Duck Recipes | Exotic Meats USA

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Recipes

Duck Recipes

Duck Breast with Cranberry and Dried-Cherry Chutney
Serves 2

Ingredients:

For Chutney:
1 large, peeled shallot
4 ¼ inch thick slices fresh ginger root
1 garlic clove
2 teasoons olive oil
1 cup fresh cranberries
¼ cup dried sweet cherries
¼ cup sweet vermouth or apple juice
2 tablespoons honey
1 tablespoon lemon juice
dash salt
2 teaspoons chopped walnuts, optional

For Duck:
1 full Duck breast (about 10 oz.)
1/8 teaspoon ground cinnamon
1/8 teaspoon powdered ginger
dash chili powder or finely crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

Dried Cherry Chutney:
Mince together shallot, ginger root and garlic. Heat oil in a medium pan.
Add shallot mixture and sauté over low heat until shallots are tender, about 3 minutes.

Add cranberries, cherries and vermouth and cook over medium heat, stirring frequently, until cranberries pop and cherries soften, 3 - 5 minutes.
Stir in honey, lemon juice, salt and walnuts. Set aside.

Duck:
Use very sharp knife and score skin down to flesh. In cup, mix together cinnamon, ginger, chili powder, salt and pepper. Rub mixture into both sides of duck.

Heat in small, heavy bottomed (preferably cast iron) skillet over medium heat 1 minute. Add duck breast, skin side down, and cook over medium heat until skin is well browned, 5 minutes. Flip over and cook second side until flesh is firm to the touch, 3-5 minutes. Meat should be done to medium rare stage.
Remove duck from skillet. Using sharp knife, slice duck 1/8 inch thick and arrange slices on platter. Reheat chutney, if necessary, and serve on the side.

Five Spice Roast Duck
Serves 4

Ingredients:

1 5 to 5-1/2 pound duck
1 orange, halved
1 onion, halved

2-1/2 tablespoons five spice mix
1 tablespoon ground Szechuan peppercorns
1 tablespoon ground fennel seed
5 star anise, ground
5 whole cloves, ground
1 teaspoon ground cinnamon
1 teaspoon ground coriander
(reserve remaining mix for other uses)

Directions:

1. Preheat the oven to 500°F. Pat the duck dry with paper towels. Place the orange and onion in the cavity. Using a fork, prick the duck all over, just through the skin to the meat. Rub the duck with the mix and place on a flat rack in a roasting pan.
2. Place the duck in the oven for 10 minutes, then reduce the heat to 400° F and roast for about 15 to 20 minutes per pound. Prick the skin every 20 minutes to release the fat.
3. When the bird is golden brown and the juices run clear when the underside is pricked with a fork, remove the bird from the oven and allow it to rest for 7 to 10 minutes before carving.

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