Grace Your Meals With Duck

Grace Your Meals With Duck


By Arleen M. Kaptur

The Fall Season not only ushers in the most vibrant colors and enticing aromas, but it also is the start of hunting season in many states and localities.

Wild fowl can be just the change of pace that you need to perk up menu ideas and share the savory and delicious taste of duck.

Ducks should come from the oven with a crisp skin and as lean as possible. Remove as much of the "heavy" fat from inside the duck. Rinse well. Rub the inside with a cut lemon or rinse with a little brandy or white wine. Rub the inside with salt, pepper, and stuff with your favorite dressing.

Dinner Duck

5-lb. duck, salt, marjoram, flour, 3-4 tbs. flour, 1/2 cup dark beer, 3/4 to 1 cup fresh chicken stock, 1 clove garlic 1/2 onion, 1 bay leaf, small piece of lemon rind, 1 stalk of celery, 3 sprigs of parsley, 1/4 tsp. thyme, 2 tbs. flour mixed with 1 tbs. water, 3 tbs. butter

Cut duck into serving pieces. Sprinkle pieces with salt and marjoram and then dredge in flour. Brown duck in hot butter, but not to smoking heat. Brown well on both sides. Add the chicken stock, garlic, onion, bay leaf, lemon rind, celery, parsley, and thyme. Cover and simmer gently for 45 mins. or until tender. Remove the vegetables, bay leaf and lemon rind. Skim the fat from the juice and add the flour and water to form a gravy. Season with additional pepper if desired.

Long Island Duck

5 lb. duck, cut into quarters, salt

Marinade:



3/4 cup vegetable oil, 1/2 cup red wine vinegar, 1 tsp. salt, black pepper, 1 large onion, thinly sliced, 3 garlic cloves, thinly sliced, 2 bay leaves, crumbled

In bowl, mix the marinade ingredients. Place the duck in the marinade and let it set for about 3 hrs. at room temperature.

Remove the duck from the marinade. Strain the juice through a sieve and discard the vegetables. Preheat a broiler or grill. Arrange the duck pieces, skin side down the a rack, and broil until golden brown, about 30 mins. Turn the pieces over and grill an additional 10 mins. basting with the marinade. Place on serving platter and garnish with parsley.

Duck a l-Orange

5-lb. duck, salt, freshly ground black pepper, 4 oranges, 2 lemons, 3 tbs. sugar, 2 tbs. wine vinegar, 2 cups fresh beef broth, 1 tbs. cornstarch, 2 tbs. red currant jelly, 4 tbs. dry white wine

Preheat oven to 350. Rub the cavity of the duck with salt and pepper. Roast for about 2 hrs., checking for tenderness. Pour off the fat from the bottom of the pan that accumulates every 45 mins.

Cut the zest from and orange and one of the lemons into thin strips. Squeeze the juice from the oranges and set aside. Bring a pan of water to a boil and add the zest strips. Steep for 5 mins; drain and set aside. Cut the fruit into pieces and place in a pan where you have caramelized the sugar, before careful not to burn it. Add the vinegar, juices, and heat to reduce to half. Stir in the broth and simmer for 5 mins. In a bowl, dissolve the cornstarch in 2 tbs. water. Add to the caramelized sauce with the currant jelly until sauce is clear and thickened.

When the duck is roasted, place on a platter. Scrap the flavor bits from the bottom of the pan and place in a pan with the sauce. Add the wine and the fruit and heat for 2 mins.

Sprinkle the duck with the zest strips, surround with the fruit sections, and pour enough of the brown gravy over to glaze the bird.

Oriental Duck

4 lb. duck, 3 cloves garlic, peeled and chopped, 1/2 lemon, 1 apple, peeled, seeded, and quartered, 4 tbs. cornstarch, 1 cup oil, 1/2 tsp. salt, 1/2 cup light brown sugar, 1 tbs. Worcestershire sauce, juice of 1 lemon, 2 drops hot pepper sauce, 2 sweet potatoes, peeled and cut into rounds, and cooked, 3 turnips, peeled and cubed, and cooked

Rinse and clean duck. Cut off all inside fat. Place garlic, lemon, and apple in cavity. Cover with water and steam for 20 mins. per pound, or until meat is falling off bones. Remove from water and cut duck in half. Remove bones. Cut cornstarch into each part of duck. Pour oil in pan, and add salt. Brown duck in hot oil until golden and crispy. Drain well.

In small pan combine brown sugar, Worcestershire sauce, lemon juice, hot pepper sauce. Heat until sugar is dissolved and ingredients are well blended. Spoon mixture over duck and let stand for 30 mins. in warm oven, spooning sauce over several times. Place duck on platter and surround with vegetables. Sprinkle with parsley.

Wild Duck Broil

Serve with wild rice, currant jelly, and dried fruits simmered in water (prunes, apricots, pears, apples). Preheat oven to 400. Rinse duck and clean thoroughly. Place on rack and roast 30 mins. Squeeze lemon juice on duck just before serving

©Arleen M. Kaptur 2002

About the author

Arleen Kaptur has written numerous books and articles on simple, rustic living and enjoying each and every day. You may visit her at her website Arleen's Site and sign up for her free newsletters.

 

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