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BAKED DUCK (BASIC RECIPE FOR BAKING ALL DUCKS) Submitted by: G.E. McIntyre
Ingredients: 2 mallard ducks cleaned salt and pepper 1 large onion, chopped 2 ribs celery, chopped 4 slices bacon or salt pork 3 cups water 1 tsp. prepared herb seasoning 2 chicken bouillon cubes
Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast. Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat. Serves 8 (if quartered).
SMOKED DUCK BREASTS WITH SAUERKRAUT Submitted by: G.E. McIntyre
Ingredients: Boneless, skinless breast filets from 4 ducks 1/4 cup vegetable oil 1/4 cup soy sauce 2 T. ketchup 1 T. red wine vinegar 1 small onion, chopped 3 cloves garlic, chopped Cherry or apple wood shavings for smoking 2 tart apples, cored and sliced 2-quart bag refrigerated sauerkraut, rinsed and drained 1 cup chicken broth 1 tsp. Dijon-style mustard
In 13 x 9 x 2-inch baking dish, arrange duck breast filets in single layer. Combine oil, soy sauce, ketchup, vinegar, onion and garlic in glass jar. Cover tightly and shake to blend. Pour mixture over duck breasts. Cover dish with plastic wrap and refrigerate overnight.
The next day, drain duck breasts, discarding marinade. Place duck breasts on rack of cold smoker, and cold-smoke for 2 or 3 hours, adding wood shavings once per hour. When duck breasts have smoked for 2 or 3 hours, transfer to lightly greased 13 x 9 x 2-inch baking dish. Top with apple slices; spread sauerkraut evenly over apples. Blend together chicken broth and mustard; pour around duck breasts. Cover and bake at 300 degrees F for 1 to 1 1/4 hours, or until duck breasts are desired doneness.
PEKING DUCK Submitted by: Buck
5 lbs fresh duck 1/4 teaspoon salt 1/2 teaspoon 5 spice 1/4 teaspoon MSG (optional) 1/2 teaspoon sugar 3 slices lemon, sliced thin with rind 4 cups water 3 tablespoons honey 3 tablespoons dark soy sauce 3 tablespoons red wine vinegar or 2/3 c Chinese rice wine
Mix the salt, 5-Spice, MSG and sugar together and rub inside of bird with the mixture. Fold up the tail into the bird and using an upholstery needle or turkey skewers and string, close up the duck sealing all openings.
Blanch the duck in 3 qts of boiling water pouring the water over the duck about 8 times. Hang up to dry for 3-4 hours.
Combine red wine vinegar (or rice wine), water, honey, soy sauce and lemon in a pot and bring mixture to a boil. Turn heat to low and let simmer for 20 minutes. Using a ladle, pour this mixture over the duck several times until it is completely coated. Hang duck in front of a fan for 4-5 hours or overnight sans fan.
Place duck on a greased rack and roast for 20 minutes in at 400 F. Turn oven down to 375 F and continue to roast - 25 minutes per lb. total time. This includes the first 20 minutes. (A 4 1/2 lb duck would take approx. 1 1/2 hrs.)
