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+-- Thread: Duck, Duck and more Duck.... (/showthread.php?tid=42543)
Duck, Duck and more Duck.... - cjs - 11-12-2007
Been TRYING to be good and cook out of the freezer for a while....geez, it's getting boring.
I don't know how I ended up with so many duck parts and lots of wings in there, but yesterday I thawed them all and used this old recipe I've had, it seems, forever. Boy, are these good!!! Sat out front - when it's gorgeous in the Pacific Northwest, nothing beats it!! - and as neighbors stopped we all just grazed on these little goodies.
DUCK WINGS
Preheat oven to 350. Combine:
4 T. instant chicken bouillon
2 T. onion powder
2 T. hot paprika
2 T. flour
1 T. Cajun spice
1 tsp. cayenne
In a large bowl. Add 3 1/2 lbs. duck drumettes, toss till well coated & transfer to a large, shallow baking dish. Pour 1/4 cup hot sauce over drumettes, cover dish w/foil, & bake till tender, 2-2 1/2 hours, turning once halfway thru.
Remove foil, increase temp. to 400, & bake till drumettes are golden & sticky crisp, 15-20 min. more.
I did a poor man's version of a blue cheese dressing - a little of this and that to put on the wings. Great.
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Then I also had some legs, and stray parts and cooked those this way -
Beer Braised Duck
Recipe from kitchencapers/Gina (a great cook!!!)
2 cans Stout Beer
half a duck(discard head, neck, web feet)
1" of ginger, thinly sliced
1 tsp. salt
Szechuan pepperorn, ground
1 T. olive oil
Wash, clean duck and rub with salt and pepper
Fill a deep casserole with stout and add duck to marinate for at least 4 hours.
Heat up wok (or skillet) with oil and add ginger to fry till fragrant.
Add duck, skin down and fry till the skin is slightly cooked.
Add rest of stout liquid to boil for 5 min. Pour the contents into a slow cooker and let it simmer for 2 hours over low heat.
Remove duck from the slow cooker to cool before slicing. Drizzle sauce over it.
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We loved both of the above - the wings are really addictive.
Re: Duck, Duck and more Duck.... - labradors - 11-12-2007
If duck ever becomes available again here, I'll have to try these. Love it!
Re: Duck, Duck and more Duck.... - Harborwitch - 11-12-2007
My one lousy duck is sounding more and more tempting. I've been waiting so that I could save the legs and add them to more legs from the Asian market for confit. May not wait. But somehow I don't think 2 wings are going to do much.
Shoot, gonna go eat a worm. . . . .
Re: Duck, Duck and more Duck.... - Lorraine - 11-12-2007
" discard head, neck, web feet "
Ah, c'mon Jean, waste not want not!!
I'm beginning to think I like the other parts better than the breasts. We had duck legs, thighs in a cherry peppercorn sauce last night. Your wing recipe sounds great!!! Thx.
Re: Duck, Duck and more Duck.... - cjs - 01-27-2010
Oh boy, do I thank friend 'anon' for looking at this. I had forgotten completely about it AND I have a duck thawing out today. Roy brought it home and ask (yeah, right) that I not put it in the freezer to be forgotten for months - so it went straight to the fridge and it will be ready to play with tomorrow.
Now, I know what I'm going to do with it!!!
Re: Duck, Duck and more Duck.... - Gourmet_Mom - 01-27-2010
I'm so jealous! I keep checking the freezer in the local grocery, where I found the last one, to see if they've ordered another couple....NOT! I think if they ever order some more, I'll buy them all! Then I'll be able to play whenever I want!
Re: Duck, Duck and more Duck.... - labradors - 01-27-2010
Quote:
Duck, Duck and more Duck....
GOOSE! [starts running...]
Re: Duck, Duck and more Duck.... - DFen911 - 01-28-2010
DOH! Rob!! Not fair I wasn't ready! [gets up and starts chasing him]