Author Notes Pairing duck breast with seasonal fruit is always a winner. In the midst of citrus fruit season, this is an update to the French classic duck à l´orange: Pan frying the magrets (breasts) instead of oven roasting a whole bird takes much less time, and leaves you with a flavorful, succulent Madeira orange…

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Advertisement Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F. Line a large roasting pan with foil. Advertisement Step 2 Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the…

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Here’s a simplified — and delicious — Peking duck with flour tortillas standing in for traditional thin pancakes. 2 tsp. dark sesame oil 2 package boneless duck breast halves c. hoisin sauce 1/2 tsp. grated orange rind 2 tbsp. orange juice 2 tsp. sriracha 4 flour tortillas 1/2 cucumber 2 Green onion tops 2 tsp.…

This image courtesy of Joseph DeLeo This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free to broil, pan griddle, or grill your duck rather than sear it on the stove, and then roast it, but I just find I…

One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce.IngredientsMakes 4 servings1/4 cup sugar2 tablespoons water2 tablespoons Sherry wine vinegar1 1/2 cups fresh orange juice2 tablespoons minced shallots1 1/2 cups canned low-salt chicken broth4 large oranges2 1-pound boneless Muscovy duck breast halves, thawed if…

How would you rate Duck with Honey?I’ve made a few times – it’s pretty easy and the flavors are great. The trickiest part is getting the timing right, where you get the meat to the right temperature just when your skin is the right color/crispiness. I agree with others that 180 degrees is too high…

Oops. We can’t find the page you’re looking for. It may have expired, or there could be a typo. Maybe you can find what you need here on our homepage. About Cookstr.com Welcome to Cookstr.com, the world’s #1 collection of cookbook recipes available online! Cookstr’s mission is to organize the world‘s best cookbooks and recipes…

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.IngredientsMakes 4 servings1 Pekin (Long Island) duck (about 5 1/2 pounds)1 yellow onion, coarsely chopped3 sprigs thyme1…

Ingredients:1 teaspoon of dark soy sauce3 tablespoons of honey1 teaspoon of rice wine3 garlic cloves, finely minced1 teaspoon of ground star anise2 large duck breasts

Oops. We can’t find the page you’re looking for. It may have expired, or there could be a typo. Maybe you can find what you need here on our homepage. About Cookstr.com Welcome to Cookstr.com, the world’s #1 collection of cookbook recipes available online! Cookstr’s mission is to organize the world‘s best cookbooks and recipes…

This is on our regular rotation for special meals. Great for a crowd, and has a fabulous silky mouth-feel. Making it for Mardi Gras party next.AnonymousVirginia2/11/2012My mother inlaw made at Christmas, as written. Delicious. In fact, the best gumbo I’ve ever had.AnonymousGreat Smoky Mtns, TN1/7/2010I would never make gumbo like this. Water? You’ve got to…

Ingredients:3 Muscovy duck breasts (about 1 1/2 pounds)Kosher salt and freshly ground black pepperPotato Rosti, recipe followsBlueberry Green Peppercorn Chutney, recipes follow1 pound Yukon Gold potatoes1/4 cup unsalted butter, melted2 tablespoons chopped fresh rosemary1 tablespoon kosher salt1 tablespoon freshly ground black pepperDuck fat, for frying2 cups brown sugar1/4 cup raspberry vinegar1/4 cup red wine vinegar1/4…

Ingredients:4 duck breasts, skin onsaltfreshly ground pepper2/3 cups orange juice1/4 cup sugar2 cups red wine, such as Gabbiano Chianti3 1/2 ounces cherries, halved, stones removedInstructions:Preheat the oven to 350°F.To make the sauce, put the cherries into an ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the…

Ingredients1 tsp ground coriander1 tsp ground gingerpinch ground allspice6 or so thyme sprigs, left wholezest 2 clementines , juice of 41 large duck breast with skin on 2 duck legsFor the sauce50g light muscovado sugar100ml sherry vinegar150ml good chicken stockknob of butterMethodSTEP 1Mix the spices, thyme and zest. Slash the skin of the breast, cutting…

Most likely if you come to our house for dinner and meat is being served, this recipe for Duck Fat Smashed Roasted Potatoes will also be on the table.  Oh my god, do I love these potatoes or what!  They are crispy on the outside and fluffy on the inside.  The best of both potato worlds. Inspired…

Why It Works Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness. A gentle and slow cook in a low oven yields tender and silky duck confit. Fully submerging legs in duck fat allows them to be stored for a long time after cooking,…

Ingredients:2 duck breasts, skin scored into a crosshatch patternKosher salt2 cups pomegranate molasses1 bundle fresh thyme1 cup pomegranate seeds

This rustic and sophisticated dish is great for the winter months. David makes the duck confit, but you can easily buy duck legs that have already been made into confit at upscale butcher shops and some supermarkets. The lentils and root vegetables can be prepared ahead of time and reheated. Lentils: 1 c. lentils du…

Gallery Duck Fat-Roasted Potatoes Credit: Ngoc Minh Ngo Recipe Summary test prep: 15 mins total: 1 hr 15 mins Yield: Serves 6 to 8 Advertisement Ingredients Ingredient Checklist 4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks Kosher salt and freshly ground pepper 6 tablespoons rendered duck fat or extra-virgin olive oil…

Ingredients4 servings2medium duck breastsKosher salt, freshly ground pepper4blood oranges1shallot, chopped2tablespoons Sherry vinegar or red wine vinegarFrisée (for serving)Step 1Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase…

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With the little one’s football teamIngredientsServes 63duck breasts3young zucchinisaltCep mushroom powder:13/4 oz dried cep mushrooms (‘champagne cork’ or bouchon) or porcini2tablespoons coarsely ground black pepper1tablespoon herbes de Provençe (usually marjoram, oregano, rosemary, thyme)Step 1For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe.Step 2Cut…

Ingredients:4 duck breast halves, skinned2 tablespoons olive oil1 tablespoon freshly ground pepper1 tablespoon peanut oil1/2 teaspoon salt1 (1 1/3-pound) savoy cabbage1/4 cup butter or margarine1/2 teaspoon freshly ground pepper

Rating: 5 stars 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane…

Greenmarket farmers’ markets in New York City are my favorite new place to hunt for offal. You may not think of your farmers’ market as a source for nose-to-tail cuts, yet these days the meat vendors are showing up in full force. Best of all, you never know what you might find in one of…

Ingredients:1 1/3 cups dried porcini mushrooms4 ounces pancetta, cut into chunks1 medium onion, cut into chunks1 carrot, cut into chunks1 stalk celery, cut into chunks1 tablespoon fresh thyme leaves8 fresh sage leaves6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)6 duck legs (about 3 pounds), excess skin and…

9.24.10 Duck, Duck, Plum photo by george billard For a quick and easy weeknight dinner, may I recommend the duck breast? I never really thought I liked duck breast, finding it rather too pink and chewy for my taste. But then G taught me how to sear the bejesus out of it in a hot…