Roast duck recipes - 6 recipes
If you like this, you'll definitely like: glazed duck
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Top rated Roast duck recipes
Duck breast with honey
By Portier Jean-Baptiste
Peel and chop the shallots
- 3 shallots
- 2 apples
- 1 orange
- 2 duck breasts (12 oz each)
- scant 1/2 cup of cognac
- 2 tablespoons liquid honey
- 3 1/2 tbsp butter
- fine salt
- Freshly ground pepper
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Whole Roast Duck with Root Veggies and Pumpkin
By jmsbrdly
This recipe came about after duck hunting a few years back
- 5 pound whole duck
- 6 fresh basil leaves
- 4 fresh sage leaves
- 3 sprigs flat leaf parsley
- Kosher or sea salt
- Fresh ground black pepper
- 2 cups 1 inch cubed yams
- 2 cups 1 inch cubed pumpkin
- 1 cup 1 inch cubed turnips
- 1 cup 1 inch cubed beets
- 1 cup 1 inch silced carrots
- 1 quartered red onion
- 9 halved shallots
- 9 halved cloves garlic
- 1 cup dry white wine
- 4 bay leaves
- 1 cup vegetable stock
- 1 tablespoon cornstarch
- 1 teaspoon water
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Normandy style duck
By douet clotilde
Preheat oven to 410F Prepare the camembert: Cut the Camembert and mash with a fork with wine and finely chopped ...
- 2 duck breasts
- One half mature camembert
- 1 clove of garlic
- 1 tablespoon dry white wine
- 2 shallots
- scant cup cider
- 3 tablespoons cream
- 2 large apples
- 4 sheets of filo pastry
Roasted Duck Breast with Parline, Carrot Purée with Caraway
Heat the sliced carrots in a water with salt for 20 minutes
- 4 duck breasts
- 3-4 oz of crushed red pralines
- 1 lb (about 3 1/3 cups sliced) carrots
- 1 teaspoon of caraway seeds
- scant 1 cup of milk
- Fresh juice from 2 oranges
- 2 1/4 tbsp of butter
- 2 tablespoons of balsamic vinegar
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Duck breast with Raspberry marinade
By Haize
Tear off the portion of duck fat
- 2 duck breasts
- 4-5 shallots, minced fine
- 2 tbsp honey
- 4 tablespoons raspberry vinegar
- salt
- pepper
Stuffed Roast Chicken Breast (or Turkey, or Duck) Without a Recipe
By bea1085
Lay the breast out flat on your cutting board, skin side down
- The filling is your caprice; just think about which flavors will complement your bird. For duck breast, I’ve used a mixture of pitted picholine or cerignola olives, fresh ginger, garlic, lemon zest, and oregano; for chicken, you might think about kalamata olives, roasted red peppers, and so on.
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