Most unusual duck recipe

Discussion in 'Cooking Forum' started by ramsey, Dec 4, 2005.

  1. ramsey

    ramsey Elite Refuge Member

    Jun 19, 2001
    Everyone knows about wishbone italian, cream cheee and bacon. Gotta different marinade, ingredient or recipe that's absolutely dynamite?

    here's mine:
    duck breast grillin pieces in a bowl

    half a jar or so of apricot jelly. Stir it in till everything covered.

    Ground black pepper (LOTS). Bacon optional.

    Grill until medium rare.
  2. Millrat

    Millrat Moderator

    May 6, 2003
    Lorain, OH
    Now that sounds interesting! :yes
  3. JJ McGuire

    JJ McGuire Elite Refuge Member

    Jan 31, 2003
    Chester Springs, PA
    This is not terribly unusual recipie. It is great over grilled duck or goose or as a soup on the side.
    1 lb Mushrooms (I use mostly portabellas and some white mushrooms and I think I use a little more than required depends on how thick you like. You can use any combination of mushroom types whatever you like)
    1 stick butter
    1 tsp lemon juice
    1 onion chopped
    1/3 cup flour
    4 cups beef or chicken stock (I have always used beef)
    2 tsp salt
    1 tsp pepper
    1 cup light cream
    Wine to taste (I used a Cab or Merlot this time) I think any red wine is good. Be generous. (You can also add a little at the end if you like more wine flavor.
    Bouillon cubes if desired for extra flavor. (I usually do)

    Trim and slice mushrooms. Sauté in butter and onion until tender. (Add Wine). Add lemon juice. Add flour and cook 1 minute. Add stock. Cook a few minutes more. Take half mixture and blend until smooth. (If you have a hand chopper that works too.) Put back into saucepan and add cream. Heat slowly and adjust seasoning. I would say it serves 6-8
  4. duckaroni

    duckaroni Senior Refuge Member

    Jan 21, 2005
    BluePoint, NY
    Duck breast in salt water, for 24 hours.
    1 can of cranberry sauce.
    1 can of peach juice.
    1 cup of homemade red wine;)
    mix, save some sauce in a different container.
    wait 24 hours.
    Discard marinade.
    salt and pepper breast.
    Fry in butter.
    when first side is done, flip and add sauce.
    Cook to medium rare.:tu
  5. geese4u

    geese4u Elite Refuge Member

    Jan 11, 2002
    Eastern WA
    1 Beer
    juice from 5-6 limes
    1/4 cup brown sugar
    1 8 oz. can of whole jalapenos with the juice
    1 T cumin
    1 T oregano
    1 cup soy sauce
    1/2 buch of cilantro (torn up)
    add salt to taste.

    Marinate duck or goose breasts for 24 hours, and grill to desired finish (the rarer the better). Slice into strips, and serve with flour tortillas, sour cream, beans, and good salsa (see recipe below).

    Salsa/pico de gallo
    5 ripe tomatoes diced(buy the expensive ones on the vine)
    2 bunches green onions diced
    2 fresh jalapenos minced (you can heat this up as much as you like by adjusting amount and type of chiles used)
    juice from 5 limes
    1/2 of a medium head of cabbage diced
    1 bunch of cilatro chopped
    2 T salt, (salt to taste at the end)
    If you are eating this salsa right away, add 2 cups of a prepared picante sauce to bind the whole mess together.

    Squeeze the limes, and add them to the minced chiles first along with 2 T of salt. Allow this to steep while chopping the other ingredients. Mix everthing except the cabbage together in a large bowl, and adjust the salt. Add cabbage last. This will only keep for about three days.
    This makes a big bowl (about 8-12 cups)

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