Longleaf™ Grill » Duck

Duck Tenders with Mushrooms

bjc — Fri, 09 Oct 2009 14:04:16 +0000

Cut the duck meat into strips. Coat with a mixture of flour, salt, pepper and sage. Brown in 1/2 cup hot butter in a heavy skillet over medium heat. Remove the meat. Add the mushrooms, onion and celery to skillet. Cook until tender, stirring occasionally. Add the duck, bacon, thyme, garlic salt and 1/4 cup butter to skillet. Simmer for 30 minutes, stirring frequently. Serve over hot cooked rice. Makes 6 servings.

Ingredients

breast meat of 4 large ducks
1 cup flour
dash salt and pepper
1 teaspoon sage
1/2 cup (1 stick) butter
1 cup chopped fresh mushrooms
1 cup chopped white onion
1 cup chopped celery
3 slices bacon, crisp-fried and crumbled
1/2 teaspoon thyme
1/4 teaspoon garlic salt
1/4 cup (1/2 stick) butter

Chinese-Style Duck

bjc — Fri, 09 Oct 2009 13:58:14 +0000

Saute the onions and ginger in 1/2 cup oil in a medium skillet. Add 1 teaspoon salt, spice powder, white wine and sugar and mix well. Stuff the cavitities of ducks with mixture and close, securing with skewers.

Bring a large quantity of water to a boil in a stockpot. Place the ducks in a clean sink and pour some of the boiling water over them to seal the skin. Continue pouring water over ducks until skins cease to draw. Rub the ducks with oil. Brown in a large skillet or pot. Place the ducks in a large deep pan and add water to within 1/2 inch of top of duck. Add the orange zest, caraway seeds, anise seeds and 1 teaspoon salt to water. Bring the water to a boil. Lower heat and simmer for 3 to 4 hours. Makes 2 or 3 servings.

Ingredients

2 onions, chopped
1 teaspoon ginger
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon Chinese 5-spice powder
1/4 cup white wine
2 teaspoons sugar
2 wild ducks
vegetable oil
1/2 teaspoon dried orange zest
1 teaspoon caraway seeds
1/2 teaspoon anise seeds
1 teaspoon salt

Southern Roast Duck

bjc — Tue, 06 Oct 2009 01:15:39 +0000

Rub the ducks with salt, pepper and garlic salt. Place breast side down in roasting pan. Combine the celery, onions, garlic, wtaer, worcestershire suace, mustard, nutmeg and lemon juice n a large bowl and mix well. Pour over the ducks. Bake at 350 degrees for 2 1/2 hours. You make a gravy by combining pan drippings with flour in a saucepan and cooking over medium heat until thickened, stirring constantly. Makes 3 to 5 servings.

Ingredients:

3 ducks
1 teaspon salt
1 teaspoon pepper
Garlic salt to taste
1 cup chopped celery
1 1/2 large onions, Chopped
2 1/2 cups water
1/4 cup worcestershire sauce
1 1/2 tablespoons dry mustard
Dash nutmeg
2 tablespoons lemon juice
2 teaspoons flour (optional)