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Duck and Duckling Recipes Plus Sauces
For a holiday treat or any time of the year, how about a Duck or a Duckling!  Basted Duck, Roasted Duck or Fried Duck. We have the recipes and Cooking Charts plus Sauces for your cooking experience.
( 1 ) Braised Duckling with Sauerkraut: ( 2 ) Burgundy-Basted Duckling: ( 3 ) Cantonese Roast Duck: ( 4 ) Crisp Fried Duck: ( 5 ) Curried Duck With Orange Lemon Honey & Ginger: ( 6 ) Duck With Pine Nut Wild Rice: ( 7 ) Duckling With Apple-Pecan Stuffing: ( 8 ) Golden West Duckling: ( 9 ) Mama's Duckling: ( 10 ) Roasted Duckling: ( 11 ) Sweet And Sour Duck Sauce: ( 12 ) Sesame Plum Duck Sauce: ( 13 ) Ginger Apple Duck Sauce: ( 14 ) Apple Duck Sauce:
( 1 ) Braised Duckling with Sauerkraut:
2      tablespoons   Vegetable oil
1      4- to 5-pound duckling -- cut
1      cup Dry white wine or apple juic
1/3   cup Coarsely chopped fully cooked Smoked ham
1      teaspoon Caraway seed
1/4   teaspoon  Pepper
6      Juniper berries, crushed (If desired)
1      can (27 ounces) sauerkraut (Drained)
Braised Duckling with Sauerkraut. Heat oil in Dutch oven. Cook duckling in oil over medium-high heat about 15 minutes, turning occasionally, until brown on all sides; drain. Mix remaining ingredients. Pour over duckling. Heat to boiling; reduce heat. Cover and simmer over medium heat 1 to 1-1/4 hours or until juices run clear.
( 2 ) Burgundy-Basted Duckling:
4 1/2  pounds ready to cook duckling
   1/4  cup burgundy wine
   1/4  cup lemon juice
1        tablespoon melted butter
1        tablespoon worcestershire sauce
1        clove garlic minced
1        teaspoon salt
1        teaspoon dried marjoram crushed
    1/4 teaspoon pepper
2        drops bottled hot pepper sauce
With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter, Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce. Brush about half the sauce over duckling. Cover and cook on low for 7 to 9 hours. If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking. Remove excess fat again at end of cooking time on low. Then turn control to high, brush with remaining sauce and cook a final 30 minutes. If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400 F oven for about 15 or 20 minutes.
( 3 ) Cantonese Roast Duck:

1        duckling rubbed inside and
          out with 2 tablespoon salt
2        tablespoons  sherry
2        tablespoons  hoisin sauce
2        tablespoons  dark corn syrup
1        teaspoon  five spice powder
1        tablespoon  ground brown bean sauce

Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes. 6 Servings.

( 4 ) Crisp Fried Duck:
1        duck
   1/4  cup  ginger
3        tablespoons  salt
   1/2  cup  scallions
1        teaspoon  szechuan peppercorn
1        tablespoon  white wine
4        star anise
   1/4  cup  soy sauce
          peanut oil
Combine ginger, salt, scallions, peppercorns, wine, and star anise-mix well pour mixture over duck cover and chill for 1-4 hours, drain place duck onto a plate and set into a bamboo steamer steam for 60-90 minutes, until tender remove from steamer heat oil to 375 degrees add duck and fry until crispy on all sides drain well on a cooling rack and blot with paper towels remove flesh from bone and cut into strips arrange onto a serving platter serve hot, with assorted dipping sauces to the side.

( 5 ) Curried Duck With Orange Lemon Honey & Ginger:
2        ducks 
2        tablespoons  curry powder
2        teaspoons  finely chopped garlic
2        teaspoons  dried red pepper flakes crushed
2        tablespoons  fresh tomato juice
          Salt & ground pepper
          Curry Citrus Sauce
1        cup  fresh orange juice
   1/2   cup  fresh lemon juice
   1/4   cup  curry powder dissolved in some of the
           lemon juice
1 1/2    teaspoons  chilli flakes crushed
1         teaspoon  ground cloves
   1/4   cup  grated fresh ginger
   1/2   cup  honey 
   1/4   cup  finely minced garlic
Combine all the ingredients for the sauce in a small saucepan and bring to the boil. Remove from the heat. Set aside half for basting & reserve the remainder for a sauce. Preheat the oven to 230 - 240 C. Prick the ducks all over with a fork. Mix the curry powder, garlic, red pepper flakes and lemon juice into a paste and rub it into the cavities in the ducks. Place the ducks on a rack in a shallow roasting pan and sprinkle with salt and pepper. Roast for 30 mins then start basting occasionally with the basting sauce until cooked (about 1 hour). Leave until cool enough to handle. Meanwhile cook the reserved sauce until reduced by about half. Cut the ducks into quarters or eigths and put onto serving plates. Spoon the sauce over and serve with rice, chutney and a green vegetable.
There is so many ways to prepare that great tasting Duck or Duckling! For a holiday treat or all year long.
( 6 ) Duck With Pine Nut Wild Rice:
1        apricot basting sauce 
1        duckling -- 4 1/2 to 5 lbs.
1        pine nut wild rice (below)
              PINE NUT WILD RICE:
   1/2  cup  wild rice -- uncooked
2        tablespoons  green onions/tops sliced
1        teaspoon  margarine or butter
1 1/2  cups  chicken broth
2        ounces  pine nuts toasted, 1/2 cup
   1/2  cup  pears dried, chopped
   1/2  cup  currants
Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants.
( 7 ) Duckling With Apple-Pecan Stuffing:
2        ducklings (5 to 6 lb. each) cut into serving pieces
1        cup dry sherry
   1/2  cup celery minced
   1/4  cup onion minced
1        tablespoon butter or margarine
   1/2  teaspoon poultry seasoning
1        package (8 oz) seasoned stuffing mix
1        cup chicken broth or apple juice
4        cups red apples chopped
   1/2  cup pecans chopped
1 1/2   tablespoons cornstarch (optional)
1. Place duckling pieces on rack in roasting pan. Pour sherry over duckling and bake in preheated 350 F. oven 1 1/2 hours, basting often with pan drippings. 2. Meanwhile, cook celery and onion in butter in small skillet until tender. Stir in poultry seasoning. 3. Toss stuffing mix with celery mixture; add broth and toss lightly. 4. Mix in apples and pecans. 5. Remove duckling from pan; reserve drippings. 6. Spread stuffing into 13 1/2 x 9 x 2-inch baking dish. Arrange duckling on top of stuffing. Cover with foil and return to oven. Bake 1 hour longer. 7. To make sauce, if desired, combine drippings skimmed free from fat with enough water to make 1 1/2 cups. 8. Pour into saucepan and stir in cornstarch. Cook and stir over medium heat until thickened.
( 8 ) Golden West Duckling:
 4 1/2  pounds ready to cook duckling
 1       29 ounces can sliced cling peaches
 1       tablespoon orange peel grated
   1/2  cup dry white wine
 2       tablespoons honey
 1       tablespoon soy sauce
   1/4  teaspoon seasoned salt
 1       tablespoon cornstarch
 1       tablespoon cold water
Cut or have butcher cut duckling into halves, lengthwise. Prick skin with fork at about 2-inch intervals. Place on trivet in slow-cooking pot, cut side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauce and seasoned salt. Brush some of the sauce ove duckling. Cover and cook on low for 7 to 9 hours or until tender. (If possible, drain excess fat and brush with sauce once or twice while cooking. ) Dissolve cornstarch in water. Stir into remaining sauce. Cook sauce in small saucepan until slightly thickened. Add drained peaches to sauce, heat and serve with duckling. Serve duckling with bananas and cooked rice.
( 9 ) Mama's Duckling:
 1    duck
       orange marmalade
       orange juice concentrate
 1    tablespoon  cornstarch
Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain. Preheat oven to 350 degrees F. Bake the duck in a little water around 30 minutes. (Grab a leg; if it moves, it is tender enough.) Keep duck covered with foil, but baste often. Make the glaze of equal parts marmalade and orange juice concentrate, thawed. Can add a little sugar to make it stick better; glaze is prettier if you add about 1 T cornstarch dissolved in a little water.
( 10 ) Roasted Duckling:
2          ducklings
   1/4    teaspoon  salt
   1/4    teaspoon  pepper
1          cup onion
1          cup apple
1          cup celery
1          teaspoon  garlic
11        ounces beef consomme
1          cup  red wine
2          teaspoons  worcestershire sauce
Season ducks inside and out with salt and pepper combine onions, apples, celery, and garlic-mix well stuff ducks loosely with the onion mixture truss legs and wingtips with cotton twine place, breast down, into a roasting pan pour consomme and wine over the top sprinkle with worcestershire sauce roast @ 325 degrees for 3 hours, basting often turn breast-side up roast @ 325 degrees for 30-60 minutes, until browned, basting often serve hot.

What is a Duck, a Duckling or a Goose?

  • Broiler Duckling or Fryer Duckling - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6 1/2 pounds.
  • Roaster Duckling - a young duck (usually under 16 weeks of age) of either sex that is tender-meated and has a bill that is not completely hardened; they usually weigh from 4 to 7 1/2 pounds.
  • Mature Duck or Old Duck - a duck (usually over 6 months of age) of either sex with toughened flesh and a hardened bill; these ducks are usually too old to lay eggs and their meat is used in processed products.
  • Young Goose or Gosling - may be of either sex and is tender meated. A gosling weighs about 8 pounds; a young goose weighs 12 to 14 pounds.
  • Mature Goose or Old Goose - may be of either sex and has toughened flesh. A mature goose is usually a spent breeder and its meat is used in processed products.
  • Gander - a male goose.

How are Ducks and Geese Raised?

Almost all ducks are raised indoors to protect from predators and to manage their manure, which is collected and used elsewhere selectively as fertilizer. Most ducks are now raised in Wisconsin and Indiana since land on Long Island, N.Y., where most ducks were formerly raised, has become increasingly too valuable for farming. Ducks are fed corn and soybeans fortified with vitamins and minerals. Most feed contains no animal by-products.

Geese are raised under cover for the first six weeks of life. Then they are put on the range 14 to 20 weeks where they eat available grass and some grain. California and South Dakota are the main geese-raising states.

Below we also have 4 great Sauces to help you flavor your Duckling or Duck.
( 11 ) Sweet And Sour Duck Sauce:
1         tablespoon  brown bean sauce
3         tablespoons  plum jam
   1/2   teaspoon  seasoned rice vinegar
   1/2   teaspoon  water
   1/2   teaspoon  sesame oil
Combine ingredients and mix well.
( 12 ) Sesame Plum Duck Sauce:
   1/4   cup  plum sauce
1         tablespoon soy sauce
   1/2   teaspoon sesame oil
Combine ingredients and mix well.
( 13 ) Ginger Apple Duck Sauce:
   1/2    cup  apple butter
3          teaspoons  soy sauce
1          teaspoon  rice vinegar
   1/4     teaspoon  fresh ginger root
   1/4     teaspoon  garlic powder
   1/8     teaspoon  cayenne
Combine ingredients in a small saucepan, over a medium flame heat and stir for 10-12 minutes, until thickened remove from heat and allow to cool serve at room temperature.
( 14 ) Apple Duck Sauce:
   1/2     cup  apple butter
3           tablespoons  soy sauce
1           teaspoon  distilled white vinegar
   1/4     tablespoon  ginger
   1/4     teaspoon  garlic powder
   1/8     teaspoon  cayenne

Combine ingredients in a small saucepan, over a medium flame heat and stir for 10-12 minutes, until thickened cool to room temperature.

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