duck recipe

Duck with Pear Ginger Sauce

Duck with Pear Ginger Sauce

Duck with Pear Ginger Sauce

I love the way duck tastes when served with pears. Duck, with its dark, rich meat really works well with all sorts of fruit. I’ve made sauces and glazes for duck from cherries, prunes, mangoes, peaches and of course, oranges. Since I had several very ripe pears and a duck I was roasting I thought I’d try them together. Oh yum!!

 

I made a simple sauce out of the pears. I peeled them and diced them and put them in a small saucepan with a couple of tablespoons of brown sugar, about 1/4 cup of cider vinegar, some salt and pepper and a healthy splash of hot sauce. It needed something so I added about a teaspoon and half of grated ginger. That was the missing ingredient. It gave the sauce a nice bite. I simmered the sauce for about 10 minutes, stirring from time to time to prevent sticking. The pears were just starting to fall apart. When the duck was ready to serve I warmed up the sauce and spooned some on the plate.

To roast the duck: Let me say this was a locally grown duck so not as fatty as ducks I get at the grocery store. For the very fatty ducks you need to score the skin and trim off extra fat. If you don’t the skin won’t get crispy and isn’t very appetizing.  Still, I wanted a nice high heat to crisp up the skin. I placed it on a rack in a roasting pan. I did cut up an onion and a small orange and placed them in the cavity. Sprinkled generously with salt and pepper and placed the duck in a preheated 450 degree oven for 15 minutes. Then I turned the heat down to 425 until the duck was done. In this case, it was a smallish duck and cooked in about 65 minutes. It is OK if the duck meat is a little pink. Kind of preferred a little pink by most, but cook it to your own comfort level. Let duck rest 10-15 minutes before cutting into serving pieces.

Right out of the oven

Right out of the oven

Won Ton Duck Soup

Won Ton Duck Soup

Won Ton Duck Soup

After duck dinner with friends a few days ago I was left with the wings, neck and a few bony pieces of back. I didn’t want to waste them so I used them for stock. The few pieces of duck I had only gave me about half a cup of meat. Then I got a call from a friend and suddenly had company coming for dinner. To make the duck meat go a little further I used the meat in won tons and made an Asian inspired soup. I had an onion, a small sweet potato, some canned straw mushrooms and green onions. Ended up with a very yummy dinner for two. Jonathan gave it two thumbs up. I was happy to get a nice meal out of just stuff I had on hand. I had also trimmed off some skin from the ducks before roasting them and had rendered the fat. I used it to brown the onions for the soup. Use oil if you don’t have duck fat.

Won Ton Duck Soup

4 c. duck stock- made from wings, neck, gizzard and back pieces, onions, carrots etc.

1/2 c. duck meat

1 T. hoisen sauce

1/4 t. ginger

about 12 wonton wrappers

1 T. duck fat

1  onion, diced

1 rib celery, sliced

1 small sweet potato, peeled and diced

1 can straw mushrooms, drained

sesame oil

salt and hot sauce to taste

3 T. green onion, chopped fine

Make a stock from duck trimmings and aromatic vegetables. Strain and set aside. Remove what meat you can from the duck and mince fine. Combine cooled duck meat with hoisen sauce and ginger. Place a teaspoon on the duck mixture in a wonton wrapper. Moisten edges of wrapper and fold like a small egg roll. Set aside. Continue with remaining meat until it is used up. You should get about 12. Meanwhile heat a little duck fat in soup pot and cook onions until tender. Add stock, vegetables and mushrooms and cook until the vegetables are tender, about 15 minutes. Add wontons and simmer until they are tender, about 4 minutes. Add a drizzle of sesame oil, season to taste and top with green onion right before serving. Serves 2-3.

 

Duck with Mango/Mandarin/Ginger Sauce

Duck with Mango/Mandarin/Ginger Sauce

Duck with Mango/Mandarin/Ginger Sauce

In a recent dinner with friends we cooked up a couple of ducks. Using ingredients I had on hand I made a glaze for one of them with a fresh mango, some fresh mandarin oranges and ginger. It had a great mix of flavors that complimented the duck quite well. Here is the recipe for the sauce.

Mango/Mandarin/Ginger Sauce

oil

1 large onion, diced

1 large mango, peeled, pitted and chopped

5 mandarin oranges, peeled and separated into segments

2/3 c. orange juice

1/4 c. apple cider vinegar

2 T. hoisen sauce

1 T. lemon juice

2 t. grated fresh ginger

1 t. sesame oil

salt to taste

In large skillet brown onion in oil. Add remaining ingredients, except sesame oil and salt, and cook until mixture is thickened and bubbly. Add sesame oil and salt to taste. Use as a sauce on duck, poultry or pork.

 

The Duck

1 duck

salt and pepper to taste

1 recipe mango/mandarin/ginger sauce

I cut off the extra fat and skin from the neck of the duck to save for rendering later. I also removed the wings and set aside for another use. I then cut the duck in half and placed it in a roasting pan on a rack. Season it with salt and pepper. Bake in a 425 degree oven for half an hour.  Turn down heat to 350 and cook until duck is done. That will take about an hour- depending on the size of the duck. At this point I had to come up with a plan B. The oven I was using stopped working. To finish off the duck I heated up a large skillet and put the duck in the skillet, skin side up. I poured the mango sauce over the duck and cooked it with the lid on for 15 minutes. Then I took the lid off and turned the duck skin side down. On medium high heat I allowed the sauce to reduce. It also caramelized on the skin making a nice glaze.  If the oven hadn’t stopped working I would have finished off the duck under the broiler.

 

Duck with Cherry and Red Wine Sauce

Duck with cherry and red wine sauce

Duck with cherry and red wine sauce

As part of a dinner with friends I made duck 2 ways. The first was with a cherry and red wine sauce. The tart cherries – I used frozen- paired very well with the duck. I could see using this sauce on pork, lamb or even chicken. I had a duck in the freezer from Plum Creek Farm, a local farm. The cherries were from King Orchards in Central Lake, Michigan. They are neighbors of my sister. I recently got some frozen cherries from them and wanted to use them with the duck. I started by making the sauce.

Cherry and Red Wine Sauce

2 T. oil

1/2 c. minced shallots

2 c. frozen cherries, thawed

1/2 c. red wine- I used Merlot

1 cinnamon stick

salt and pepper to taste

3 T. honey

In skillet saute shallots in oil until they start to turn golden brown. Add cherries, with any liquid they are in, and the wine and cinnamon stick. Cook until most of the liquid evaporates. Add the honey, season with salt and pepper to taste. Cook a few more minutes. Remove from heat and discard cinnamon stick.

Reducing the sauce

Reducing the sauce

The Duck

1 duck

salt and pepper to taste

1 recipe cherry and red wine sauce

I cut off the extra fat and skin from the neck of the duck to save for rendering later. I also removed the wings and set aside for another use. I then cut the duck in half and placed it in a roasting pan on a rack. Season it with salt and pepper. Bake in a 425 degree oven for half an hour.  Turn down heat to 350 and cook until duck is done. That will take about an hour- depending on the size of the duck. At this point I had to come up with a plan B. The oven I was using stopped working. To finish off the duck I heated up a large skillet and put the duck in the skillet, skin side up. I poured the cherry sauce over the duck and cooked it with the lid on for 15 minutes. Then I took the lid off and turned the duck skin side down. On medium high heat I allowed the sauce to reduce. It also caramelized on the skin making a nice glaze.  If the oven hadn’t stopped working I would have finished off the duck under the broiler.

https://www.facebook.com/plumcreek.farm

Home