DUCK CONFIT QUESADILLAS
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes. Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.
- Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat.
- Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla. Lay another tortilla on top of the scallions.
- Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately.
- BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.
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.
BARBECUED DUCK QUESADILLAS WITH LIME SOUR CREAM
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare smoker for cold smoke.
- Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
- In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
- Preheat oven to 350 degrees F.
- Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
- Using a sharp knife, dice duck breasts into 1/2-inch pieces.
- Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
- Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
- Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.
CARAMELIZED MAUI ONION AND BARBEQUE DUCK QUESADILLAS
Steps:
- Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
- In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
- Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
- Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
- Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
ROAST DUCK QUESADILLA
Make and share this Roast Duck Quesadilla recipe from Food.com.
Provided by foodart
Categories Whole Duck
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over a medium heat.
- Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
- Slice and serve hot.
Nutrition Facts : Calories 432.4, Fat 23.4, SaturatedFat 12.5, Cholesterol 64, Sodium 850.3, Carbohydrate 32.6, Fiber 2, Sugar 1.9, Protein 22.1
ROAST DUCK QUESADILLA
Make and share this Roast Duck Quesadilla recipe from Food.com.
Provided by foodart
Categories Asian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Set aside the Mongolian sauce.
- In large mixing bowl hand shredded the duck and blends the rest of the ingredients together.
- Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the Mongolian sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
- Slice and serve hot.
- Mongolian sauce combines together hoisin sauce all the way down to onion powder and pours into a bottle jar. Refrigerator overnight before using.
Nutrition Facts : Calories 1357.4, Fat 110, SaturatedFat 41, Cholesterol 224.9, Sodium 1417.2, Carbohydrate 41.9, Fiber 2.7, Sugar 4.3, Protein 47.4
EASY ROAST DUCK
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
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.
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