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Duck
3 Answers
Ive been given 2 whole ducks by a friend that shoots. I would like to cook them when we have a dinner party but unsure what would be the best way to cook and serve up. All my meat is usually cooked in slw cooker - could i just put these in there? what to add to slow cooker with them?whats best to eat with them. Any suggestions for starters and desserts would be gratefully received also!
Answers
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Place in 4 qt. or larger slow cooker. With a fork prick skin of duckling all over at approximately 2" intervals.
Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.)
In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.
Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.)
In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.
starter
mushroom and sherry soup
4tbsp of butter
2 garlic cloves chopped
3 onions sliced
1pound of mixed white and chestnut mushrooms sliced
100g fresh cepsor porcini
3tbsp of chopped fresh parsley
500 mls vegtable stock
salt pepper
3tbsp plain flour
4 fl oz milk
4tbsp sherry
4fl oz soured cream
melt butter in alarge pan over low heat
add garlic onions cook for three minutes
add mushrooms and cook for further 5mins
add chopped parsley pour in stock
season with s/p
bring to boil then reduce heat
cover and simmer fo 20 mins
put flour in a bowl mix in milk to make a smooth paste
then stir into soup stirring for 5 mins stir in remaining milk
and the sherry and cook for a further 5 mins
remove from heat stir in soured cream
return the pan to heat and warm gently
serve in bowls with crusty bread
garnish with soured cream
mushroom and sherry soup
4tbsp of butter
2 garlic cloves chopped
3 onions sliced
1pound of mixed white and chestnut mushrooms sliced
100g fresh cepsor porcini
3tbsp of chopped fresh parsley
500 mls vegtable stock
salt pepper
3tbsp plain flour
4 fl oz milk
4tbsp sherry
4fl oz soured cream
melt butter in alarge pan over low heat
add garlic onions cook for three minutes
add mushrooms and cook for further 5mins
add chopped parsley pour in stock
season with s/p
bring to boil then reduce heat
cover and simmer fo 20 mins
put flour in a bowl mix in milk to make a smooth paste
then stir into soup stirring for 5 mins stir in remaining milk
and the sherry and cook for a further 5 mins
remove from heat stir in soured cream
return the pan to heat and warm gently
serve in bowls with crusty bread
garnish with soured cream
1 to 3 of 3
