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    Recipes — duck

    Duck Breast with Raspberry Vinegar

    This beautiful duck breast is served on a bed of salad leaves and raspberries, for a splash of sweetness and colour.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    4 duck breasts
        •    1 tbsp tomato paste
        •    150g fresh reapberries
        •    1 cup (250ml) red wine
        •    90ml raspberry vinegar
        •    150g baby salad leaves
        •    2 garlic cloves, crushed
        •    parsley sprigs to garnish
        •    45g unsalted butter, chilled, chopped
        •    2 tbsps raspberry jam or redcurrant jelly


    1. Score duck skin 3 or 4 times with a knife, then season. Heat a frypan over medium heat, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
    2. Drain fat from pan (use it to pan-fry diced potatoes if desired). Return pan to high heat, add vinegar and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season to taste.
    3. Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-raspberry-vinegar-gluten-free/e64b90b2-29bd-46c9-b614-c4988e13d00e

    Duck à l'Orange Recipe

    Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade.

    Prep Time

        •    Prep and cook time: 6 hours plus optional overnight dry-brining
        •    Yield: Serves 4


        •    kosher salt
        •    1 medium carrot, diced
        •    1 large celery rib, diced
        •    1/2 cup red wine vinegar
        •    2 tbsps fresh lemon juice
        •    vegetable oil, for drizzling
        •    1 medium yellow onion, diced
        •    2 tbsps (30g) cold unsalted butter
        •    Fresh ground white or black pepper
        •    1 tbsp (15ml) tomato paste (Optional)
        •    1 whole duck (about 5 pounds; 2.25kg)
        •    2 quarts (2L) brown beef and brown chicken stock
        •    Cornstarch or arrowroot (Optional only if needed)
        •    4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tbsp)

        •    2 tbsps (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice
        •    Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne


    1. If desired, you can spatchcock the duck (see note). To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it.

    2. Trim away any excess skin around the duck's neck and cavity openings. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard.

    3. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet.

    4. Season duck all over, inside and out, with kosher salt. Refrigerate uncovered for at least 1 hour and up to 24 hours.

    5. When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well.

    6. Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn).

    7. Add stock to a large saucepan and bring to a simmer. Transfer roasted duck trimmings and vegetables to the stock. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well.

    8. Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface.

    9. Fine-strain stock and discard solids. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Set aside.

    10. Meanwhile, increase oven to 450°F (230°C). Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary.

    11. Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). Remove duck from oven and set aside to rest.

    12. While duck is roasting, add sugar to a small saucepan. Add 1/4 cup water and set over medium heat. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer.

    13. Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own.

    14. Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside.

    15. In a clean small saucepan, bring about 1 cup of water to a rolling boil. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Drain and set blanched zest aside.

    16. When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off.

    17. Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes.

    18. Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce).

    19. Season sauce with salt and pepper. Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break.

    20. The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce.

    21. Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce.

    22. Carve duck and serve, spooning sauce on top or alongside.

    This great family recipe is thanks to SERIOUS EATS Recipes at https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html

      Wok-fried Duck & Oyster Sauce

      Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients needed.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 8-10


          •    4 duck breasts
          •    2 tbsps vegetable oil
          •    150ml bottle oyster sauce
          •    4 bok choi, quartered lengthways


      1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
      2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
      3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

      This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/wok-fried-duck-oyster-sauce

      Roast Duck Crown with Rosemary Potatoes, Seasonal Vegies and Red Wine and Balsamic Sauce

      Try this fantastic roast duck crown recipe with seasonal vegetables and a red wine and balasmic sauce.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: weight dependent


          •    1 whole duck

      For the sauce:

          •    50g caster sugar
          •    12 pitted cherries
          •    400ml chicken stock
          •    175ml glass of red wine
          •    3 tbsps red wine vinegar
          •    tsp cherry or redcurrant jam (Optional)


      1. Cook the whole duck or crown as per pack instructions.

      2. While the duck is cooking place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.

      3. Pour in the wine and the stock and reduce by 2/3.

      4. When you have the consistency you desire, add in the cherries.

      5. Taste and if it requires more sweetness, mix in the jam.

      6. Serve the sauce with your cooked duck.

      This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/roast-duck-crown-with-red-wine-balsamic-sauce/

      Duck Club Sandwich

      Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwick but once all of the elements come together, it all becomes worth it.

      Prep Time

          •    Yield: Serves 4


          •    1 large egg
          •    2 cups raisins
          •    1/4 cup honey
          •    1 large egg yolk
          •    2 tsps kosher salt
          •    3/4 cup canola oil
          •    1/4 tsp kosher salt
          •    2 tsps Dijon mustard
          •    1 1/2 tsp dried thyme
          •    5 3/4 cups bread flour
          •    nonstick cooking spray
          •    4 (8-ounce) duck breasts
          •    1/3 cup granulated sugar
          •    1/2 cup chopped walnuts
          •    1/4 cup dark brown sugar
          •    1 1/2 tsp red wine vinegar
          •    3 large eggs, lightly beaten
          •    1/2 cup extra-virgin olive oil
          •    freshly ground black pepper
          •    1 1/2 tsps ground cinnamon
          •    2 small tomatoes, thinly sliced
          •    1 small red onion, thinly sliced
          •    1/4 cup plus 2 tbsps kosher salt
          •    2 cups shredded iceberg lettuce
          •    4 tbsps crumbled cooked bacon
          •    3 tbsps freshly ground black pepper
          •    kosher salt and freshly ground black pepper
          •    1 1/8 tsps active dry yeast or 2 ounces fresh yeast
          •    1/2 cup olive oil mayonnaise or regular mayonnaise
          •    8 tbsps unsalted butter, cubed, at room temperature
          •    12 slices raisin walnut bread or other raisin bread toasted


      1. Preheat the oven to 400°F.

      2. Using a sharp knife, score the fat of the duck breasts, taking care not to cut through the meat. Season the duck generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat is rendered, about 8 minutes. Transfer the duck, skin side up to a rimmed baking sheet. Roast until a thermometer inserted into the thickest part of the duck registers 140°F (the duck will continue to cook as it cools), about 15 minutes. Remove from the oven. Once cool, slice very thin against the grain.

      3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of the 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the bread slices, and top each with half of the duck slices. Top with a second layer of toast. Spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato slices, red onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters, and serve.

      Perfect roast seasoning:

      1. Makes about 2/3 cup

      2. Combine the salt, pepper, and thyme and store in a covered container.

      Olive oil mayonnaise:

      1. Makes 1 3/4 cups

      2. In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.

      Raisin walnut bread:

      1. Makes 1 (9 x 4 inch loaf)

      2. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.

      3. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.

      4. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.

      5. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.

      6. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.

      7. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.

      This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/04/cook-the-book-duck-club-sandwich.html