DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
GOOSE OR DUCK FINGER STEAKS
A friend shared this batter recipe with me when we lived in Idaho. As a newly married cook, I wasn't quite sure what to do with goose and duck breasts. I've also used it on venison, but think the fowl is much better. This is probably not as healthy as some wild game recipes, but fun and tasty for a change!
Provided by JustJan
Categories Wild Game
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut goose or duck breast into finger size strips. Set aside.
- Combine batter ingredients until smooth.
- Add finger steak pieces, stirring to coat with batter.
- Marinate in batter 20 minutes to 1 hour.
- Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
- Remove with slotted spoon and drain on paper towel.
- Serve with seafood cocktail sauce for dipping.
Nutrition Facts : Calories 307.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 98, Sodium 524.1, Carbohydrate 18.4, Fiber 0.6, Sugar 0.2, Protein 20.4
LACQUERED DUCK WITH GRILLED FIGS
The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck - serve simply with a peppery leaf salad
Provided by Tom Kime
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
- Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/31⁄2fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge - it's great for roasting potatoes.)
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique - spooning the syrup over the duck and leaving it to stand - until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if it's too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
- Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.
- Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.
Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.34 milligram of sodium
CUD'S DUCK FINGERS
Number Of Ingredients 6
Steps:
- Mix Worcestershire sauce, soy sauce, onions, and pepper in a large non-reactive bowl. Remove all skin, fat, and membranes from breasts, then cut into 1 inch cubes. Add cubes to the bowl and marinate for 12 hours or overnight in the refrigerator. When you're ready to fix the fingers remove the cubes from the marinade and pat dry with paper towels. Lay the bacon on a cutting board and cut into thirds. Wrap each cube with a piece of bacon and secure with a toothpick. Lay cubes on a cake rack in the bottom of a 12-inch Dutch oven. Bake for 15-20 minutes with 12-14 briquets on the bottom and 18-20 briquets on top. At home lay them on a cookie sheet and set them in the oven to broil. When the bacon is crisp on one side take them out, turn, and continue broiling until bacon is done.
Nutrition Facts : Nutritional Facts Serves
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