Conference turris::cooks

    
    
    	A quick and easy sauce I use for duck is to reduce two cups
     of duck stock down to about 1/2 - 3/4 cup. Add to the reduced
     stock about 2tbsp of apricot or black currant jam.  Add more
     jam depending on how sweet you like the sauce but it shouldn't
     be too sweet.
    
    
    	-mike
    

    I mix apricot preserves with some lemon juice and a little corn
    starch in a small sauce pan and warm til it is blended.  It's a
    little tart, but tastes great with a nice roast duck.

1 cup apricot preserves, 1 good shot of myer's dark rum (2 oz.),
1/2 tsp cornstarch, 1 and 1/2 teaspoon dijon mustard (optional - but good).

Mix cornstarch with a little dab of preserves to blend it, then
stir in the rest of the preserves, the rum, and the dijon mustard
if you use it.  Heat, stirring constantly, over medium heat
until thickened.  

Use as a sauce for roast duck or even ham.

    I used a variation of the recipe in .3 because I didn't have any
    Myer's around. I used cognac and ended up not using the cornstarch.
    I used the "sauce" as basting for the duck and kept stabbing the
    skin to release all the fat. I also had a fruit stuffing, soaked
    in port wine, inside the bird. By stabbing the skin everytime I
    basted, we were able to eat the skin without any fat in it and this
    sauce gave it a wonderful flavor. I did use the mustard. It gives
    the sauce a "zip" rather than just a fruity-tasting glaze. 
    
    I can't wait to try it on ham!!!!!

    I find your fruit stuffing to be of interest.  What is in it?
    Why is it soaked in port wine?  When I made mine, I stuffed it with
    oranges cut in quarters and garlic, to get rid of the gaminess.
    
    I also found my duck a little tough, any hints? I cooked it in a shallow pan
    on a rack, at 325 and about every hour drained the fat.  I could not believe
    the containers I filled!  I basted it about 1/2 hr. before taking
    it out with Apricot preserves and found it to be great.
    
                                                                  

>    I find your fruit stuffing to be of interest.  What is in it?
>    Why is it soaked in port wine?  When I made mine, I stuffed it with
>    oranges cut in quarters and garlic, to get rid of the gaminess.
    
Fruit stuffing for placing in the bird while roasting consists of:

	prepared mincemeat with rum and brandy (home made or jarred)
	pitted prunes
	dried apricots
	dried apple slices
	dried peaches
	raisins

Soak dried fruits in port wine to "plump" it..thereby giving the fruit less
incentive to "soak up" fat while the bird is roasting.  When stuffing
the bird, add pecan halves as well if you like nuts.

Fruit stuffing for serving with the duck, but not in the bird while
roasting, consists of the above, celery, onions, seasoned bread crumbs,
moistened with broth and butter and baked in a casserole for approx. 1 and 1/2
hours. 


>    I also found my duck a little tough, any hints? I cooked it in a shallow pan
>    on a rack, at 325 and about every hour drained the fat.  I could not believe
>    the containers I filled!  I basted it about 1/2 hr. before taking
>    it out with Apricot preserves and found it to be great.
 
Tough bird is generally a symptom of over cooking it (unless you just got
a tough old bird - impossible unless you shoot your own - they are butchered
at an early age for commercial use).  The ideal way to serve duck is
actually with a little "pink" left in the meat.  Also, basting with broth
more frequently may help as well.  Duck is one variety of poultry that some
people will actually recommend serving it rare (I don't - but some do).

Cooking methods are many - and vehemently defended - however, I usually
start duck or goose at a high temp for 30 minutes (375 to 400) and then
reduce to 325 to finish cooking.  I baste frequently with port wine or
broth (the port left from the stuffing works well).

    I used the same cooking method, 1/2 hr. @400 with Burgundy and then
    @325 to cook the bird.  I was the only one that thought the duck
    was a little tough, the others didn't.
    
    Looking to do it again, may try your stuffing.
    
    

    My mother-in-law recently told me her secret for making the Duck
    and orange sauce that my husband has been raving about since I've
    known him.  Mind you this is EASY....as my mother-in-law is far
    from a FANCY cook:
    
    Just before putting the duck in the oven, cut a fresh orange in
    half and squeeze the juice over the duck.  Then place the leftover
    orange halves inside the duck cavity while you bake. (GIves the
    duck a great flavor & what an aroma). Bake as usual (removing
    drippings, etc.).
    
    For orange sauce (sorry no exact measurements), use Orange juice
    and a little corn starch...  
    
    |  heat OJ on stove
    |  slowly add just enough corn starch to make the consistency you like.
    |  serve warm with duck
    
      

    I plan on trying this either tomorrow noight or on Saturday.  I
    have a question ......
    
    Being the frugal person that I am, I usually make chicken soup with
    the chicken bones.  Do you do anything like that with the duck bones?
    
    Thanks,
    
    Susan

    Soup can be made from ANY bones.  Duck bones may have more fat left
    on them than chicken bones.  You may need to cool the broth, skim
    the fat, and then make soup later on.  I cool all my broths overnight
    in the fridge.  Then the fat hardens and can be lifted right off.
    
    There's a note here somewhere, I think it's under turkey soup, all
    about making broths from bones.
    
    --Louise

    I have not tried any of these, but here are some ideas taken
    from "Delicious Chicken Dishes" author Harold Wilshaw
    ..although they are specifically listed under 'duck' in the
    book!  The methods seem to be basically the same for each of them.
    
    Jackie.
    
    
    Cooking time for all recipes is approx 1.5 hrs      
    Oven: 200 Centigrade/ 400 Farenheit
    
    
    Duckling with Grapefruit
    
    1  4 lb Duckling
    1 Grapefruit
    Salt 
    Pepper
    
    
    Put duck on rack in a roasting tin.  Prick all over & rub with salt and
    pepper.  Roast in preheated oven for 1hr 20 mins or until cooked. 
    Meanwhile, remove the rind from half the grapefruit, being careful not
    to take any of the white pith with the rind.  Cut the rind into slivers
    and blanch in boiling water for 3 minutes.  Drain.  Peel the grapefruit,
    removing all the white pith, and separate into segments.   
    
    When the duckling is done, joint it and keep on on warmed serving
    platter.  Pour off most of the fat and juices from the roasting tin and
    put over a low heat on top of the stove.  Add the grapefruit segments
    and shredded rind and heat through gently.  To serve, arrange the
    grapefruit segments round the duckling and pour the tin juices over.
    
    Duckling aux Cerises
    
    1 4lb duck
    Salt 
    Pepper
    1 1lb can Morello Cherries
    4 Tablespoons Kirshch
                                          
    Put duckling on rack in roasting tin,  Prick all over and rub with salt
    and pepper.  Roast in pre-heated oven for 1 hr 20 mins or until cooked. 
    After 1 hr pour off most of fat and juices from the tin and continue to
    roast, basting the duckling with the syrup from the can of cherries
    every 10 minutes.  When duckling is done, joint it and keep hot on
    warmed serving platter.  Put roasting tin over low heat on the stove
    and add the cherries.  Heat through gently.  Garnish duckling with hot
    cherries.  Stir the kirsch into the tin then pour sauce over the
    duckling.
    
    Duckling au Citron
    
    1 4lb duck
    Salt
    Pepper
    2 lemons
    2oz sugar
    2 tablespoons water
    4 tablespoons gin
    
    Put duckling on rack in roasting tin.  Prick all over and rub with salt
    and pepper.  Roast in a preheated oven for 1hr 20 mins or until
    cooked.  Meanwhile remove the rind from one of the lemons, being
    careful not to take any of the white pith with the rind.  Cut the rind
    into slivers.  Peel both lemons, removing all the white pith, and
    separate into segments.
    
    Put the sugar and water in a saucepan and stir over low heat to
    dissolve the sugar.  Bring to the boil and boil until caramelized to a
    golden brown.  Remove from the heat and add the lemon segments and
    shredded rind. 
    
    When the duckling is ready, joint it and place on a warmed serving
    dish.   Surround with the caramalised lemon segments and keep hot. 
    Pour off most of the fat and juices from the roasting tin and place
    over low heat on top of the stove.  Add the caramel and lemon rind
    mixture and gin and heat through gently.  Pour over the duckling and
    serve.