ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
- Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
- When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
LOUISIANA DUCK
Make and share this Louisiana Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Duck
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the celery, bell pepper, and onion.
- Add enough mustard to this mixture to thoroughly coat the vegetebles.
- Stuff the cavity of each duck with the vegetable mustard mixture.
- Season each duck with garlic salt, black pepper, and red pepper.
- Place ducks breast side down in a roaster.
- Put a slice of bacon on the back of each duck.
- Pour in the entire bottle Worcestershire sauce.
- Cover and bake at 300 degrees for approximately 3 hours.
TRADITIONAL LOUISIANA TURDUCKEN RECIPE - (4.2/5)
Provided by JimMac
Number Of Ingredients 40
Steps:
- Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey. It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose. Assembling the Turducken Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes. Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking. Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker. Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.
More about "louisiana duck recipes"
BENNY CENAC'S FAVORITE DUCK RECIPE - LOUISIANA COOKIN
Web Apr 22, 2020 Instructions In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent. Add 1 cup water, and cook …
From louisianacookin.com
Estimated Reading Time 4 mins
From louisianacookin.com
Estimated Reading Time 4 mins
ROUTEED DUCKS | MEATEATER COOK
Web Nov 9, 2022 Ingredients 5 whole ducks, halved 2 large yellow onions, small diced 2 stalks celery, small diced 2 bell peppers, small diced 4 …
From themeateater.com
5/5 (1)Servings 4-6Cuisine Cajun
From themeateater.com
5/5 (1)Servings 4-6Cuisine Cajun
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
Web Jan 24, 2020 Instructions Sprinkle duck with 1 teaspoon salt and ½ teaspoon black pepper. In a large enamel-coated Dutch oven, heat oil …
From louisianacookin.com
Servings 8-10Estimated Reading Time 1 min
From louisianacookin.com
Servings 8-10Estimated Reading Time 1 min
DUCK à L'ORANGE | MEATEATER COOK
Web Oct 22, 2021 18 breasted duck, skin on; 2 lbs. bacon; 2 oz. reserved bacon drippings; 4 cups yellow onion, diced; 4 cloves garlic, minced; 4 cups mushrooms, quartered
From themeateater.com
From themeateater.com
COOKING LOUISIANA'S BEST | DUCKS UNLIMITED
Web 4 tablespoons flour 1 1/2 cups onion, diced 1 1/2 cups bell pepper, any color, seeded and diced 1 pound Andouille sausage (or your favorite smoked sausage), diced 3 cups boneless, skinless duck breast fillets, …
From ducks.org
From ducks.org
DUCK BREAST LOUISIANA STYLE RECIPE | CDKITCHEN.COM
Web ingredients 4 duck breasts, halved 3 slices bacon, crisp fried 1 cup mushrooms, fresh, chopped 1 cup onion, white, chopped 1 cup celery, chopped 3/4 cup butter 1/2 teaspoon flour 1/2 teaspoon sage 1/2 …
From cdkitchen.com
From cdkitchen.com
HOW TO COOK A WHOLE DUCK WITH CRISPY SKIN | ALTON BROWN
Web Line the inside of a food-safe plastic container or pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, removing as much air as possible. Brine the duck for 2 to …
From altonbrown.com
From altonbrown.com
DUCK GUMBO RECIPE - CAJUN.COM
Web Inject the ducks with marinade using 1-1/2 ounces per lb, cut into serving pieces and put the ducks to boil in the water over medium heat. While the ducks are boiling, make a roux …
From cajun.com
From cajun.com
BRAISED DUCK AND DIRTY RICE - LOUISIANA COOKIN
Web Aug 27, 2015 Instructions. Preheat oven to 250°. In a medium saucepan, add chicken stock and soy sauce, and heat over medium heat until warm. Season duck legs with …
From louisianacookin.com
From louisianacookin.com
DUCK AND ANDOUILLE GUMBO - LOUISIANA COOKIN
Web Jun 18, 2014 Preheat oven to 500°. On a rimmed baking sheet lined with aluminum foil, place poblano, cut side down. Roast until skin is blackened, 12 to 15 minutes. Transfer …
From louisianacookin.com
From louisianacookin.com
OPELOUSAS BAKED DUCK - TONY CHACHERE'S
Web Directions. Cut duck in half and season generously with Tony’s Original Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil …
From tonychachere.com
From tonychachere.com
JOHN BESH'S DUCK AND OYSTER GUMBO | LOUISIANA KITCHEN & CULTURE
Web Method: Make a roux by heating oil in a large cast-iron or heavy-bottomed pot over high heat; whisk flour into hot oil. It will immediately sizzle. Reduce heat to medium; continue …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
DUCK AND ANDOUILLE GUMBO RECIPE | SAVEUR
Web Feb 17, 2023 In a large pot, heat the cup of reserved duck fat over medium-low. Whisk in the flour and cook, stirring continuously, until the roux turns dark brown, 30–40 minutes.
From saveur.com
From saveur.com
TEAL STUFFED WITH MUSTARD GREENS AND SWEET POTATOES
Web Feb 8, 2021 Inspect the ducks and pull out any remaining pin feathers with a pair of pliers. Combine the greens, 1 cup of the sweet potatoes, onion, and celery in a large mixing …
From acadianatable.com
From acadianatable.com
LOUISIANA DIVER DUCK HUNTING!! {CATCH CLEAN COOK} EASY DUCK …
Web Subscribe to the Campus Waterfowl YouTube channel: https://www.youtube.com/channel/UCt …
From youtube.com
From youtube.com
LOUISIANA DU'S ROADKILL COOK OFF RECIPES | DUCKS UNLIMITED
Web Cooking Instructions Clean hog meat and brine in saltwater for 2-4 hours if time permits. I like to cut meat in small cubes and marinate overnight in Gene's Special blend. In a large …
From ducks.org
From ducks.org
DUCK JAMBALAYA – LEITE'S CULINARIA
Web Feb 12, 2021 Begin the rice. Warm the oil in a heavy 8-to-10-inch skillet over high heat. Mix in the onions and tasso and sauté until the onion is well browned but not burned, 8 to …
From leitesculinaria.com
From leitesculinaria.com
AMAZING FRIED WILD DUCK RECIPE | HUMBERTO FONTOVA LOUISIANA …
Web Feb 6, 2019 Humberto Fontova is a Louisiana based writer and outdoorsman. His stories and recipes are featured in his latest book, Crazy on the Bayou: Five Seasons of Lo...
From youtube.com
From youtube.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #american #southern-united-states #oven #dietary #meat #duck #whole-duck #equipment #4-hours-or-less
You'll also love