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Delicious Duck Recipes That You Could Try At Home

The first factor to think about when preparing ducks or geese is for you to grasp what the meat is meant to style like. It doesn’t style like chicken! Most, if not all ducks taken on the Japanese Shore ought to style sort of a sensible cut of lean join. the foremost common mistake created, is over cookery regardless of however you cook your bird the meat ought to stay chromatic within the middle.

DUCK WITH BRANDY AND BLACKBERRY JAM 

1tablespoon unsalted butter

1 tablespoon olive oil

4 duck leg-and-thigh quarters (about 8 ounces each)

½ teaspoon salt

½ teaspoon ground black pepper

2 medium shallots, halved and thinly sliced

1 medium carrot, thinly sliced

½ cup brandy

¼ cup chicken broth

¼ cup blackberry jam

½ teaspoon dried thyme

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ cup heavy cream

1- Melt the butter in the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the leg quarters with the salt and pepper, then put two of them skin side down in the pot and brown well, turning once, about 8 minutes. Transfer to a large bowl and repeat with the remaining two quarters; transfer to the bowl. Drain off all but a tablespoon or so of fat in the pot.

2- Add the shallots and carrot to the pot; cook, stirring often, until the shallots have softened, about 2 minutes. Pour in the brandy and scrape up any browned bits on the bottom of the pot as it bubbles.

3- Pour in the broth; stir in the jam, thyme, allspice, and cloves. Return the duck skin side up to the cooker, overlapping the pieces by placing thinner parts over thick. Pour in any juices in their bowl.

4- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

5- Use the quick-release method to return the pot’s pressure to normal.

6- Unlock and remove the lid. Transfer the leg quarters to a serving platter or serving bowls.

7- Set the stovetop cooker over medium heat or turn the electric one to its browning function; bring the sauce to a bubble. Stir in the cream and cook, stirring often, for 2 minutes to blend the flavors and reduce a bit. Ladle the sauce over the duck before serving.

DUCK WITH RED ONION, ORANGE MARMALADE, AND CHIPOTLES

2 thick-cut strips of bacon, chopped

4 duck leg-and-thigh quarters (about 8 ounces each)

2 medium red onions, halved and sliced into thin half-moons

½ cup orange marmalade

Up to 2 canned chipotles in adobo sauce, stemmed, seeded, and chopped

Up to 2 teaspoons adobo sauce from the can

2 teaspoons minced garlic

1 teaspoon dried oregano

½ teaspoon ground black pepper

1 cup chicken broth

1- Heat a 6-quart stovetop pressure cooker over medium heat or a 6-quart electric pressure cooker turned to the browning function. Add the bacon and cook until crisp, stirring often, 3 to 4 minutes. Use a slotted spoon to transfer the bacon bits to a large bowl.

2- Add two of the duck quarters skin side down to the pot and brown them in the bacon fat, turning once, about 8 minutes. Transfer to the bowl with the bacon and repeat with the remaining duck quarters; transfer to the bowl. Drain off all but a tablespoon of fat.

3- Add the onions to the pot; cook, stirring occasionally, until softened, about 6 minutes. Stir in the marmalade, chipotles, adobo sauce, garlic, oregano, and pepper until the marmalade melts and the sauce begins to bubble. Stir in the broth, then return the leg quarters skin side up to the pot, stacking thinner ends over thicker. Pour any juice in their bowl over everything.

4- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the cooker. Serve the duck in bowls with the sauce spooned on top.

DUCK WITH GINGER AND DRIED APPLES

1 tablespoon peanut oil

4 duck leg-and-thigh quarters (about 8 ounces each)

¼ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon ground black pepper

1 medium yellow onion, chopped

1¼ cups dry, fruit-forward white wine, such as a dry Riesling

1 cup packed dried apples, chopped

2 tablespoons minced crystallized (candied) ginger

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart stovetop pressure cooker turned to the browning function. Season the duck with the ground ginger, salt, and pepper. Add two of the quarters skin side down and brown well, turning once, about 8 minutes. Transfer to a large bowl and repeat with the remaining duck quarters; transfer to the bowl. Drain off all but a couple tablespoons of fat from the pot.

2- Add the onion to the pot; cook, stirring often, until softened, about 3 minutes. Pour in the wine and scrape up any browned bits in the bottom of the pot as it comes to a simmer. Stir in the apples and ginger. Return the duck quarters skin side up to the cooker, overlapping thinner bits over thicker. Pour in any juice from their bowl.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

4- Use the quick-release method to drop the pot’s pressure to normal.

5- Unlock and open the cooker. Serve the quarters in bowls with the sauce spooned over each.

SPICED DUCK WITH SOUR CHERRIES AND PORT

1 tablespoon minced garlic

1 tablespoon red wine vinegar

2 teaspoons minced fresh ginger

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon cayenne

¼ teaspoon ground cloves

4 tablespoons (½ stick) unsalted butter, cut into small bits

4 duck leg-and-thigh quarters (about 8 ounces each)

2 small red onions, halved and sliced into thin half-moons

¼ cup dried sour cherries

⅔ cup chicken broth

¼ cup non-vintage tawny port

1- Use a fork to mash the garlic, vinegar, ginger, cardamom, cinnamon, coriander, cumin, salt, cayenne, and cloves in a small bowl to make a coarse paste; set aside.

2- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart stovetop pressure cooker turned to the browning function. Add two of the duck quarters skin side down and brown well, turning once, about 8 minutes. Transfer to a large bowl and repeat with the remaining quarters; transfer to the bowl. Pour off all but a tablespoon or two of fat from the cooker.

3- Add the onions and dried cherries to the pot; cook, stirring often, until the onion is beginning to brown and sweeten, until it is very soft, about 10 minutes. Add the spice paste; cook, stirring often, until fragrant and sweeten, until it is very soft, about 10 minutes. Add the spice paste; cook, stirring often, until fragrant and toasted, about 2 minutes. Return the duck quarters skin side down to the pot, stacking thinner bits over thicker as necessary. Pour in any juice from their bowl, then pour in the broth and port.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes. 

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Serve the duck in bowls with the sauce ladled on each helping.

DUCK RAGÙ

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium green bell pepper, stemmed, cored, and chopped

1 medium carrot, chopped

2 tablespoons packed fresh oregano leaves, minced

2 tablespoons packed fresh rosemary leaves, minced

2 teaspoons minced garlic

1 cup full-bodied, dry red wine, such as Nebbiolo

One 28-ounce can diced tomatoes (about 3½ cups)

4 duck leg-and-thigh quarters (about 8 ounces each), skinned and excess fat removed

3 tablespoons canned tomato paste

1½ tablespoons balsamic vinegar

½ teaspoon salt

½ teaspoon ground black pepper

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, bell pepper, and carrot; cook, stirring often, until the onion softens, about 4 minutes. Stir in the oregano, rosemary, and garlic; cook until aromatic, about 30 seconds.

2- Pour in the wine and scrape up any browned bits in the pot as it comes to a simmer. Stir in the tomatoes; nestle the duck down into the sauce.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 25 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure fall to normal naturally, 25 to 30 minutes.

5- Unlock and open the cooker. Use kitchen tongs to transfer the leg quarters to a large cutting board. Cool for a few minutes, then debone the meat and chop it into bite-size bits.

6- Set the stovetop pot over medium heat or turn the electric cooker to its browning function. Stir in the duck meat, the tomato paste, vinegar, salt, and pepper. Simmer, stirring often, until slightly thickened, about like a pasta sauce, not soupy at all, 7 to 10 minutes.

DUCK RAGOÛT

One 4-ounce pancetta chunk, chopped

4 duck leg-and-thigh quarters (about 8 ounces each)

1 cup fresh pearl onions, peeled, or frozen pearl onions, thawed

1 cup very dry white wine, such as a white Côtes-du-Rhône

1 ounce dried porcini mushrooms

1 cup jarred steamed chestnuts

1 teaspoon dried thyme

½ teaspoon ground allspice

½ teaspoon ground black pepper

2 tablespoons red currant jelly

1- Set a 6-quart stovetop pressure cooker over medium heat for a couple of minutes or turn a 6-quart electric pressure cooker to its browning function for a couple of minutes. Add the pancetta and cook, stirring often, until browned and even a little crunchy, about 4 minutes. Use a slotted spoon to transfer the pancetta to a big bowl.

2- Add two of the duck quarters skin side down and brown well, turning once, about 8 minutes. Transfer these to the bowl with the pancetta and repeat with the remaining quarters; transfer to the bowl. Drain off all but a couple tablespoons of rendered fat in the pot.

3- Add the onions to the pot; cook, stirring often, until softened, about 4 minutes. Pour in the wine and scrape up any browned bits off the bottom of the cooker. Crumble in the dried mushrooms, then add the chestnuts, thyme, allspice, and pepper. Stir well before returning the duck and pancetta to the cooker, as well as any juices in their bowl.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

5- Use the quick-release method to return the pot’s pressure to normal.

6- Unlock and open the pot. Use kitchen tongs to transfer the quarters to serving bowls. Use a flatware spoon to skim the excess fat from the sauce. Stir in the jelly until melted and spoon the sauce over the quarters.