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DUCK

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APPLE DUCK

In a baking dish, place the onions and apples. Put duck halves on top of onions and apples, breast side up. Cover and bake at 325 degrees for 1 hour or until duck is tender depending on size of duck. Uncover and place under broiler until duck is brown.

Listing Last Modified: Thu Jun 09 2005

 


Views: 91

BARBECUED DUCK

Place quartered birds on rack skin side up, in shallow pan at 325 degrees. Melt margarine in small pan and add remaining ingredients and bring to a slow boil. Keep warm. Baste meat and continue to baste every 15 minutes for about 45 minutes. You may want to turn birds when top is browned. Skinned birds barbecue nicely, too. Baste often. Serves 6-8.

Listing Last Modified: Fri Jun 10 2005

 


Views: 101

BARBECUED MALLARDS

Broil ducks on rotisserie for 50-60 minutes. Combine remaining ingredients except cornstarch in a saucepan. Bring to a boil. Make a thin paste of cornstarch and water. Gradually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste duck with sauce 3 times during the least 30 minutes of cooking time. 4 servings.

Listing Last Modified: Fri Jun 10 2005

 


Views: 92

BROILED WILD DUCK

Marinate ducks in the refrigerator overnight or for at least 8 hours in mixture of wine, parsley, chives, bay leaves, cloves, thyme, mace, salt, and pepper. Drain and dry the ducks. Dip in melted butter and broil under meat heat for 30 minuets or until done, turning once and basting with butter. Serves 6.

Listing Last Modified: Fri Jun 10 2005

 


Views: 101

CHINESE DUCKS

Clean and pat duck cavities dry. Saute onions and ginger in oil until onions are transparent. Add 1 teaspoon salt, pepper, Chinese 5 spices, white wine, sugar; mix well. Stuff cavities of ducks with this mixture and close with skewers. Seal skin of ducks by pouring boiling water over entire body until skin ceases to draw. Rub ducks with oil and brown. Place ducks in large, deep pan and fill with water to 1/2 inch of top of breasts. Add to the water the orange peel, salt, caraway seed, anise seed. Bring water to a boil, lower heat and simmer for 2 hours. Serves 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 98

DIVING DUCK WITH BEANS

Boil 2 cups navy beans several hours in at least 4 cups water seasoned with salt, pepper, and bacon or ham until tender. Add a bay leaf and remove it when beans are tender. This will make about 4 cups cooked beans. Cut diving duck into pieces as you would a frying chicken and season with salt and pepper. Put 2 tablespoons cooking oil and a pinch of parsley and thyme in a heavy skillet and brown duck pieces.

Listing Last Modified: Fri Jun 10 2005

 


Views: 100

DUCK AND POTATOES

Place whole duck and apple in a 5 quart kettle with 3-4 cups water. Cover and boil for 30 minutes. Discard water and apple. Add 3-4 cups water to parboil duck, salt and pepper to season. Cover and bake at 350 degrees for 45-60 minutes or until duck and potatoes are tender. If necessary, add water as there should be sufficient liquid on duck and potatoes. 6 servings.

Listing Last Modified: Fri Jun 10 2005

 


Views: 67

DUCK AND SAUERKRAUT

Brown ducks in butter slowly. Add onion and saute until soft. Add all other ingredients, cover and simmer 10 minutes, after which lift duck on top of kraut, which should have been washed in sieve under cold water and squeezed dry. Cover and cook another 20 minutes. Serve with mashed potatoes, apple butter and toasted rye bread. Serve 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 77


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