Duck Recipes?

[karadekoolaid]

though Mrs. GH does not like sausage.

" Sheep intestine stuffed with finely minced pork and spices" doesn't sound as romantic, does it?

 

[SoCalZone10]

I made roast duck a la Chez Panisse by Alice Walters once, it’s very tasty. I think if I remember correctly, it’s marinated in red wine sauce with carrots, onions, celery, etc.. overnight, and then roast the following day. Then a sauce was made from the marinated sauce.

 

[Morning Glory]

I made roast duck a la Chez Panisse by Alice Walters once, it’s very tasty. I think if I remember correctly, it’s marinated in red wine sauce with carrots, onions, celery, etc.. overnight, and then roast the following day. Then a sauce was made from the marinated sauce.

I have a gorgeous Chez Panisse recipe book. Will look...

 

[Morning Glory]

I have a gorgeous Chez Panisse recipe book. Will look...

...no recipes for roast duck in my book. But a recipe for confit duck with figs amongst some other duck recipes.

 

[SoCalZone10]

...no recipes for roast duck in my book. But a recipe for confit duck with figs amongst some other duck recipes.

I’ll look up my cookbook later, i’m sure there was no figs, I wasn’t into figs until lately.

 

[SoCalZone10]

I just looked up my book on page 75, it’s Roast Duck Stuffed with corn bread and wild mushroom.

 

[Morning Glory]

I just looked up my book on page 75, it’s Roast Duck Stuffed with corn bread and wild mushroom.

We have different Chez Panisse recipe books. Mine has no food photos but fantastic food themed prints by a famous printmaker.

I wish I was more confident cooking duck. I can make cofit duck to die for but any type of roasting, I find tricky. Getting a crispy skin is not easy. Pan frying duck breast I find to be too tough in texture.

 

[SoCalZone10]

I usually pan fry a duck leg in butter, then I roast it, the skin does get a bit crispy. I have not try just duck breast though.

 

[badjak]

I usually pan fry a duck leg in butter, then I roast it, the skin does get a bit crispy. I have not try just duck breast though.

I score the fat on duck breast, then put in cold cast iron skillet (fat side down)
Then heat over low fire so the fat renders.
Been years though, haven't seen duck breast here

 

[SandwichShortOfAPicnic]

For a classic shredded duck I slow cook, blot dry, then grill on the highest heat. Works for me. Although if you’re not after shredded then I’m clueless on the skin front.