Recipes — Duck

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 5

Ingredients

    •    2 Luv-a-Duck Smoked Duck Breasts sliced lengthwise

Rice paper roll:

    •    3 sprigs mint leaves
    •    1/4 bunch garlic chives
    •    3 sprigs coriander leaves
    •    ¼ iceberg lettuce, shredded
    •    5 large round rice paper sheets
    •    1/2 baby cucumber, cut into batons
    •    25g vermicelli noodles, soaked, cut with scissors

Dipping Sauce:

    •    100ml milk
    •    125ml Hoisin sauce
    •    1/2 tbsps rice wine vinegar
    •    peanuts, crushed for garnish
    •    1 birds eye chilli, sliced into rounds

Method

1. Heat Luv-a-Duck Smoked Duck Breasts.
   
   
2. Fill medium bowl with room temperature water and add rice paper for 2 mins.
   
   
3. Place rice paper on a chopping board and layer ingredients at the end towards you.
   
   
4. Roll and encase ingredients, fold sides in, then continue to roll until sealed.
   
   
5. For the Dipping sauce: In a pot add Hoisin and milk. Bring up to a warm heat. Add vinegar and mix together well.

This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/smoked-duck-rice-paper-rolls/40/

Juicy, crispy duck breast on a bed of sweet-tart cherry sauce with balsamic vinegar and honey. What could be more delicious or impressive? I'd recommend this for the perfect stay-at-home meal. Baby greens lightly tossed in olive oil and lemon juice or super-creamy puréed potatoes would be the perfect accompaniments.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    2 tsps olive oil
    •    1/2 cup dry red wine
    •    1 tbsp balsamic vinegar
    •    1 small shallot, finely diced
    •    2 x 5 to 6 ounce duck breasts
    •    coarse sea salt, such as maldon
    •    10 twists on the black pepper mill
    •    1/2 tbsp very cold unsalted butter
    •    1/4 cup low-sodium chicken stock
    •    1 tsp honey, preferably orange flower
    •    7 ounces bing cherries, pitted, stemmed, and halved

Method

1. Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt.
   
   
2. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered.
   
   
3. Take the pan off the heat, and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container, and keep for frying potatoes.
   
   
4. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing.
   
   
5. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes.
   
   
6. Remove a 1/4 cup combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce, and stir in the honey and the cold butter.
   
   
7. Slice the duck. Pour the sauce onto a serving plate, and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2012/01/sweet-tart-duck-breasts-with-fresh-cherry-sauce-recipe.html

Prep Time

    •    Prep and cook time: 2 hours & 10 minutes
    •    Yield: Serves 2

Ingredients

    •    2 duck legs
    •    50 g sultanas
    •    250 g duck fat
    •    2 cloves of garlic
    •    1 tsp shallot vinegar
    •    5 sprigs of fresh thyme
    •    50 g shelled pistachios

Method

1. Preheat the oven to 150ºC/gas 2.
   
   
2. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.
   
   
3. Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
   
   
4. Once cool, discard the skin and shred the meat off the bone.
   
   
5. Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.
   
   
6. Delicious served with sourdough toast.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/duck-recipes/duck-rillettes/

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    1 tsp sea salt
    •    2 tsps demerara sugar
    •    1 garlic clove, crushed
    •    1 tsp ground cinnamon
    •    1 tbsp cornflour or arrowroot
    •    1 small onion, finely chopped
    •    100ml (5 tablespoons) red wine
    •    1 tsp Chinese five-spice powder
    •    250g mixed berries, fresh or frozen
    •    75ml Massel chicken style liquid stock
    •    100ml (5 tablespoons) creme de cassis*
    •    2 (about 200g each) boneless duck breasts

Method

1. Score the duck by making three slashes through the skin, not the flesh. Heat a non-stick frying pan over medium heat, add the duck skin-side down and cook until light golden and most of the fat has been rendered. Transfer to a board, discard most of the fat and allow to cool.
   
   
2. Combine the five spice, sugar and cinnamon, then press the mixture into the skin of the duck with your hands. Season with the sea salt and pepper. Return the duck to the pan and cook flesh-side down over low-medium heat for 3-4 minutes, then set aside to rest.
   
   
3. Place the cornflour and 2 tablespoons cold water in a jug, stirring to dissolve. Add wine, creme de cassis and stock.
   
   
4. Drain all but 1 tablespoon of duck fat from the pan. Add the garlic and onion to the pan and cook for 1 minute. Add the red-wine mixture and cook over low heat for 1-2 minutes. Add half the berries and cook for 2-3 minutes. Press the mixture through a sieve and discard the solids.
   
   
5. Reheat, adding remaining berries before serving. Season, then place the duck under a hot grill and grill skin-side up until just starting to crisp. Rest for a few minutes, then slice thinly. Serve with a potato galette and a little of the sauce drizzled over.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breasts-berries/8a662116-a6b3-4780-a0a0-c1b1fa4097eb

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 2

Ingredients

    •    1 tbsp olive oil
    •    2 duck breasts
    •    couple thyme sprigs
    •    1 tsp white wine vinegar
    •    1 garlic clove, left whole with skin on

For the cabbage:

    •    1 tsp thyme leaf
    •    50ml double cream
    •    half small celeriac, diced
    •    half Savoy cabbage, finely shredded
    •    100g cooked chestnut pieces, sliced
    •    85g smoked bacon, cut into small pieces

For the pear:

    •    2 star anise
    •    1 pear, peeled
    •    5 tbsp icing sugar
    •    2 tsps balsamic vinegar

Method

1. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.
   
   
2. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.
   
   
3. While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.
   
   
4. Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.
   
   
5. Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.
   
   
6. To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-duck-breast-creamed-cabbage-chestnuts-caramelised-pear