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8 posts tagged duck

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs
The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.
My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.
Ingredients (duck):
1 orange, zest and whole orange in half
Sea salt
1 red chili, chopped
2kg whole duck
In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.
Ingredients (anchovy breadcrumbs, from the New York Times):
1/2 cup breadcrumbs
4 anchovies
2 garlic cloves, diced
2 tbsp butter
Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs

The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.

My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.

Ingredients (duck):

  • 1 orange, zest and whole orange in half
  • Sea salt
  • 1 red chili, chopped
  • 2kg whole duck

In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.

Ingredients (anchovy breadcrumbs, from the New York Times):

  • 1/2 cup breadcrumbs
  • 4 anchovies
  • 2 garlic cloves, diced
  • 2 tbsp butter

Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

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Master Stock Duck and Mushroom Ragu with Pappardelle
The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.
I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.
Ingredients:
1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
Cooked pappardelle (pasta), 1 handful per serve
1 onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
2 large portobello mushrooms, sliced
1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
1 cup red wine
2 tins of chopped tomatoes
1/2 cup of chicken stock
Olive oil, salt and pepper
Parmesan, to serve
In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.
Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Master Stock Duck and Mushroom Ragu with Pappardelle

The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.

I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.

Ingredients:

  • 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
  • Cooked pappardelle (pasta), 1 handful per serve
  • 1 onion, diced
  • 1-2 carrots, diced
  • 1-2 celery stalks, diced
  • 2 large portobello mushrooms, sliced
  • 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
  • 1 cup red wine
  • 2 tins of chopped tomatoes
  • 1/2 cup of chicken stock
  • Olive oil, salt and pepper
  • Parmesan, to serve

In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.

Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

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Confit Duck Breast with Spiced Rhubarb Sauce and Braised Lentils
Sigh.  So, I’ve been fairly vocal for my dislike of Jamie Oliver, but on a hot tip I downloaded his app, and hate to admit, it’s brilliant.  I’ve been cooking quite a lot from it, and some of the recipes are just amazing.  There’s one for Moroccan lamb shanks that makes it worth it, but this was just fantastic too.  The duck and sauce are from the app, but the lentils I made from what I had around. 
On a side note, I always thought dried lentils needed to cook for hours, so I bought tinned.  They only need 30 minutes before they’re soft, I’m never making tinned again!
Ingredients:
300 grams green/brown lentils
2 celery stalks, diced
2 carrot sticks, diced
1 cup diced fennel
1/2 cup diced spicy salami (or whatever cured meat you have)
3 bay leaves
5 thyme sprigs
1 leek, sliced
6 cups chicken stock
Salt, pepper, and olive oil
Saute the leeks for 3-4 minutes before adding the rest of the veggies.  Cook about 5 minutes, and then add the rest.  Simmer for about 30 minutes, stirring occasionally.  If you prefer a soup/stew, just quit cooking a bit early, and for something more solid cook all the liquid out.

Confit Duck Breast with Spiced Rhubarb Sauce and Braised Lentils

Sigh.  So, I’ve been fairly vocal for my dislike of Jamie Oliver, but on a hot tip I downloaded his app, and hate to admit, it’s brilliant.  I’ve been cooking quite a lot from it, and some of the recipes are just amazing.  There’s one for Moroccan lamb shanks that makes it worth it, but this was just fantastic too.  The duck and sauce are from the app, but the lentils I made from what I had around. 

On a side note, I always thought dried lentils needed to cook for hours, so I bought tinned.  They only need 30 minutes before they’re soft, I’m never making tinned again!

Ingredients:

  • 300 grams green/brown lentils
  • 2 celery stalks, diced
  • 2 carrot sticks, diced
  • 1 cup diced fennel
  • 1/2 cup diced spicy salami (or whatever cured meat you have)
  • 3 bay leaves
  • 5 thyme sprigs
  • 1 leek, sliced
  • 6 cups chicken stock
  • Salt, pepper, and olive oil

Saute the leeks for 3-4 minutes before adding the rest of the veggies.  Cook about 5 minutes, and then add the rest.  Simmer for about 30 minutes, stirring occasionally.  If you prefer a soup/stew, just quit cooking a bit early, and for something more solid cook all the liquid out.

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Crispy Duck Breast with Red Wine Mushrooms, Crispy Brussel Sprouts, and Warm Mozzerella with Broad Beans, Lemon and Cilantro
I made some extra sides so I had something for lunch the next day, but couldn’t resist trying a bit of everything.  The brussel sprouts I’ve made before, there’s a quick kale salad, and the mushrooms were sauteed with rosemary and red wine, but the broad bean salad was a great side and not anything I’d tried before.
Ingredients (duck):
2 duck breasts
2 tsp chinese 5 spice powder
Salt and pepper
Dry the duck skin, leaving uncovered in the fridge, salted, over the day.  Pat dry again and season with salt and pepper.  On the flesh side, rub with 5 spice, salt and pepper.
Get a pan very hot (no oil needed), and place the duck skin side down for 7-10 minutes until very brown and the fat has rendered.  Cook for 5-7 minutes on the other side until medium.
Ingredients (broad beans):
1 cup of broad beans, having been removed from the shell
Zest of 1 lemon
1/4 cup cilantro leaves
1/2 cup fresh mozzerella balls
Olive oil, salt and pepper
Boil the beans for a few minutes, drain, and then saute in a bit of olive oil for 7-10 minutes.  Season with salt and pepper, and then mix with the remaining ingredients.  Serve immediately.

Crispy Duck Breast with Red Wine Mushrooms, Crispy Brussel Sprouts, and Warm Mozzerella with Broad Beans, Lemon and Cilantro

I made some extra sides so I had something for lunch the next day, but couldn’t resist trying a bit of everything.  The brussel sprouts I’ve made before, there’s a quick kale salad, and the mushrooms were sauteed with rosemary and red wine, but the broad bean salad was a great side and not anything I’d tried before.

Ingredients (duck):

  • 2 duck breasts
  • 2 tsp chinese 5 spice powder
  • Salt and pepper

Dry the duck skin, leaving uncovered in the fridge, salted, over the day.  Pat dry again and season with salt and pepper.  On the flesh side, rub with 5 spice, salt and pepper.

Get a pan very hot (no oil needed), and place the duck skin side down for 7-10 minutes until very brown and the fat has rendered.  Cook for 5-7 minutes on the other side until medium.

Ingredients (broad beans):

  • 1 cup of broad beans, having been removed from the shell
  • Zest of 1 lemon
  • 1/4 cup cilantro leaves
  • 1/2 cup fresh mozzerella balls
  • Olive oil, salt and pepper

Boil the beans for a few minutes, drain, and then saute in a bit of olive oil for 7-10 minutes.  Season with salt and pepper, and then mix with the remaining ingredients.  Serve immediately.

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Crispy Orange Duck Leg with Sauteed Kale, Red Cabbage and Raisins
I absolutely love duck.  It’s really got to be my favorite meat, if only it wasn’t so bloody expensive.  Every now and then I’ll see it at an ok price and treat myself; this was a delicious meal and the standout was this recipe I found for the red cabbage and raisins.  I had some mixed dried fruit I used instead, but it was a great side for this dish and there was enough leftover that I had it with pork belly the next night (recipe, coming up!).
Kale was just sauteed with some garlic and lemon.  The duck was lacking a bit of liquid so I’ve altered the recipe slightly to “what I would have done”.
Ingredients (crispy orange duck leg):
2 duck marylands
1 tbsp Chinese Five Spice
1 orange, quartered
1 tsp cinnamon
1 red onion, sliced
1/2 cup of orange juice
1/2 cup verjuice or white wine
Salt, pepper, and olive oil
Pat the top of the duck leg dry, and season the underside with the five spice, cinnamon, salt and pepper.  Salt the top of the duck skin, and in a hot oven proof pan with a bit of olive oil, sear the duck skin for about 5 minutes until brown.
Remove the duck and saute the onion until soft.  Squeeze in the juice from the orange quarters and throw the rinds into the pan.  Add the juices, season with salt and pepper, and place the duck legs in meat side down.  Roast in the oven for about 40 minutes at 170C / 325F.  10 minutes before the end of cooking, baste with the pan juices, and make sure the skin is super crispy (you may need to turn your oven, or the grill, up).

Crispy Orange Duck Leg with Sauteed Kale, Red Cabbage and Raisins

I absolutely love duck.  It’s really got to be my favorite meat, if only it wasn’t so bloody expensive.  Every now and then I’ll see it at an ok price and treat myself; this was a delicious meal and the standout was this recipe I found for the red cabbage and raisins.  I had some mixed dried fruit I used instead, but it was a great side for this dish and there was enough leftover that I had it with pork belly the next night (recipe, coming up!).

Kale was just sauteed with some garlic and lemon.  The duck was lacking a bit of liquid so I’ve altered the recipe slightly to “what I would have done”.

Ingredients (crispy orange duck leg):

  • 2 duck marylands
  • 1 tbsp Chinese Five Spice
  • 1 orange, quartered
  • 1 tsp cinnamon
  • 1 red onion, sliced
  • 1/2 cup of orange juice
  • 1/2 cup verjuice or white wine
  • Salt, pepper, and olive oil

Pat the top of the duck leg dry, and season the underside with the five spice, cinnamon, salt and pepper.  Salt the top of the duck skin, and in a hot oven proof pan with a bit of olive oil, sear the duck skin for about 5 minutes until brown.

Remove the duck and saute the onion until soft.  Squeeze in the juice from the orange quarters and throw the rinds into the pan.  Add the juices, season with salt and pepper, and place the duck legs in meat side down.  Roast in the oven for about 40 minutes at 170C / 325F.  10 minutes before the end of cooking, baste with the pan juices, and make sure the skin is super crispy (you may need to turn your oven, or the grill, up).

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Chinese Roast Duck Salad
I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce).  The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!
For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

Chinese Roast Duck Salad

I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce)The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!

For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

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I purchased an excessive amount of meat this weekend, starting with this duck.  My coat hanger contraption worked wonders, and I managed to avoid scaring the roommates (too much).

I purchased an excessive amount of meat this weekend, starting with this duck.  My coat hanger contraption worked wonders, and I managed to avoid scaring the roommates (too much).

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Crispy Duck Breast with Roasted Potatoes and Orange Balsamic Salad
I found some “reduced for quick sale” duck today and just couldn’t help myself… it’s just so good.
Ingredients (Duck):
2 duck breasts
Thyme
Salt, pepper, and olive oil
Heavily salt the duck and add thyme.  Cover in cling film for 2 hours and refrigerate.  Set the thyme aside and rinse the salt from the duck.  Heat a pan with about 4-5 tbsp of olive oil on high, while you add salt, pepper, and thyme (from earlier) to duck for taste.  Sear skin side first until crispy before you flip.  Served best medium rare.
Ingredients (potatoes):
Baby potatoes, in half
Sage
Salt, pepper, and olive oil
Boil potatoes halves for 10 minutes.  Score sides without skin with a fork, and then toss with salt, pepper, olive oil and sage.  Put in a baking dish, in a 200C / 375F oven for about 30 minutes (or until crisp), stirring once.
Serve all with a spinach, mandarin orange and balsamic salad.

Crispy Duck Breast with Roasted Potatoes and Orange Balsamic Salad

I found some “reduced for quick sale” duck today and just couldn’t help myself… it’s just so good.

Ingredients (Duck):

  • 2 duck breasts
  • Thyme
  • Salt, pepper, and olive oil

Heavily salt the duck and add thyme.  Cover in cling film for 2 hours and refrigerate.  Set the thyme aside and rinse the salt from the duck.  Heat a pan with about 4-5 tbsp of olive oil on high, while you add salt, pepper, and thyme (from earlier) to duck for taste.  Sear skin side first until crispy before you flip.  Served best medium rare.

Ingredients (potatoes):

  • Baby potatoes, in half
  • Sage
  • Salt, pepper, and olive oil

Boil potatoes halves for 10 minutes.  Score sides without skin with a fork, and then toss with salt, pepper, olive oil and sage.  Put in a baking dish, in a 200C / 375F oven for about 30 minutes (or until crisp), stirring once.

Serve all with a spinach, mandarin orange and balsamic salad.

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