mighty duck

prep time:  tbd
cook time:  tbd
servings:  2 - 4

ingredients:
1/2 cup salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic- smashed
1 5 1/2 - 6-pound duck
2 handfuls shredded chard
2 shallots - minced
dash sherry or balsamic vinegar

steps:
1.  combine all ingredients, except duck, in a plastic container with a lid.  place the lid on the container and shake to dissolve the salt.

2.  remove the liver, gizzards, and heart from the duck.  cut off wings.  locate the spine at the base of the neck and cut, with kitchen shears, up the line of the backbone towards the neck cavity.  turn the duck and cut straight towards the rear cavity; remove backbone.

3.  turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves.  to separate the legs from the breast, flip your halves over so the flesh side is facing up at you.  using the knife, make a crescent shape cut between the leg and the breast.  lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an x.  make sure that you are cutting through the skin and not the meat.

4.  line the inside of a pot with a zip-top bag.  place the duck quarters inside the bag, and pour the brine over the duck.  seal the bag, ensuring that all air is removed from the bag.  brine the duck for 2 - 2 1/2 hours in the refrigerator.

5.  bring 1 1/2 - 2 inches of water to a boil in a large pot.  place a colander into the pot and line the sides of the colander with the duck.  do not stack the duck quarters on each other.  cover and turn the heat to medium low.  steam the duck for 45 minutes.  set oven to 475 degrees.  place a large cast iron skillet into the oven.

6.  remove the duck pieces from steamer and place legs, skin skid down, into the hot skillet.  place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes.  add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.

7.  remove the duck from the skillet and rest under foil.  add the chard and shallots to the skillet.  toss the chard in the fat until it barely wilts.  season with the sherry.  serve with the duck.

- food network

slow roasted duck

prep time:  15 minutes
cook time:  55 minutes
servings:  4

ingredients:
2 very fat wild ducks
1 tablespoon salt
1 lemon - cut in half
4 sprigs sage, rosemary, parsley and thyme

steps:
1.  preheat oven to 300 degrees.  using a needle or a sharp knife point, prick the skin of the duck all over - be sure not to pierce the meat.

2.  rub the lemon all over the duck and stick it inside the cavity.  liberally salt the bird; use a little more salt than you think you need.  stuff the cavity with the herbs.

3.  place on an iron frying pan or other oven proof pan and roast for 45 minutes.  turn the heat up to 450 and roast for 10 more minutes.

4.  remove from oven and let rest for 5 minutes.

- honest food

duck confit with green salt

prep time:  tbd
cook time:  tbd
servings 8 - 10

green salt ingredients:  1 cup salt
1/2 cup fresh parsley
2 tablespoon fresh thyme - chopped
fresh bay leaves

confit ingredients:
8 - 10 duck legs
5 cups duck fat
1/2 cup green salt

green salt steps:
1.  blend salt, parsley, thyme, and bay leaves together in a blender.

confit steps:
1.  season duck legs with green salt, let sit overnight.

2.  place the duck fat and legs in a large saucepan over medium high heat, simmer for about 30 minutes, until a fork plunges easily into the thigh.  transfer the legs into a sealable container and pour the duck fat overtop so they are submerged.  cool completely.

3.  remove the legs from the fat and scrape off any excess.  place the legs in a large frying pan over medium heat.  let the duck legs brown on both sides, about 5 minutes on each side.

- goop

wild-game banh mi

prep time:  tbd
cook time:  30 minute
servings:  12 patties

ingredients:
1/2 cup mayonnaise
3 - 5 tablespoons sriracha sauce
2 pounds pheasant, duck, wild turkey or other gamebird - deboned and roughly chopped
2 - 3 habanero peppers - deseeded
1 teaspoon coriander seed
1/3 cup fish sauce
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 cup cilantro leaves
baguette - split and lightly toasted

steps:
1.  combine the mayonnaise and sriracha sauce.  refrigerate until ready to use.

2.  preheat the oven to 300 degrees.  combine the meat, peppers, coriander, fish sauce, sugar, cinnamon, and baking powder in a bowl.  working in batches, grind the mixture into a paste using a food processor with the blade attachment.

3.  with an ice-cream scoop, spoon the mixture onto a parchment-lined or nonstick sheet pan.  gently flatten each ball into a hamburger-style patty.  bake for 30 minutes, or until the center is thoroughly cooked and a meat thermometer reads 160 degrees.

4.  slather the cooked bread with the sriracha mixture and top with a big pinch of clinator.  lay on the hot patty, and close it up with the remaining piece of bread to form a sandwich.

- field & stream, february 2011

magret with rhubarb and blood oranges

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
2 duck breasts (magrets)
salt
pepper
1/2 pound rhubarb - leaves removed, but in 1/2-inch pieces
1 1/2 tablespoon sugar
1 cup finely chopped red onion
zest and segments from 2 blood oranges
1 cup dry red wine
1 tablespoon red miso

steps:
1.  heat oven to 175 degrees.  with a sharp knife, score the skin side of the duck breasts in a crisscross pattern but do not cut into the flesh.  season with salt and pepper.  heat an ovenproof skillet, preferably cast iron, to very hot.  place duck breasts in pan, skin side down, and sear until browned, about 2 minutes.  remove.  reserve 1 tablespoon of fat and discard rest.  return duck to pan, skin side up, and place in oven for 1 1/2 hours.

2.  place reserved duck fat in a 10-inch skillet on medium-high heat.  add rhubarb, sprinkle with half the sugar and cook a couple of minutes, until the pieces start to brown but are still somewhat crisp.  remove to a dish.  reduce heat to medium-low.  add onion and saute slowly until very tender.  stir in orange zest and wine.  simmer until wine is reduced by half.  stir in remaining sugar and the miso.  season with salt and pepper.  set aside.

3.  when duck has finished cooking, remove it to a cutting board, slice it thin o the bias and arrange the slices on a platter.  briefly reheat wine sauce and fold in the rhubarb and orange segments.  check seasoning and spoon sauce alongside duck.

- new york times, april 2014

duck confit with green salt

prep time:  tbd
cook time:  tbd
servings 8 - 10

green salt ingredients:
1 cup salt
1/2 cup fresh parsley
2 tablespoons fresh thyme, chopped
fresh bay leaves

confit ingredients:
8 - 10 duck legs
5 cups duck fat
1/2 cup green salt

green salt steps:
1.  blend salt, parsley, thyme and bay leaves together in a blender.

confit steps:
1.  season duck legs with green salt.  let sit overnight.

2.  place the duck fat and legs in a large saucepan over medium high heat.  simmer for about 30 minutes, until a fork plunges easily into the thigh.  transfer the legs into a sealable container and pour the duck fat overtop so that they are submerged.  cool.

3.  remove legs from the fat and scrape off any excess.  place the legs in a large frying pan over medium heat.  let the duck legs brown on both sides, about 5 minutes on each side.

- goop, november 2013

duck "cassoulet"

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme

steps:
1.  combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan.  cover with cold water, bring to a boil, and lover the heat.  let simmer over low heat while you proceed.

2.  in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown.  turn the heat to low and add the onion and the 4 sliced cloves garlic.  cook for 15 minutes, keeping the heat low.  add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper.  simmer on low for half an hour.

3.  meanwhile, put the duck legs in a large frying pan and set it over medium heat.  let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan.  add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium.  add the bread crumbs and cook, stirring, until fragrant, abou2 minutes.  remove from heat, discard the garlic, and stir in the parsley.  drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni.  stir the beans into the tomato mixture, nestle in the thyme and the duck legs.  season with salt and pepper.

4.  preheat the oven to 350 degrees.  scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid.  bake until the bread crumbs are nicely browned, about 1/2 hour.

- goop, march 2013

duck breast and zucchini two ways

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
2 ounces dried porcini mushrooms
2 tablespoons coarsely ground black pepper
1 tablsepoon herbes de provence (or a blend of dried marjoram, oregan, rosemary and thyme)
4 6-ouce duck breast fillets
3 small zucchini
salt

initial steps:
1.  coarsely chope the dried mushrooms.  working in batches, process in a dedicated spice grinder until they turn to powder.  you'll need 2 - 2 1/2 tablespoon of powder.  combine in a small bowl with the pepper and herbes de provence.

2.  lay out a sheet of plastic wrap.  cut the duck breasts lengthwise into 1/4-inch wide strips, arranging them side by side on the plastic wrap.  place a second piece of plastic wrap on top and pound slightly to flatten and lengthen the strips.

3.  rinse and dry the zucchini.  use a vegetable peeler to cut them into long strips (discarding the peel-only strips).

first way steps:
1.  prepare a gas greill for medium heat, or grease a grill pan with nonsitck cooking oil spray and place of medium heat.

2.  lay the zucchini strips on top of the duck strips, then season lightly with some of the mushrooms powder-her mixture.  create 3 stacks, alternating layers (duck-zucchini) and seasoning as you work.  roll the strips into tightly wound rounds, then secure the outside rim by tying kitchen twine around each one.  if any of the seasoning mixture is left, sprinkle the tops of all three duck-zucchini rounds.

3.  place the tied duck-zucchini rounds on the grill or grill pan.  cook on the seasoned side first for 5 minutes, until fat has rendered and the meat and skin have browned and crisped.  turn them over and cook on the second side for 4 - 5 minutes or until the meat has cooked through (medium-rare).

4.  let them sit for 2 minutes before discarding the twine and serving. 

second way steps:
1.  spray a large nonstick saute pan or skillet with nonstick cooking oil spray, heat over medium-high heat.

2.  sprinkle both sides of the duck and zucchini strips with the mushroom powder-herb mixture.  add the duck to the pan or skillet and cook for 3 minutes undisturbed, then toss and stir until browned and a bit crisped on the edges, about another 4 minutes.

3.  add the zucchini, cook, stirring oftet, for 2 - 3 minutes. 

4.  divide among plates and serve.

duck or goose jerky

prep time:  24 hours
cook time:  6 - 8 hours
servings:  about 1 1/2 pounds

ingredients:
3 pounds skinless, de-fatted duck or goose breast
2 cups water
2 tablespoons salt
1/2 teaspoons instacure no. 1 (optional)
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder
3 tablespoons brown sugar

steps:
1.  slice the duck breasts into roughly 1/4-inch strips.  mix water, salt, instacure no. 1, worcestershire, garlic powder, thyme cayenne, porcini and brown sugar well in a large bowl.  put the meat into the marinade and massage it all around to coat evenly.  pour everything into a sea-able plastic bag or container and set in the fridge.  let marinate for at least 24 hours and up to 48 hours (the longer it is in the mix, the saltier the meat will get).  massage the meat around in the bag occasionally to keep all the pieces in contact with the marinade.

2.  preheat oven to warm setting.  remove the duck from the bag and pat dry with paper towels.  lay strips on a wire rack set over a cookie sheet to catch the drippings and place in oven until the meat is dried out but still pliable, about 6 - 8 hours.

- hunter angler gardener cook

twice-cooked duck with pea shoots

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
4 muscovy duck legs, about 1 pound each
salt
1 teaspoon chinese 5-spice powder
4 thick slices ginger + 1 2-inch chunk ginger - peeled and cut in fine julienne
1 large onion, halved
4 tablespoon rice wine
1 12/ tablespoon soy sauce
4 tablespoons brown sugar
1 teaspoon grated orange zest
1 teaspoon spicy black bean paste
1 teaspoon sesame oil
6 garlic cloves - roughly chopped
8 - 10 small dried red chile peppers
1 teaspoon cumin seed
1 cup reserved defated duck broth
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoon vegetable oil
6 ounces pea shoots, leaves and tendrils
3 tablespoons slivered scallions

steps:
1.  with a sharp knife, trim any excess fat from the duck legs, leaving the skin intact.  trim the skin a bit, too, if it seems quite thick.  reserve duck fat for another purpose.  season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat.  place the duck legs in a heavy-bottomed pan along with the ginger slices and onion.  cover with 4 cups water and bring to a boil.  reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes.  take the duck legs from the pot and let them cool.  remove the meat from the bones and chop into rough half-inch pieces.  strain and cool the cooking broth and skim any fat from surface. 

2.  in a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil.  put the julienne ginger, chopped garlic, red chile peppers and cumin seed on a small plate.  measure 1 cup of defatted duck broth.  mix the cornstarch and water in a small container.

3.  in a wok or large cast-iron skillet, heat the vegetable oil over high heat.  add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes.  season lightly with salt.  lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed.  stirring frequently, cook for one minute more, taking care not to burn the garlic.  add the rice wine mixture and duck broth and bring to a brisk simmer.  stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so.  turn off the hat and add the pat shoots, mixing them into the sauce until barely wilted.  transfer to a serving platter and sprinkle with scallions.

- new york times, may 2012

canard aux cerises (duck with sour cherries)

prep time:  tbd
cook time:  tbd
servings:  4


ingredients:
2 pounds fresh sour cherries or 1 cup dried cherries
1 duck - 5 to 6 pounds
1 carrot - peeled and cut in large pieces
1 onion - halved
duck fat, lard, or olive oil
1/2 bottle white wine
1 bay leaf
several fresh parsley branches
several branches of thyme
salt
pepper
1 to 2 tablespoons sugar

steps:
1.  tie the bay leaf, parsley, and thyme together.  set aside.  put the cherries, if dried, to soak in just enough hot water to cover them and set them aside.

2.  in a heavy pot just large enough to hold the duck, and having a tight-fitting lid, brown the duck, carrot, and onion slowly and well in fat over medium heat, uncovered, turning to color all sides - as long as 1 hour, with very low heat.

3.  add the wine, scraping to dissolve the brown material on the bottom of the pot, and then enough water to almost immerse the bird. add the herb bundle, and season lightly with salt (the sauce will later be concentrated). cover and cook at a very low bubble, turning the duck from time to time, until the meat is thoroughly tender - at least 1 hour.

4.  when the duck is done, remove it to a warm platter, and discard the carrot, onion, and herb bundle. carefully skim the fat from the remaining juices, strain them and return them to the pot.
 
5.  drain the soaked dried cherries, if you use those, setting the fruit aside and adding the soaking water to the pot. over high heat, reduce the combined liquids to about 3/4 cup.  add the cherries and cook about 3 minutes for soaked dried cherries or 15 minutes or more for fresh.  if they yield juice, boil for a few more minutes to thicken the sauce.  add salt, pepper, and sugar as needed.
 
6.  carve the duck at the table, ladling some cherries and sauce over each serving. If the cherries have pits, warn your eaters.
 
- goop, november 2011

duck breast salad

prep time:  tbd
cook time:  tbd
servings:  tbd

marinade ingredients:
1/2 cup soy sauce
1/3 cup molasses
1 tablespoon olive oil
2 garlic cloves - finely chopped
1 teaspoon fresh ground ginger
1/2 teaspoon ground red pepper

salad ingredients:
2 duck breasts
1 bunch red leaf lettuce
1 bunch green leaf lettuce
3 roma tomatoes - sliced

steps:
1.  mix the the marinade ingredients together.  de-bone the breasts and soak in marinade for 30 minutes - 1 hour.  remove breasts from marinade and broil untill medium done.  be sure to bast with the marinade while cooking.  remove from grill and slice diagonally then serve over the tossed lettuce and tomato salad.

- montana outdoor

duck ragu

prep time:  50 minutes
cook time:  4 - 5 hours
servings:  4 - 6

ingredients:
1 organic large duck - washed and dried
3 tablespoons olive oil
salt
pepper
4 slices duck bacon - finely diced
2 medium carrots - peeled and finely diced
5 cloves garlic - peeled and minced
3 14-ounce cans whole peeled tomatoes with their juice
1 cup italian red wine
1/4 cup plus 2 tablespoons tomato paste
1 pound pappardelle (fresh or dried)
gremolata bread crumbs or freshly grated parmesan cheese, for serving

steps:
1.  preheat the oven to 350 degrees.  trim off excess skin from the opening to the duck's cavity and back end.  rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out.  roast it for a total of 2 hours, flipping it from its back to its breast every 30 minutes.  let it cool in the pan until you can handle it.

2.  drain off the fat and either discard or reserve it for another use, such as roasting potatoes.  while the duck is roasting, heat 2 tablespoons of olive oil in a dutch oven over medium-high heat and add the duck bacon.  cook for 5 minutes, stirring occasionally, or until starting to drip. 

3.  add the onions, carrots, garlic and rosemary.  turn the heat down to low and cook, stirring occasionally for 15 minutes or until softened.  add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third.  add the tomato water to the dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt.  bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

4.  after the duck has cooled down a bit, remove and discard the skin and bones and shred the meat.  fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

5.  to serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta  top with the gremolata bread crumbs or parmesan.

- goop, april 2011

prosciutto-wrapped duck appetizers

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1/2 cup dry red wine
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 teaspoons bottled minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 package boneless whole duck breast - thawed, skinned and cut into 12 pieces
6 slices prosciutto - cut in half lengthwise
cook spray

steps:
1.  prepare grill

2.  combine dry red wine, lemon juice, olive oil, minced garlic, dry mustard, black pepper, and bay leaf in a large ziptop plastic bag.  add duck pieces to bag and seal.  marinate in refrigerator 30 minutes.  remove duck from bag, and discard marinade.

3.  wrap 1 piece of duck with 1 strip prosciutto.  repeat with remaining duck and prosciutto.  thread 2 pieces duck onto each of 6 6-inch skewers.  place the skewers on a grill rack coated with cook spray and grill 5 minutes on each side or until desired degree of doness.

- cooking light, october 2006