Duck Recipes

Duck Recipes in Microsoft Word Document

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Bacon Wrapped Duck

Ingredients

• 10 duck breasts
• 3 lb's peppered bacon
• 2 jars banana pepper rings
• italian dressing

Soak the breasts in water to remove the blood. Repeat a few times to make sure all of the blood is removed. Drain and pat dry.
Cut the breasts into 1" cubes. Cut the bacon slices in half.
Place a pepper slice on each meat cube and wrap with a slice of bacon. Secure with a toothpick. Grill over medium heat basting with the dressing until the bacon is done.
Serve and enjoy.

Chicken Fried Duck

Ingredients:

• filleted duck breasts, no skin
• water
• flour
• garlic salt and pepper or Cavender's seasoning or your favorite seasoning
• oil

Soak duck breasts in fresh water for three days in the refrigerator. Change water several times. After three days, meat should look gray instead of dark red. Beat the breasts with a meat hammer as you would beef. Season flour with garlic salt and pepper or your favorite seasoning to taste. Soak breasts in milk then roll in the flour. Add to heated oil and fry like chicken fried steak. Serve and Enjoy!

Roast Wild Duck

Ingredients

• duck(s) or goose
• apples, chopped
• onions, chopped
• poultry seasoning or garlic salt
• berry flavored wine coolers, any variation

Stuff the inside of the bird(s) with the chopped apples and onions. Sprinkle on the poultry seasoning or garlic salt. Place bird in a counter top roaster. Fill the roaster with the wine coolers until the bird is half covered. Cover and roast at 250 or 300 degrees for at least 4 hours. Time will vary depending on the size of the bird or quantity. Bird is done when you can grab a leg and it pulls off.Serve and Enjoy!

EASY DUCK RECIPE

• Reynold's Brown in Bag
• 1/2 stick butter
• 1/2 can beef consomme
• 1/4 c. orange juice
• 1/2 c. currant jelly
• 1 lg. onion, sliced
• 1/2 c. raisins
• 1/2 c. red wine (Burgundy)
• 1 prepared duck, thawed if frozen

Put duck in bag with all ingredients. Follow directions for using Brown in Bag. Bake at 350 degrees for 3 hours.

Duck Breasts in White Wine recipe

Ingredients:

• 4 duck breasts.
• 1 medium onion, sliced.
• 1 large carrot sliced.
• 1 celery stalk, sliced.
• 1 ¼ cups of dry white wine.
• Salt and pepper, to taste.
• Mashed potatoes, for serving with.

Remove the skin and attached layer of fat from duck breasts.
Place some of the skin fat in a flame-proof casserole and heat until about 3 tablespoons of fat run. Remove the skin and brown the meat on all sides. Remove from the pan. Sauté the vegetables in the hot fat until softening. Return the duck to the pan and pour in the wine. Bring to a fast boil then season with salt and pepper. Cover and place in a 300°F (150°C) oven for about 2 hours 30 minutes. Serve with mashed potatoes

Duck Breast Supreme

Ingredients

• 6 duck breast fillets
• ¼ cup butter
• 1 cup chicken broth
• ¼ white cooking wine
• 1/8 teaspoon thyme
• 2 tsp. dried parsley
• ½ cup sour cream
• cornstarch to thicken
• salt & pepper

Salt and pepper fillets. Melt butter in skillet and brown fillets on both sides. Add broth and wine to the pan, simmer for about 15 minutes. Remove meat from skillet, keep warm. Add parsley, thyme, and thicken to desired consistency with cornstarch and water paste. Add sour cream, stir until blended. Put meat back in the gravy. Serve with rice.