Volume 8, Issue 069 - April 7, 2005

Hello Recipe Club,

One of our favorite foods is duck. There are different kinds of duck and we enjoy them all. Ducks have been raised and cooked for over 2,300 years in China and were domesticated as long ago as 1000 BC in Greece. You'd think there would be some good recipes around, right? Today the most popular of the commercial "Meat" ducks available are the Pekin (not Peking) and Muscovy ducks.

The Pekin or as it may be more popularly called "Long Island" duck accounts for about 60% of the ducks raised for eating in the U.S. They are actually ducklings, which reach about 7 pounds in 6-8 weeks. About half of the processed duck is bone and fat. You can find these ducks easily in your store's freezer. Always thaw overnight in your refrigerator.

The Muscovy duck is originally native to Central and South America where the weather is considerably warmer. So, these birds have less fat on them than do the Pekin. This duck is very popular in Europe accounting for over 70% of the ducks consumed. The skin contains almost 50% less fat than a Pekin and the flesh has a very meaty flavor. The ducks are raised for about 11 weeks to maturity, with the hens weighing about 5 pounds and the drakes between 7 and 8 pounds. They are prized for their breast meat which can double that of the Pekin.

The Muscovy ducks are not always available at your supermarket. You can find them from these vendors in our Market Place They will have them whole or you can buy just the breasts. Another note: The Muscovy duck is also prized for the Foie Gras, and in my opinion is more buttery in texture and produces a flavor that is more intense than a Moulard (not Mallard), another bird raised for it's Foie Gras. These companies will also carry the Foie Gras.

OK, I have bored you with the facts, now let us get to some recipes. Enjoy and if you are looking for more recipes for duck, click this link  You will find hundreds of recipes in our database.
 

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Breast of Duck with Chambord Glaze

Makes 8 servings

Ingredients:

Marinade:
4 tablespoons onion, chopped
4 tablespoons celery, chopped
3 teaspoons sugar
2 teaspoons aniseed
1 teaspoon cinnamon
1/2 cup soy sauce
2 cups water

Glaze:

1/4 cup Chambord liqueur (raspberry flavor)
1/4 cup frozen raspberries, puréed
1/4 cup marinade
3/4 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water

4 whole boneless duck breasts excess skin removed
2 tablespoons oil
2 tablespoons butter

Preparation:

Heat Chambord, raspberries, marinade and chicken stock. Make a paste with 1 tablespoon cornstarch and 2 tablespoons water and gradually stir into Chambord mixture. Increase heat and stir until boiling. Take off heat and keep warm.

In a 12 inch skillet, add oil and butter and bring to medium high heat. Cook duck breasts two at a time, skin side down until skin is crisp, about 5 minutes. Turn and continue to cook an additional 3 minutes or until medium rare. 

With knife in slanting position, carve in thin slices, keeping form of duck breast. Place sliced breasts on warm plate and spoon Charmbord glaze over top.

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Duck Breast with Pears and Greens

Makes 6 servings

Ingredients:

6 cups mesclun salad greens, washed and dried
3 Asian pears, cored and peeled, finely diced

Salad Dressing:

1/2 cup hazelnut or walnut oil
2 tablespoons white Balsamic vinegar
salt and freshly ground black pepper

Duck Breast:

6 skinless boneless duck breast halves
2 tablespoons olive oil
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon coriander
1/4 teaspoon cumin
1 cup fresh tomatoes, peeled, seeded and julienned
1 cup veal or chicken stock
slivered black pitted olives, for garnish

Preparation:

Toss the mesclun greens with the cubed Asian pear and salad dressing. Season with salt and pepper and divide it among 4 dinner plates.

Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.

Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Sauté for  4 minutes on one side and 2 minutes on the other for very rare duck. For medium rare, 5 minutes on one side and 3 minutes on the second side.

Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.

Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

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Duck Breast with Balsamic Pears

Makes 4 servings

Ingredients:

4 boneless duck breasts halves
2 shallots, halved and thinly sliced
1 garlic clove, minced
1 teaspoon minced ginger
2 firm pears, preferably Bosc, peeled, cored and diced
1/4 cup pear flavored brandy
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 teaspoon finely chopped thyme, plus additional sprigs for garnish
2 tablespoons chopped walnuts
salt and freshly ground pepper to taste

Preparation:

Preheat the oven to 400 degrees.

Score the skin of the duck breasts and pat them dry. Season them with salt and pepper. Over medium high heat, heat a large oven proof sauté pan until very hot. Sear the duck, skin side down until fat is rendered and the skin is golden. 

Pour off most of the rendered fat, reserving 3 tablespoons for later. Transfer the pan to the oven and finish roasting until medium rare, about 5 minutes.

In a sauté pan, heat the reserved duck fat. Add the shallots, garlic, ginger and pears. Cook, stirring frequently, for about 2 minutes. Add the brandy, balsamic vinegar and stock and cook over high heat, about 3 minutes, until the mixture is slightly thick and the pears are tender. 

Remove from the heat and stir in the thyme, walnuts and season with salt and pepper.
Thinly slice each duck breast and serve with sauce. Garnish with thyme sprigs.