One of the easiest ways prepare duck is to called 7 Minute Mallard. Start by filleting the 2 breast halves off the breast bone. Remove all fat, skin and of course clean out any shot holes of shot and feathers. Turn on broiler, and add a couple squirts of worchestershire sauce to some melted butter. Salt and pepper the fillets to taste, try some garlic salt or onion salt if you like. When the broiler is ready, baste the breasts and slide uder the broiler. Let them sizzle for 4 minutes, turn, baste again and cook for 3 or 4 more minutes to your liking. I have found that duck is best served medium rare and cooked like this will rival the best beef tenderlion. For a little variety I have used pure maple syrup as a marinade also.............ENJOY........








Cantonese Duck






Cooking Time:1 hours






Recipe Coments: Very easy way to have a great dish with duck.
Recipe Instructions:
Seasoduck inside and out with salt.
Place half the orange wedges and a few celery leaves into the cavity of each bird.
Place bird, breast side up, on rack in shallow roasting pan. Roast uncovered in a hot (400°F) oven for 1 hour or until tender.
If necessary, cover pan with foil to prevent excess browning.
Prepare sauce by combining all sauce ingredients in a sauce pan.
Heat through (for about 5 minutes), stirring constantly.
During the last 10 minutes of roasting, baste ducks occasionally with sauce.
Remove duck from oven; discard stuffing.
Serve over hot cooked rice.
Ingredients:

1 (5 lbs) ducklings
2 tablespoons soy sauce
1 clove garlic, minced
1 1/2 teaspoons sugar
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon powdered ginger [/ul]









Duck Breast in Fruit Sauce






Cooking Time:1 hour






Recipe Coments:
No more dry duck with this excellent fruit sauce recipes
Recipe Instructions:
In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. Add mushrooms sauté until lightly brown. Remove and set aside. Add garlic, duck breasts. Brown breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. Add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on a broiler pan.
Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve.

Ingredients:

1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Honey [/ul]






[hr]
[/align]Roasted "Orange" Wild Duck

[hr]
[/align]* 1 wild duck
* 2 large oranges, quartered
* 1 Tbsp. butter
* 2 Tbsp. all-purpose flour or corn starch
* 1 1/2 c. orange juice
* 1 c. chicken broth

- Preheat oven to 350 F. Stuff orange quarters into duck cavity- you need to get all the oranges in the cavity. Roast, uncovered, in a baking pan equipped with a rack, to keep the duck out of the fat. Roast about 1 1/2 hours - Brush w/ gravy (below) 3 times while roasting.

GRAVY: In a skillet, melt butter, add flour (or corn satrch) & brown the mixture (but don't burn it). Stir in the orange juice and broth. Cook until it's thickened up. Brush duck with gravy 3 times while roasting. Serve with remaining gravy (some like orange marmalade or black currant jam on the side too).

(Serves 4 if it's a Mallard or another big duck)


Option: debone any leftover meat and sauce and use as a sauce for pasta.








This is a spicy italian recipe...

2 cups or more of shredded duck/goose white meat or dark.
1 box of Penne
2 ripe tomatoes chopped
1 bell pepper (green)
1 bell pepper (red)
1 whole onion
1 cup of chopped mushrooms
3 cloves of garlic
1 cup of olive oil(this will be used throughout all cooking)
1-2 tablespoon of red wine vinegar
1 teaspoon sea salt
1 1/2 teaspoon salt
1 tablespoon black Pepper
2 tablespoon crushed red pepper
1 tablespoon oregano
1 tablesppon basil
Fresh basil (garnish)
1/2 stick Butter
3 tablespoons of parmesan cheese
1 can of tomatoe paste
1 italian sausage minced (optional)

First boil the duck/goose in water (you could substitute with chicken broth), add a dash (not too much)of salt and pepper and some olive oil. Boil until tender. Put aside, make sure duck is sweating in steam.

Chop up onion, garlic, tomatoes, bell peppers, and mushrooms, place in pan (add a coating of olive oil in pan first). Caramalize on high heat. Add sausage (optional).If you want a smokey, crunchy texture on duck, add with the veggies. If not, go with next step.




INGREDIENTS:

4 ducks
1 teaspoon dried leaf basil
1 teaspoon ground ginger
1 1/2 teaspoon salt
1 cup honey
1 cup of cherries
1 can of pineapples
1 stick butter
1/2 cup orange juice
2 teaspoon lemon juice
1/4 teaspoon dry mustard
1 cup of pecans
3 medium potatoes cut

PREPARATION:
First, mix together basil, ginger and salt.

Next, mix together in saucepan, pineapples, cherries, honey, butter, orange and lemon juices and dry mustard; boil for 3 minutes.

Put about 1 teaspoon of basil mixture inside of each duck and rub any left over on the outside. Don't forget to stuff the pecans!

Stuff ducks with orange slices and even a lemon wedge. Pour half the honey mixture over the ducks in roaster. Cut up potatoes and place on the sides. Cover and roast at 400° for 30 minutes. Reduce heat to 350°, turn ducks breast down, and roast, basting occasionally with the rest of the honey mixture, until ducks are very tender, about 2 1/2 hours. Turn breast side up for the last half hour to brown.
Serves 8.

Do the math if you just want one duck! The meat really comes out tender! Serve with some wild rice, veggies, and rolls












Texas Grilled Duck






Cooking Time:5 mins






Recipe Coments:
Recipe Instructions: half and pit them japs and brest out the duck. place the half jap onto the duck brest salt an pepper then wrap in bacon. stab it w/ a toothpick and grill for 3-5 min.
Recipe Instructions:
bacon
jalapanoes
4 duck brests
Comments: add pepper jack cheese under jap. to add extra flavor or just














Sorry to have taken up this much space, some of these are great, and some I havent tried yet.
Hope this helps