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Cooking Ducks and Duckling

Duck Breast  

Think duckling. What comes to mind?

A fatty, gamey, special-occasion dish that's difficult to prepare?

Think again.

Duckling has changed. A lot.

Low in fat.

Low in sodium.

And high in protein.

Duckling can go beak-to-beak with chicken or turkey when it comes to nutritional content. And, it beats them wings down when it comes to succulence and taste. Duckling is one of the most innovative and creative foods in a long time.

 
It Is Easy To Make Duckling

Not all people can afford the time it would take to prepare a whole duck.

Not a problem.

There's whole duckling. Prefect for cutting into parts and preparing however you image.

If you're not interested in cutting up your own bird, we offer pre-packaged parts—boneless breasts and leg quarters that you can bake, broil, pan fry, barbecue, whatever.

Even more convenient is roast half-duckling. In just a little over 15 minutes you have a moist, delicious roast duckling that can be seasoned or sauced however you like.

And possible the most convenient product. Duckling confit. A blend or seasonings and duckling meat. It's perfect for shredding into soups and salads. Dicing into casseroles and sauces. Stuffing into ravioli. It saves you prep time so you have more free time to get creative with duckling.

 
Duck Enchilada
duck enchilada
  • 2-4 to 4-1/2 ducklings
  • 2 cups Monterey Jack cheese, grated
  • 1 onion, finely diced
  • 1 cup sour cream
  • 20 corn tortillas
  • 1 jar mole sauce
  • 1 cup chicken stock
  • 2 ears fresh corn
  • 1 cup black beans
  • 2 cups lettuce, julienned
  • 4 tomatillos, chopped
  • 1 tsp. tabasco

Roast duck in 400 degrees F oven for 1 hour. Remove and set aside to cool.

Meanwhile, empty mole into a one quart saucepan and add chicken stock. Stir until boiling. Reduce heat to keep warm.

Blanch corn and remove kernels from husk. Cook the black beans in water with tabasco until crisp. Mix corn, beans and chopped tomatillos together. Add a dash of tabasco. Set mixture aside.

When duck is cook, remove meat from carcass and cut into julienne strips.

Dip tortillas in mole, place on a baking sheet and cook in a 400 degree F oven for 2 minutes and remove from oven.

Saute onions together with julienne duck in fresh butter until hot.

Fill tortillas with duck mixture and fold in half. Cover with cheese. Return to oven until cheese is melted. Serve with black bean and corn salsa, sour cream and lettuce.

Makes 20 enchiladas

 
Breaded Duckling Strips with Sauce
duck strips  
Reconstitution Method

Fryer: Preheat oil to 350 degrees F. Fry frozen duckling strips for 2 to 2-1/2 minutes. Serve with you own special sauce or try this one:

Red Pepper Hazelnut Sauce
  • 5 roasted red peppers (fresh or canned)
  • 1/2 cup hazelnuts (toasted and skinned)
  • 1 egg
  • 1 yolk
  • 3 cups olive oil
  • 3/4 cup vinegar sherry wine
  • salt and pepper (to taste)

Put egg and yolk in blender. And red peppers and blend. Add hazelnuts, blend. Add vinegar, salt and pepper. Add olive oil slowly, like making mayonnaise.

Makes 3 cups of sauce.

 

Provided by Maple Leaf Farms

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This page originally published as a FoodDay article (circa 1997).

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified September 2007


 


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