Braised Duck With Onion Recipes

Steps:

• Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
• When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
• Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
• Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Steps:

• Turn on food processor and drop in ginger, garlic, jalapeño and cilantro. When minced, add onion and pulse until finely chopped. Set aside.
• Heat oven to 300 degrees. Pat duck pieces dry and season with salt and pepper. Brown duck in batches, skin side down first. Pour off and reserve all but a thin film of fat. Add onion mixture and sauté on low until soft. Stir in cumin. Add stock and deglaze pan. Return duck to pan, baste, bring to a simmer, cover and place in oven 11/2 hours, until duck is very tender.
• Remove casserole from oven and transfer duck to a platter, draining well. Use a large spoon to skim off as much fat as possible from pan juices, probably close to one cup. Reserve fat for other cooking. Add lime juice and season pan juices to taste. Return duck to casserole, baste and heat gently.
• Heat 1 tablespoon reserved duck fat in a skillet, add sugar snaps and stir-fry a couple of minutes, until they turn bright green. Transfer duck to a rimmed serving dish. Add sugar snaps to casserole, heat briefly and spoon with sauce over duck. Serve with rice.

Steps:

• Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes.
• Preheat the oven to 350 degrees.
• Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool.
• When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week.
• To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes.
• Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving.
• To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately.

Steps:

• Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
• Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
• Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
• Dissolve cornstarch with a little water and add to gravy.
• Boil until gravy thickens and serve duck whole with gravy in sauce boat.

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth then rub soy sauce into skin. Cut scallion stalk in 2-inch sections crush ginger root. 3. Heat oil in a large heavy pan. Brown scallions and ginger lightly then discard. Add duck and brown lightly on all sides. Pour off excess fat. 4. Turn duck breast-side down in pan. Add sherry, remaining soy sauce and enough water to half cover bird. Bring to a boil then simmer, covered, 1 hour, turning occasionally for even cooking and coloring. 5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat remaining oil in another pan, and stir-fry onion until soft and translucent. 6. Add bamboo shoots, mushrooms, and onions to duck, and simmer, covered, until bird is tender (about 30 minutes more). Remove duck, leaving liquids in pan. 7. Let bird cool slightly. With a cleaver, chop duck, bones and all, in 2-inch sections, or carve, Western style. Arrange on a serving platter with vegetables. Keep warm. 8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken duck liquids. Pour over duck and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• To make the spoonbread, preheat the oven to 400 degrees. Butter a 2-quart souffle dish and set aside. Place the water in a medium saucepan over medium heat, add the salt and bring to a boil. Stirring constantly, add the cornmeal in a slow, steady stream. Cook, stirring, for 2 minutes. Scrape into a mixing bowl, stir in the butter and set aside to cool to lukewarm. In another bowl, whisk together the eggs, buttermilk, baking powder, baking soda and pepper. Gradually stir the egg mixture into the cornmeal mixture. Scrape into the prepared pan and bake until set, about 40 minutes.
• To make the duck, heat the oil in a large skillet over medium-high heat. Add the duck and sear on both sides. Set aside. Add the onion and carrots to the skillet and cook for 3 minutes. Add the mushrooms and cook for 5 minutes. Add 1 cup of wine and deglaze the pan.
• Add the remaining wine and the broth. Bring to a boil. Reduce to a slow simmer. Add the duck and cook until medium rare, about 10 minutes. Remove the duck, slice on the diagonal and set aside. Increase the heat and simmer until liquid has reduced to 1 1/2 cups. Strain through a fine-mesh sieve. Season with salt and pepper. Place in a medium skillet and add the duck. Set aside.
• While the sauce is reducing, make the collard greens: cook the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon. Add the greens and cook, stirring until wilted. Add the water, cover the pot, turn heat to low and cook until the greens are tender, about 15 minutes. Season with salt and pepper. Keep warm.
• Heat the duck and the sauce just until warmed through. Arrange the duck slices on each of 4 plates, spoon some of the sauce over them and sprinkle with parsley. Divide the collard greens and the spoonbread among the plates. Serve immediately.

Steps:

• Salt and pepper the duck liberally on both sides.
• Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
• Wedge the thyme and garlic under the skin.
• Cover the pan with its lid or with foil, and place it over low heat.
• Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
• Turn duck.
• Cover pan.
• Braise for another hour, until duck bottom is well browned and meat is quite tender.
• Remove duck to a cutting board; with a poultry shear, halve the halves.
• Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
• Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
• Transfer to a dish.

Steps:

• Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
• Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
• Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
• Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
• To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

Steps:

• Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
• Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

Steps:

• Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
• Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
• Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.

Steps:

• Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
• Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
• Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
• Make roasted pears and onions during last hour of duck braising:
• Preheat oven to 400°F.
• In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
• Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
• Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

Steps:

• Remove excess fat from duck or duck legs.
• Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
• Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
• Adjust heat to create a steady simmer.
• Once bottom browns, turn.
• Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
• Transfer duck to a plate.
• Pour off all but a couple of tablespoons of fat.
• Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
• Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
• Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
• Add 2 tablespoons water and nam pla or soy sauce.
• Put duck on top of bean mixture and bring to a simmer.
• Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.
• (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.