WILD DUCK WITH ROOT BEER SAUCE
My grandsons visited and left some cans of AW Root Beer. I decided to try it in a sauce for wild duck. I bagged several wild ducks while hunting the salt water flats near Rock port, TX. It is a rather sweet preparation and tastes good on duck.
Provided by Dickeats
Categories Wild Game
Time 25m
Yield 4 breast halves, 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the salt, black pepper, marjoram, thyme, sage, paprika, garlic powder in a bowl. Dredge the duck breasts in this mixture. Heat the olive oil and butter in a heavy skillet. When the oil is smoking add the duck breasts with the flour coating and fry until there is a nice brown crust on each breast on each side. Remove the breasts to a baking dish and place in a 400 degree oven for 10 minutes. Remember, wild duck is best when still a little pink inside.
- Meanwhile, mix the cornstarch in with the chicken broth, then add to the skillet and stir to loosen drippings. Turn down the heat and simmer while preparing the sugar and vinegar in a saucepan. When the sugar has melted add the sauce from the skillet. Add the root beer to the sauce pan. Simmer until slightly thickened. Add the white wine and serve over slices of the roasted duck breast.
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
WILD DUCK OR GOOSE WITH SAUERKRAUT
Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
- Stuff bird loosely with the combination and truss the legs.
- Place breast up on a rack in a shallow pan.
- Pour in boiling water.
- Cover and roast in 350° oven for around 45 minutes.
- Remove cover, drain liguid from pan.
- Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
- Garnish with with orange slices and parsley after removing from oven.
- This is also good stuffed with a nice wild-rice stuffing.
BARBECUED WILD DUCK
Our three grown sons request finger-licking wild duck recipes each fall, especially this recipe. Basting with the homemade barbecue sauce keeps the poultry nice and moist. -Gloria Wedo, Slayton, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place ducks in a 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. , Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Baste ducks with sauce during the last 30 minutes of baking time.
Nutrition Facts : Calories 306 calories, Fat 22g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 1148mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 13g protein.
SAUCE FOR DUCK
Here is a traditional orange sauce to serve with any holiday duck dinner.
Provided by GODGIFU
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
- Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
- Pour over duck while roasting or serve on the side.
Nutrition Facts : Calories 29.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 4.9 g
WILD DUCK
Make and share this Wild Duck recipe from Food.com.
Provided by GingerlyJ
Categories Whole Duck
Time 6h5m
Yield 2 ducks, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- season ducks with salt and pepperinside and out.
- leave peel on apples but quarter them and place some apples and raisins in each duck.
- put the rest around them.
- sprinkle on cloves.
- place 4 bacon strips on each duck.
- pour about 1 1/2 cups water in each pan.
- bake at 350 degrees about 6 hours.
Nutrition Facts : Calories 736.1, Fat 66.7, SaturatedFat 22.4, Cholesterol 128.5, Sodium 108.2, Carbohydrate 14.1, Fiber 1.5, Sugar 10.5, Protein 19.9
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
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- In a lidded container large enough to hold all the duck breasts in one layer, stir together the beer, onion, bay leaf, peppercorns, juniper berries, salt, and beer or malt vinegar. Add the duck breasts skin side up. Ideally, you keep the skin out of the marinade; this will help it crisp better later. Cover and refrigerate for at least 1 hour and up to overnight.
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