cols <- names(rcpS[, .(tags, steps, ingredients)])
ptrn <- "\\[|\\]"
rcpS[, (cols) := lapply(.SD, function(x) gsub(ptrn, "", x)), .SDcols = c("tags", "steps", "ingredients")]notGinger_breast <- "^((?!ginger|breast).)*$"
duck_honey <- "^(?=.*honey)(?=.*duck).*$"
rcpS[, lapply(.SD, function(x) x[grepl(notGinger_breast, x, ignore.case = TRUE, perl = TRUE) & grepl(duck_honey, x, ignore.case = TRUE, perl = TRUE) ]), .SDcols = c("ingredients"), by = .(name, steps, description)][] %>% kable() %>% kable_paper()| name | steps | description | ingredients |
|---|---|---|---|
| balsamic orange honey maple syrup glazed duck | ‘preheat oven to 190c’, ‘mix all the ingredients together in a small saucepan and simmer for 5 minutes’, ‘reserve 1 / 4 of the glaze’, ‘sit the duck on a rack over a baking dish , baste and place in oven’, ‘baste the duck every 10 minutes throughout the cooking process with remaining 3 / 4 of glaze’, ‘a 2kg duck should take about 1 hour 15 minutes to cook , but give one of his legs a pull , and if it moves freely and any juices run clear , your duck will be cooked’, ‘place on a serving platter brush with reserved glaze and serve’, ‘pass any remaining reserved glaze to be spooned over carved duck’ | i went looking for inspiration for my duck i bought for dinner. eventually i found it on the bag the duck came in! | ‘duck’, ‘maple syrup’, ‘honey’, ‘dijon mustard’, ‘dried thyme’, ‘orange juice’, ‘balsamic vinegar’, ‘garlic’, ‘orange liqueur’ |
| duck glazed with honey and lavender or herbes de provence | ‘preheat oven to 350 degrees fahrenheit’, ‘using a mortar and pestle or spice grinder , finely grind half of the lavender , thyme , sea salt , and peppercorns’, ‘set aside the ground herb rub mix’, ‘remove excess fat and skin from duck neck and inside cavity’, ‘remove giblets’, ‘thoroughly rinse duck and pat dry with paper towels’, ‘with very sharp paring knife , carefully score duck breast in criss-cross pattern , making sure to cut through skin and fat only’, ‘rub herb mix into both inside the cavity and the outside of the duck’, ‘place liver back into the prepared duck cavity’, ‘put duck onto rack inside a roasting pan , breast side up and roast for 2 hours’, ‘remove duck from oven and increase the oven temperature to 375 degrees fahrenheit’, ‘put the duck on a platter and carefully pour pan juices into large glass measuring cup’, ‘spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a saut medium , for example’, ‘pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine’, ‘put duck back on the rack in the roasting pan and brush with about half of the honey’, ‘roast the duck for about 20 minutes , basting at least once with the pan juice / broth / wine mixture’, ‘remove the duck from the oven and brush with the rest of the honey , then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more’, ‘depending on the size of the duck , it may take a bit longer’, ‘it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees fahrenheit’, ‘when duck is done , remove from the oven and put it on a platter to rest’, ‘remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices’, ‘pour pan juices from the roaster into a saucepan , making sure to scrape up browned bits’, ‘add the remaining lavender or herbes de provence to the saucepan , along with salt and pepper to taste and place over medium heat’, ‘bring the juices to a boil , whisking often , and cook until the sauce is thickened and coats the back of a spoon’, ‘taste and add more salt and pepper if needed’, ‘transfer the sauce to a bowl and serve with sliced duck at the table’ | this is a lush recipe for duck. it tastes very ““french”“, and despite the honey glaze, it isn’t too sweet. the lavender or herbes de provence make a nice counterpoint to the flavors. the pan juice is perfect served alongside the duck, to drizzle over the meat at the table. adapted from epicurious.com | ‘fresh lavender blossoms’, ‘fresh thyme leave’, ‘sea salt’, ‘whole black peppercorn’, ‘duck’, ‘low sodium chicken broth’, ‘dry red wine’, ‘honey’, ‘salt and pepper’ |
| gitty s sesame chicken | ‘skin chicken’, ‘baste with egg and dip in breadcrumbs to coat’, ‘place in a greased baking dish , cover with tin foil , and bake 45 minutes at 350’, ‘combine remaining ingredients’, ‘pour over chicken’, ‘reheat chicken with sauce’ | you can use spicy duck sauce if you like the kick… | ‘chicken’, ‘egg’, ‘breadcrumbs’, ‘chinese duck sauce’, ‘honey’, ‘soy sauce’, ‘dijon mustard’, ‘sesame seeds’ |
| honey and chili roasted duck | ‘pre-heat oven to 375f’, ‘coat a shallow roasting pan , and rack , with non-stick cooking spray’, ‘in a small bowl , combine the wine , honey , lemon juice , mustard and chili paste’, ‘set aside’, ‘rinse the duck and cut down the center of the back , to butterfly’, ‘pat dry’, ‘pierce skin several times with a metal skewer’, ‘season with some of the salt and pepper’, ‘place the celery , onion and carrot in the bottom of the roasting pan’, ‘place rack over the vegetables and arrange the duck on the rack , skin side up’, ‘place in oven’, ‘after 20 minutes , baste with the honey-chili mixture’, ‘roast for a total of 1 1 / 2 to 2 hours , basting every 15 minutes’, ‘remove the duck from the oven , place on a platter and keep warm’, ‘combine the orange juice and cornstarch’, ‘set aside’, ‘strain the pan juices into a saucepan’, ‘discard vegetables’, ‘bring to a simmer , adding any leftover baste’, ‘thicken with the cornstarch mixture and season with salt and pepper’, ‘cut duck into pieces’, ‘serve the duck with the sauce on the side’ | a roast duck with spicy, crispy skin. basting sauce doubles as a dipping sauce and could be used for chicken or game hens also. | ‘dry white wine’, ‘honey’, ‘lemon juice’, ‘dijon mustard’, ‘red chili paste’, ‘whole duck’, ‘salt’, ‘ground black pepper’, ‘celery’, ‘onion’, ‘carrot’, ‘orange juice’, ‘cornstarch’ |
| honey lacquered duck with sour cherry sauce | ‘put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil’, ‘simmer for 7 minutes and remove from heat’, ‘remove leaves and allow to cool’, ‘wash the duck out and pat dry with paper towels’, ‘season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour )’, ‘in a small saucepan , combine sage infusion , honey , balsamic vinegar and soy sauce and bring to the boil’, ‘boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2 / 3 of a cup’, ‘pour 1 / 3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan’, ‘preheat oven to 415f’, ‘put duck in roasting pan , breast-side-down and roast for an hour’, ‘turn duck breast-side-up and roast an hour longer’, ‘brush duck with the honey glaze and continue roasting 15 minutes’, ‘after the 15 minutes , turn duck so that it is breast-side-down again and brush with more honey glaze , do this once more after 15 minutes then turn duck breast-side-up again , brush with glaze and roast for a final 15 minutes’, ‘in all , the duck will have roasted a total of 2 hours and have had 4 glazings , 1 up , 2 down , and the last one up again’, ‘remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce’, ‘pour off the fat you have retained into a small container and pour any accumulated duck juices into the saucepan containing the remaining honey glaze’, ‘add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil’, ‘boil for 7-8 minutes , or until cherry sauce has become slightly-thickened and syrupy’, ‘carve duck , and serve with the sour cherry sauce’ | a gorgeous, mahogany-coloured duck. the rich meat is set off by the tart cherry sauce. i would serve this with steamed or roasted broccoli. developed for the rsc 2004 contest. | ‘sage’, ‘water’, ‘honey’, ‘balsamic vinegar’, ‘soy sauce’, ‘sour cherries’, ‘cinnamon’, ‘duck’ |
| lingonberry roast duck | ‘rinse / wash and dry the duckling , removing any giblets , etc , that are inside’, ‘in a bowl , combine the jam , soy sauce , sherry , hard cider , garlic , lemon juice , and tabasco’, ‘pour 1 / 2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside’, ‘place on roasting rack in the roasting pan’, ‘a quarter of a cup at a time and making sure all of the skin becomes wet from the glaze , pour most of the rest of the jam mixture onto the duck , reserving about 1 / 4 of a cup’, ‘let the duck sit for 1 hour’, ‘preheat oven to 350 degrees f’, ‘remove the outer skin from the onion half , then cut it into quarters’, ‘stuff the duck with the onion pieces’, ‘combine the reserved lingonberry sauce with the honey’, ‘pour the honey / sauce over the duck , then drizzle with sprinkle with the chopped green onions’, ‘roast covered at 350 degrees f for 1 hour , basting occasionally with drippings , then add the hard cider to the bottom of the roasting pan’, ‘roast un-covered an additional hour , basting occasionally’, ‘serve with rice pilaf or wild rice , and vegetables’, ‘tomake an excellent dark broth: take 4 cups water , the giblets from the duck , the onion that was inside the roasted duck , and the roasting pan drippings and put it all in a crockpot on low for 8 hours’, ‘strain well and refrigerate for use within 3 or 4 days , or put into ice cube trays and freeze’ | yesterday i was feeling adventurous and so i pulled a duck from the freezer and thawed it for the evening. here’s the recipe i came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but i substituted lingonberry) basting sauce recipe that i’ve enjoyed in the past. the resultant duck was absolutely wonderful! prep time includes marination. this is a pantry challenge recipe. | ‘ducklings’, ‘lingonberry preserves’, ‘soy sauce’, ‘sherry wine’, ‘hard apple cider’, ‘garlic’, ‘dried ancho chile powder’, ‘lemon juice’, ‘tabasco sauce’, ‘onion’, ‘honey’, ‘scallion’ |
| peking duck chinese | ‘cut off duck wings at second joint , remove excess fat and skin , rinse and dry well’, ‘insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint’, ‘push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix’, ‘tie a string on to the middle so you can hold the duck and hang it up’, ‘bring 6 cups of water to boil in a wok’, ‘add maltose or honey and stir to dissolve’, ‘add sherry and vinegar’, ‘make a slurry out of the cornstarch and add to wok’, ‘when liquid returns to a boil , dip the duck into liquid and spoon liquid over duck’, ‘repeat until duck is thoroughly moistened’, ‘repeat dunking once more’, ‘hang duck by string in a cool airy place with a bowl underneath to catch drips’, ‘leave for 4-6 hours until skin is dry and taught’, ‘put roasting pan on lower oven rack and fill with 2-3 inches of water’, ‘oil rack above pan’, ‘preheat oven to 350’, ‘remove chopstick and string’, ‘put duck on oiled rack in center of oven breast side up’, ‘cook 30 minutes’, ‘turn duck breast down for 45 minutes’, ‘turn breast up for 30 minutes or until skin is dark brown’, ‘while duck is cooking make scallion brushes’, ‘trim roots , cut off most of green part , leaving a 3 inch piece’, ‘make several 1 inch lengthwise slits in each end of scallion , put in ice water for 20 minutes , drain and refrigerate’, ‘carve duck and separate meat and skin’, ‘mix hoisin with sesame oil and 1 tbl water’, ‘to serve: use scallion brushes to wipe hoisin mixture on to pancakes , add duck skin and meat and scallion , fold one end over and roll up’ | adopted! | ‘duck’, ‘honey’, ‘dry sherry’, ‘white vinegar’, ‘cornstarch’, ‘scallions’, ‘hoisin sauce’, ‘sesame oil’, ‘chinese pancakes’ |
| renaissance hvar roasted duck with apples | ‘clean and season the duck and put sage and thyme sprig inside’, ‘put the duck into roasting pot and roast it on 190c , occasionally basting with lemon juice and water’, ‘when it is almost done take the duck out and slice it into serving pieces’, ‘make sauce out of wine and honey and roasting drippings , add sliced apples , return the duck slices and roast until all ingredients are soft’, ‘serve with homemade flour gnocchi’ | this recipe is from island hvar in croatian dalmatia. it originates from 16th century. originally it was roasted “pod peku†or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. the recipe is mentioned in martin benetovic papers, also one of the renaissance croatian writers form 16th century. | ‘duck’, ‘apples’, ‘sage’, ‘thyme’, ‘lemon juice’, ‘honey’, ‘wine’, ‘salt’, ‘pepper’, ‘water’ |
| roast duck | ‘rub salt and chinese flower pepper on duck and put green onions in the cavity’, ‘keep in refrigerator for 24 hours , take out 2 hours before baking’, ‘preheat oven to 450’, ‘bake 45 minutes at 450 on roasting pan rack with breast up’, ‘reduce heat to 350 and continue baking 1 hour more’, ‘mix honey , soy sauce , and sherry’, ‘baste duck with sauce mixture’, ‘continue baking 30 minutes more’, ‘brushing 3 times until mixture is gone’, ‘remove duck and let cool 40 minutes’, ‘cut duck into bite-sized pieces’, ‘arrange pieces on platter’, ‘serve hot or cold’ | this is another duck recipe from the diana liu cookbook. takes a bit of time but is delicious served with chinese plum sauce. | ‘duck’, ‘salt’, ‘ground chinese flower pepper’, ‘soy sauce’, ‘sherry wine’, ‘green onions’, ‘honey’ |
| roast duck with a honey soy basting sauce | ‘wash duck under cold water and remove any missed feathers’, ‘combine all the basting ingredients and boil over a high heat for about 2 minutes’, ‘keep sauce warm while basting , stirring occasionally’, ‘place duck in a roasting dish , brush with basting sauce’, ‘bake in a slow oven for about three hours , bast several times while cooking’, ‘turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through’, ‘as the duck is finishing off , mix a little water with cornflour , turn up the heat on stove , add cornflour to basting sauce and stir until mixture thickens’, ‘serve duck with basting sauce’ |
here is the recipe for the duck i did, i baste the bird all the way through cooking and then i heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. because of the asian flavours unless serving this as a dish by itself, if you are making it along with other meats, i use a separate side plate, as the sauce does not mix well with a normal gravy. i made two birds for christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. this is wonderful tasting duck and it always the first meat to go when i make it and with rave reviews. |
‘duck’, ‘dijon mustard’, ‘soy sauce’, ‘honey’, ‘garlic cloves’, ‘dry white wine’, ‘olive oil’, ‘cornflour’ |
| roast duck with balsamic vinegar honey glaze | ‘preheat oven to 425f’, ‘remove duck from bag and rinse under cold water’, ‘generously season duck cavity and skin with salt and pepper’, ‘tie legs together with string’, ‘roast duck , breast side up , for 20 minutes’, ‘remove duck from oven’, ‘rake skin numerous times with a sharp meat fork being careful not to pierce meat’, ‘return to oven’, ‘continue to roast for 1 hour and 10 minutes’, ‘while roasting , frequently baste duck with juices from bottom of roasting pan’, ‘while duck is roasting , combine 10 tablespoons balsamic vinegar , honey and pepper in small saucepan’, ‘over high heat , bring to a boil’, ‘boil until mixture starts to thicken’, ‘stir constantly until mixture is very thick and reduced to about 3 tablespoons’, ‘remove from heat’, ‘add remaining balsamic and red wine vinegar’, ‘keep warm until duck is cooked’, ‘when duck is cooked , remove from oven and dry skin with paper towels’, ‘brush duck with a thick coat of warm glaze’, ‘place in oven for 1 minute’, ‘remove from oven and serve immediately’, ‘garnish with fresh herbs’ | great whole duck recipe for the holidays using maple leaf farms duck. garnish this beautiful bird with fresh herbs. | ‘whole duck’, ‘salt and pepper’, ‘balsamic vinegar’, ‘honey’, ‘black pepper’, ‘red wine vinegar’ |
| roast duck with cherry rhubarb sauce | ‘preheat oven to 425’, ‘for sauce:’, ‘in a skillet melt butter’, ‘add shallots and cook until softened’, ‘add cherries , rhubarb , honey , sage , stock , bring to a boil’, ‘lower heat and simmer for 15 minutes’, ‘mix 1 / 4 c madeira and arrowroot in a small cup , add to cherry mixture , simmer 5 minutes until thickened’, ‘for duck:’, ‘prick the duck pieces all over with a knife’, ‘put skin side up in a roasting pan , season with salt and pepper’, ‘roast 15 minutes , drain fat’, ‘lower oven to 350 , turn duck and roast for 30 minutes’, ‘drain fat , turn over , roast for 15-30 minutes more until desired doneness’, ‘drain fat’, ‘remove duck to a platter’, ‘add balsamic vinegar and 1 / 4 c madeira to the roating pan , scraping up browned bits’, ‘heat on stovetop and reduce by half’, ‘add to the sauce and season with salt and pepper to taste’, ‘to serve pour sauce over duck , garnish with sage leaves if desired’ | for rsc 2004, this is an adaption of another recipe i make often. | ‘duck’, ‘balsamic vinegar’, ‘madeira wine’, ‘butter’, ‘shallots’, ‘tart cherries’, ‘rhubarb’, ‘honey’, ‘duck stock’, ‘sage leaves’, ‘arrowroot’, ‘salt and pepper’, ‘sage leaf’ |
| roast duck with cranberry glaze | ‘rinse the cranberries carefully under running water , and pick them over to remove any that have spoiled’, ‘mix one cup of cranberries , the honey , and one-half cup of water in a small saucepan and cook , simmering , until the cranberries are very soft’, ‘strain through a sieve into a small bowl’, ‘the honey liquid is the glaze for the duck’, ‘preheat the oven to 350f remove the gizzard , heart , and liver from the duck and set aside’, ‘put the orange peel , half the onion , and about half a teaspoon of salt and pepper in the cavity’, ‘paint the duck with a little of the cranberry glaze’, ‘place the duck on a rack in a roasting pan and roast for 45 minutes’, ‘every 15 minutes , paint the surface with a little of the cranberry glaze’, ‘remove the duck from the oven and prick the skin all over with a fork to release the fat’, ‘return to the oven and continue roasting , painting every 15 minutes with the glaze , for a total of two hours’, ‘while the duck is roasting , make a broth with the innards: roughly chop the remaining half onion and the duck innards’, ‘place in a small saucepan with the wine , another half teaspoon of salt and pepper , and a cup of water’, ‘simmer gently for an hour or more , until the broth is reduced to approximately one-half cup of flavorful liquid’, ‘strain the broth and discard the solids’, ‘mix the remaining half cup of cranberries with the remaining half cup of water , the sugar , and the balsamic vinegar’, ‘cook together for 10 minutes until the mixture is syrupy’, ‘set aside’, ‘when the duck has finished roasting , remove it from the oven and set aside’, ‘it should be a beautiful dark-red color’, ‘strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top’, ‘add the innard broth the roasting juices and use this to deglaze the roasting pan , scraping up the roasting bits that have stuck to the pan’, ‘strain the whole through a fine sieve and place in a small saucepan’, ‘add the cranberry-vinegar syrup to the pan juices and broth’, ‘if there is any glaze remaining , add that to the mixture and bring the whole to a simmer just to warm it and mix everything together’, ‘carve the duck if you wish , or send it whole to the table , together with the warm cranberry sauce’ | this came from the ny times website. i tried it for thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. with the balsamic vinegar reduced by half, even the children loved it. the leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry. | ‘cranberries’, ‘honey’, ‘water’, ‘duck’, ‘orange peel’, ‘onion’, ‘salt & freshly ground black pepper’, ‘white wine’, ‘sugar’, ‘balsamic vinegar’ |
| roasted duck with kumquat sauce | ‘heat the oven to 400 degrees’, ‘prepare the duck: poke the skin all over the duck with a fork’, ‘season the duck all over with 1 1 / 2 teaspoons salt and one-fourth teaspoon pepper , rubbing the seasoning over the skin’, ‘in a small bowl , stir together the celery , onion , cinnamon sticks , star anise and 1 tablespoon olive oil’, ‘stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out’, ‘heat a large saut pan over medium-high heat and add the remaining tablespoon oil’, ‘brown the duck , turning every few minutes to color each side evenly and well , about 20 minutes total’, ‘place the duck and any juices in a baking pan and roast , basting every 15 minutes , until the juices run clear when you prick the thigh , about 2 hours’, ‘remove the duck and set aside to rest 20 to 30 minutes before carving’, ‘while the duck is in the final hour of roasting , make the kumquat sauce’, ‘place the honey in a 2-quart heavy-bottom saucepan over high heat’, ‘bring the honey to a boil and cook just until it begins to darken and caramelize’, ‘immediately remove the pan from heat and add the vinegar and orange juice , stirring to combine’, ‘cook over medium heat until the liquid is reduced by three-fourths , 20 to 25 minutes’, ‘stir in the butter and kumquat slices and simmer gently for 5 minutes , stirring occasionally to allow the flavors to marry’, ‘remove from heat and serve with the duck’ | i adore roasted duck… and kumquats. this was in the tribune’s food & drink weekly guide. am stashing for when the economy warrants me springing for a duck… & kumquats. | ‘duck’, ‘salt’, ‘pepper’, ‘celery’, ‘onion’, ‘cinnamon sticks’, ‘star anise’, ‘olive oil’, ‘honey’, ‘sherry wine vinegar’, ‘orange juice’, ‘butter’, ‘kumquats’ |
| roasted duck with sage onion stuffing applesauce | ‘preheat oven to 220c’, ‘stuffing:’, ‘melt the butter in a saucepan’, ‘when the foaming subsides , add the chopped onion’, ‘saute on a gentle heat for around 10 minutes’, ‘cook until translucent , avoid browning’, ‘take pan off heat and add all remaining ingredients’, ‘mix well with your hands to incorporate the egg’, ‘if the mixture seems a little too dry , add a touch of water’, ‘if too moist , add some more breadcrumbs’, ‘it should hold its shape easily’, ‘duck:’, ‘cut neck off duckling , and put aside for future use in gravy’, ‘put the stuffing inside the cavity of the duck’, ‘close up the flaps of the cavity , securing them with toothpicks’, ‘cover the duck with melted butter , and season generously with salt and pepper’, ‘place the duck breast-side down on a rack’, ‘then place rack & duck in a roasting tray’, ‘add a little water to the bottom of the roasting tray to prevent burning’, ‘place tray in oven’, ‘cook at 220c for 15 minutes’, ‘after the 15 minutes , reduce the heat to 180c , and cook for a further 30 minutes’, ‘after the 30 minutes , turn duck breast-side up and continue cooking for another 60-70 minutes , checking on occasion that it does not burn / is not browning too much’, ‘if duck is getting too brown / dark , reduce heat to 160c , or cover the extremities of the duck with aluminum foil’, ‘at the end of the cooking time , remove duck from oven’, ‘place in a warm spot and cover with aluminum foil until serving time’, ‘gravy:’, ‘chop neck from duckling into pieces with a meat cleaver’, ‘put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render’, ‘add roughly chopped vegetables , herbs , bay leaf , peppercorns , and salt and fry for 20 minutes on medium heat , stirring regularly’, ‘after the vegetables and duck neck have achieved a good brown color , add enough water to barely cover the contents of pot’, ‘bring slowly to the boil , skimming any scum that appears’, ‘when gravy has come to the boil , reduce to a gentle simmer , and continue to skim scum from time to time’, ‘keep on gentle simmer for as long as possible for the best flavor , adding a touch more water or stock from time to time if needed’, ‘when the duck gets close to being cooked , strain the gravy through a fine sieve to remove the vegetables , herbs , etc’, ‘push down hard using the back of a spoon so as to extract as much juice as possible’, ‘discard vegetables’, ‘in a clean pan , bring the strained gravy to the boil , stirring occasionally’, ‘when gravy has reduced by a third , thicken with cornflour dissolved first in a small amount of cold water’, ‘make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency’, ‘season the gravy with salt and pepper according to your personal tastes’, ‘you could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well’, ‘apple sauce:’, ‘in spaces where duck and gravy are cooking & able to be left alone for a bit , prepare apple sauce’, ‘peel and core the apples’, ‘roughly chop them’, ‘place apples in saucepan with all other ingredients’, ‘bring to the boil , then reduce to a simmer , cooking until the apples collapse’, ‘stir frequently to prevent burning / sticking’, ‘when cooking has finished , take off heat and add lemon juice’, ‘stir’, ‘serving:’, ‘place gravy in a sauce boat’, ‘place apple sauce in a bowl / boat’, ‘carve the duck’, ‘enjoy !’, ‘this dish is excellent when served with additional accompaniments like roasted new potatoes , pumpkin , minted peas , blanched green beans , honeyed carrots , etc’ | this recipe for duck makes for a very tender bird, with stacks of flavor. the apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. you’ll be licking your chin eating this one! :) | ‘butter’, ‘onion’, ‘fresh sage’, ‘salt’, ‘ground pepper’, ‘breadcrumbs’, ‘egg’, ‘whole duck’, ‘toothpick’, ‘oil’, ‘carrot’, ‘celery’, ‘leek’, ‘garlic cloves’, ‘fresh thyme’, ‘parsley sprigs’, ‘bay leaf’, ‘peppercorn’, ‘water’, ‘cornflour’, ‘cold water’, ‘pepper’, ‘green apples’, ‘honey’, ‘raw sugar’, ‘nutmeg’, ‘lemon juice’ |
| spicy laquered duck | ‘combine first 9 ingredients in medium bowl’, ‘whisk to blend’, ‘place duck in jumbo resealable plastic bag’, ‘pour in soy mixture’, ‘seal bag’, ‘turn to coat duck and refrigerate for 2 days , turning occasionally’, ‘preheat oven to 400 degrees’, ‘drain duck well’, ‘discard marinade’, ‘pat duck dry inside and out with paper towels’, ‘roast duck 45 minutes back-side up on rack set over baking dish’, ‘turn , breast-side up , and roast until tender and glazed deep brown , about 15 minutes longer’, ‘insert long wooden spoon into main cavity of duck and tilt , allowing juices to drain onto baking sheet’, ‘transfer duck to platter’, ‘let rest 15 minutes before serving’ | from an exellent site for game food cooking, called food down under. i haven’t made this, but love duck and plan to do so in the near future. | ‘soy sauce’, ‘dry sherry’, ‘dark brown sugar’, ‘honey’, ‘hoisin sauce’, ‘garlic’, ‘oriental sesame oil’, ‘chinese five spice powder’, ‘cayenne pepper’, ‘duck’ |
| stove top smoker tea smoked duckling | ‘remove giblets and trim excess neck skin from duck’, ‘rinse and pat dry’, ‘combine soy sauce , sherry , and honey , and bring to a boil’, ‘add five spice powder and remove from heat’, ‘baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours’, ‘split duck and smoke for 2 hours on medium-low heat , using mesquite wood chips and tea leaves’, ‘open lid carefully , prick skin all over , being careful not to pierce the meat’, ‘place into a preheated 425 oven for 15 minutes to crisp and brown’, ‘nothing finer on a crisp all evening’ | this recipe is to be made using a stove top smoker. from the cameron cooking guide. | ‘duck’, ‘soy sauce’, ‘dry sherry’, ‘honey’, ‘chinese five spice powder’, ‘mesquite wood chips’, ‘green tea leaves’ |
| succulent stuffed roast duck with balsamic cherry sauce | ‘preheat oven to 375f’, ‘to prepare the stuffing: saut onion in butter until onion is transparent’, ‘remove from heat’, ‘in a large bowl add salt , and combine with rice , chopped sage and pecans’, ‘taste and adjust seasoning to your taste’, ‘you may wish to add more salt and if you like you can add a bit of garlic pepper , but that is optional’, ““remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator , you won’t need it for this recipe”“, ‘rinse and dry the duck’, ‘stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks’, ‘place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper’, ‘ducks contain lots of natural fat so require no basting’, ‘roast at 375f for about 22 minutes a pound’, ‘a 6 pound duck should be done in about 2 1 / 4 hours’, ‘when duck is done let it set for about 20 minutes to let the juices settle before carving’, ‘while the duck is resting prepare the cherry sauce: in a medium size saucepan , combine the 15 ounce can of cherries , honey , wine , and balsamic vinegar’, ‘heat over medium flame until the mixture is reduced by half’, ‘transfer to a serving touraine with a ladle’, ‘place the touraine on table beside the carved duck and let guests spoon as much sauce as they like on their portion of duck’ | this duck roasts up nice and crisp and golden brown. the brown rice stuffing and cherry sauce compliment the duck perfectly. | ‘duck’, ‘salt’, ‘garlic pepper seasoning’, ‘cooked brown rice’, ‘onion’, ‘fresh sage’, ‘sweet butter’, ‘pecans’, ‘cherries’, ‘red wine’, ‘honey’, ‘balsamic vinegar’ |
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