Best Duck Duck Duck Smoked Breast Grilled Foie Gras And Barbequed Thighs Recipes
SMOKED DUCK SANDWICH
Provided by Food Network
Categories main-dish
Time P5DT2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer).
- Preheat a smoker to 200 degrees F.
- Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator.
- For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough).
- To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.
DUCK FOIE GRAS IN SPICED RED WINE
Provided by Food Network
Categories appetizer
Time P1DT10m
Yield 5 servings
Number Of Ingredients 13
Steps:
- Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.
GRILLED DUCK LAAB
My father was known for his duck laab (also spelled larb), and he'd go the extra mile to make it. He would source a whole duck from his Amish farmer friend, meticulously debone it and grind it up. It was a true a labor of love. My version is inspired by dad's traditional Laotian laab, except I use skin-on duck breasts that are grilled over an open hardwood fire until crispy, juicy and smoky. There are many variations of laab and the key to this version of the dish is the finely chopped lemongrass, which has a floral fragrance that helps cut through the richness of the duck.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides.
- Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes.
- Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.
- On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings.
TEA SMOKED DUCK
Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
- Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
- Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
- Cut and serve hot, with buns and sauce, optional.
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