Duck and Goose
For wild duck see under GAME
for 8 2 100 g 1 tblspn 1 8 rashers ducklings crumbs chervil orange salt and pepper streaky bacon 250 g 2 3 tblspn 2 tblspn 2 veal onions parsley brandy (or dry sherry) eggs
Roast ducklings in the centre of Mark 6 (200°C 400°F) oven for 45 to 60 mins. Skin and coarsely mince the meat with the liver. Mix with minced veal, white bread crumbs, finely-chopped onion, chervil, parsley, grated rind of orange, brandy, salt and pepper. Fold in lightly-beaten eggs. Put in pie dish, cover with bacon and bake in a bath of water in the centre of Mark 3 (165°C 325°F) oven for 1¼ hours.
Duck with basil and lemon
for 8 8 2 Salsa 8 4 cloves 600 ml peppers garlic yoghurt 8 green olives sun-dried tomatoes duck breasts lemon basil olive oil salt, pepper
Boild duck for 40 mins, then fry 20 minutes each side with juice of a lemon and the basil. Garnish with the mixed and finely-chopped ingredients of the salsa. [ serve with rösti, braised leeks, carrots ]
for 8 5 kg 20 g 1 2 sprigs 4 50 ml 2 tblspn duck (or 1½ kg breasts) arrowroot bayleaf thyme orange segments vinegar curaçao 250 g 250 g 250 g 1l 2 60 g carrots onions celery stock lemons sugar
© Copyright 2012- BecketsBest- Best Recipes
Put duck on top of diced carrots, onions and celery plus bayleaf and thyme and cook covered in Mark 6 (200°C 400°F) oven for about 1¼ hours. Remove duck. Add stock and arrowroot and cook over medium heat for 5 mins. Skim off fat if necessary. Add vinegar and sugar and reduce. Add the peeled oranges and lemons cut into strips and simmer 3 to 4 mins. Add curaçao. Liquidise and pour over duck. If whole duck used first remove the meat from the carcase and cut into strips.
Duck breasts en croûte
for 8 8 3 2 2 tblspn 2 8 duck breasts duck livers orange brandy egg 3 rashers 2 12 2 kg lean bacon large onion green olives puff pastry
Fry chopped bacon, chopped livers, finely-chopped onions, and the finely-chopped rind of the orange. Add coarsely-chopped olives and brandy and cook over moderate heat for 5 mins. Lightly fry breasts all over. Roll out pastry 1 to 2mm thick. Put a piece of duck and a tablespoonful of the mixture on each, wrap the pastry round and seal the joints with egg and brush all over with egg. Bake seam side up on a floured baking tray in Mark 6 (200°C 400°F) for about 25 minutes.
for 8 8 4 tblspn 4 2 breasts flour onions mandarins salt, pepper 10 rashers 2 tblsn 2 tspns 4 smoked streaky bacon sage marjoram large flat mushrooms red wine
Crisp the bacon and add chopped onion to soften. Fry both sides of duck pieces briefly in a separate frying pan and add to onions and bacon. Add a paste of flour and wine, chopped mushroom, the rest of red wine almost to cover, sage marjoram, pepper and sliced mandarins. Put in middle of Mark 6 (400°F 200°C) oven for 45 mins.
for 8 8 12 1 4 tblspn 1 1 2 tblspn duck breasts plums cinnamon star anise Dijon mustard orange lime ginger 300 ml 5 tspn 2 2 tblspn 7 tblspn 1 1 tblspn red wine brandy cloves sugar redcurrant jelly lemon flour (or arrowroot)
Fry flour gently to beige in a little butter or butter with oil, and add wine, brandy, cinnamon, ginger, cloves and star anise (if using arrowroot instead of butter, add at this point). Simmer for 10 mins. Add juice from the three fruits, bring to the boil and reduce by half. Add mustard and redcurrant. Cook a few minutes and strain. Cook the halved plums in a tiny bit of oil flesh-side down to golden. Add a large knob of butter and sugar and continue cooking for 10 mins, then add half a glass of water and turn plums over for a quick cook. Score duck skin in close lines to break skin but not go into the flesh, sprinkle with salt and cracked peppercorns. Put into medium hot oil skin side down for 15 mins. Pour off excess fat, turn duck over and quickly repeat. Bake at Mark 6 (200°C 400°F) surrounded by plums covered in their goo for about 20 mins (depending on the thickness of the breasts), to get medium. Remove, baste and rest for 5 mins. Pour cooking juices into sauce, stir well while reheating and serve in a separate jug. [ red cabbage, and new potatoes go well with this ]
for 8 8 4 tblspn 1 tblspn duck breasts honey soya sauce 1 tblspn 2 tblspn five-spice sweet sherry salt and pepper
Simmer duck in water for about 2 hrs. Dry and rub with salt. Mix honey, sherry, five-spice, pepper and soya sauce and paint it onto the skin side of the duck. Grill and watch closely (it burns quickly).
Caneton a l'orange
for 8 2 50 g 600 ml 4 tblspn Demi glace 2 125 g 60 g 4 tblspn 1l carrot green streaky bacon plain flour tomato paste stock 2 50 g onion butter bouquet garni salt and pepper ducks butter stock redcurrant jelly 6 1½ l 2 glass oranges demi glace sauce red wine watercress
Put thinly-pared orange rind and knob of butter inside duck, with salt and pepper. Smear breast with butter and roast on roasting tin in moderate oven for 15 mins per pound plus 15 mins, basting occasionally. When duck is done, remove duck, tip off but leave juices. Add wine and juice from oranges and boil. Add semi-glace sauce and redcurrant jelly and simmer to syrupy consistency. Spoon a little over duck. Garnish with orange sections, and juice separately. Fry diced carrot, onion and bacon for 10 mins to slightly brown. Gradually add stock and bouquet garni and simmer for 30 mins. Sauce should be shiny and coat the back of a spoon.
for 8 2½ kg duck spring onions cucumber 250 g flour 1 tblspn 1 tblspn 3-4 tblspn oil sugar canned soya paste
Hang duck several hours to dry, then put in the middle of Mark 6 (200°C 400°F) oven 70 mins, plus 10 mins for each extra pound. Do not baste. Make pancake dough of a cup of boiling water into flour - no eggs or salt - and knead to firm dough. Leave ½ hour. Roll into 15 pancakes and put in ungreased pan to cook over low to medium heat unturned until it start to bubble and shows spots of brown. Add sugar to soya paste and sesame or salad oil in frying pan and cook over low heat for 2 to 3 mins. Pick skin off duck and cut flesh into small pieces. Chop spring onions and cucumber into short slivers. Eat by putting dollop of soya jam, duck, skin, onion and cucumber onto pancake and roll.
for 8 A 4 kg 2 tblspn 2 duck sage eggs 2 2 200 g onions small eating apples crumbs
OR B honey red-wine vinegar OR C 100 g 60 ml 80 ml 2 tblspn OR D 4 kg 8 4 3 tblsn 2 tblsn OR E 4 kg 5 10 ml 2 tblspn duck grapefruit Dijon mustard rosemary 2 glasses 2 tspn 125 ml brandy cornflour honey duck eggs star anise soya sauce 4 tblsn 1 2 1 handful coriander seeds chilli limes coriander leaves sugar white wine vinegar duck or chicken stock flour 3 2 pinch 2 tblspn oranges salt butter 1 glass Dijon mustard port
pomegranate molasses (or mixture of pomegranate juice and equal brown sugar)
A. Gently fry chopped onion till soft. Add grated apple, crumbs, sage, egg, salt and pepper. Form into small balls around the duck and cook for about 30 mins. Lightly prick the duck’s skin all over to release fat during cooking and sprinkle with a little salt. Cook in Mark 4 (180°C 350°F) oven for about 1 hr per kg. OR B. Cover duck with a glaze of honey, mustard, salt and pepper (the more honey the thicker the glaze but half and half although runny probably tastes best) and lift the bird off the bottom of the pan by setting it on quartered oranges and pour in a bit of chicken stock. In Mark 4 (180°C 350°F) oven for about 1 hr 45 mins. When duck cooked pour off surplus fat and deglaze pan with red wine vinegar and port plus a bit of orange rind. OR C. Cook sugar to deep golden then add juice from the oranges, vinegar and salt. Simmer for a few minutes stirring. Add stock to the duck’s cooking juices minus the fat and while it is simmering add mixture of butter and flour whisking continuously. Add orange syrup and two tablespoons of the oranges’ zest. Simmer whisking for about 5 mins. OR D. Mix crushed coriander seeds with chilli, star anise, lime juice (can use lemon), pomegranate, soya sauce and chopped coriander leaves (alternatives or additions are kaffir lime leaves, lemongrass, cardamom, sherry, toasted sesame seeds) and rub about half it into the duck’s insides. Put hardboiled eggs inside duck. Prick the duck skin all over and smear with the rest of the mixture. Lay aluminium foil the length of roasting pan and on top of that another layer across. On top of that lay parchment/greaseproof paper along and another layer across and put duck on top. Fold first layer of paper over duck with space on top and at sides, and do the same with next layer of paper. Fold the first layer of foil in a way that seals it and do the same with the second. It should look puffed up and be completely sealed. Put in Mark 4 (180°C 350°F) oven for 45 mins then reduce to Mark ¼ (110°C 225°F) and cook overnight or all day – say, about 9 hrs or omitting the initial burst at Mark 4 it can cook for 12 to 14 hrs. Unwrap, remove eggs and serve with sauce collected at the bottom. [ serve with noodles ] OR E. Bring to boil the rind pared off three grapefruit, plus 250 ml grapefruit juice, mustard, honey, rosemary, brandy, salt and pepper. Pour over the duck. Lightly prick the skin all over to release fat during cooking. Roast in Mark 7 (425°F 220°C) oven for 15 mins, baste and turn oven to Mark 5 (375°F 190°C) for over 1 hr basting occasionally. If breast looks to be getting too brown, cover with foil. When cooked return duck to switched-off oven to rest and keep warm, and to the roasting juices add juice from remaining grapefruit, about 250 ml. Mix cornflour with water to a paste and add. Simmer sauce for 2 to 3 mins. Garnish duck with some uncooked grapefruit segments.
duckling foie gras Chaud-froid 1 oz 1½ pint butter stock 1 oz 5 tblspn
truffles aspic plain flour double cream
Roast a duckling till slightly underdone. Remove breast and cut off bones to make carcase container. Cut breast into thin slices and coat with chaud-froid sauce, and decorate with truffle. Fill carcase with mousse of duck trimmings, foie gras, duck liver, and mould to the shape of the duck. Glaze with aspic. Arrange slices on top. Surround with stoned cherries cooked in red wine. Sauce Lightly fry flour in butter and gradually add hot stock. Simmer for about 1 hour to reduce to about half, stirring occasionally. Add salt, pepper and cream.
for 8 8 3 tblspn 30 g 8 60 g 2 tblspn 12 150 ml breasts honey dried black fungus cloves garlic root ginger fresh coriander spring onions oil 20 ml 300 g 100 ml 2 sticks 2 500 g 2 tblspn Chinese fivespice mushrooms (eg shiitake, enoki, shemegi) light soya sauce lemongrass chillis soba noodles rice or cider vinegar
Just cover with water the black fungus (which should have been well soaked), soys sauce, crushed garlic, coarsely-chopped shiitake (enoki can be added raw at the end) and simmer 10 mins. Pour off remaining liquid, mix with oil and rice vinegar and whisk. Add finely-chopped ginger, coriander, chillis and lemon grass. Rub the duck with a mixture of honey and fivespice, plus salt and pepper, and fry skin side down for 3 mins, turn over and fry another 4 mins, and turn back to skin and cook another 3 mins. Cook noodles, drain and mix with mushrooms, cooking juices from the duck and the other mixture. Slice duck and arrange on the noodles on the plates.
for 8 8 4 breasts/leg bay leaves thyme 150 g 250 g dried apricots minced pork salt, pepper
If using a leg remove bone and replace with stuffing, if breast, slice into it to make a pocket. Stuff with a mixture of dried apricot, thyme, flour salt, bay and pork. Quickly fry to brown and then gently bake covered for 30 mins.
Teo chew (Malaysian braised duck)
for 8 3½ kg 2 3 cloves 4 tspn 3 tblspn 2 glass duck fennel garlic soya sauce sugar sherry 5 tblspn 6 1 tblspn 8 1 tblspn spring onions arrowroot cloves cinnamon pepper ginger
Swiftly sear duck and remove from pan. Spread onions along bottom of pan, add duck and other ingredients. Add 500 ml water and simmer covered 45 mins. Turn duck and simmer another 45 mins. Uncover, turn heat to medium and cook 10 mins each side.
Thai duck curry
for 8 8 60 ml 60 ml 40 ml 2 60 ml 4 tspn 6 4 tblspn duck breasts soy sauce honey Thai red curry paste mild red chillis fish sauce sugar red peppers basil ginger 6 750 g 8 5 cloves 800 ml 4 200 g 2 bunches rice tomatoes garlic coconut milk carrots mangetout spring onions bean sprouts coriander spring onions
Score skin and fat of duck, and rub in salt, pepper, honey and soya sauce. Fry dry 4 mins each side. Rest 10 mins, then slice it fine. Fry chopped peppers and carrots to dark, add duck for a minute. Add mangetout, spring onions, fry another 30 secs and add bean sprouts to warm them. Add basil and coriander. Fry chopped garlic to golden, add curry paste and chopped chilli, and fry gently for about 30 secs. Add coconut milk and 2 cups water, fish sauce and sugar, and simmer 8 mins. Add chopped tomatoes.
for 8 8 150 ml 3 tspn 4 400 ml 15 g duck breasts port, Madeira or sherry grated ginger parsley shallots chicken stock butter 2 cloves 3 tblspn garlic dark soya sauce 175 ml 3 tblspn orange juice green peppercorns salt pepper
Simmer chopped onion and garlic in soya sauce and stock for 10 mins. Add orange juice, port, peppercorns in brine and ginger. Simmer 12 to 15 mins, sieve and whisk in butter. Score the skin, rub with salt and tie together in pairs with the skin outwards. Fry in a little oil about 12 to 15 mins. each side and allow to rest covered for 5 to 10 mins. Pour sauce over duck.
Roast goose for 8 5 kg A 500 g 1 1 tblspn OR B 200 g 1 150 g 1 pinch OR C pork egg onion basil 500 g 1 pinch 200 g 1 pinch chestnuts thyme crumbs mace prunes large onion sage goose liver 6 40 ml 125 g apples (Cox’s) port crumbs goose
500 g OR D 350 g 350 g 2 tblspn OR E 2 kg 3 cloves 1½ tblspn OR F 30 g 1 200 g 1 1 tspn 1 tspn 2 cm 1
apples crumbs sage giblet stock
6 tspn 50 g 1
rum raisins onion goose liver
floury potatoes garlic sage leaves
butter onion prunes lemon thyme nutmeg ginger egg
6 rashers 200 g 200 g 4 3 tblspn 2 tblspn
streaky bacon chestnut crumbs sausages flat-leaf parsley dark rum salt and pepper
The day before cooking pour boiling water over the bird three times at a minute intervals to help the skin crisp while cooking. Pull out pad of fat just inside the arse and put it alongside goose to render down the fat. Put goose on a grid in a deep pan. Prick breast all over just breaking the skin, rub with salt and pepper, and cover with foil. Either bake at Mark 8 (230°C 450°F) for 45 mins before turning it down to Mark 2 (150°C 300°F) for another 2½ hrs; or Mark 6 (400°F 200°C) for 3 hrs for 4.5 kg bird, 3½ hrs for a 5.5 kg one. Remove foil for the last 20 mins of cooking. Check by pricking between breast and legs - when the juice is clear it is done. On no account overcook. Pour off some of the fat 30 mins before the end of cooking time. At that stage you can also surround bird with cored and sliced apple, prunes and 1½ kg part-cooked potatoes cut into quarters. Stand the goose 15 mins under a tent of foil before carving. For stuffing A. Fry chopped onion for 5 to 6 mins to soft, add chopped goose liver and cook gently for 2 or 3 mins. Add chopped apples, half the chopped prunes and the port. Cook covered over a low heat for 5 mins. Add sage, crumbs, rest of the prunes, salt and pepper, and cook on low heat for 10 mins. OR B. Fry chopped onion to translucent and add to minced pork and crumbs. Add thyme, basil, mace, egg, salt, pepper and half-cooked chestnuts. OR C. Cook and mash the potatoes. OR D. Let chopped apples soak up rum. Add fried chopped onions and other ingredients and place in bird. OR E. Boil potatoes and roughly mash. Add chopped onions fried to brown. Add chopped sage, the rind of the lemons, salt and pepper. Stuff it into goose. OR F. Fry diced bacon and remove. Fry finely-chopped onion to soft and add to bacon. Add cooked and roughly-chopped chestnuts, chopped prunes, zest of the lemon and half its juice, chopped ginger, beaten egg and other ingredients. OR leave empty [ serve with roast potatoes, red cabbage and gooseberry sauce, and an old good claret ]
Wild goose in cider
for 8 5 kg 200 g 2 goose butter onion 1 kg 1 litre 500 ml belly of pork dry cider stock
Calvados) salt, pepper
Use giblets to make stock. Stuff goose with onion stuck with cloves and the half-orange. Close vent. Rub butter, salt, and pepper over the skin. Put layer of sliced pork belly in roasting tin, goose on top, breast side down and pour on stock and half the cider and cover with foil. Roast in the bottom half of a Mark 8 (230°C 450°F) oven for 15 mins. Baste with more cider, reduce heat to Mark 5 (190°C 375°F) for 3 hours (20 mins/lb + 20 mins). Baste every 20 mins, topping up cider. For last 30 mins turn goose on its back and cover with pork. Cover with warmed Calvados and set light to it. Remove bird and reduce sauce to thin gravy. [ serve with game chips and red cabbage ]