Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice.
This is very good served with roast duck or pork. SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 Cups
Trip namin over at Almond and poell’s house….Crazy over balut! look at those delicious Duck Eggs! Doesn’t it make you want for some Pinoy Balut Eggs….Just 10 pesos each( roughly about 20 cents)….perfect with a few bottles of beer! thats “big boi” jason and ramsey, and the macho guy without the shirt is “nico” and his brother phong…..gotta love being pinoy!…….Please Rate and comment, thanks
season ducks inside and out with salt and pepper combine onions, apples, celery, and garlic-mix well stuff ducks loosely with the onion mixture 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
Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock– In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo– Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed.
Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery
Lard or shortening Flour Water Salt Pepper 1 sm Apple, quarted
1 Potato, chunked
1 Onion, quarted
7 Potatoes, cut up
2 Onions, quarted
Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 – 4 hours or until the meat is falling off the bones — tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy.
Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water chestnuts. Mix with ground pork, soy sauce and salt. Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or until the rice breaks down completely and the soup becomes thick and creamy. Turn heat up and add ground pork mixture, shaping 1 tsp at a time into a small ball and dropping it into the soup. Cook for 5 minutes or until pork balls are done. Correct seasoning. Serve in individual soup bowls. Pass the condiments around for each person to choose his or her favourite toppings. I like Nam-Yuey in mine! You can make this ahead of time and reheat. You can also use chicken slices, ground beef, beef slices, fish filets or ham slices. A roast chicken or turkey carcass is excellent for making the stock. Just cook the carcass, rice and water together. Take out the carcass when the soup is done. I add Duck Liver Sausage bits! Condiments which you can use: Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried Devils (Yao Ja Guai, which are small fried bread sticks), NAM-YUEY! From Dim Sum, by Rhoda Yee. Posted by James Lor.
Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the soup into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a cooked look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2 water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling.
