How to Cook a Whole Duck
- Score the skin all over in a cross pattern. Try not to pierce the meat.
- Season with garlic, salt, pepper, oregano, basil, thyme and baste with oil.
- Cover with aluminum foil and bake breast side down at 350 for 1 hour.
- Pull out duck and baste oil and fat over skin and cook uncovered for another 30 min.
- Duck is finished when juices run clear or temperature in thigh is 165
Bacon Wrapped Duck Breasts
- 6 skinless duck breasts
- 1 package italian salad dressing mix
- 1 clove garlic crushed
- 2 Tbsp worcestershire sauce
- 3/4 tsp ground cloves
- 1 lb bacon
- Brine duck breasts is salt water for 30 min, dry with paper towels and place in pan. Combine dressing, worcestershire sauce, garlic, and cloves and pour over breasts. Refrigerate overnight
- Remove breasts from pan and wrap in 2 slices of bacon
- Place in broiling pan and broil for about 5 min on each side
Healthy Thai Slow Cooker Ground Turkey Recipe
Healthy Thai slow cooker ground turkey is an easy dinner recipe that only takes 10 minutes to prepare and can be served in many ways including over rice or noodles.
PREP TIME 10 minutes
COOK TIME 3 hours
TOTAL TIME 3 hours 10 minutes
- 15 oz coconut milk
- ½ cup soy sauce
- ¼ cup hoisin sauce
- 2 TBS brown sugar or coconut sugar
- 2 TBS sweet chili sauce
- 1 tsp sesame oil
- ¼ tsp powdered ginger
- ½ tsp garlic powder
Turkey & Veggies:
- Add coconut milk, soy sauce, hoisin sauce, brown sugar, chili sauce, sesame oil, powdered ginger & garlic powder to your slow cooker. Whisk together until smooth. Set slow cooker off to the side.
- In a large skillet, heat 1 TBS olive oil. Add ground turkey and onion and cook until turkey is browned on all sides (about 10 minutes).
- Add the turkey/onion mixture to the crock pot and stir until it’s evenly distributed in the sauce.
- Add diced bell peppers (or any color of your choosing) and edamame to the crockpot and stir until everything is evenly distributed.
- Cook on high for at least 2 hours, or low for at least 4 hours, until the veggies are cooked to your liking.
- To thicken the sauce: Mix together cornstarch and water, add to crock pot and cook on high for 30-60 minutes, with the lid slightly ajar.
- Once veggies are cooked to your liking and sauce is thick, serve over rice or noodles!
Rendering Duck (or Goose) Fat Step-by-Step
1. Carefully remove all of the skin and fat from the duck, cutting close to, but avoiding the meat. Once removed, cut into chunks, approximately 1”x1”.
2. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. Pour about ¾ cup of water over the skin. Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. Note: As the fat renders and the water evaporates, the mixture may hiss or spatter. This is normal.
3. With a slotted spoon remove the cracklings and drain in a bowl lined with paper toweling. Sprinkle with sea salt while warm. Duck cracklings can be kept in an airtight container at room temperature for up to 3 days, although they are best served fresh.
4. Allow the liquid fat to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth. Store the duck fat covered in the refrigerator for up to 6 months or in the freezer for a year.
Duck Fat Garlic Home Fries
- 1 cup duck skin and fat trimmings chopped
- 4 potatoes peeled and cut into 1/2″ chunks
- salt and pepper
- 1 cup chopped green garlic
- Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel lined plate, return pan to stove, and increase heat to medium-high.
- Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.
- Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin
Honey Citrus Duck
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roasting pan. 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 roasting pan with foil.
- Bake/roast duck breast side down at 300 degrees F for 1.5 hours or until very tender. Spread basting sauce over meat, uncover. and turn duck breast side up during last few minutes to brown.
Honey Mustard Duck Wings
- 3 to 4 pounds duck or pheasant wings
- 1 quart duck stock or chicken broth
- 1/2 cup yellow mustard
- 2 tablespoons water
- 3 tablespoons honey
- 1 tablespoon cider vinegar
- Splash of Worcestershire sauce
- Cayenne and black pepper to taste
- Put the wings and the broth in a heavy, lidded pot. If they are not totally covered by the broth, add water until the wings are just barely covered. If you need to add water, sprinkle a little salt in there, too. Bring to a bare simmer and cook gently, with the lid on, until all the wings are tender. You want the meat to be thinking about falling off the bone. Normally this takes 2 hours, but 3 hours isn’t unreasonable.
- Meanwhile, make the sauce by mixing all the other ingredients to a small pot and bringing it to a simmer. Turn off the heat and tinker with the flavors by adding more salt, honey, cayenne or black pepper.
- When the wings are ready, put them in a bowl and add the sauce. Toss to coat. Preheat the oven to 425°F. Set the wings on a baking sheet (save the excess sauce) so they don’t touch each other and bake until they begin to brown on top, about 15 minutes or so. Turn and repeat. Toss with the remaining sauce and eat.
Garlic and Parmesan Duck Wings
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add duck wings, return to a boil, and cook for 15 minutes. Remove wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
Bake in the preheated oven until browned, 20 to 25 minutes.