Braised Duck With Sugar Snaps Recipes

BRAISED DUCK WITH SUGAR SNAPS

Steps:

• Turn on food processor and drop in ginger, garlic, jalapeño and cilantro. When minced, add onion and pulse until finely chopped. Set aside.
• Heat oven to 300 degrees. Pat duck pieces dry and season with salt and pepper. Brown duck in batches, skin side down first. Pour off and reserve all but a thin film of fat. Add onion mixture and sauté on low until soft. Stir in cumin. Add stock and deglaze pan. Return duck to pan, baste, bring to a simmer, cover and place in oven 11/2 hours, until duck is very tender.
• Remove casserole from oven and transfer duck to a platter, draining well. Use a large spoon to skim off as much fat as possible from pan juices, probably close to one cup. Reserve fat for other cooking. Add lime juice and season pan juices to taste. Return duck to casserole, baste and heat gently.
• Heat 1 tablespoon reserved duck fat in a skillet, add sugar snaps and stir-fry a couple of minutes, until they turn bright green. Transfer duck to a rimmed serving dish. Add sugar snaps to casserole, heat briefly and spoon with sauce over duck. Serve with rice.

BRAISED DUCK

Steps:

• Cut the duck in half, lengthways. Dry the halves thoroughly with kitchen paper. Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down. Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 15-20 minutes. Do not turn the pieces over, but baste the duck as it fries. Drain the lightly browned duck on kitchen paper. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender. Now make the garlic and vinegar dipping sauce. Combine the garlic and vinegar in a small dish and allow to sit for at least ten minutes before using. Once the duck is cooked, skim off the large amount of surface fat that will have accumulated. This procedure will prevent the duck from becoming greasy. Now remove the duck halves from the sauce with a slotted spoon. Let them cool, then chop them into smaller pieces. Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce. Alternatively, you can let the duck cool thoroughly and serve it at room temperature. Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully.

BRAISED DUCK WITH RED CURRY

Steps:

• Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
• Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
• With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

BRAISED WILD DUCK (BLUEBILLS)

Steps:

• In a plastic container, combine water and salt.
• Place ducks in the water, ensuring that they are covered.
• Place in refrigerator and brine overnight.
• When you are ready to prepare the ducks, remove from the brine, clean and pat dry completely.
• Preheat your oven to 275 degrees.
• Sprinkle the sage and poultry seasoning over the apples and onions, then divide evenly. Place in the duck cavity.
• Place the ducks in a roaster with a lid, breast side up. Pour in one cup of water. Place the lid on top of the roaster and place in the oven.
• After three hours, remove the lid and pour half a can of Coke over the ducks.
• Turn the ducks breast side down and cook another 30 minutes.
• After those thirty minutes, turn the ducks breast side up and pour the remaining Coke over the top.
• Roast lid off for another 30 minutes, basting every so often.
• Remove from the oven and plate.
• Serve with the orange sauce drizzled over the top of the duck.

BRAISED RADISHES AND SUGAR SNAP PEAS

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.
• Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. Serve immediately.