Savory duck recipes?????????

Question

Hi there my neighbors are coming over for dinner tomorrow and I was thinking of making either a duck, or a quail dish. I would like savory dishes please, and nothing with a fruit glaze. I cant find any good recipes, Please Help!!!

Also im making cheddar smashed potatoes and asparagus as side dishes.

Answer 1

Barbecued Wild Duck Recipe

Ingredients:

2 wild ducks (1 pound each), split in half

1/4 cup butter

1/2 cup ketchup

1/2 cup chopped onion

1 garlic clove, minced

5 teaspoons lemon juice

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon hot pepper sauce

Directions:

Place ducks in a 13-in. x -in. x 2-in. baking dish. Cover and bake at 350° for 1-3/4 to 2 hours or until tender.

    Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Baste ducks with sauce during the last 30 minutes of baking time. Yield: 4 servings.

Answer 2

quack quack...leave the head on...its so yummy that way.

Answer 3

* Duck with Ham and Leeks Recipe

1 duck

450 g/1lb smoked ham

2 leeks

2 slices ginger root, minced

45 ml/3 tbsp rice wine or dry sherry

45 ml/3 tbsp soy sauce

2.5 ml/1/2 tsp salt

Place the duck in a pan and just cover with cold water. Bring to the boil, cover and simmer for about 20 minutes.Drain and reserve 450 ml/2 cups of stock. Let the duck cool slightly then cut the meat from the bones and cut it into 5 cm/2 in squares.Cut the ham into similar pieces. Cut off long pieces of leek and roll a slice of duck and ham inside the leaf and tie with string. Place in a heatproof bowl.Add the ginger, wine or sherry, soy sauce and salt to the reserved stock and pour it over the duck rolls.Place the bowl in a pan filled with water to come two-thirds of the way up the sides of the bowl.Bring to the boil, cover and simmer for about 1 hour until the duck is tender.

*Famous Authentic Chinese Recipe - Cold-dressed Cucumber and Roast Duck Shreds

    1 tender cucumber

    160g roast duck

    3 tbsp fried peanuts

    80g jellyfish shreds

    Ã‚½ cup assorted shreds

    1 cup deepfried crisps

    1 tbsp fried sesame

    Adequate parsley leaves and lemon leaf shreds

---Seasonings:---Adequate amount each of vinegar, sugar, pepper, light soy sauce and sesame oil

Halve the cucumber, remove pulp, salt it, wash it clean, wipe it dry and cut it into shreds. Pull the meat off the roast duck and tear it with skin into shreds. Scald jellyfish shreds in boiling water for a while, scoop them out quickly, add a dash each of light soy sauce, sugar and sesame oil to season, mix them well and drain. Wash assorted shreds clean with warm water and drain.

Lay deep-fried crisps in a circle in the plate, put in the cucumber shreds, roast duck shreds and jellyfish shreds in turn, sow deep-fried peanuts in, spread assorted shreds and sow deep-fried white sesame, lemon leaf shreds and parsley leaves for serving.

* Stir-Fried Duck with Mushrooms Recipe

1 duck

75 ml/5 tbsp groundnut (peanut) oil

45 ml/3 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

15 ml/1 tbsp sugar

5 ml/1 tsp salt

pinch of pepper

2 cloves garlic, crushed

225 g/8 oz mushrooms, halved

600 ml/1 pt/2 1/2 cups chicken stock

15 ml/1 tbsp corn-flour (cornstarch)

30 ml/2 tbsp water

5 ml/1 tsp sesame oil

Chop the duck into 5 cm/2 in pieces. Heat 45 ml/3 tbsp of oil and fry the duck until lightly browned on all sides.Add the wine or sherry, soy sauce, sugar, salt and pepper and stir-fry for 4 minutes. Remove from the pan. Heat the remaining oil and fry the garlic until lightly browned.Add the mushrooms and stir until coated in oil then return the duck mixture to the pan and add the stock.Bring to the boil, cover and simmer for about 1 hour until the duck is tender.Mix the corn-flour and water to a paste then stir it into the mixture and simmer, stirring, until the sauce thickens. Sprinkle with sesame oil and serve.

*rigatoni with duck ragu

http://www.epicurious.com/recipes/food/v...

*Savory High Country Duck Breast

---Roasted vegetables:---

4 cups (1-inch) cubed peeled sweet potato

1 cup (1/2-inch) sliced parsnip

2 teaspoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

8 garlic cloves, peeled

1 large onion, cut into 1/2-inch-thick wedges (about 14 ounces)

---Duck:----

4 (6-ounce) boned duck breast halves

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon coarsely ground black pepper

1 teaspoon vegetable oil

Remaining ingredients:

2 cups hot cooked brown basmati rice

Apple Chutney(http://find.myrecipes.com/recipes/recipe...

Preheat oven to 400°.

To prepare roasted vegetables, combine first 8 ingredients in a large roasting pan; toss well to coat. Bake at 400° for 35 minutes or until parsnips are tender.

To prepare duck, remove skin. Sprinkle duck b*****s with 1/4 teaspoon salt, 1/4 teaspoon thyme, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add duck; saute 2 minutes on each side. Wrap handle of skillet with foil; place skillet in oven. Bake at 400° for 5 minutes. Remove from oven. Slice each breast half lengthwise into thin strips. Arrange strips around rice. Serve with roasted vegetables and Apple Chutney.

*Savory Broiled Quail

3 tablespoons low-sodium soy sauce

3 tablespoons sherry

1 1/2 teaspoons dark sesame oil

4 (4-ounce) semiboned quail

Cooking spray

1/4 teaspoon cornstarch

Combine first 3 ingredients in a large zip-top plastic bag; add quail. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove quail from bag, reserving marinade.

Preheat broiler.

Place quail on a broiler pan coated with cooking spray; broil 5 minutes on each side or until done, basting frequently with reserved marinade. Combine pan drippings, reserved marinade, and cornstarch in a microwave-safe bowl; microwave at high for 90 seconds or until mixture boils. Remove skin from quail and discard. Serve sauce with quail.

##Note: Semiboned quail have had the breast bones removed, leaving only the bones in the wings and leg-thigh sections. Some butchers insert wire loops into the b*****s to help keep their shape; these should be removed before cooking.

*Roasted Quail with Mushroom Cream Sauce

1package Quail

1package Wild Rice & Mushroom Mix

1/2lb mushrooms, sliced

3 tsp flour

2 tsp Butter

2-3cups Heavy Cream

2tsp oil

1/2slice bacon

Salt & Pepper

Preheat Oven to 450 degrees.

Rub quail with oil, then salt and pepper. Tie legs together and place in a roasting pan with a 1/2 cup water in the bottom. Place 1/2 slice bacon on each quail. Roast for 10-12 minutes or until interior temperature of breast is 150-155 degrees.

Prepare Wild Rice & Mushroom mix per the instructions provided.

Sautee mushrooms in 2 tsp. of butter. When mushrooms are cooked and tender, sprinkle with 1-2 tsp. flour. Stir.

When flour disappears, add cream and remove from heat, stir until well blended. Add salt and pepper. Return to heat and bring to a boil. Once boiling, immediately remove from heat and stir. If too thick, thin with milk.Place wild rice on plate and quail on rice bed. Cover with cream sauce. Serve with favorite steamed vegetables.

*Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille

http://www.foodnetwork.com/recipes/emeri...

*http://www.familyoven.com/recipes/search...

ENJOY :-)

Answer 4

Roasted Duck --

INGREDIENTS

2 teaspoons salt

2 teaspoons paprika

1 teaspoon black pepper

1 (5 pound) whole duck

1/2 cup melted butter

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.

Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

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Peking Duck --

INGREDIENTS

1 (4 pound) whole duck, dressed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground white pepper

1/8 teaspoon ground cloves

3 tablespoons soy sauce

1 tablespoon honey

1 orange, sliced in rounds

1 tablespoon chopped fresh parsley, for garnish

5 green onions

  

1/2 cup plum jam

1 1/2 teaspoons sugar

1 1/2 teaspoons distilled white vinegar

1/4 cup finely chopped chutney



DIRECTIONS

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.

Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.

Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.

Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

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Roasted Sherry Duck --

INGREDIENTS

1 (4 pound) frozen duck

6 tablespoons olive oil

2 cups dry sherry

3 teaspoons dried oregano

3 teaspoons dried rosemary

3 teaspoons dried basil

DIRECTIONS

Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.

In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).

Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.

Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.