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Duck Sauce Recipes
GETTING READY 1 When purchasing the duck ask the seller for the neck and giblets. 2 Wipe the duck clean from the inside and outside with a clean damp cloth. 3 Peel the orange and cut it into quarters. 4 Preheat oven to temperature of 400 degrees. MAKING 5
Wild Duck With Bigarade Sauce
Preheat the oven to 350 F 180 C . In a frying pan melt the butter and saute the onions until golden. Add the honey and blueberry puree. Reduce until it becomes jam like keep warm. In another ovenproof skillet heat the butter and cook the duck breasts skin side
Duck Breasts with Blueberry Sauce
Preheat the oven to 350 F 180 C . In a saucepan cover the garlic cloves with cold water. Bring to a boil remove from the stove and let cool. Peel the garlic and place it in a pan with the potatoes and milk. Cook over medium heat for 30 minutes. Mash the garlic
Duck Breast with Black Currant Sauce
Disjoint ducks prick skin well. Saute legs in large nonstick pan pricking skin frequently to remove as much fat as possible until golden brown about 15 minutes. Turn and let cook another 5 minutes. Remove legs. Pour off fat. Add breasts and cook until golden.
Duck With Vinegar Sauce
Place ducks in baking dish brush with oil. Bake in moderate oven 1 1 4 hours brushing occasionally with the pan juices. Drain apricot halves reserve syrup. Place apricots in bowl add Grand Marnier and 1 4 cup of the reserved apricot syrup. Leave to stand 1
Duck With Apricot Sauce
GETTING READY 1 Preheat the oven. 2 Sprinkle salt over the duck pieces. MAKING 3 In a raosting pan arrange the duck pieces. 4 Place the tin on rack of preheated oven and cook for at least 30 minutes. 5 In a small pan mix the arrowroot with orange juice. 6 Boil
Crispy Duck with Grape Sauce
This Deep Fried Duck In Lychee Sauce will make your taste buds crave for more This mesmerizing Deep Fried Duck In Lychee Sauce is one of the best contribution from the Chinese people to my kitchen. I prepare this Deep Fried Duck In Lychee Sauce with duckling
Deep Fried Duck In Lychee Sauce
Remove the loose fat that is to be found around the tail section of the duck and render the fat by gently cooking it in a small saucepan along with a tablespoon of water. The fat will turn liquid. Be sure not to have the heat too high or you will burn the fat.
Duck With Cabernet Sauce
Peel rind from orange remove white pith cut rind into fine strips squeeze juice from orange measure 1 2 cup juice. Drain mandarins reserve 1 2 cup syrup. Add syrup to pan with orange juice brown sugar wine crumbled stock cube hot water garlic and ginger stir
Marinated Duck In Mandarin Sauce
Melt the butter in frying pan with olive oil then add all the remaining ingredients except the wine. Saute until mixture is soft and the onions a golden brown. Just before serving the ducks add the wine to the mixture and bring to a boil. Pour over the ducks
Preheat the oven to Gas 4 350 F 180 C. Weigh the duck and calculate cooking time. Prepare and roast the duck as described in the tip placing the quartered cooking apple and quartered onion inside the cavity. Roast the duck for the calculated cooking time. To
Roast Duck With Cherry Sauce
Sprinkle the duck portions with the salt. Place on a rack in a roasting pan and cook in a preheated hot oven 230 C 450 F Gas Mark 8 for 30 minutes. Meanwhile blend the arrowroot with the orange juice in a small pan. Bring to the boil then stir in the grapes.
Crispy Duck with Grape Sauce
Duck is one of my favourite meats it is rich in flavour and colour. The fattiness can put people off but when it is cooked right and with the right accompaniments that shouldnt be an issue. The grapefruit and sweet wine sauce cuts through all of that and
Roasted duck with sweet wine and grapefruit sauce
1. Peel the satsumas separate the segments and remove all the pith. 2. Put the satsuma segments into a pan with the chopped onion orange juice Vermouth stock and salt and pepper to taste simmer gently for 5 minutes. Blend in the liquidizer until smooth. 3.
Wild Duck with Satsuma Sauce
1. Preheat the oven to 220C 200C fan gas 7. Prepare the duck by wiping it as dry as possible with kitchen paper. Then using a small skewer prick the fatty bits of the skin particularly between the legs and the breast. Now either place it on the roasting rack
Roast Duck with Cherry Sauce
1 Wash duckling set aside giblets. Stuff duckling neck and body cavity wiht orange and onion quarters. Secure opening with toothpicks or metal skewers. Tie legs together and wings to body. Place duckling breast side up on microwave roasting rack in 2 quart
Duckling With Peach Sauce
MAKING 1. In a saucepan combine the apricot jam plums cayenne pepper salt water and vinegar cool and store in the refrigerator serve when deisred to SERVING 2. Serve with most oriental poultry beef pork and shellfish dishes TIPS You can store the sauce for
Combine the ingredients in a heavy saucepan. Simmer 30 minutes stirring occasionally. Cool and store covered in the refrigerator. The sauce will keep for several months. Serve with most Oriental poultry beef pork and shellfish dishes.
MAKING 1 In a saucepan combine all the ingredients together beat thoroughly. 2 Place the saucepan over a low heat until thoroughly heated. SERVING 3 Use the Cumberland Duck Sauce as required.
Cumberland Duck Sauce
1 Cut duck meat into 1 inch 2.5 cm pieces leaving skin on. Beat eggs blend in flour wine and salt to form a batter. Add duck pieces and stir to coat. 2 Heat oil add duck in batter six pieces at a time. Cook until golden. Drain well and keep warm on a serving
Deep-Fried Duck In Lychee Sauce
Stuff ducks with oranges. Bake 325 F.for 3 hours in roasting pan with tightly fitting lid. Mix remaining ingredients in saucepan. Heat and serve over roasted ducks.
Wild Duck With Currant Sauce
1. Combine the jam vinegar onion allspice ginger and the cayenne in small saucepan heat stirring constantly just to boiling. 2. Cool then chill. This sauce keeps well in the refrigerator.
Fill duck with stuffing if desired. Place the duck on the spit and roast without basting for about 1 1 4 hours or longer if necessary to crisp the skin. Be sure to catch the drippings in a pan under and in front of the spit
Charcoal Roasted Duck With Sauce Rouennaise
Duck Sauce is a unique and winning sauce that adds to the flavor of your roast duck It has always been the secret behind my yummy Duck roasts for Christmas. Surprise your guests and family with this tasty Duck Sauce Mix bean sauce hoisin sauce sugar and sesame
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