Duck Burgundy Recipes

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.

Steps:

• Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time.
• To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat. Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked. Place the mixture in the bowl of a food processor or blender and puree until well combined. Season, to taste, with salt and pepper. Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce).
• To make the patties, remove the skin from the duck breasts. Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined. Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice powder, salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.
• Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal amount of napa cabbage. Add the onion roll tops and serve.

Steps:

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

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.

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
• Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

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.

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.