IMPERIAL DUCKLING
Again from the book of Crockery Cookery. I have never tried this but it sure does sound good. Yum..
Provided by KGCOOK
Categories Whole Duck
Time P3DT19h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With a fork, prick the skinof the duckling all over at two inch intervals.
- Place duckling, breast side up, on a trivet in a slow cooking pot.
- In saucepan, saute onion and tarragon leaves in butter.
- Add orange juice, salt, mustard, jelly, and orange peel.
- Cook over medium heat, stirring constantly until jelly has melted.
- Reduce heat; stir in wine and orange sections.
- Brush 1/3 of the sauce over duckling.
- Cover and cook on LOW setting for 7 to 9 hours.
- During cooking drain fat from duckling and turn once, if possible.
- Stir remaining sauce into cornstarch and cook ocer medium heat until sauce thickenes.
- Simmer 1 minute.
- Pour sauce over duckling just before serving.
Nutrition Facts : Calories 1303.7, Fat 67.5, SaturatedFat 20.2, Cholesterol 787.1, Sodium 597.9, Carbohydrate 25, Fiber 1.5, Sugar 17.2, Protein 139.8
CRISP ROAST DUCK
A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.
Provided by Melissa Clark
Categories poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
- Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
- Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
- Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
- When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.
More about "imperial duckling recipes"
CROCK POT IMPERIAL DUCKLING RECIPE | CDKITCHEN.COM
Web ingredients. 5 pounds ready-to-cook duckling 2 tablespoons grated onion 1/4 teaspoon dried tarragon 1/2 cup orange juice 1/8 teaspoon salt 1/8 teaspoon dry mustard
From cdkitchen.com
4/5 (1)Total Time 5 hrsServings 4
From cdkitchen.com
4/5 (1)Total Time 5 hrsServings 4
AUTHENTIC PEKING DUCK RECIPE AND HISTORY - FINE DINING LOVERS
Web Nov 18, 2015 A recipe for roast duck, called shaoyazi, appears in a cookbook called Complete Recipes for Dishes and Beverages written by Hu Sihui, an inspector of the …
From finedininglovers.com
From finedininglovers.com
DUCK DUMPLINGS RECIPE - GREAT BRITISH CHEFS
Web 1. Mix together the duck, spring onion, garlic, ginger, chilli, five spice, hoisin sauce, and season with salt and pepper. Taste and adjust the seasoning if necessary. 2. Put a …
From greatbritishchefs.com
From greatbritishchefs.com
DUCK BREAST, ORANGE AND RADICCHIO SALAD RECIPE - GREAT ITALIAN CHEFS
Web Heat a large frying pan over a medium-high heat and place the duck skin-side down in the pan. Pan-fry for a few minutes until the skin is golden and caramelised, then turn over for …
From greatitalianchefs.com
From greatitalianchefs.com
DUCK RAGù RECIPE WITH BIGOLI - GREAT ITALIAN CHEFS
Web Cook for 4–5 minutes, until evenly browned; season generously. 3. Pour in the wine and stock and add the juniper berries. Bring everything to a simmer then reduce the heat to …
From greatitalianchefs.com
From greatitalianchefs.com
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
Web Add 2 tbsp of the five-spice salt to a bowl and mix with the sugar. Use the mixture to season the inside of the duck. 2 tbsp of sugar. 5. Insert a hook into the back of the bird and hang …
From greatbritishchefs.com
From greatbritishchefs.com
ASTRAY RECIPES: IMPERIAL DUCKLING
Web Brush ⅓ of the sauce over duck; cover slow-cooking pot and cook on low 7 to 9 hours. During cooking drain fat and turn duck once, if possible. Stir remaining sauce into …
From astray.com
From astray.com
WHOLE DUCK - COOKING CIRCLE
Web Step 4. Select PRESSURE and set to high. Set time to 20 minutes. Select START/STOP to begin. Step 5. Meanwhile mix oil, paprika and salt and pepper in a small bowl. Step 6. …
From ninjatestkitchen.eu
From ninjatestkitchen.eu
IMPERIAL DUCKLING RECIPE | EAT YOUR BOOKS
Web Imperial duckling from Mable Hoffman's Crockery Cookery by Mable Hoffman Shopping List ... If the recipe is available online - click the link “View complete recipe”– if not, you …
From eatyourbooks.com
From eatyourbooks.com
IMPERIAL ROLLS | RICARDO
Web Rolls. In a bowl, rehydrate the shiitake mushrooms in the boiling water for 30 minutes. Drain and set aside. Meanwhile, in a wok over high heat, brown the meat in the peanut oil. Add …
From ricardocuisine.com
From ricardocuisine.com
IMPERIAL DUCKLING RECIPE BY CHEF.JACKSON | IFOOD.TV
Web Imperial Duckling. By: chef.jackson. Slow Cooker Spicy Shredded Beef. By: LeGourmetTV. The Best Crock Pot Five Cheese Macaroni And Cheese / Soul Food. By: …
From ifood.tv
From ifood.tv
IMPERIAL DUCKLING RECIPE - COOKING INDEX
Web Brush 1/3 of the sauce over duck; cover slow-cooking pot and cook on low 7-9 hours. During cooking drain fat and turn duck once, if possible. Stir remaining sauce into …
From cookingindex.com
From cookingindex.com
IMPERIAL DUCKLING - BIGOVEN
Web Imperial Duckling recipe: Try this Imperial Duckling recipe, or contribute your own. Add your review, photo or comments for Imperial Duckling. American Main Dish Poultry - Other
From bigoven.com
From bigoven.com
DUCK WITH CITRUS AND FENNEL - GREAT BRITISH CHEFS
Web Method. 1. To make the duck sauce, heat a dash of oil in a large pan and add the duck trimmings. Cook until nice and caramelised, then add the shallots, garlic and herbs and …
From greatbritishchefs.com
From greatbritishchefs.com
HOISIN DUCK NOODLES | JAMIE OLIVER RECIPES
Web Add the skin to a dry frying pan on a medium-high heat and fry for 3 to 5 minutes, or until crisp, then set aside. Pop the pan back on the heat and add the shredded duck meat for …
From jamieoliver.com
From jamieoliver.com
RECIPES FOR CROCK POT DUCK - CDKITCHEN
Web Find lots of delicious recipes for crock pot duck and over 100,000 other recipes with reviews and photos. ... Imperial Duckling. Made with cornstarch, ready-to-cook …
From cdkitchen.com
From cdkitchen.com
DIGITAL COOKBOOKS | IMPERIAL SUGAR
Web Free Digital Cookbooks. We've gathered our favorite holiday recipes and compiled them into digital cookbooks for you to peruse. From holiday cookies to our most popular …
From imperialsugar.com
From imperialsugar.com
You'll also love