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Great Sacandaga Duck Recipes

 
   
 

Wild Duck Soup

• 1 wild duck (cut into 4 pieces)
• 2 1/2 quarts chicken stock
• 1 cup long grain rice
• 1 tsp olive oil
• 1 tsp chopped onion
• 1/2 tsp salt
• 2 tsps fresh gingerroot
• 2 Tbsp chopped green onions


Chopped carrots, celery and onions. Amounts of each are your choice so long as it adds up to 3 cups. In a thick bottom pan, heat oil then add veggies. Fry until soft. Add duck and cook until brown. Pour in stock. Cover and boil until duck is tender - about half an hour. Remove duck, cut into strips and set aside. Wash rice. Melt some butter in a pan, add onions then rice and stir for 3 minutes. Pour this mixture into the duck stock, cover and boil for 10 minutes. Add duck strips, Adjust seasoning to your taste.

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Fillet of Duck

• Breasts of 2 ducks
• 1 pkg. dry onion soup mix
• 1 apple, sliced
• 2 cups water
• 1 orange, sliced

Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Remove apple and orange slices and place fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 degrees for 2 hours. Serve with pan drippings. Serves 4.

Recipe from www.ces.ncsu.edu

Duck and Roasted Walnut Salad
From Real Beer and Good Eats by Bruce Aidells and Denis Kelly (Knopf, $18).

• 2 duck breasts
• Salt and freshly ground black pepper, to taste
• ½ cup walnuts
• Dressing (recipe follows)
• 1 cucumber, halved, seeded and thinly sliced
• 2 tablespoons chopped green onions


Preheat oven to 350 degrees. Place duck breasts on a rack in a baking pan and season with salt and pepper; roast 45 minutes. Let cool and slice thin. Spread walnuts on a cookie sheet and roast at 350 degrees 10 to 15 minutes, or until they are brown and give off a rich, nutty aroma; stir once or twice during cooking.

Prepare dressing. Toss a little dressing with cucumber slices and arrange on a platter; fan duck slices on top. Spoon reserved dressing over top and garnish with roasted walnuts and chopped onion. Makes 4 servings.

Dressing

• 1 tablespoon raspberry vinegar
• 2 tablespoons walnut oil
• 1 tablespoon peanut oil
• 1 teaspoon soy sauce
• 2 teaspoons sugar


In a small bowl, whisk together vinegar, oils, soy sauce and sugar. Use as directed above.

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Duck Breast with Cranberry and Dried-Cherry Chutney

For Chutney:

• 1 large, peeled shallot
• 4 ¼ inch thick slices fresh ginger root
• 1 garlic clove
• 2 teaspoons olive oil
• 1 cup fresh cranberries
• ¼ cup dried sweet cherries
• ¼ cup sweet vermouth or apple juice
• 2 tablespoons honey
• 1 tablespoon lemon juice
• dash salt
• 2 teaspoons chopped walnuts, optional
For Duck:
• 1 full Duck breast (about 10 oz.)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon powdered ginger
• dash chili powder or finely crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Dried Cherry Chutney:
Mince together shallot, ginger root and garlic. Heat oil in a medium pan.
Add shallot mixture and sauté over low heat until shallots are tender, about 3 minutes.

Add cranberries, cherries and vermouth and cook over medium heat, stirring frequently, until cranberries pop and cherries soften, 3 - 5 minutes.
Stir in honey, lemon juice, salt and walnuts. Set aside.

Duck:
Use very sharp knife and score skin down to flesh. In cup, mix together cinnamon, ginger, chili powder, salt and pepper. Rub mixture into both sides of duck.

Heat in small, heavy bottomed (preferably cast iron) skillet over medium heat 1 minute. Add duck breast, skin side down, and cook over medium heat until skin is well browned, 5 minutes. Flip over and cook second side until flesh is firm to the touch, 3-5 minutes. Meat should be done to medium rare stage.

Remove duck from skillet. Using sharp knife, slice duck 1/8 inch thick and arrange slices on platter. Reheat chutney, if necessary, and serve on the side.

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Parmesan Duck Breast

• 2 duck breasts, boned and sliced
• 1/4 cup parmesan cheese
• 1 beaten egg mixed with 1 tsp. water
• 1 cup Wesson oil
Heat oil in heavy skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.
Recipe from www.ces.ncsu.edu
Five Spice Roast Duck
• 1 5 to 5-1/2 pound duck
• 1 orange, halved
• 1 onion, halved
• 2-1/2 tablespoons five spice mix
• 1 tablespoon ground Szechuan peppercorns
• 1 tablespoon ground fennel seed
• 5 star anise, ground
• 5 whole cloves, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• (reserve remaining mix for other uses)

Preheat the oven to 500°F. Pat the duck dry with paper towels. Place the orange and onion in the cavity. Using a fork, prick the duck all over, just through the skin to the meat. Rub the duck with the mix and place on a flat rack in a roasting pan.

Place the duck in the oven for 10 minutes, then reduce the heat to 400° F and roast for about 15 to 20 minutes per pound. Prick the skin every 20 minutes to release the fat.

When the bird is golden brown and the juices run clear when the underside is pricked with a fork, remove the bird from the oven and allow it to rest for 7 to 10 minutes before carving.

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Oriental Gingered Duck

  • • 3-4 lbs. meat from young ducks cut into 1 1/2" cubes, skin on
    • 3/4 cup boiling water
    • 1/2 cup cider vinegar
    • 2 eggs, lightly beaten
    • 1/2 cup sugar
    • 3/4 cup flour
    • 1 tbsp. cornstarch
    • 2 tbsp. water
    • 1 tbsp. soy sauce
    • 1/2 tsp. salt
    • 1/4 cup cold water
    • 1/2 cup pickled ginger root - sliced
    • Fat for deep-frying


Make a frying batter of eggs, flour, 2 tbsp. water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar;stir until sugar is dissolved.

Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water;stir into vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck.


Recipe from www.ces.ncsu.edu

Roasted Wild Duck

• Wild ducks
• Salt
• Skinned onions
• Thin bacon slices
• Dry red wine
• Flour for gravy

Allow one pound of duck per person. Dry them thoroughly inside and out and rub inside with salt. Fill the insides with skinned whole onions. Place in an uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous), 15-20 minutes per pound for well done. Baste frequently with drippings to which the dry red wine was added.

Mix cold water with drippings and thicken with flour for gravy.


Recipe from www.ces.ncsu.edu


Wild Duck with Mushrooms

• Duck
• 1 onion, sliced
• 1/2 cup butter or drippings
• Salt and pepper
• 1 cup fresh mushrooms - sliced
• 2 cups water
• 1 bay leaf
• 2 tablespoons flour
• 1/8 teaspoon powdered thyme

Prepare and disjoint duck, brown with onion and baste with fat. Add salt, pepper, water, and bay leaf. Cook 1 1/2 hours over low heat. Saute mushrooms, add flour and thyme. Add to duck and continue to cook 30 more minutes. Serve with wild rice.

Recipe from www.ces.ncsu.edu

Baked Duck with Wine

• 2 ducks
• Salt and pepper to taste
• 2 apples
• 1/2 cup butter or margarine
• 1 cup sherry

Rub the whole ducks inside and outside with a little salt and pepper. Put an apple, unpeeled and quartered, in each duck, and fasten the body cavity. Saute the ducks in the butter until light brown. Put them in a baking pan and add the sherry. Cover and bake in a hot (425 degrees F.) oven for about 45 minutes. Make a flour gravy with the drippings, if you wish to. Serve with a fruit jelly.

Recipe from www.ces.ncsu.edu

 

 

 

 

 

 

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Calories : 200
Proteins : 19 grams
Fats : 14 grams
% Calories from Fats : 0.5884
Cholesterol : 130 mg


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