RecipeHive

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Duck à l’Orange

Posted by in Shared Member Recipes

1 Pekin (Long Island) duck (about 5 1/2 pounds)

1 yellow onion, coarsely chopped

3 sprigs thyme

1 celery stalk, coarsely chopped

1 medium carrot, peeled, halved lengthwise, then crosswise

5 whole black peppercorns

3 navel oranges

Kosher salt, freshly ground pepper

1/4 cup Port

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Apple Cider-Braised Duck Legs

Posted by in Shared Member Recipes

According to Andrew Zimmern, the key to these tender braised duck legs is the balance between the sweet (apples and honey) and the acidic (salt and vinegar). “Taste for that balance before you serve the dish-sometimes a drizzle of your favorite Banyuls or aged sherry vinegar works wonders at the table, he says.” Bonus: this dish tastes better the next day and also freezes well.
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Duck “Prosciutto”

Posted by in Shared Member Recipes

Yield: 10 ounces (serving size: 1/2 ounce)Source: Cooking LightIngredients4 cups kosher salt, divided 2 (8-ounce) boneless duck breast halves 1/2 teaspoon freshly ground black pepperInstructionsPour 1 1/4 cups kosher salt in an 8-inch square baking dish; arrange duck breast halves, skin side up, in a single layer over salt. Top duck with remaining 2 3/4 cups kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove duck from salt; discard salt. Rinse duck thoroughly under cold water; drain. Pat duck dry; sprinkle evenly with freshly ground black pepper….read more