Best Duck Dressing Recipes

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK

Steps:

• Juice two limes into a bowl big enough for you to whisk your dressing.
• Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
• Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
• Whisk together.
• Finely chop the scallion tops and cilantro and stir into dressing.

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING

Steps:

• Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
• Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
• To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING

Steps:

• In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
• Preheat the oven to 400 degrees F.
• Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
• When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
• Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
• In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
• To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

FAYE'S DUCK DRESSING

Steps:

• Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter).
• Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour.

ROASTED DUCK WITH DRESSING

Steps:

• 1. Night before - Thaw Duck if Frozen and break up the bread and place it in a mixing bowl to dry, add the onion, celery, sage, salt and pepper to the bread.
• 2. Preheat Oven to 375 degrees. Clean Duck and remove giblets then place in a large stock pan with enough water to cover and broil until you see a fair amount of the fat and oils come to the top of the water, skim off and remove duck from the water and place in a large roasting pan.
• 3. Wet the dressing with just enough chicken broth to make barely moist. The dressing will get additional moisture from the duck and if you make it too wet, it will be soggy. Stuff the duck with the dressing and place any extra around the outside of the duck.
• 4. Place the cover on the roasting pan and place duck in the oven at 375 degrees for about 2 and a half hours for a 6 pound duck. You can tell when the duck is ready because it should fall off the bone easily and be tender and juicy, but definitely not greasy. Serve and Enjoy!

GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING

Steps:

• Duck Breast:
• Prepare the grill.
• Brush the duck breasts with peanut oil and rub with chile powder.
• Put the duck on the grill skin side up and cook for three minutes.
• Turn skin side down and cook for three more minutes.
• Internal temperature should be 140 degrees F. for rare.
• Cook longer if you want the duck more done.
• Serve over salad greens with the chipotle ranch dressing.
• Chipotle Ranch Dressing:
• Smash the garlic and put into a blender.
• Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
• Put in a bowl, add the cilantro and scallions or chives and stir well.
• Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
• calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
• Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
• NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
• slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.

ROASTED DUCK WITH APPLE-RAISIN DRESSING

Steps:

• Sprinkle the inside of ducklings with salt prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer pink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally drain. Meanwhile, simmer raisins in water for 8 minutes do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley mix well. Add the bread cubes, eggs and broth mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 2-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.© Copyright Reiman Publications, 1993-1997

ROAST DUCK WITH OYSTER DRESSING

Steps:

• Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
• Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
• Preheat the oven to 350 degrees F.
• If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
• Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
• Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
• Decrease the oven heat to 350 degrees F.
• Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
• Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

ROASTED DUCK WITH APPLE-RAISIN DRESSING

Steps:

• Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.

DUCK DRESSING

Steps:

• 1. Place ducks in saucepan. Cover with water. Boil until tender in covered saucepan. Save broth.
• 2. Remove meat from the bones and chop.
• 3. Mix well with all ingredients except soup and cheese.
• 4. Put in large buttered casserole dish and let stand overnight in the refrigerator.
• 5. Pour mushroom soup over casserole and bake for 1-1/2 hours at 400 degrees. Sprinkle grated cheese over top of casserole the last few minutes of cooking.