duck and drain the juices and green onion. 12. Place the duck, breast side up in a roasting pan and with a fork, prick the skin all over. 13. Cook in the oven for about 30 minutes. 14. Meanwhile in a bowl, mix together the remaining 2 tbsp of the soy sauce and honey. 15. After 30 minutes, coat the duck with the honey mixture evenly. 16. Now, set the oven to 500 degrees F. 17. Cook in the oven for about 5 minutes. 18. For the sauce in a bowl, mix together the plum jam with, sugar, vinegar and chutney. 19. In another bowl, place the remaining chopped green onions. 20. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. 21. Serve alongside the plum sauce and green onions.

18

Moist

Glazed Duck

Prep Time: 20 mins Total Time: 3 hr 20 mins Servings per Recipe: 8 Calories 382 kcal Fat 17.8 g Carbohydrates 43g Protein 15.3 g Cholesterol 92 mg Sodium 434 mg

Ingredients 1 (4 lb.) whole duck, rinsed 1 tsp chopped fresh basil leaves 1 tsp chopped fresh ginger root 1 tsp salt 1/2 orange, quartered 2 C. water 1 C. honey

1/2 C. butter 1 tsp lemon juice 1/2 C. undiluted, thawed orange juice concentrate

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a small bowl mix together the basil, ginger and salt. Season the inside and outside of the duck with the ginger mixture. Stuff the duck cavity with the orange quarters. Arrange the duck in a roaster, breast side up and add the water. In a small pan, mix together the honey, butter, lemon juice and orange juice concentrate on low heat and simmer till a syrupy mixture forms. 7. Place a little of the honey mixture over the duck, reserving the remaining for the basting. 8. Cover the roaster and cook in the oven for about 30 minutes. 9. Flip the duck and set the oven to 300 degrees F. 10. Cook, covered for about 2-2 1/2 hours. Moist Glazed Duck

19

DECEMBER’S

Chestnut Duck

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 97 kcal Fat 5.7 g Carbohydrates 4.4g Protein 5.6 g Cholesterol 20 mg Sodium 422 mg

Ingredients 1/2 C. broth 1 tbsp soy sauce 1 tbsp peanut oil 1 tsp minced fresh ginger root 2 skinned, boned duck breast halves 16 whole water chestnuts, drained 8 slices turkey bacon, cut in half

Directions 1. Cut the duck breast into 16 equal sized pieces. 2. In a bowl, add the broth, soy sauce, peanut oil and ginger and beat till well combined. 3. Add the duck pieces and water chestnuts and toss to coat. 4. Keep aside at room temperature for about 1 hour. 5. Set your oven to the broiler and arrange oven rack about 6-inches from the heating element. 6. Drain the marinade from the duck meat and discard. 7. Place a duck piece over each water chestnut. 8. Wrap each with half of a bacon slice and secure with a toothpick. 9. Arrange onto a broiler pan. 10. Cook under the broiler for about 10 minutes, flipping once.

20

December’s Chestnut Duck

Duck Duck Rubbed

Prep Time: 5 mins Total Time: 1 d 12 hr 6 mins Servings per Recipe: 3 Calories 460 kcal Fat 40.9 g Carbohydrates 9.5g Protein 11.3 g Cholesterol 84 mg Sodium 3011 mg

Ingredients Spice Rub: 1 1/2 tbsp kosher salt 2 tsp ground black pepper, or more to taste 2 tsp dried thyme Potpourri: 12 cloves garlic 6 (1/4 inch thick) slices fresh ginger 1 orange, zest cut into thin strips 1 bunch fresh thyme, plus more for garnish 3 bay leaves

1 whole duck 2 tbsp unsalted butter, softened 1 tbsp apple juice 2 tsp chopped fresh parsley 1 tsp chopped fresh chives 1/2 tsp Dijon mustard 1 pinch cayenne pepper salt and ground black pepper to taste 1/2 tsp grated orange zest

Directions 1. Set your oven to 250 degrees F before doing anything else and line a 13x9-inch baking dish with 2 foil papers. 2. In a bowl, mix together the kosher salt, 2 tsp of the black pepper and dried thyme. 3. In another bowl, mix together the garlic, ginger, orange zest strips, fresh thyme and bay leaves. 4. Season the duck, inside and out with about 2/3 of the kosher salt mixture. 5. Stuff the duck cavity with the garlic mixture. 6. Place the duck, breast-side up into the prepared baking dish and sprinkle with the remaining salt mixture. 7. In a foil paper, wrap the duck tightly. Duck Duck Rubbed

21

8. Cook in the oven for about 5-6 hours. 9. Remove from the oven and cool the duck at the room temperature with its accumulated juices, wrapped in the foil paper. 10. Refrigerate to chill for about 12 hours or overnight. 11. Pick the meat of the duck from the bones and transfer into a bowl. 12. In a pan, add all the accumulated juices on medium-high heat and cook till heated completely. 13. Through a fine-mesh strainer, strain the pan juices into a bowl. 14. Skim off the fat from the top and transfer into another bowl. 15. In a large bowl, add the duck meat, 3 tbsp of the duck fat, 2 tbsp of the duck stock, butter, apple juice, parsley, chives, Dijon mustard, cayenne pepper, salt and ground black pepper and with a wooden spoon, mash well. 16. Transfer the mixture into a resealable container and press down. 17. Drizzle a little duck fat over the meat mixture and sprinkle with the thyme leaves, black pepper and orange. 18. Seal the container and refrigerate for about 1-3 days.

24

French

Cured Duck

Prep Time: 30 mins Total Time: 2 months Servings per Recipe: 2 Calories 2500 kcal Fat 270 g Carbohydrates 9.5g Protein 20.1 g Cholesterol 330 mg Sodium 2989 mg

Ingredients 2 uncooked Peking duck legs 1 tbsp kosher salt 1 lemon, zested and thinly sliced 3 cloves garlic, crushed 1 tbsp whole allspice berries 1 tbsp juniper berries 2 sprigs fresh thyme

2 C. rendered duck fat

Directions 1. Season the duck legs with the kosher salt evenly. 2. In a large resealable bag, place the duck legs with the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. 3. Seal the bag and massage the duck legs through the bag till well combined with the spices. 4. Refrigerate to marinate for about 24 hours. 5. Set your oven to 200 degrees F. 6. Remove the duck legs from the marinade. 7. Rinse the duck legs and pat dry. 8. In the bottom of a baking dish, place the remaining marinade. 9. Place the duck legs, skin side down in a single layer. 10. In a small pan, melt the duck fat on low heat and place over the duck legs evenly. French Cured Duck

25

11. With a lid, cover the baking dish. 12. Cook in the oven for about 6-7 hours. 13. Remove the duck legs from the fat and place in a resealable container. 14. Strain all of the solids from the remaining fat and discard them. 15. Place the fat over the duck in the container. 16. Seal and keep aside to come at room temperature. 17. After cooling, refrigerate for 2 months to cure.

26

Thai

Duck Legs

Prep Time: 20 mins Total Time: 2 hr 35 mins Servings per Recipe: 6 Calories 111 kcal Fat 4.6 g Carbohydrates 6.5g Protein 11.3 g Cholesterol 34 mg Sodium 1493 mg

Ingredients 6 duck legs salt and freshly ground black pepper to taste 1 tbsp vegetable oil 1 large onion, sliced 8 cloves garlic, minced 1 1/2 C. chicken broth 1 C. seasoned rice vinegar

1/2 C. soy sauce 2 tsp sambal chili paste (sriracha) 2 bay leaves

Directions 1. Season the duck legs with the salt and black pepper. 2. In a large, deep skillet, heat the vegetable oil on medium-high heat and cook the duck legs, skin side down for about 3-4 minutes per side. 3. Remove the duck legs and drain all but 1 tbsp of the duck fat from the pan. 4. In the same skillet, add the onion on medium heat and sauté for about 3-4 minutes. 5. Add the garlic and sauté for about 1-2 minutes. 6. Stir in the chicken broth, rice vinegar, soy sauce, sambal chili paste and bay leaves and bring to a simmer. 7. Stir in the duck legs and simmer, covered loosely for about 2 hours. 8. Uncover and increase the heat to high. 9. Cook until for about 5 minutes. 10. Season with the salt and black pepper. Thai Duck Legs

27

PERSIAN

Duck Stew

Prep Time: 15 mins Total Time: 3 hr 30 mins Servings per Recipe: 8 Calories 616 kcal Fat 48 g Carbohydrates 19.8g Protein 31 g Cholesterol 102 mg Sodium 837 mg

Ingredients 8 legs duck salt and freshly ground black pepper to taste 2 tbsp vegetable oil 1/4 C. water 3 tbsp olive oil 2 C. diced yellow onion 1 tsp ground turmeric

1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 6 C. chicken broth 2/3 C. pomegranate molasses 1/4 C. honey 3 C. walnut halves

Directions 1. Season the duck legs with salt and black pepper evenly. 2. In a large skillet, heat the vegetable oil on high heat and cook the duck legs, skin-side down for about 2-5 minutes. 3. Flip the side and cook for about 2-4 minutes. 4. Transfer the legs into a plate and pour the rendered duck fat into a bowl. 5. In the same skillet, add the water and bring to a boil, scraping the browned bits from the bottom. 6. Remove from the heat. 7. In a Dutch oven, heat about 2 tbsp of the duck fat and olive oil on medium heat and sauté the onion for about 7-10 minutes. 8. Add the turmeric, cinnamon, nutmeg; cook and sauté for about 1 minute. 9. Transfer the chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the pan and bring to a simmer. 30

Persian Duck Stew

10. In a food processor, grind the walnuts to a fine powder. 11. In a skillet, stir fry the walnuts on medium heat for about 2-3 minutes. 12. Add the walnuts into broth mixture, stirring continuously. 13. Add the duck legs and reduce the heat to low. 14. Simmer for about 3-4 hours. 15. Transfer the duck legs into a serving dish. 16. Bring the broth mixture to a boil and cook till the desired sauce consistency is reached. 17. Season with the salt and pour over the duck legs.

31

TUESDAY’S

Duck Dinner

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 4 Calories 625 kcal Fat 45.1 g Carbohydrates 1g Protein 51.8 g Cholesterol 280 mg Sodium 1538 mg

Ingredients 2 tsp salt 2 tsp paprika 1 tsp black pepper 1 (5 lb.) whole duck 1/2 C. melted butter

Directions 1. 2. 3. 4. 5. 6.

32

Set your oven to 375 degrees F before doing anything else. Rub the salt, pepper, and paprika into the skin of the duck. In a roasting pan, place the duck. Cook in the oven for about 1 hour. Pour about 1/4 C. of the melted butter over the duck, and cook for about 45 minutes. Pour the remaining 1/4 C. of the melted butter over the duck and cook for 15 minutes more.

Tuesday’s Duck Dinner

Southeast

Asian Duck Curry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 1489 kcal Fat 108.2 g Carbohydrates 81.1g Protein 49.3 g Cholesterol 183 mg Sodium 1076 mg

Ingredients 1 tbsp vegetable oil 4 duck legs 1 small onion, minced 3 cloves garlic, minced 2 serrano peppers, seeded and minced 1 (1 inch) piece fresh ginger root, minced 3 (10 oz.) cans coconut milk

3 tbsp yellow curry paste 2 kaffir lime leaves 2 green onions, minced 2 tbsp Asian fish sauce 1 (12 oz.) package thin rice noodles 1/2 bunch cilantro leaves, coarsely chopped

Directions 1. Heat a large skillet on medium-high heat and sear the duck legs, fat-side down for about 3 minutes per side. 2. Remove the legs from the skillet and reserve about 3 tbsp of the fat. 3. Add the onions in skillet on medium heat and sauté for about 5 minutes. 4. Stir in the garlic, Serrano peppers and ginger and sauté for about 3 minutes. 5. Skim the coconut cream from 1 can of coconut milk. 6. Add the cream and curry paste and cook for about 1-2 minutes. 7. Stir in the additional 2 cans of coconut milk, kaffir lime leaves, green onions and fish sauce. 8. Add the duck legs and simmer on low heat for about 15 minutes. 9. Meanwhile in a large pan of lightly salted boiling water, cook the noodles according to package directions. 10. Drain and run under the cold water. 11. Toss the noodles in the curry and serve with chopped cilantro. Southeast Asian Duck Curry

33

SWEET & SOUR

Duck

Prep Time: 10 mins Total Time: 2 hr 40 mins Servings per Recipe: 4 Calories 947 kcal Fat 54.6 g Carbohydrates 73.7g Protein 39.8 g Cholesterol 161 mg Sodium 1823 mg

Ingredients 1 (12 fluid oz.) can or bottle orange soda 1 (6 oz.) can frozen orange juice concentrate, thawed 1/2 (18 oz.) bottle honey barbecue sauce 1/4 C. brown sugar 1/3 C. bottled teriyaki sauce 1 (5 lb.) whole frozen duckling, thawed 1 (4.5 oz.) can sliced mushrooms, drained

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce and stir till the sugar is dissolved. 3. Remove any excess fat from inside of the duckling. 4. In a roasting pan, place the duck and with a fork, prick the skin all over to allow the fat to drain off while roasting. 5. Coat the duckling with the orange mixture. 6. Stuff the duck cavity with the mushrooms and some of the orange sauce. 7. Cook in the oven for about 2 1/2 hours, basting with the orange sauce after every 20-30 minutes.

36

Sweet & Sour Duck

October’s

Dressing

Prep Time: 30 mins Total Time: 3 hr 15 mins Servings per Recipe: 8 Calories 461 kcal Fat 19 g Carbohydrates 42.8g Protein 28.2 g Cholesterol 226 mg Sodium 1064 mg

Ingredients 1 (4 lb.) whole duck 1 (9x9 inch) pan prepared cornbread, crumbled 4 prepared biscuits, chopped 1 large onion, chopped 1/2 tsp salt 1/2 tsp garlic salt 1 tsp ground black pepper

1 tsp dried sage 8 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7.

In a large soup pan, add the duck with enough water to cover, by 2-3-inches and bring to a boil. Reduce the heat to medium-low and simmer for about 1 hour. Transfer the duck into a plate and keep aside to cool. Set your oven to 375 degrees F. Pull the meat from the bones in bite-sized pieces. Reserve the broth. In a large roasting pan, mix together the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper and sage. 8. In a bowl, beat the eggs and place over the cornbread mixture. 9. Add the chopped duck meat and stir to mix the dressing completely. 10. Stir the reserved duck broth into the mixture till the dressing becomes very moist. 11. Cook in the oven for about 45-60 minutes. October’s Dressing

37

ASIAN

Duck Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 375 kcal Fat 15.7 g Carbohydrates 35.8g Protein 20.7 g Cholesterol 144 mg Sodium 528 mg

Ingredients 1 C. chopped Chinese roast duck meat, skin and fat separated and set aside 1/2 C. thinly sliced chicken breast, cooked 6 green onions, thinly sliced 2 tbsp soy sauce 2 eggs, beaten 3 C. cooked long-grain rice

salt and pepper to taste

Directions 1. Heat a large skillet on medium heat and cook the duck skin and fat for about 10 minutes. 2. Increase the heat to medium-high and stir in the duck meat, chicken, half of the green onions and soy sauce. 3. Stir fry for about 5 minutes. 4. Add rice and toss together for about 5 minutes. 5. Make a wide well in the middle of the rice, exposing the bottom of the pan. 6. Add the beaten eggs and stir till the eggs are scrambled. 7. Stir the scrambled eggs into the rice along with the rest of the green onions. 8. Toss for about 5 minutes. 9. Season with the salt and pepper before serving.

38

Asian Duck Rice

Windy City

Caraway Duck

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 389 kcal Fat 31.3 g Carbohydrates 4.5g Protein 21.8 g Cholesterol 91 mg Sodium 163 mg

Ingredients 1 (4 lb.) whole duck 1 tbsp garlic powder 1 tbsp onion powder salt and pepper, to taste 2 tbsp caraway seeds

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Wash the duck and pat dry. 3. With a sharp knife, score the breast and legs by cutting into skin, going 2/3 of the way through the skin, being careful not to slice into meat. 4. Rub the cavity and the outside of the duck with the garlic powder, onion powder, salt and pepper. 5. Sprinkle the caraway seeds over duck and into scored skin. 6. Place the duck, breast side up on a rack, arranged in a roasting pan. 7. Cook in the oven for about 15 minutes. 8. Place the breast side down and cook for about 15 minutes. 9. Remove the duck from the oven and set the oven to 350 degrees F. 10. Place the duck, breast side up and cook in the oven for about 20 minutes. 11. Place the breast side down and cook for about 20 minutes. 12. Remove the duck from the oven and keep aside for about 10 minutes before serving. Windy City Caraway Duck

39

SIMPLY PEPPER

and Thyme Duck Breast

Prep Time: 5 mins Total Time: 2 hr 15 mins Servings per Recipe: 2 Calories 177 kcal Fat 10.7 g Carbohydrates 0.2g Protein 19 g Cholesterol 105 mg Sodium 259 mg

Ingredients 2 (8 oz.) boneless duck breast halves, skin on salt and ground black pepper to taste 2 tsp fresh thyme leaves 1 tsp vegetable oil

Directions 1. Cut several very shallow crosswise slashes about 1/2-inch apart, across the skin of each duck breast. (The cuts should only barely cut into the skin and fat) 2. Season the skin sides with the salt. 3. Season the meat sides with salt, black pepper and thyme generously. 4. In a heavy-duty resealable plastic bag, place the duck breasts. 5. Squeeze out all the air and seal the bag. 6. Refrigerate for about 1 hour. 7. Fill a large Dutch oven about 2/3 full with water on medium heat. 8. Bring the water to 135 degrees F. 9. Place a silicone hot pad in the bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan. 42

Simply Pepper and Thyme Duck Breast

10. Place plastic bag of the duck breasts in the Dutch oven and cook for about 1 hour, moving the bag around occasionally. 11. Remove the duck breasts from the plastic bag and pat dry. 12. Generously season skin sides with the salt. 13. In a skillet, heat the vegetable oil on high heat and cook the duck breasts, skin sides down for about 5 minutes. 14. Flip the breasts and cook for about 1 minute. 15. Remove from the heat and keep aside for about 2 minutes before slicing.

43

POLISH

and Thyme Duck Breast

Prep Time: 30 mins Total Time: 3 hr Servings per Recipe: 12 Calories 712 kcal Fat 45.7 g Carbohydrates 32.8g Protein 43 g Cholesterol 157 mg Sodium 597 mg

Ingredients 1 (4 lb.) wild duck, whole 4 C. duck blood 8 C. water 1 tsp salt 1 stalk celery, cut into 2 inch pieces 1 sprig chopped fresh parsley 1 C. heavy cream 5 whole allspice berries

2 whole cloves 16 oz. pitted prunes 1/2 C. raisins 1 tart apple - peeled, cored and chopped 2 tbsp all-purpose flour 1 tbsp white sugar salt and pepper to taste 1 tbsp fresh lemon juice

Directions 1. In a large soup pan, add the duck, salt and enough water to cover and bring to a boil. 2. Skim off the foam from the top surface and reduce the heat to low. 3. In a cheese cloth bag, place the celery, parsley, allspice and cloves and add into the pan. 4. Simmer, covered for about 1 1/2 hours. 5. Remove the cheese cloth bag from the pan. 6. Transfer the duck into a plate. 7. Discard the bones, cut up meat and return into the broth. 8. Add the prunes, raisins and apple and simmer for about 30 minutes. 9. In a medium bowl, add the flour and sugar and beat till smooth. 10. Slowly, add the duck blood beating continuously. 11. Add 1/2 C. of the hot soup broth into the blood mixture, beating till well combined. 12. Slowly, stir in the mixture into the pan and bring to a boil, stirring continuously. 13. Season to taste with salt, pepper, lemon juice and vinegar. 44

Polish Duck Soup

Sunday

Night Duck

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 477 kcal Fat 22.3 g Carbohydrates 38.6g Protein 30.3 g Cholesterol 123 mg Sodium 1069 mg

Ingredients 1 (4 lb.) whole duck salt and pepper to taste 1 tsp poultry seasoning 1/2 tbsp butter 3 tbsp chopped onion 5 stalks celery, chopped 3 C. peeled, cored and chopped apple

3 C. cornbread crumbs 1 tbsp olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. Rinse the duck and pat dry. Rub the duck with the salt, pepper and poultry seasoning evenly. In a small skillet, melt the butter on medium heat and sauté the onion and celery till tender. In a medium bowl, mix together the onion mixture, apple and cornbread crumbs. Stuff the duck cavity with the apple mixture and sew shut with kitchen twine. Rub the outside of the duck lightly with olive oil and place in a shallow roasting pan. Cook in the oven for about 60-80 minutes.

Sunday Night Duck

45

CZECH

Roasted Duck

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 329 kcal Fat 3.6 g Carbohydrates 60.6g Protein 17.2 g Cholesterol 64 mg Sodium 95 mg

Ingredients 1 (12 oz.) jar orange marmalade 4 duck breast halves 2 cloves garlic, minced 1 small yellow onion, sliced 1 small orange, sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 475 degrees F before doing anything else and grease a large baking dish. In the bottom of the prepared baking dish, spread about 1/4 C. of the marmalade. Place the duck breasts over the marmalade. With a fork, poke the holes all over the breasts and spread about 1 tbsp of the marmalade over each duck breast. Spread the garlic over the duck meat and place the onion and orange slices around the duck breasts. Cover the dish with the lid and cook in the oven for about 15 minutes. Uncover and spread about 1 more tbsp of the marmalade over each breast. Now, cook in the oven, uncovered till the meat is medium rare 145 degrees F.

Czech Roasted Duck

Holiday Duck

Prep Time: 20 mins Total Time: 17 hr 20 mins Servings per Recipe: 6 Calories 346 kcal Fat 21.8 g Carbohydrates 13.4g Protein 17.2 g Cholesterol 64 mg Sodium 526 mg

Ingredients 1 (4 lb.) frozen duck 6 tbsp olive oil 2 C. broth 3 tsp dried oregano

3 tsp dried rosemary 3 tsp dried basil

Directions 1. Partially thaw the duck in refrigerator. 2. Take duck out of wrapping, and stab for 15-20 times. (Make sure the stab holes go past the fat and into the meat.) 3. In a large bowl, mix together 1 C. of the sherry and 3 tbsp of the olive oil. 4. Add the duck and coat with the broth mixture evenly. 5. Refrigerate, covered for overnight. 6. Set your oven to 375 degrees F. 7. Remove duck from the bowl and remove the neck bone and the giblets from inside the duck. 8. Spread some of the marinades inside of the duck. 9. Rub the outside of the duck with 3 tbsp of the olive oil and oregano, rosemary and basil. 10. In the bottom of the roasting pan, add remaining 1 C. of the sherry and place duck in the pan. 11. Cook in the oven for about 30 minutes per 1/2 lb, basting after every 30-45 minutes.

Holiday Duck

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THURSDAY’S

Night Duck

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 543 kcal Fat 14.8 g Carbohydrates 80.3g Protein 20 g Cholesterol 48 mg Sodium 850 mg

Ingredients 4 C. uncooked jasmine rice 15 cloves garlic, minced 1 tbsp whole peppercorns 2 tsp salt 1 tbsp yellow curry powder 1 tsp ground turmeric (optional) 2 tbsp soy sauce

1 (4 lb.) duck, boned 5 tbsp vegetable oil 6 1/2 C. water 6 small green onion, thinly sliced

Directions 1. In a large bowl of cold water, soak the rice while preparing the rest of the recipe. 2. In a small bowl, add the garlic, pepper, salt, curry and turmeric and with the back of a spoon, smash into a paste. 3. Drizzle in the soy sauce as you continue to smash. 4. Cut the duck into a dozen pieces, removing the fat and thick skin. 5. Drain the rice and keep aside. 6. In a wide pan, heat 2 tbsp of the vegetable oil on medium-high heat and stir fry the spice paste for about 30 seconds. 7. Stir in the duck pieces and stir fry for about 10 minutes. 8. Add 2 C. of the water and bring to a boil. 9. Simmer for about 10 minutes. 10. Add the remaining water and vegetable oil and bring to a boil. 11. Add the rice and again bring to a boil and cook, covered tightly for about 15-20 minutes. 12. Remove the pan from the heat and keep aside, covered for about 5-10 minutes. 13. Serve with a garnishing of the green onions. 50

Thursday’s Night Duck

Wild

Flavored Brussels Sprouts

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 125 kcal Fat 3.1 g Carbohydrates 23.4g Protein 8g Cholesterol 2 mg Sodium 106 mg

Ingredients 2 tbsp duck fat, or more as needed 2 lb. Brussels sprouts, trimmed and halved lengthwise salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or more to taste 1 lemon, juiced

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking dish with the parchment paper. 2. In a small pan, heat the duck fat till melted. 3. In a large bowl, mix together the Brussels sprouts, salt, black pepper, cayenne pepper and melted duck fat 4. Transfer the mixture into the prepared baking sheet. 5. Cook in the oven for about 15-20 minutes, flipping once in the middle way. 6. Serve with a drizzling of the lemon juice. 

Wild Flavored Brussels Sprouts

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YUMMY

Potato Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 596 kcal Fat 51.4 g Carbohydrates 32.8g Protein 3.8 g Cholesterol 51 mg Sodium 15 mg

Ingredients 1 C. duck skin and fat trimmings, chopped 4 small potatoes, peeled and cut into 1/2-inch chunks salt and ground black pepper to taste 1 C. chopped green garlic, light parts

Directions 1. In a nonstick pan, place the duck skin and fat on medium-low heat and cook for about 5-10 minutes. 2. With a slotted spoon, remove the skin onto a paper towel lined plate. 3. Increase the heat to medium-high. 4. Stir in the potatoes, salt and black pepper and cook, covered for about 10-15 minutes, stirring after every few minutes. 5. Uncover and stir fry for about 5-10 minutes. 6. Stir in the green garlic and cook, covered for about 2 minutes. 7. Cook for about 5-7 minutes. 8. Transfer the potatoes into a plate and top with the crispy duck skin.

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Yummy Potato Fries

New York

Deli Duck Sandwiches

Prep Time: 25 mins Total Time: 8 hr 40 mins Servings per Recipe: 2 Calories 1035 kcal Fat 86 g Carbohydrates 34.4g Protein 32.3 g Cholesterol 133 mg Sodium 2872 mg

Ingredients 2 skin-on, boneless duck breast halves Seasoning: 1 tbsp olive oil 1 tbsp ground black pepper 2 tsp ground coriander 2 tsp kosher salt 1 tsp smoked paprika 1/2 tsp dry mustard 1 pinch cayenne pepper Dressing:

1/2 C. olive oil 1/4 C. sherry vinegar 2 tbsp Dijon mustard salt and ground black pepper to taste Sandwich: 2 C. chopped green cabbage 2 tbsp Russian salad dressing, or more to taste 1 tsp vegetable oil, or as needed 2 slices rye bread 1/4 C. shredded Swiss cheese

Directions 1. With a knife, cut the shallow slashes diagonally across the fat-side of each duck breast to create a cross-hatch marks. 2. In a large bowl, add 1 tbsp of the olive oil, 1 tbsp of the black pepper, coriander, 1 tsp of the kosher salt, paprika, dry mustard and cayenne pepper and beat till well combined. 3. Add the duck breasts and rub with the spice mixture evenly. 4. With a plastic wrap, cover the bowl and refrigerate for about 8 hours to overnight. 5. With the paper towels, pat the excess rub from the duck breasts and sprinkle with the kosher salt. 6. In a bowl, add 1/2 C. of the olive oil, sherry vinegar, Dijon mustard, salt and black pepper and beat till creamy and smooth. 7. In another bowl, mix together the cabbage and Russian dressing. New York Deli Duck Sandwiches

53

8. In a skillet, heat the vegetable oil on medium-high heat and cook the duck, skin-side down for about 5-6 minutes. 9. Reduce the heat to medium, flip ducks breasts and cook for about 5 minutes more. 10. Transfer the duck breasts into a plate. 11. Through a strainer, strain the rendered duck fat into a bowl. 12. In a nonstick skillet. Heat 1 tbsp of the reserved duck fat on medium heat and cook the bread for about 1 minute per side. 13. Sprinkle the cheese on each piece of the bread. 14. Flip the slices and cook for about 30 seconds. 15. Slice each duck breasts into 5 pieces. 16. Place each piece of toast on a plate and top with the sliced duck breasts. 17. Drizzle with the Dijon mustard mixture and serve with the cabbage.

54

Asian Duck

Lettuce Cups

Prep Time: 20 mins Total Time: 14 hr Servings per Recipe: 6 Calories 280 kcal Fat 15.1 g Carbohydrates 11.6g Protein 25.1 g Cholesterol 99 mg Sodium 1256 mg

Ingredients 6 whole duck legs 1 tbsp vegetable oil 1 tbsp kosher salt 2 tsp Chinese five-spice powder 1 tsp freshly ground black pepper 3 green onions, cut into large pieces 5 cloves garlic, halved Sauce: 1/4 C. hoisin sauce

1/2 lemon, juiced 1 tsp sesame oil 1 tsp hot sauce 1 tbsp rendered duck fat 18 whole butter lettuce leaves Garnishes: 1 cucumber, diced 6 green onions, chopped, divided 1 tbsp sesame seeds

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 250 degrees F before doing anything else. In a large bowl, place the duck legs and drizzle with the vegetable oil. Sprinkle with the salt, Chinese 5-spice and black pepper and mix till well combined. Spread the large pieces from 3 green onions into a baking dish. Place duck legs skin side up on top of the scallions in a single layer. Spread the garlic clove halves over the duck legs. Arrange a piece of parchment paper directly on the top of the duck legs and tightly cover the baking dish with a foil paper. 8. Cook in the oven for about 3 hours. 9. Turn off the oven, open oven door just a crack, and keep the baking dish in the oven for about 1 Asian Duck Lettuce Cups

55

hour. 10. Remove the baking dish then let it cool at room temperature. 11. Coat the duck legs with some of the rendered fat. 12. Place the parchment paper back over the duck legs and re-wrap the dish with the foil. 13. Refrigerate overnight. 14. In a bowl, mix together the hoisin sauce, lemon juice, sesame oil and hot sauce. 15. Remove the bones from the chilled duck legs, leaving the skin on. 16. Cut the meat into 1/2-inch cubes. 17. In a skillet, heat 1 tbsp of the rendered duck fat on medium-high heat and stir fry 1/2 of the cubed duck for about 4-5 minutes. 18. Add the second 1/2 of the duck pieces and cook for about 1 minute. 19. Stir in 1 tbsp of the chopped green onions. 20. Fill lettuce C. with a generous spoonful of the duck and drizzle with the serving sauce. 21. Garnish with diced cucumber, chopped green onions, and sesame seeds.

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Versatile

Chinese Duck

Prep Time: 10 mins Total Time: 42 mins Servings per Recipe: 2 Calories 547.1 Fat 26.2g Cholesterol 326.4mg Sodium 891.9mg Carbohydrates 14.5g Protein 61.3g

Ingredients 2 duck breasts 1 1/3 tbsp honey 1 1/3 tbsp sherry wine vinegar 1 1/3 tbsp soy sauce 1 tsp freshly grated ginger 1 clove garlic, crushed 1/4 tsp cinnamon

1/4 tsp Chinese five spice powder freshly ground black pepper 8 spring onions

Directions 1. With a knife, score the duck breast skin in a crisscross fashion. 2. In a shallow bowl, add the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper and mix till well combined. 3. Add the duck and coat with the marinade generously. 4. Refrigerate, covered for about 1 hour or overnight. 5. Set your oven to 400 F. 6. Remove the duck from the bowl, reserving the marinade. 7. Place the duck on a rack, arranged in a roasting pan. 8. Cook in the oven for about 20-30 minutes. 9. In a small pan, add the marinade, 40 ml of the roasting juices and spring onions and bring to a boil. 10. Simmer gently for about 2 minutes. 11. Serve the duck on a bed of rice with the sauce and spring onions. Versatile Chinese Duck

59

FRENCH

Classic Duck

Prep Time: 25 mins Total Time: 2 hr 25 mins Servings per Recipe: 2 Calories 2769.8 Fat 252.5g Cholesterol 481.8mg Sodium 3965.7mg Carbohydrates 40.6g Protein 75.0g

Ingredients 1 duck 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp salt 1 large granny smith apple 2 cloves garlic 2 sage leaves

1 tsp light olive oil Sauce: 4 tbsp spicy mango chutney 2 tbsp peach preserves 1 orange, juice of 3 tbsp of duck drippings, from pan 1/4 C. broth

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your oven to 350 degrees F before doing anything else. Sprinkle the ducks with the chili powder, garlic powder and salt evenly. Cut 1-inch slice in skin of ducks on both sides of breasts. In a blender, puree the garlic, sage and olive oil. Fill the slices in skin with the pureed mixture. Chop the apple into 1-inch pieces and stuff inside the ducks. Cook in the oven for about 1 1/2-2 hours. For orange sauce in a pan, add all the Ingredients and simmer for about 6 minutes. Pour the orange sauce over the sliced duck and serve.

French Classic Duck

Chinese

Duck with Pancakes

Prep Time: 20 mins Total Time: 6 hr 8 mins Servings per Recipe: 6 Calories 1637.7 Fat 151.1g Cholesterol 288.1mg Sodium 587.8mg Carbohydrates 20.8g Protein 44.6g

Ingredients 1 (5 lb) duck 2 tbsp honey 2 tbsp broth 1 tbsp white vinegar 3 tbsp cornstarch 10 scallions 1/2 C. hoisin sauce

2 tsp sesame oil 12 Chinese pancakes

Directions 1. Cut off the duck wings at second joint and remove the excess fat and skin. 2. Rinse the duck and dry well. 3. Insert chopstick through the neck opening and force along the wing bone under the skin till it protrudes slightly at the second joint. 4. Push other end along other wing so that it ends up with a duck that has its arms straight out like a crucifix. 5. Tie a string on to the middle so you can hold the duck and hang it up. 6. In a large pan, add 6 C. of the water and bring to a boil. 7. Add honey and stir till dissolves completely. 8. Stir in the broth and vinegar. 9. Make a slurry out of the cornstarch and stir into pan. Chinese Duck with Pancakes

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10. Again bring to a boil and dip the duck into liquid and spoon liquid over duck. 11. Repeat till the duck is moistened completely. 12. Repeat the dunking once more. 13. In a cool airy place with the string, hang the duck for about 4-6 hours with a bowl underneath to catch the drips. 14. Set your oven to 350 degrees F. 15. Arrange the roasting pan on lower oven rack and fill with 2-3 inches of the water. 16. Grease a rack and arrange above the pan. 17. Remove chopstick and string. 18. Place the duck onto the prepared rack, breast side up and arrange in the center of oven. 19. Cook in the oven for about 30 minutes. 20. Place the duck, breast side down and cook for about 45 minutes. 21. Now, place the duck, breast side up and cook for about 30 minutes. 22. Meanwhile for scallion brushes, trim the roots, cut off most of green part, leaving a 3 inch piece. 23. Make several 1-inch lengthwise slits in each end of the scallion and place in a bowl of the ice water for about 20 minutes. 24. Drain completely and refrigerate. 25. Carve the duck and separate the meat and skin. 26. In a small bowl, mix together the hoisin sauce, sesame oil and 1 tbsp of the water. 27. With scallion brushes, wipe the hoisin sauce mixture over the pancakes. 28. Add the duck skin and meat and scallion and fold one end over and roll up. 

62

Aromatic

Roasted Duck

Prep Time: 2 hr 30 mins Total Time: 3 hr 45 mins Servings per Recipe: 3 Calories 946.5 Fat 34.5g Cholesterol 402.7mg Sodium 2590.2mg Carbohydrates 96.3g Protein 65.6g

Ingredients 1 lb boneless skinless duck breasts, in 1/2 inch cubes 4 tbsp soy sauce 2 tbsp hoisin sauce 3 cloves garlic, sliced Brown Rice: 1 tbsp vegetable oil 2 cloves garlic, minced 2 C. chicken broth 1 C. brown rice Fried Rice: 2 tbsp vegetable oil

6 green onions, white and 1/2 of green, sliced 1 C. Chinese pea pod, trimmed 1 small summer squash 1/2 yellow bell pepper, chopped 1 (10 oz.) cans stir-fry baby corn 1 tbsp vegetable oil 3 eggs, beaten 2 tbsp honey 1 tbsp soy sauce 2 tsp sesame oil 1/2 tsp garlic powder

Directions 1. In a plastic zipper bag, mix together the cubed duck breast with the soy sauce, hoisin sauce and 2 sliced garlic cloves. 2. Refrigerate to marinate for at least 2 hours. 3. For the brown rice in a large pan, heat the vegetable oil and sauté the 2 minced garlic cloves till golden. 4. Add the rice and sauté till aromatic. 5. Add the broth and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 45 minutes. 7. Meanwhile, shred the yellow squash. Aromatic Roasted Duck

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8. Drain the baby corn and slice the green onions. 9. Scramble eggs in 1 tbsp of the vegetable oil and keep aside. 10. Steam the pea pods and chopped bell pepper together for about 1 minute. 11. Immediately, plunge them into cold water after steaming. 12. In a large skillet, heat 2 tbsp of the vegetable oil on medium heat and cook the duck with the marinade and green onions for about 10 minutes. 13. Add the cooked rice and increase the heat a little. 14. Cook for about 10 minutes, stirring continuously. 15. Stir in the honey, soy sauce, sesame oil and garlic powder and cook for about 5 minutes. 16. Stir in the pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs and cook for about 3-4 minutes. 17. Serve immediately.

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Aromatic

Roasted Duck

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 3 Calories 3149.2 Fat 298.2g Cholesterol 575.0mg Sodium 5132.6mg Carbohydrates 27.2g Protein 89.7g

Ingredients 3 oranges 2 lemons 3 tbsp coarsely-cracked black pepper 2 tbsp salt 5 lbs duck, whole

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. Zest the oranges and lemons and chop the zest finely. Squeeze the juice from the oranges and lemons. In a small bowl, mix together the zest, juice, pepper and salt. Rub the duck, inside and out with all of the citrus-pepper mixture. In a roasting pan, place the duck on a vertical roaster. Cook in the oven for about 2 1/2 hours. Remove from the oven and keep aside for about 10 minutes before carving. 

Aromatic Roasted Duck

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NINGBO

Chinese Duck Breast

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 2 Calories 1227.5 Fat 38.5g Cholesterol 391.0mg Sodium 2620.8mg Carbohydrates 142.7g Protein 76.7g

Ingredients 2 duck breasts 2 tbsp soy sauce 1 tbsp Worcestershire sauce 2 tbsp rice wine vinegar 2 tbsp hoisin sauce 3 tbsp honey 2 garlic cloves, crushed 1 1/2 tsp fresh ginger, grated 1/4 tsp Chinese five spice powder Sauce: reserved marinade 2 tbsp hoisin sauce plus extra 1 tbsp honey plus extra 1 tsp corn flour 1/2 C. white rice

¼ C. butter 3 -4 mushrooms, chopped into small pieces 1/2 small red pepper, chopped fine 2 tsp fresh coriander, finely chopped 1 tbsp fresh chives, chopped Alternative Side Dish: olive oil 1 large carrot, chopped into strips 3.5 oz. snow peas, chopped 3.5 oz. egg noodles 1 garlic clove, crushed 1 tsp fresh ginger, grated 3 tsp soy sauce 1 1/2 tbsp hoisin sauce 2 tbsp water

Directions 1. 2. 3. 4. 5. 68

Set your oven to 375 degrees F before doing anything else In a large bowl, add all the marinade Ingredients except the duck. Add the duck and coat with the marinade generously. Refrigerate to marinate for overnight. Remove duck from the bowl and reserve marinade. Ningbo Chinese Duck Breast

6. With a fork, prick skin all over the duck. 7. Heat a large skillet and cook the duck, skin side down till browned and crisp. 8. Remove the duck from the skillet and place on wire rack, breast side down. 9. Cook in the oven for about 25 minutes. 10. Remove from the oven and keep aside for about 5 minutes. 11. Meanwhile for the sauce in a pan, add the reserved marinade, extra honey and hoisin sauce and bring to a boil. 12. Reduce the heat to a simmer. 13. In a bowl, mix together the corn flour with a little water. 14. Add the corn flour mixture into the pan and stir until mixture becomes thick. 15. Serve the duck with either rice timbales or vegetables and noodles. 16. To serve with rice timbales in a pan of boiling water, cook the rice till tender. 17. In a frying pan, melt the butter and cook the chopped mushrooms and pepper till soft. 18. Add the chopped herbs and rice and stir till heated completely. 19. Grease the inside of two moulds with some melted butter. 20. Press the rice mixture into the prepared molds and keep aside for about 5 minutes before turning out. 21. Reheat in the microwave before serving. Alternative version: 22. For the vegetable and noodles in a pan of boiling water, cook the noodles till tender. 23. Drain and keep aside. 24. In a frying pan, heat the oil and sauté the garlic and ginger for about 1 minute. 25. Add the carrots and cook for about 1 minute. 26. Add the sauces and water and cook for about 2 minutes more. 27. Stir in the snow peas and cook till the vegetables are just tender.

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CANTONESE

Duck

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 607.3 Fat 27.0g Cholesterol 327.2mg Sodium 2763.7mg Carbohydrates 25.3g Protein 63.1g

Ingredients 4 large duck breasts 6.5 tbsps light soy sauce 6.5 tbsps hoisin sauce 3 tbsps oyster sauce 3 tbsps honey 3 tbsps rice wine vinegar 3 tsp five-spice powder

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 400 degrees F before doing anything else. In a bowl, mix together all the Ingredients except the duck breasts. Trim the duck breasts and add to the bowl to coat with the marinade. Refrigerate to marinate for overnight. Heat a non-stick pan on high heat and sear the duck breasts. Transfer the duck breasts in a baking dish. Cook in the oven for about 8 minutes. Remove the duck from the oven and keep aside for about 5 minutes before slicing.

Cantonese Duck

Weeknight

Dinner Duck

Prep Time: 10 mins Total Time: 1 hr 46 mins Servings per Recipe: 4 Calories 2067.6 Fat 196.8g Cholesterol 380.0mg Sodium 321.6mg Carbohydrates 13.8g Protein 58.2g

Ingredients 1 (2 kg) duck 3 tbsp pomegranate molasses 2 tbsp cumquat marmalade, or orange marmalade 2 cloves garlic, crushed 1 orange, juice of 1 orange, zest of 1 lemon, juice of

1 lemon, zest of

Directions 1. With the kitchen scissors, cut the duck in half through the backbone and breast. 2. In a large bowl, mix together the remaining Ingredients. 3. Add the duck and coat with the marinade generously. 4. Refrigerate to marinate for at least 2 hours. 5. Set your oven to 335 degrees F. 6. Strain the duck and reserve the marinade. 7. Cook in the oven for about 1 1/2 hours. 8. Now, set the oven to 390 degrees F. 9. Cook in the oven for about 10 minutes. 10. In a pan, place the reserved marinade and bring to a boil on high heat. 11. Cook for about 10 minutes. 12. Remove the duck from the oven and keep aside for about 10 minutes before slicing. 13. Pour the reduced marinade on top and serve. Weeknight Dinner Duck

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COUNTRYSIDE

Duck Legs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 55.3 Fat 1.5g Cholesterol 3.6mg Sodium 208.0mg Carbohydrates 6.8g Protein 3.4g

Ingredients 4 duck legs, trimmed of excess fat 1 large onion 8oz. carrot 3 celery ribs

salt and fresh black pepper 2 C. chicken stock, preferably homemade

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large oven proof skillet, place the duck legs, skin side down on medium heat and cook, rotating so skin browns completely. 3. Meanwhile, peel the onion and carrots, trim celery and roughly chop them all. 4. When skins are nicely browned, turn and sear the meat side just for about 1-2 minutes and season with the salt and pepper. 5. Transfer the duck meat into a plate. 6. Remove all the fat from the pan except enough to moisten vegetables. 7. Add the vegetables, salt and pepper on medium-high heat and cook for about 10-15 minutes, stirring occasionally. 8. Return duck legs skin side up to pan into the pan. 9. Add the stock and increase the heat to high. 10. Bring to a boil and place the skillet in the oven. 11. Cook in the oven for about 30 minutes. 12. Now, set the oven to 350 degrees F. 13. Cook in the oven for at least 30 minutes. 14. Serve immediately. 74

Countryside Duck Legs

Tangerine

Ginger Duck

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 2 Calories Fat 2924.7 Cholesterol 249.7g Sodium 481.8mg Carbohydrates 6757.6mg Protein 89.0g

Ingredients 1 whole duck 1 tbsp Chinese five spice powder 2 tsp sugar 2 tsp salt 5 slices fresh ginger, big 4 cloves garlic 1/2 bunch green onion

1 tangerine, peel cut in big strips 1/4 C. rice vinegar 1/2 C. honey 1/2 C. soy sauce

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Trim the excess fat from the neck and body. Rinse the duck from inside and out and with paper towel, pat dry completely. In a small bowl, mix together the Chinese five-spice, sugar and salt. Rub the spice mixture all over the duck, inside and out. Stuff the duck cavity with the ginger, garlic, green onions and tangerine peel. Fold the wing tips back under the duck and tie the legs together with the kitchen string. With a fork, poke the duck breast a few times, piercing the skin. Fill a roasting pan with 2-inches of the water and place on the stove top over 2 burners on medium heat. 9. Set a V-rack insert inside the pan and place the duck on the rack, breast-side up. 10. Cover tightly with a foil paper. 11. Steam the duck for about 45 minutes, checking the water level periodically. Tangerine Ginger Duck

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12. In a small pan, mix together the vinegar, honey and soy sauce on low heat and bring to a boil. 13. Simmer, stirring continuously for about 15 minutes. 14. Set your oven to 375 degrees F. 15. Remove the foil paper from the duck. 16. Remove the rack with the duck. 17. From the pan, discard the water and all the fat that has rendered out. 18. Place the rack with the duck back inside the roasting pan. 19. Baste the duck with the vinegar mixture completely. 20. Cook in the oven for about 1 hour, basting with any remaining glaze occasionally. 21. Carve and serve.

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Comforting

Duck Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 1693.0 Fat 150.0g Cholesterol 308.2mg Sodium 1859.0mg Carbohydrates 29.5g Protein 53.1g

Ingredients 1 1/2 kg duck, breasts filleted and legs removed 1 (375 g) cans chicken consommé water, as required 3 tbsp soy sauce 2 tbsp mirin 3 garlic cloves, crushed 1 medium onion, roughly chopped 1 cinnamon stick 1 whole star anise 1 tsp Szechwan pepper, lightly crushed For The Marinade: 2 tbsp soy sauce

1 tbsp mirin 1 garlic clove 1/2 tsp cinnamon 1 whole star anise 1/2 tsp Szechwan pepper, lightly crushed Soup: 3 -4 green onions, finely sliced 1 C. bean sprouts 2 C. cooked noodles 100 g button mushrooms, halved and cooked ginger, finely julienned 1 tbsp Thai-style sweet chili sauce

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large bowl, add the all marinade Ingredients and mix well. Add the breast fillets and legs and coat with the marinade generously. Refrigerate to marinate for overnight. For the stock in a large pan, add the carcass portions, stock Ingredients and enough water to cover. Bring to a boil and simmer gently for about 45 minutes. Strain the stock into a clean pan on medium heat and cook for about 15 minutes. Remove any remaining meat from the carcass and reserve. Cool the reduced stock and refrigerate for overnight.

Comforting Duck Soup

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9. After cooling, skim fat from the top surface. 10. Set your oven to 390 degrees F. 11. Remove the duck breast fillets and legs from the marinade. 12. Cook the legs in the oven for about 30 minutes and breasts for about 20 minutes. 13. Remove from the oven and cool slightly. 14. Shred the meat from the breasts and legs. 15. For the soup in a large pan, add the stock and bring to the boil. 16. Reduce the heat and add remaining soup Ingredients and reserved duck meat. 17. Cook till heated completely and season to taste.

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Eastern

European Duck

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 2638.4 Fat 258.3g Cholesterol 486.7mg Sodium 2331.9mg Carbohydrates 0.2g Protein 71.8g

Ingredients 1 whole duck, 5 lbs 1.5 oz. lard 2 tbsps salt 1 tbsp marjoram

Directions 1. Clean the duck and season with the salt from inside. 2. Keep aside for about 2-3 hours. 3. Set your oven to 480 degrees F. 4. Add 1 tbsp of the marjoram inside the duck to cover inside meat. 5. Remove the duck fat from inside and melt in a small pan. 6. Add the lard and heat it. 7. Place the melted lard mixture over the ducks skin. 8. Cook in the oven for about 20 minutes. 9. Now, set the oven to 355 degrees F. 10. Cook in the oven for about 80 minutes. 11. Now, set the oven to 390 degrees F. 12. Cook in the oven for about 20 minutes. 13. Remove from the oven and keep aside for about 15 minutes before slicing.  

Eastern European Duck

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BANGKOK

City Duck

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 4 Calories 276.8 Fat 12.2g Cholesterol 115.6mg Sodium 449.5mg Carbohydrates 18.1g Protein 24.1g

Ingredients 12 oz. boneless duck breasts, skin removed 2 tsp canola oil 1 lb eggplant, diced 2 red peppers, cut into 1-inch pieces 1 C. light coconut milk 1 C. reduced-chicken broth 2 tbsp brown sugar

1 tbsp green curry paste 1 tbsp fish sauce 1 tbsp lime juice 1/2 C. sliced fresh basil

Directions 1. Cut the duck breast crosswise into ¼-inch thick strips. 2. In a Dutch oven, heat the oil on high heat and cook the duck, in a single layer for about 1-3 minutes, stirring once. 3. Transfer the duck into a plate. 4. In the same pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce and lime juice and bring to a boil, stirring. 5. Reduce the heat to a simmer. 6. Simmer, covered for about 8-10 minutes, stirring occasionally. 7. Return the duck into the pan and stir to coat with the sauce. 8. Cook for about 1 minute. 9. Remove from the heat and stir in the fresh basil. 10. Serve immediately with the brown basmati rice. 82

Bangkok City Duck

Sweet

Duck Breast Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 627.1 Fat 26.3g Cholesterol 326.4mg Sodium 1219.9mg Carbohydrates 34.8g Protein 62.5g

Ingredients 2 duck breasts, skin on 4 oz. salad leaves 9 oz. cherry tomatoes 4 scallions, sliced diagonally Sauce:

1 garlic clove, crushed 1 tsp fresh ginger, grated 2 tbsp soy sauce 3 tbsp honey salt and pepper

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Score the skin of the duck breasts and season it. 3. Heat a non-stick frying pan on high heat and cook the duck, skin side down for about 4 minutes. 4. Flip the side and sear till browned completely. 5. Transfer the duck into a baking dish. 6. In a bowl, mix together the dressing Ingredients. 7. Reserve about 2 tbsp of the dressing mixture. 8. Spread the remaining dressing mixture over all the duck evenly. 9. Cook in the oven for about 10 minutes. 10. Remove from the oven and keep aside for about 4 minutes. 11. Cut the duck into strips. 12. In a bowl, add the salad leaves, tomatoes and scallions with the duck slices and toss to combine. 13. Drizzle with the remaining dressing and serve. Sweet Duck Breast Salad

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HEARTY

Duck Spring Rolls

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 126.7 Fat 2.8g Cholesterol 1.0mg Sodium 179.3mg Carbohydrates 22.8g Protein 2.8g

Ingredients 6 spring roll wrappers 6 sage leaves 6 basil leaves 6 cilantro leaves 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4, steamed till tender 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender 2 -3 oz. cooked duck, sliced thinly into 6 portions Sauce, Rhubarb: 1 tsp balsamic vinegar 1/4 C. chopped rhubarb

1/4 C. cherry preserves 1 tsp orange zest Sauce, Peanut: 1 tbsp water 1 tbsp peanut butter 1 tsp soy sauce or 1 tsp fish sauce 1/2 tsp sesame oil 1 pinch chili pepper flakes Garnish: 1 Thai peppers, diced finely 1 tsp sliced scallion

Directions 1. 2. 3. 4. 5. 6. 7. 84

For rhubarb cherry sauce in a pan, add all Ingredients and cook for about 5-10 minutes. With a hand blender blend till smooth. Transfer the sauce in a small bowl and garnish with the scallions. Keep aside. In a microwave safe bowl, add all peanut sauce Ingredients and microwave for about 30 seconds. Transfer the sauce in a small bowl and garnish with the peppers. Keep aside. Hearty Duck Spring Rolls

8. In a bowl of room temperature water, soak the wrappers to soften. 9. Place the wrappers onto a smooth surface. 10. In the center of each wrapper, divide the herbs followed by vegetables and duck slices. 11. Bring the sides of the wrapper in and roll to seal. 12. Slice each in half on an angle and arrange in a platter, cut side up. 13. Serve alongside the sauces.

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ROASTED

Duck 101

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 1792.0 Fat 171.0g Cholesterol 362.9mg Sodium 1824.8mg Carbohydrates 26.2g Protein 39.0g

Ingredients 1 duck, split in half 1/2 lb butter 1/2 C. ketchup 1 tbsp sugar 1/2 C. ketchup 1 1/2 tbsp lemon juice 1 tbsp Worcestershire sauce

pepper 1 tsp salt 1 clove pressed garlic 1 small onion, chopped 1/2 tsp Tabasco sauce

Directions 1. 2. 3. 4. 5.

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Set your oven to 375 degrees F before doing anything else. Split the duck in half and flatten it. For sauce in a small pan, cook remaining all Ingredients for about 5 minutes. Place the duck over a rack arranged in a shallow roasting pan. Cook in the oven for about 1 hour, basting with the sauce after every 10 minutes.  

Roasted Duck 101

Mexican

Duck Stew

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 188.8 Fat 8.1g Cholesterol 10.2mg Sodium 354.0mg Carbohydrates 26.2g Protein 5.3g

Ingredients 4 slices thick-cut turkey bacon, cut into 1/4-inch strips 1 lb smoked duck, meat, diced into 1/2-inch pieces 1 C. chopped yellow onion 1 tsp ground cumin salt & freshly ground black pepper 1/2 C. finely chopped zucchini 1/2 C. finely chopped yellow squash 1/2 C. finely chopped carrot

1 tbsp seeded and minced jalapeno 1 tbsp minced garlic 1 C. diced tomato 6 C. rich brown duck stock 2 C. cooked white hominy, rinsed and drained 2 C. blanched sweet corn 1/4 C. chopped fresh cilantro leaves 4 -6 tbsp fresh lime juice fresh cilantro stem, for garnish

Directions 1. Heat a large Dutch oven on medium heat and cook the bacon for about 10-12 minutes. 2. With a slotted spoon, transfer the bacon onto a paper towel lined plate to drain. 3. Increase the heat to medium-high and add the smoked duck into the pan and sear for about 4-5 minutes. 4. Add the onions and cumin and cook for about 4 minutes, stirring occasionally. 5. Season the onions lightly with the salt and black pepper. 6. Stir in the zucchini, yellow squash and carrots and cook for about 2-3 minutes. 7. Stir in the jalapeños and garlic and cook for about 1 minute. 8. Stir in the tomatoes and cook for about 3 minutes. 9. Add the duck stock and hominy and bring to a boil. 10. Reduce the heat to low and simmer for about 1 hour, skimming off any fat occasionally from the top. Mexican Duck Stew

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11. Add the blanched corn and cook for about 10 minutes. 12. Remove the posole from the heat and stir in the cilantro, lime juice and reserved bacon. 13. Season with the salt and pepper. 14. Transfer the posole into soup bowls and serve immediately with a garnishing of the fresh cilantro sprigs and lime wedges.

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Honey

Clove Duck

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 2 Calories 3717.8 Fat 357.3g Cholesterol 690.0mg Sodium 745.6mg Carbohydrates 12.4g Protein 105.4g

Ingredients 1 (4 -5 lb) duck 4 green onions 2 garlic cloves 2 slices gingerroot ( 1/8 inch) 1 tsp soy sauce 1 tbsp honey

Directions 1. In a deep-sided heatproof dish, place the duck and stuff the onions, garlic and ginger root in the cavity of duck. 2. Grease a small plate that fits into the steamer with a 1-inch clearance for steam to circulate. 3. Place the duck on plate in steamer. 4. Place a lot of water into bottom of steamer and bring to a boil. 5. Steam the duck for about 1 1/2 hours. 6. Set your oven to 450-degrees F. 7. In a small pan, heat the soy sauce and honey. 8. Remove duck from steamer and coat with the honey mixture evenly. 9. Cook the duck in the oven for about 20-30 minutes. 10. Cut into serving pieces and serve.  Honey Clove Duck

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RUSTIC BALSAMIC

Rhubarb Duck Breasts

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 497.0 Fat 13.5g Cholesterol 163.2mg Sodium 120.7mg Carbohydrates 63.6g Protein 31.5g

Ingredients 1/2 C. sugar 1/4 C. honey 1/3 C. balsamic vinegar 1 tbsp minced ginger 1 tsp minced garlic 1 tsp cumin 1/2 tsp cinnamon

1/2 tsp clove 1 jalapeno, seeded and diced 5 sage leaves, chopped 2 C. rhubarb, sliced 1/2 C. chopped Vidalia onion 2 C. tart cherries, stemmed and pitted 4 boneless duck breasts, with excess skin removed

Directions 1. For chutney in a large pan, mix together the sugar, honey, balsamic vinegar, ginger, garlic, cumin, cinnamon, clove, jalapeño and sage leaves on low heat. 2. Bring to a gentle simmer till the sugar is dissolved. 3. Stir in the rhubarb, onions and cherries and increase the heat to medium. 4. Simmer for about 10 minutes. 5. Remove from the heat and keep aside to cool. 6. With a sharp knife, score the fat on the breasts in a cross pattern. 7. Heat a grill pan and cook the duck, fat side down for about 5 minutes. 8. Flip and cook for 3-5 minutes. 9. Drain the fat from the pan. 10. Flip and cook for about 5-10 minutes more. 11. Serve with the chutney. 92

Rustic Balsamic Rhubarb Duck Breasts

Delicately

Cured Duck

Prep Time: 30 mins Total Time: 1 week Servings per Recipe: 4 Calories 262.5 Fat 6.5g Cholesterol 81.6mg Sodium 1819mg Carbohydrates 36.5g Protein 14.7g

Ingredients 1 large duck breast 1 lb salt 5 oz. brown sugar

Directions 1. Gently wash the duck breast and with a paper towel, dry completely. 2. For curing mix in a bowl, mix together the salt and the brown sugar. 3. In a large air-tight plastic container add about 1-inch thick of the curing mix and gently place the duck breast, skin side up, over it. (Make sure the breast doesn't touch the sides of the container.) 4. Pour the remaining mix over the breast, completely covering it and filling the container. 5. Refrigerate the sealed container for about 1-2 days. 6. After 1-2 days, remove the container from the refrigerator and remove the duck breast from the cure mix. 7. Quickly wash off the excess mix with the water completely. 8. Pat the cured breast dry and wrap tightly with a clean thick cloth. 9. Suspend the duck from a string in a dry, warm area for about 5-7 days to dry the duck completely. 10. To store, wrap the duck in cling film and refrigerate. 11. For your favorite flavors into the duck, feel free to add dried herbs, spices, dried orange peel, dried cranberries and pink peppercorns to the curing mix before curing. 12. The overall curing mix should always work on a 3 parts salt to 1 part everything else. Delicately Cured Duck

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MEDITERRANEAN

Duck Roast

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 2 Calories 926.6 Cholesterol 0.0mg Sodium 298.3mg Carbohydrates 78.1g Protein 23.4g

Ingredients 4 duck legs, fat trimmed (or chicken legs) 2 tbsps olive oil 3 brown onions, diced 1/2 tsp ground turmeric 1 tsp sugar 1/2 tsp white pepper 1 tsp ground coriander

1/2 tsp ground ginger salt and pepper 5 oz. almonds, blanched and roasted 1 oz. toasted sesame seeds 4 granny smith apples, peeled, core removed, sliced 2 tsp orange blossom water or 2 tsp water

Directions 1. Top your pieces of duck with pepper and salt. Brown the duck all over in oil for 7 mins then combine in the ginger and coriander. 2. Add in enough water to cover the meat and get everything boiling. 3. Once the mix is boiling, place a lid on the pot, set the heat to low, and let everything cook for 50 mins. 4. Now remove the duck and place it to the side. Also remove any fat in the pot. 5. Layer your onions in a tagine pot then place the duck on top in the middle. Pour 1/4 of the stock to the tagine pot place a lid on the pot and cook everything for 12 mins with a low level of heat. 6. Now add your apples around the duck. 7. Place a lid on the tagine pot and cook everything for 7 more mins. 8. Stir in your almonds, and blossom water. Garnish each serving with the sesame seeds. 9. Enjoy.  94

Mediterranean Duck Roast

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