duck

[luscious Laura]

Hi,

I have some duck breast fillets i need to cook tonight.... but I"m not sure what the best herbs/spices are for duck.

I'm going to make a "jewel" rice.... not sure if that's the proper name or if that's just what I call it.... rice with fried onions and peas and stuff to make it look like jewels in the rice

and i have some witlof for a salad ....but i'm not sure what are "duck" herbs?!? should i marinade?!?

have a bit of time as dh is home late for dinner tonight.

thanks!

[Rouge]

Five spice goes great with duck, and you can have that with anything. Otherwise a marniade would work and you can use practically anything, terriyaki, orange works well... I'll search out some recipes.

*hugs*
Cailin

[Rach75]

orange yummmy!!!!!!!!!!!!!!1

[luscious Laura]

ooohhhh good ideas!! I htink in my head i want it to taste like raost duck from china town obviously it's not going to taste like that, so i'm trying to make it super flavoursome so i'll be pleasantly surprised.... it's sad when you have to trick yourself into eating things huh?

not sure i'm in an orange duck mood.... but the 5 spice sounds like a go. Maybe with a bit of sumac or paprika for colour and star anise and ginger and

ok i'm hungry and thinking with my stomach.... this poor duck.

[Rouge]

when you do the 5 spice, score the skin and put the spice on and leave it to sit a little, always cook duck at around room temperature, that way it seals the skin properly. Otherwise the cold middle stops its from sealing as well as it could I promise you won't get listeria if you leave duck to rest for 5-10 mins before cooking

I've got a 5 spice duck recipe will find and post for you its hella good!

*hugs*
Cailin

Here's another great duck recipe:

Roast Gressingham Duck Breast With Honey And Five Spice
from The Tanner Brothers
Serves 4


Ingredients
INGREDIENTS
4 Gressingham Duck Breasts
4 tablespoons Clear Honey
1 tablespoon Five-Spice Powder
1 teaspoon Ginger
1 teaspoon Cinnamon
2 tablespoons Olive Oil
1 tablespoon Demerara Sugar
Pinch of Salt & Pepper
Method
In a bowl mix together the spices, honey, sugar, olive oil, salt and pepper.
Trim sides of duck breasts and season with salt and pepper.
Heat a large frying pan and add a small amount of olive oil.
Place the duck breasts skin side down in a pan (being careful when placing them in as the oil may spit).
On a moderate heat gently render down the fat and at 3 minute intervals empty the pan of excess fat.
Cook duck breasts on the skin side for 10-15 minutes.
Turn over and pour the honey and five spice mix onto the duck.
Cook for a further 2 minutes then remove the duck and place them on a wire cooling rack with a tray underneath.
Bring the remaining honey mixture in the pan up to boil and when it looks golden brown spoon it over the duck (skin side up).
Allow to rest for 3-4 minutes then slice lengthways.
Serve with your choice of potatoes and vegetables, perhaps baby spinach and oven-baked tomatoes cooked with garlic, olive oil and rock salt.
Note
Chris served his with a potato rosti. For this you need to grate a potato and cover it with salt to draw out the water and leave it in a dish for 10 minutes.
Then pat a few spoonfuls of the potato into a hot frying pan with some olive oil, smoothing it out with a fork so it is lies flat. Add salt and pepper, then some chopped pancetta, shallots and parsley. Be liberal with it! Press this down again with a fork and add a knob of butter. Press more potato on top with more
butter to make a firm sphere shape and once the bottom layer has browned, flip it over and cook for 2 minutes in a
hot oven.

Enjoy! I'm jealous... but I'm still full from lunch LOL so tomorrow I'll be even more jealous!

*hugs*
Cailin

[luscious Laura]

thanks heaps for the recipes and ideas Cailin!!

I ended up making my own version of 5 spice with star anise, cinnamon, fennel ginger, cumin and pepper.... all mixed with salt.

Then I made a kinda salt crust on the skin on the duck fillet and pan fried it like that.

The salt crust turned out great!

Will be keen to try some of the other recipe ideas you sent too!

xxx
L