What is a good way to mallard duck?

I will take a duck after thawing and soak it in a large pot of OJ in the fridge adding quarterd onions ,potatos,carots and cellery stalks over night.Next day I'll take the duck out of the OJ bath and pat dry it.I'll then rub a mix of sage,garlic powder,salt and fresh cracked pepper on the bird.Next in a large iron skillet I like to add peanut oil (or any really)then sear the outside of the duck(both sides).Next take the veggies that where soaking with the duck overnight,and stuff them in the cavity of the bird or set them inside the roaster with the duck.I take a pie tin and turn it upside down in the roaster and set the duck on top of it(this way the duck will not lay in all the fat).If you like a glaze or gravy,you can deglaze the iron skillet that you seared the duck in with a red wine,then ad acup of theOJnext stir in some cold water diluted corn starch,till it is thick enough for a glaze to brush over the bird.Oh yeah bake the bird at about 325 for a couple hours or so.

Sorry for being late to answer but I just upgraded to a new computer and had a hard time finding the tool bars to be able to cut and paste. Thry these you will enjoy them


Crock Pot Ducks/GOOSE



2 Mallards or Goose breasts
1 Large onion chopped
2 Ribs celery chopped
6 Slices bacon
3 Cups water
1 tsp. Poultry seasoning
2 chicken bouillon cubes
1 tsp. Worcestershire sauce

Salt and pepper each duck to taste , put in crock pot half of onion and celery, place outer half in duck cavities. Cover duck breasts with bacon. Dissolve bouillon cubes in water, add to crock pot. Add poultry seasoning and Worcestershire sauce. Cook for approx. 8 hours. Remove ducks remove meat from carcass , cover with Orange sauce . Serve over rice.


Orange Sauce

1 cup fresh orange juice
¼ cup Sugar
1 tbs. Corn starch

Bring orange juice and sugar to boil , add cornstarch mixed in a little water .Stir to thicken . pour over ducks.


Duck Julius

2-3 ducks
1/3 cup canola oil
4 cups onion, chopped
1 large green pepper, chopped
4 cloves of garlic, chopped
water
cornstarch
cooked rice

In a large pot or Dutch oven brown ducks on all sides in oil. Add onions pepper, and garlic and saute until clear. Cover duck with water, simmer 2-3 hrs. or until tender. Remove ducks, and when cooled enough to handle remove meat from bones. Discard bones. Thicken pot juices with cornstarch mixed in a little water, return meat to thickened pan gravy. Serve over hot white rice.[/b]


Grilled Duck Breasts

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1 cup Canola oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
3 Tbs. prepared mustard
2 tsp. black pepper
2 cloves of garlic, crushed in a press
1 bottle teriyaki sauce
6 duck breasts or 3 goose breasts.

Combine all except for the breasts and mix well with a hand blender. Place duck breasts in a large plastic bag, add marinade. Mix well. Marinade at room temp for 2 hrs. Remove from marinade and reserve. Grill until done medium, occasionally basting with the reserved marinade. Do not over cook it should be pink inside.



Mallard supreme

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1 mallard cut into serving pieces
flour seasoned with salt and pepper
1 stick margarine
1 can 15-oz. Condensed milk



Dredge duck pieces in seasoned flour. In a heavy pan melt margarine and brown duck pieces on all sides. Pour in the condensed milk, cover and bake at 375 until tender. Remove from milk and serve.


Stir Fry Duck Breasts

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2-4 Duck breasts, cut into 1-inch pieces
1 Tbs. Soy sauce
1 Tbs. sherry
1 Tbs. corn starch
1 medium onion, chopped
½ cup oil

Mix all ingredients cover and refrigerate for 30 minutes. Cook in a hot wok until duck is just done, it should be slightly pink inside. Do not over cook. Serve over rice.


Butterfly Duck

4-6 duck breasts
Flour
1 large onion, chopped
1 8 oz. Can mushrooms
1 can mushroom soup, milk
Margarine

Cut duck breasts almost in half length-wise to make a butterfly. Flour and brown pieces in melted margarine. Add onions and mushrooms, salt and pepper to taste. Mix soup with one can of milk and pour over duck. Simmer until tender about 1- 11/2 hrs. Serve over a bed of rice or noodles.


Company Roast Duck


2 mallards
6 slices of bacon

Stuffing
2 eggs
6 cups soft bread cubes
1 cup celery, diced
1 cup onion, diced
1 cup seedless raisins
1 cup pecans, chopped
½ cup heated milk
½ tsp. salt

Basting sauce
1 cup ketchup
½ cup Worcestershire sauce
½ cup A-1 sauce
½ cup chili sauce
Heat milk and beat eggs; combine both with breadcrumbs, celery, onions, raisins, pecans and salt. Preheat oven to 350. Fill ducks with stuffing and close. Place in an uncovered roast pan breast up. Cover each duck breast with 3 slices of bacon and baste. Roast 15-20 minutes per pound basting 2 to 3 times.

Im at home for the weekend at my parents and we're cleaning out the freezer to make room for this season. I just used the crockpot one that big boy was talking about(almost same exact thing), it was the best duck I have ever had.

Glad you liked it. It's one of my favorites

Big guy strikes agaih!!!

Here is a good duck breast recipe. It has three parts: (0) field preparation, (1) sauteeing the duck breast, and (2) preparing a pan sauce/gravy.

Ingredients:
1 duck breast per person (1.5 isn't bad either, but too much for some people, depending on the size of the duck -- Mallards tend to be good sized). The quantities below suit 4 duck breasts
1 TB of butter
2 TB olive oil
1 clove of garlic minced
2 TB of minced red onion
1 TB of brown sugar
1/2 cup beef broth
1/4 cup bourbon whiskey
1/3 cup heavy cream

(0) Field preparation
Remove the duck breast from the carcass. I pluck the breasts in the field and freeze the breast whole, still on the ribs which may keep the meat fresher. I sometimes keep the legs for other preparations, but sometimes the legs are pretty small. Other times I pluck the whole bird and roast the whole bird. I'm thinking, thought, the breast is about 90% of the good meat.

(1) Sautee the duck breast
Salt and pepper the duck breasts. Sautee on high heat (don't burn!) about 4 minutes per side. Place on a warm plate, cover with aluminum foil, place in oven.

(2) make sauce
Add the minced garlic and onion to the sautee pan and sautee briefly, about 1 minute. Add the bourbon and beef broth. Reduce rapidly to about 1/3 original volume by boiling. The liquid will look thick and sticky. Don't take shortcuts on this reduction process. To speed things along, I will often pre-reduce the broth and bourbon before cooking the duck breasts, that is boil these liquids down in advance then later pour over into the sautee pan, scraping out everything with a spatula. Stir in the brown sugar. Add the heavy cream and cook until it reaches the desired thickness.

Serve the duck breasts on the warm plate and the sauce in a separate gravy bowl. This is very, very good. I like to serve a mixture of rice and wild rice along with this as well as cranberries and maybe some green vegetable, such as buttered green peas. A good red wine goes well with this, such as a syrah or pinot noir from California. I happen to like a Spanish red rioja with this, but that isn't commonly available in many stores.

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