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This homemade duck sauce is made with chopped plums, apple juice, apricot preserves, soy sauce, and a pinch of garlic and mustard. I made this after trying lots of other duck sauce recipes and I think it's the best!
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This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.
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Duck is one of the traditional meals for Christmas or other special occasions in Germany. I often make it in the fall or winter when I have guests over. The duck needs to marinate for at least 12 hours before roasting. We serve broccoli and duchess potatoes with it. The stuffing can also be used for other poultry as well.
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The procedure for this duck gumbo with sausage and shrimp is pretty straightforward, although you're talking about a full day's project. This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood — and in my opinion, the more, the merrier. Serve in a large soup bowl with a scoop of cooked white rice, a sprinkle of green onions, and a pinch of cayenne.
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This is a great salad for a weekend lunch and it's super easy to make!
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This fesenjan (fesenjoon) recipe is my interpretation of the classic Persian stew. I use a savory combination of duck, pomegranate molasses, and walnuts. I'm assuming that every household has its own version of this recipe, and this kind of stew can easily be tailored to your tastes.
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A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries. Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck.
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Cassoulet recipes take a lot of time and ingredients (some are hard to find) and use a lot of pots and pans. So why make cassoulet? That's easy; it's one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulets are the same.
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Roasted duck is a nice change from traditional turkey at Thanksgiving. I made this out of the blue one year, served it with all the usual side dishes, and my whole family — who had never eaten duck before — enjoyed it.
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This version of duck adobo, a classic Filipino dish, uses duck legs, which makes it particularly rich and satisfying.
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This impressive dinner-party dish from Laos will wow your guests; they won't believe how easy it is! Serve a green salad on the side for a unique and flavorful family meal instead. Chicken substitutes well for the duck.
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Duck a l'orange is one of those classic dishes that somehow became a cliché, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using duck breasts we get pretty much the same results in a lot less time.
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The flavor of this Peking duck is delicious thanks to an easy spice rub. The roast duck can be served with plum sauce or other fruit sauce. This recipe is a short-cut version, but it is fantastic!
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These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
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How about a sous vide duck recipe made with a simple, almost foolproof, stovetop method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.
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Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.
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