Burgundy Duck Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BURGUNDY DUCK



Burgundy Duck image

Make and share this Burgundy Duck recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Duck

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts)
salt
4 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups chicken broth
1 cup red wine, preferably Burgundy
2 shallots, chopped
2 bay leaves
2 cups chopped white mushrooms
fresh ground black pepper
melba toast, for serving

Steps:

  • Put the ducks in a large pot, cover them with water, and season the water with salt.
  • Simmer over medium heat for 30 minutes.
  • Drain, remove the ducks , and pat them dry.
  • Return the pot to the stove, add the butter, and melt over med-high heat.
  • Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
  • Transfer them to a plate and set aside to cool.
  • Remove the skin and discard the bones, and shred the meat.
  • Add the flour to the pot and cook, stirring for 2 minutes.
  • Stir in the broth, wine shallots, and bay leaves.
  • Add the mushrooms and season with salt and pepper.
  • Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
  • Return the duck meat to the pot and cover.
  • Decrease heat to low and cook for 1 hour.
  • discard the bay leaves.
  • Serve warm heaped on Melba toast.

Nutrition Facts : Calories 466.9, Fat 30.6, SaturatedFat 13.5, Cholesterol 126.1, Sodium 447.3, Carbohydrate 10.8, Fiber 0.6, Sugar 1.4, Protein 25.6

DUCK WITH BURGUNDY CRANBERRY SAUCE



Duck With Burgundy Cranberry Sauce image

I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.

Provided by firefly68

Categories     Duck

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

2 muscovy duck breast halves, skin intact
4 garlic cloves, minced
1 tablespoon cracked black pepper
salt
2 tablespoons olive oil
2 cups Burgundy wine
2 tablespoons Worcestershire sauce
4 fresh rosemary sprigs
1/2 medium onion, diced
2 garlic cloves, minced
black pepper
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
2 tablespoons honey
1/4 cup chilled butter, cut into four pieces
salt and pepper

Steps:

  • In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
  • Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
  • Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
  • Sauce Preparation:.
  • Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

Nutrition Facts : Calories 895.6, Fat 49.8, SaturatedFat 20, Cholesterol 224.2, Sodium 475.2, Carbohydrate 41.7, Fiber 3.3, Sugar 21.8, Protein 31.2

DUCK BURGUNDY RECIPE



Duck Burgundy Recipe image

Provided by á-174942

Number Of Ingredients 12

2 whole ducks
Salt to taste
Freshly-ground black pepper to taste
Garlic powder to taste
Poultry seasoning to taste
1 large onion quartered
1 apple quartered
1 orange quartered
4 ribs celery cut 1" pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine

Steps:

  • Preheat the oven to 350 degrees. Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving. This recipe yields 4 servings.

More about "burgundy duck recipes"

DUCK BURGUNDY RECIPE - EPICURIOUS
Dec 14, 2011 Preparation. Preheat oven to 450 degrees. Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning.
From epicurious.com
Servings 4-6
Author Epicurious


BURGUNDYWINE.COM - RECIPES - DUCK BREAST WITH A QUINCE PASTE …
3 large plump duck breasts 1/4 lb quince paste, cut into small pieces 6 tbsps water 2 cloves garlic, peeled 1 tsp coarse sea salt
From burgundywine.com


MAPLE DUCK BOURGUIGNON - CANARDS DU LAC BROME
2 Brome Lake smoked duck breasts or 1 lb (454 g) smoked bacon; 45 ml (3 tbsp) Brome Lake duck fat or butter; 2 medium carrots, peeled and sliced; 1 yellow onion, coarsely chopped; 60 …
From canardsdulacbrome.com


PERFECT MATCH RECIPE: SEARED DUCK BREAST WITH SPAGHETTI SQUASH, …
Aug 23, 2018 For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Jim Palmeri’s inspiration, read the companion article, "A Perfect …
From winespectator.com


35+ DELICIOUS FRENCH DINNER PARTY RECIPES TO IMPRESS YOUR GUESTS
5 days ago Place the duck breasts skin-side down in the pan. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the duck breasts and transfer the skillet to the …
From chefsbliss.com


ROAST DUCK WITH REDCURRANTS, NASTURTIUM AND RADICCHIO RECIPE
Start by making a duck sauce. Pour the wine and sugar into a saucepan and bring to the boil. Add the duck stock and reduce by one-third, then add the redcurrants and turn the heat down to a …
From greatbritishchefs.com


DUCK BURGUNDY | PAULA DEEN | RECIPE | GOOSE RECIPES, …
Crispy roasted duck with a little sweetness from the honey and orange and a hint of thyme. The festive season doesn't have to be all about turkey, and your guests might appreciate the change. This recipe couldn't be easier, and it's cooked to …
From pinterest.com


DUCK BURGUNDY (PAULA DEEN) RECIPE - RECIPEOFHEALTH
Get full Duck Burgundy (Paula Deen) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Duck Burgundy (Paula Deen) recipe with 2 whole ducks, salt and pepper, …
From recipeofhealth.com


BURGUNDY DUCK RECIPE - EPICURIOUS
Dec 9, 2011 Preparation. Step 1. Put the ducks in a large pot, cover them with water, and season the water with salt. Simmer over medium heat for 30 minutes. Drain, remove the …
From epicurious.com


BRAISED DUCK BREASTS IN BURGUNDY RED WINE - CANARDS …
Towel dry the duck cubes. Preheat a casserole and sear the duck cubes until lightly brown. Salt and pepper lightly, add the tomato paste and brown another minute. Add flour and mix. Remove the duck meat from casserole. Add to …
From canardsdulacbrome.com


CALIFORNIA CHEF DUSTIN VALETTE'S FAVORITE DUCK RECIPES FOR THE …
Nov 25, 2024 Roasted Duck. Begin by rubbing the duck down with one teaspoon of olive oil. Season with salt and fresh ground pepper and place the bunch of thyme in the cavity. In a …
From guide.michelin.com


DUCK: BURGUNDY BASTED DUCK - RECIPECIRCUS.COM
Duck: Burgundy Basted Duck. Source of Recipe fooddownunder.com List of Ingredients. 41/2 lb Ready-to-cook duckling 1/4 cup Burgundy wine 1/4 cup Lemon juice 1 tbl Melted butter 1 tbl …
From recipecircus.com


DUCK WITH BRANDY BING CHERRY SAUCE RECIPE: HOW TO …
Aug 17, 2023 Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over …
From tasteofhome.com


DUCK BOURGUIGNON RECIPE - GRESSINGHAM
Add the wine, bring to the boil, simmer for 10 minutes and if cooking a day ahead, allow to cool, add in the bacon. Steep the duck legs in this marinade and refrigerate over night if possible. When you are ready to cook, remove the …
From gressinghamduck.co.uk


27 DELECTABLE DUCK RECIPES FOR WHEN CHICKEN WON'T CUT IT - FOOD …
Sep 15, 2023 Thick, sweet duck fat caramel and tender apples make for a rich sauce that 2017 F&W Best New Chef Angie Mar pairs perfectly with smoky duck breast. Get the Recipe 05 of 27
From foodandwine.com


DUCK BURGUNDY RECIPE - YUMMLY
Duck Burgundy With Ducks, Salt, Pepper, Garlic Powder, Poultry Seasoning, Onion, Apple, Orange, Celery, Soy Sauce, Vegetable Oil, Burgundy Wine
From yummly.com


DUCK RECIPE: HOW TO MAKE SEA DUCK BOURGUIGNON - OUTDOOR LIFE
May 1, 2019 Beef Bourguignon, or beef Burgundy, is a French classic, and the venison-like breast meat of the sea ducks complimented the Bourguignon nicely. This hearty wine-based …
From outdoorlife.com


THE PERFECT BURGUNDY AND ROAST DUCK PAIRING
Mar 9, 2023 The recipe: Duck with Green Peppercorn Glaze Ingredients: 1 (5 1/2-pound) whole Long Island duck Salt 6 cups water 1 cup light soy sauce, divided 1/3 cup honey, plus 1/4 cup …
From onthetrail.klwines.com


SPICED ORANGE DUCK RECIPE - NYT COOKING
Dec 13, 2024 These braised duck legs — spiced with ginger, thyme, anise and orange — are festive and ideal to cook ahead Unlike traditional orange duck, which is cooked pink and …
From cooking.nytimes.com


DUCK BURGUNDY - PAULA DEEN
Clean ducks well and rub body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff cavities with pieces of onion, apple, orange and celery. Rub ducks with soy sauce and oil. Place in baking pan. Roast …
From pauladeen.com


Related Search