ROAST WILD DUCK WITH CRANBERRY SAUCE
I found this recipe on another site and it is similar to one a friend of mine uses. His is great and I anticipate this one being just as good.
Provided by Sgt. Pepper
Categories Wild Game
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes.
- Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
- Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat.
- Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar.
- To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.
Nutrition Facts : Calories 3947.6, Fat 369.6, SaturatedFat 127.6, Cholesterol 720.6, Sodium 1054.5, Carbohydrate 31.7, Fiber 1.8, Sugar 20.1, Protein 108.3
CRANBERRY ORANGE DUCK
Glazed roast duck.
Provided by Joan Devito
Categories Meat and Poultry Recipes Game Meats Duck
Time 3h
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
- Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
- Place duck on a roasting rack inside a roasting pan; baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g
ROAST DUCK WITH CRANBERRY GLAZE
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 4h30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 52 grams, Carbohydrate 47 grams, Fat 86 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 29 grams, Sodium 1138 milligrams, Sugar 42 grams
ROAST DUCK WITH CRANBERRY GLAZE
This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.
Provided by pocaho
Categories Whole Duck
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7
ROAST DUCK, WITH CRANBERRIES
Provided by Florence Fabricant
Categories main course
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
- Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
- During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
- Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
- When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
- Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.
ROAST WILD DUCK WITH BLACKBERRY SAUCE
Make and share this Roast Wild Duck With Blackberry Sauce recipe from Food.com.
Provided by TammieV
Categories Wild Game
Time 2h
Yield 1-2 Ducks with Sauce
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Prick skin all over duck, remove as much fat as possible on the domestic bird.
- Rub wild duck with walnut oil or wrap in bacon.
- Domestic duck is more greasy and does not need oil or bacon.
- Stuff 1/2 the onions and turnip cubes into the cavity.
- Season cavity with salt and pepper.
- Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
- turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
- While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
- Remove dutch oven to the stove top.
- Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
- Add the seasonings, wine and vinegar.
- Continue to cook til liqid is reduced by 1/3, about 20 minutes.
- Add preserves and blackberries.
- Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
- Strain liquid into a clean sauce pan and set aside.
- Discard the solids strained out.
- Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
- Reheat sauce just before serving.
- Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.
Nutrition Facts : Calories 8215.6, Fat 743.4, SaturatedFat 242.8, Cholesterol 1380.2, Sodium 1276.2, Carbohydrate 153.3, Fiber 19.6, Sugar 104.7, Protein 217.5
More about "roast wild duck with cranberry sauce recipes"
CHRISTMAS ROAST DUCK WITH CRANBERRY-ORANGE GLAZE
From burrataandbubbles.com
Ratings 115Calories 350 per servingCategory Main Dishes
- Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
- Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
- Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.
WILD DUCK WITH CRANBERRIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST WITH CRANBERRY SAUCE - JULIA'S ALBUM
From juliasalbum.com
ROAST DUCK RECIPE WITH CRANBERRY SAUCE | OLIVEMAGAZINE
From olivemagazine.com
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
From runningtothekitchen.com
4.9/5 (65)Total Time 20 minsCategory Main DishesPublished Dec 28, 2020
RECIPE ROAST WILD DUCK WITH CRANBERRY SAUCE - YOUTUBE
From youtube.com
ROAST DUCK WITH CRANBERRY SAUCE - BIGOVEN
From bigoven.com
ROASTED DUCK WITH CRANBERRY PORT SAUCE - BIGOVEN
From bigoven.com
ROAST WILD DUCK WITH CRANBERRY GRAVY RECIPE - THE TELEGRAPH
From telegraph.co.uk
ROSEMARY ROAST DUCK WITH CRANBERRY AND PORT SAUCE | IGA RECIPES
From iga.net
ROASTED DUCK WITH PORT-CRANBERRY SAUCE RECIPE - WILDFOWL
From wildfowlmag.com
ROASTED BREAST OF DUCK WITH ORANGE CRANBERRY SAUCE RECIPE
From recipetips.com
ROAST WILD MALLARD DUCK WITH A CRANBERRY SAUCE RECIPE
From spaulyseasonalservings.com
ROAST DUCK WITH CRANBERRY SAUCE AND MASH RECIPE - BBC FOOD
From bbc.co.uk
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #main-dish #american #easy #dietary #wild-game #meat #number-of-servings #4-hours-or-less
You'll also love