BURGUNDY DUCK
Make and share this Burgundy Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the ducks in a large pot, cover them with water, and season the water with salt.
- Simmer over medium heat for 30 minutes.
- Drain, remove the ducks , and pat them dry.
- Return the pot to the stove, add the butter, and melt over med-high heat.
- Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
- Transfer them to a plate and set aside to cool.
- Remove the skin and discard the bones, and shred the meat.
- Add the flour to the pot and cook, stirring for 2 minutes.
- Stir in the broth, wine shallots, and bay leaves.
- Add the mushrooms and season with salt and pepper.
- Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
- Return the duck meat to the pot and cover.
- Decrease heat to low and cook for 1 hour.
- discard the bay leaves.
- Serve warm heaped on Melba toast.
Nutrition Facts : Calories 466.9, Fat 30.6, SaturatedFat 13.5, Cholesterol 126.1, Sodium 447.3, Carbohydrate 10.8, Fiber 0.6, Sugar 1.4, Protein 25.6
DUCK WITH BURGUNDY CRANBERRY SAUCE
I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.
Provided by firefly68
Categories Duck
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
- Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
- Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
- Sauce Preparation:.
- Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.
Nutrition Facts : Calories 895.6, Fat 49.8, SaturatedFat 20, Cholesterol 224.2, Sodium 475.2, Carbohydrate 41.7, Fiber 3.3, Sugar 21.8, Protein 31.2
DUCK BURGUNDY RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving. This recipe yields 4 servings.
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