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How To make Braised Wild Duck Breasts In a Spiced Wine Sauce
4 Duck breasts; whole, with
-ribs and backs 4 Bacon strips
1 cl Garlic; finely minced
1 ts Dried parsley
1/2 ts Dried thyme
1/2 ts Marjoram
Salt Freshly ground coarse -Black pepper 1 Bay leaf
1/2 c Onion; coarsely chopped
10 oz Can mushrooms and juice
1/2 c Sven's Glogg*
1/2 c Chicken stock
* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller.
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A Guide To Homemade Peking Duck
Ingredients:
1 duck 3.5 pounds
Seasoning paste:
2 tsp five spice powder
2 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1.5 tbsp sugar
1 tbsp salt
3 tbsp hoisin sauce
Maltose vinegar mixture:
2.5 cups water
70g Chinese red vinegar
100g maltose
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Recipe - Roast Wild Duck With Cranberry Sauce
INGREDIENTS:
●4 -5 lbs duck
●1/4 cup port wine
●2 tablespoons butter
●2 tablespoons flour
●1 cup chicken broth
●1/4 cup orange juice
●2 -4 tablespoons brown sugar
●1/2 cup fresh cranberries
●1 dash cayenne pepper
●1/2 lemon
●salt , to taste
●fresh ground black pepper , to taste
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A holiday dinner should be special. So let's not make the same thing over and over and go a little more interesting... homemade Peking duck with all the fixings.
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Full Recipe:
Ingredients Needed:
Chinese Mandarin Pancakes:
* 2 cups (300g) all purpose flour
* 1 cup (237ml) water
* 1 tablespoon (11g) sesame oil
Honey Plum Sauce:
* 1 lb (16oz) fresh plums, pitted & chopped w/ skin
* 1/4 cup (59ml) rice vinegar
* 1/4 cup (58g) sugar
* 2 tablespoons (38g) honey
* 2 tablespoons (30ml) shaoxing wine
* 1/4 cup (52g) sriracha
* 2 tablespoons (26g) dark soy sauce
Five Spice Sichuan Seasoning:
* 4 tablespoons (72g) kosher salt
* 2.5 tablespoons (31g) granulated sugar
* 1 tablespoon (5g) Chinese five spice
* 1.5 teaspoons (6g) Sichuan peppercorn powder
Maltose Glaze:
* 3 tablespoons (45ml) shaoxing wine
* 1/4 cup (86g) maltose
* 2 tablespoons (24g) Chinese red vinegar
* 1 tablespoon (12g) Chinese black vinegar
* 2 cups (473ml) water
To Serve:
* 1/2 cucumber, very finely julienned
* 1 bunch of green onions, ultra fine julienne
*Optional* 1 cup pickled carrots
Marco Pierre White recipe for Honey glazed duck breasts with apple sauce
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