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Currently Browsing: Wild Duck

Roasted Peking Duck with Shallot Confit, Asparagus, Shitake and Lily Bulb Stir Fry

Serves 4 Ingredients for Duck • 1 Whole Pekin Duck • 4 garlic cloves • 2 shallots, peeled • Thyme sprigs Directions for Duck 1. Put the whole duck in a pan. Stuff with shallot, garlic, and thyme. Season with salt and pepper. Start with a hot oven (450 degrees) for 30 minutes then turn down to 300 degrees and cook for about 3 hours total until duck is very tender. 2. While warm, bone duck into two halves,...

Seared Breast of Moulard Duck a la D’Artagnan

Serves 8 A classic dish from southwest of France. Note that 3 glasses of Madiran wine are listed in the ingredients but only 2 are used in the sauce. That’s because a good cook must always verify the quality of the ingredients. So drink the third glass and enjoy! These seared duck breasts are served with an addictive Potato Galette, which you can make ahead and keep warm. It’s a wonderful dish on which to...

Slowly Roasted Mallard Apicius with Roasted Quince

Serves 2 Using honey and spices as a glaze hails back to ancient times. In Imperial Rome, Apicius was regarded not only a great gastronome, but as a gourmand as well, for the luxury of his feasts. He was the author or Apicius De Re Coquinaria, the first known cookbook in existence. Although the work was directed at professional cooks, many of his principles and recipe ideas – including sweet and sour sauces made...

Smoked Duck Salad with Foie Gras and Walnuts

Serves 4 Ingredients • 12 walnut halves • 1 tablespoon walnut oil • 1 tablespoon extra-virgin olive oil • 1 tablespoon canola oil • 1/2 tablespoon walnut or red wine vinegar • 1/2 tablespoon sherry wine vinegar • 1/2 shallot, finely chopped • salt and freshly ground pepper • 4 cups packed mixed salad greens • 16 grape tomatoes, halved • 3/4 pound smoked duck breast, skin removed, sliced...