Try these tempting duck recipes. Duck is a naturally basting, juicy meat that needs little help in the spice department.
Whether spiced high and baked or boiled in a tender sauce, duck makes an excellent meal. When cooking duck, always remember:
1. Ducks are very fatty animals. Before cooking, remove all visible fat from the cavity.
2. Pricking holes in the duck's skin before cooking will keep your meat juicier and prevent skin from peeling back.
3. Juicy duck meat is essentially self-basting. With or without a sauce, duck is easy to prepare and cook. For this reason, never over baste.
4. Hot and spicy cajun salts and peppers, ground ginger, and bold, tangy fruits make the best spices for duck.
Wash the duck with cold water for several minutes. Pat dry on inside and outside.
2T Worcestershire sauce
1T Starch (predissolved in 2T water)
2T Soy sauce
1 3-4 lb. Duck
Combine first three ingredients, coat the duck lightly (reserving enough marinade for cooking later), and let stand in refrigerator for 2 hours. Fill steaming pan with 1 1/2 inches of water. Place duck on rack, breast side up. Cover, bring water to a boil, and steam for 30 minutes. Skim fat from juice and set aside. Preheat oven to 400 degrees. Move duck to a baking dish and brush with marinade. Roast uncovered for 15 minutes. Lower heat to 350 degrees and roast an additional 40 minutes. In small pan, combine juices with small amount of water. Add in starch and stir until gravy has thickened.
GREEN PEPPERCORN DUCK
1/2c Chopped onion
1/2c Chopped celery
1 Garlic clove, minced
1 Bay leaf
1T Green peppercorns
Remove backbone from duck and quarter or bone. Reserve backbone and giblets for broth. Place salt in deep saucepan, add duck pieces, and cook for 20 minutes. Remove duck, placing it in a shallow baking dish. Bake at 350 degrees for 45 minutes. Increase heat to 375 degrees during the last ten minutes of cooking. Combine giblets, backbone, and water in saucepan and bring to a boil. Reduce heat, simmering for 2 hours. Add onion, celery, garlic, and bay leaf to broth; cover and simmer an additional 20 minutes. Strain. Melt butter, stir in flour, and cook for 2 minutes. Add broth and blend, cooking until slightly thickened. Add green peppercorns and season to taste with salt. Serve sauce over duck.
SPICY STUFFED DUCK
3c Bread crumbs
1t Grated lemon rind
Rind of 1 orange, grated
1/2c Oranges, sectioned
3T Chopped onion
1/4t Ground cloves
1/2t Ginger, ground
Pepper to taste
1 Medium-size Duck
Combine all ingredients, stirring the mixture into stuffing consistency. Fill body cavity of clean duck. Fill loosely. Do not overpack. Roast duck in 350-degree oven, basting frequently with orange juice. Increase heat to 425 degrees and cook an additional 20 minutes or until tender.