Duck Breast

INGREDIENTS
2 Duck breast halves (each half 200gms approx)
¼ cup sugar
50mls water
1¼ cups chicken stock
30mls Duck fat or Olive Oil
50mls Madeira or cream sherry
2/3 cup Crème fraiche

SWEET SAUCE:
In a small heavy-bottomed saucepan add sugar and water and bring to the boil over medium to high heat. Leave uncovered and cooked until the sugar begins to caramalise. After reducing heat to medium-low add chicken stock, duck fat and wine. Gently simmer for approximately 1 hour. Whisk in the crème fraiche and simmer until the sauce thickens (about 10 minutes). Set aside and keep warm.

DUCK BREAST:
Trim off excess skin. Preheat the oven to 180c. With a heated metal skewer, score the skin of the duck breast in a cross-cross pattern. This will enable the fat of the duck breast to render as the meat cooks. Heat a frying pan with an oven-proof handle over a medium heat. PLace duck breast skin-side down, again pour off the rendered fat. Turn breast and cook for a further 2 minutes. Once again pour off excess fat. PLace in the preheated oven, in your oven-proof handled frying pan for about 5 minutes or until the juices nearly run clear and the meat is medium rare. Leave to stand for 5 minutes. Pour sauce adjacent and serve.

Braised Duck leg with Apples Mushroom and Brandy sauce
 
INGREDIENTS
4 Canter valley duck legs removed from package and wiped dry
16 small pickling onions
1punnet of button mushrooms
1 leek white and soft green only ¼ and diced
1 large Braeburn cooking apple cored and cut into 1cm chunks
4 leaves sage chopped fine
375 mls of dark stock(Campbells beef)
 zest of ½ lemon
¼ cup of Brandy
1/4 of Savoy cabbage
Black pepper
Sea salt

METHOD
Season the legs with cracked peeper and salt,  cook in a heavy saucepan or iron casserole dish skin side down over moderate heat and cook for 10 minutes or so until fat starts to render and skin gets a rich brown, turn and brown , add the pickling onions and brown, add the mushrooms, lightly colour, add the leek and the apple. Pour off any excess fat and deglaze pan with the brandy add the stock and sage and lemon zest, cover and place in a moderate oven 170 for 35 minutes

Remove the duck and the vegetables with a slotted spoon reserve warm and reduce the liquid to thicken,  check seasonings, add the chunks of Cabbage a cook until just soft, spoon cabbage and vegetables onto a warm plate and place the duck leg on top, pour around the braising liquid.

Soy glazed Duck leg with Noodles and Plum sauce

4 Canter valley Duck legs removed from bag wipe dry

Marinade
½ cup light soy
1 tablespoon chopped ginger
2 cloves crushed garlic
juice  1 lemon
1tspn chilli paste
1tblespoon Manuka honey
1 tspn sesame oil
Mix well and pour over the legs marinate for1hour
Remove from marinade and cook over moderate heat to get a nice rich dark colour all over about 10 minutes .Pour off fat  Place in oven at 180 for 15 minutes and baste with a little marinade

For the Noodle
2 Balls of Asian egg noodles blanched in boiling water until just soft refresh and drain.
Vegetable julienne: cut the following into thin matchsticks. ¼ red, green, and yellow peppers,1 carrot,1 leek bulb,1 baby Bok Choy, ½ red onion , and 4 spring onions.
1 tablespoon chopped coriander leaves
1 tablespoon green ginger, and 1 clove garlic sliced thin
tablespoon of Vegetable oil and ½ tspn sesame oil
Heat oil and sauté vegetables with seasonings until just soft add the noodles and mix in the coriander leaves. Make a bed of this and place the quartered duck leg on top Garnish with sprigs of coriander and sliced green onion.

Sauce
¼ cup of plum sauce heated with some of the marinade allow to boil and thicken slightly and  glaze the leg with this and pour around the remainder.

Roast Duck with Apple Dressing

INGREDIENTS
1 (4 pound) whole duck
salt and pepper to taste
1 g poultry seasoning
7 g butter
30 g chopped onion
5 stalks celery, chopped
375 g peeled, cored and chopped apple
255 g cornbread crumbs
15 ml olive oil

METHOD
Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning. Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

Honey Duck

INGREDIENTS
1 (4 pound) whole duck, rinsed
0.9 g chopped fresh basil leaves
2 g chopped fresh ginger root
6 g salt
0.5 orange, quartered
475 ml water
235 ml honey
115 g butter
5 ml lemon juice
120 ml undiluted, thawed orange juice concentrate

METHOD
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

INGREDIENTS
2 duck breasts, boned and sliced
1/4 cup parmesan cheese
1 beaten egg mixed with 1 tsp. water
1 cup Wesson oil

METHOD
Heat oil in heavy skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.

Duck Jerky

INGREDIENTS
1 lb Duck Breast
2 cup Soy Sauce
1 cup Water
1 cup Red Wine
1/3 cup Sugar
1/4 cup Salt
1/2 tsp Onion
1/2 tsp Pepper
1 tbsp Garlic Powder
1 tsp Tabasco

METHOD
Bone out and skin duck breasts. Cut breasts into jerky sized strips. Mix all remaining ingredients and pour over duck breast strips. Cover and refrigerate overnight. Smoke for 12 hours and let cool for an hour before eating. Goose or pheasant may be substituted for duck.