srijeda, 18. svibnja 2022.

Delightful, succulent roast duck that's perfect for a winter feast!

Delightful, succulent roast duck that's perfect for a winter feast!

There's nothing quite like a succulent roast duck to get you through the winter. This recipe is perfect for a festive feast with family and friends. The duck is marinated in a delicious mix of apple cider, ginger, and honey, then roasted until golden and crispy. Serve with creamy mashed potatoes and green beans for a wonderfully cozy meal.

Ingredients:

1 (4-5 pound) whole duck

1/2 cup apple cider

1/4 cup honey

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon ground ginger

1/4 teaspoon freshly ground black pepper

Instructions:

1) Preheat oven to 375 degrees F. Remove giblets from inside the duck and discard. Rinse the duck inside and out with cold water, then drain well.

2) In a small bowl, whisk together apple cider, honey, soy sauce, rice vinegar, ginger, and black pepper. Place the duck in a large resealable bag or container, and pour the marinade over top. Seal or cover and refrigerate for at least 2 hours, up to 24 hours.

3) When ready to cook, remove the duck from the fridge and let come to room temperature for about 30 minutes before roasting.

4) Roast in preheated oven for 60-70 minutes until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (not touching bone). Remove from oven and let rest for 5-10 minutes before carving. Serve with creamy mashed potatoes and green beans. Enjoy!

Crispy skin, tender meat, and delicious stuffing - a perfect roast duck every time!

A roast duck is perfect for a festive gathering or a cozy family meal. Follow these simple steps to ensure a delicious and perfectly cooked roast duck every time.

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Rinse the duck inside and out with cold water. Pat dry with paper towels.

  3. Season the duck inside and out with salt and pepper.

  4. Heat a large skillet over medium heat. Add the duck and cook until golden brown on all sides, about 8 minutes per side.

  5. Transfer the skillet to the oven and roast for 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

  6. Remove from the oven and let rest for 5 minutes before serving. Serve with stuffing and your favorite sides. Enjoy!

A winter classic - succulent cold roast wild duck for your holiday table!

As the holidays approach, many people are looking for recipes that will be both delicious and memorable. A succulent cold roast wild duck is the perfect dish for your holiday table!

Duck is a versatile bird that can be cooked in a variety of ways. For a cold roast, I like to use an Herb-Roasted Wild Duck recipe from my favorite cookbook, "The New Best Recipe" by the editors of Cook's Illustrated. This recipe produces a crispy skinned bird that is moist and flavorful.

To prepare the duck, first remove the neck and giblets from the cavity. Then, rinse the bird inside and out with cold water. Pat the duck dry with paper towels. Combine 1 tablespoon of salt, 1 teaspoon of pepper and the herbs in a small bowl, then rub the mixture all over the duck. If you have time, let the duck marinate in the refrigerator for several hours or overnight.

When you are ready to roast the duck, preheat oven to 425 degrees F. Place the duck on a wire rack set in a roasting pan. Roast for 45 minutes to 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees F.

Remove from oven and let rest for 10 minutes before carving. Serve with your favorite side dishes!

Tender, juicy duck cooked to perfection - perfect for any occasion!

There's nothing quite like a delicious duck dish to really impress your guests - and this recipe is sure to do just that! Tender, juicy and cooked to perfection, this dish is perfect for any occasion.

Ingredients: 1 duck 2 tablespoons olive oil salt and pepper 2 carrots, peeled and diced 1 onion, peeled and diced 3 cloves of garlic, minced 2 sprigs of fresh thyme 1 cup white wine 1 cup chicken stock or vegetable stock 1 tablespoon honey 1 teaspoon Dijon mustard chopped fresh parsley, for garnish Instructions: Preheat the oven to 350 degrees Fahrenheit. Season the duck inside and out with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the duck and cook until golden brown on all sides. Remove the duck from the skillet and set aside. Add the carrots, onion, garlic and thyme to the skillet. Cook until softened, stirring occasionally. Add the white wine and chicken stock. Bring to a boil then reduce the heat to low. Simmer for 10 minutes. Arrange the carrots, onion and garlic mixture around the duck in a baking dish. Drizzle with any pan juices. Bake for 30-40 minutes or until the duck is cooked through. Remove from the oven and drizzle with honey and Dijon mustard before garnishing with chopped fresh parsley. Serve hot!

Roast duck that's sure to please - crispy skin and a delicious stuffing make this dish a hit!

Ingredients: - 1 (3 to 4 pound) duck - Salt and pepper - 1/2 cup dried apricots, diced - 1/4 cup currants - 1/4 cup slivered almonds - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh rosemary - 1 tablespoon olive oil - 1 lemon, quartered - stuffing: 1/2 cup white bread crumbs 1/4 cup milk 1 tablespoon butter 1 shallot, minced 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Rinse duck inside and out; pat dry. Sprinkle cavity with salt and pepper. Mix apricots, currants, almonds, parsley, rosemary, oil, and lemon juice; stuff loosely into the duck cavity. Tie legs together with kitchen string. Place the duck on a rack in a roasting pan. Roast for 1 hour and 40 minutes or until a thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit (74 degrees Celsius), basting occasionally with rendered fat.

For stuffing: In a small bowl, combine bread crumbs and milk; let stand for 5 minutes. Melt butter in a skillet over medium heat. Add shallot and garlic; sauté for 5 minutes or until softened. Add bread crumb mixture and salt and pepper; cook for 3 minutes or until moistened.

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Cold roast wild duck is the perfect winter dish!

Cold roast wild duck is the perfect winter dish! When the temperature starts to drop, there's nothing quite like a comforting roast du...