Wild Duck With Pecan Stuffing Recipes

WILD RICE, FRUIT, AND PECAN STUFFING

Steps:

• Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
• Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
• Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
• Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

CANVASBACK DUCKS WITH PECAN STUFFING

Steps:

• Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt.
• Add milk to beaten eggs and stir into dry mixture and mix well.
• Dress ducks, rub inside with salt and pepper and fill lightly with stuffing.
• Lace openings closed.
• Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck.
• Roast at 350F, allowing 20 to 25 minutes per pound.
• While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together.
• Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce.
• Garnish with parsley and serve with remaining sauce.

ROASTED DUCK WITH SAGE & ONION STUFFING & APPLESAUCE

Steps:

• Preheat oven to 220°C.
• Stuffing:.
• Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
• Take pan off heat and add all remaining ingredients.
• Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
• Duck:.
• Cut neck off duckling, and put aside for future use in gravy (below).
• Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
• Cover the duck with melted butter, and season generously with salt and pepper.
• Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
• Add a little water to the bottom of the roasting tray to prevent burning.
• Place tray in oven. Cook at 220°C for 15 minutes.
• After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
• After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
• Note: While duck is cooking, make your gravy and apple sauce.
• If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
• At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
• Gravy:.
• Chop neck from (above) duckling into pieces with a meat cleaver.
• Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
• Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
• After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
• Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
• When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
• When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
• In a clean pan, bring the strained gravy to the boil, stirring occasionally.
• When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
• Season the gravy with salt and pepper according to your personal tastes.
• You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
• Apple Sauce:.
• In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
• Peel and core the apples. Roughly chop them.
• Place apples in saucepan with all other ingredients (except lemon juice).
• Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
• When cooking has finished, take off heat and add lemon juice. Stir.
• Serving:.
• Place gravy in a sauce boat.
• Place apple sauce in a bowl/boat.
• Carve the duck.
• Enjoy!
• This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

STUFFED DUCKLING

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.