Foie gras

Foie gras Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.More at Wikipedia From Wikipedia, the … Continue reading Foie gras

Pan-Seared Duck Breast with Blueberry Sauce

Pan-Seared Duck Breast with Blueberry Sauce Recipe By:rmdalrymple “Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.” Ingredients 2 teaspoons salt 1 teaspoon fresh-ground black pepper 1 1/2 tablespoons dried thyme leaves 1 tablespoon crushed dried rosemary 3 tablespoons olive oil 4 potatoes, cubed 2 pints fresh or frozen blueberries 1/2 cup water 1/2 cup apple juice 1/2 cup white sugar 1 jalapeno pepper, finely chopped 3 slices pancetta or bacon, cut into thin strips 6 shallots, thinly sliced 1/2 … Continue reading Pan-Seared Duck Breast with Blueberry Sauce

Duck Soup (Czarnina)

Duck Soup (Czarnina) Recipe By:BARB VAN ARKEL “This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.” Ingredients 1 (4 pound) wild duck, whole 4 cups duck blood 8 cups water 1 teaspoon salt 1 stalk celery, cut into 2 inch … Continue reading Duck Soup (Czarnina)

Peking Duck

Peking Duck Recipe By:Allison “I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.” Ingredients 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar … Continue reading Peking Duck

Sous Vide Duck Breast

Sous Vide Duck Breast Recipe By:Chef John “How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I’m happy to report it’s so very true, and produced what my wife and I agreed was the best duck breast we’ve ever had.” Ingredients 2 (8 ounce) boneless duck breast halves, skin on salt and ground black pepper to taste 2 teaspoons fresh thyme leaves 1 teaspoon vegetable oil Directions Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only … Continue reading Sous Vide Duck Breast