Time 1h15m Number Of Ingredients 12 Steps:
In a lidded container large enough to hold all the duck breasts in one layer, stir together the beer, onion, bay leaf, peppercorns, juniper berries, salt, and beer or malt vinegar. Add the duck breasts skin side up. Ideally, you keep the skin out of the marinade; this will help it crisp better later. Cover and refrigerate for at least 1 hour and up to overnight. Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade in a pot with the 3 cups of stock and turn the heat to high. You want to boil this down 10 about 1 1/2 cups, for the pan sauce. While the marinade is boiling, heat the duck fat in a large sauté pan set over medium-high heat. Sear the duck breasts in the usual way, and set on a cutting board to rest. Taste the sauce as it boils down so it doesn’t get too salty; store-bought broths and stocks can be really salty, and you don’t want to ruin your sauce. It will be a little bitter – that’s the beer. Once the salt content is to your liking, turn off the heat and adjust with a little more beer vinegar. To serve, slice the duck breast and salt it with the smoked salt. Pour some of the sauce down on the plate, top with the duck and toss a handful of berries on the plate. Serve with dark, crusty bread or with mashed root vegetables or potatoes.
Time 1h5m Yield 6 servings Number Of Ingredients 10 Steps:
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary. To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
Time 55m Yield 4 Number Of Ingredients 6 Steps:
Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Time 25m Yield 16 Number Of Ingredients 11 Steps:
Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.
Time 25m Yield 4 breast halves, 2-4 serving(s) Number Of Ingredients 18 Steps:
Mix the salt, black pepper, marjoram, thyme, sage, paprika, garlic powder in a bowl. Dredge the duck breasts in this mixture. Heat the olive oil and butter in a heavy skillet. When the oil is smoking add the duck breasts with the flour coating and fry until there is a nice brown crust on each breast on each side. Remove the breasts to a baking dish and place in a 400 degree oven for 10 minutes. Remember, wild duck is best when still a little pink inside. Meanwhile, mix the cornstarch in with the chicken broth, then add to the skillet and stir to loosen drippings. Turn down the heat and simmer while preparing the sugar and vinegar in a saucepan. When the sugar has melted add the sauce from the skillet. Add the root beer to the sauce pan. Simmer until slightly thickened. Add the white wine and serve over slices of the roasted duck breast.
Time 2h Yield 1-2 Ducks with Sauce Number Of Ingredients 14 Steps:
Preheat oven to 400°F. Prick skin all over duck, remove as much fat as possible on the domestic bird. Rub wild duck with walnut oil or wrap in bacon. Domestic duck is more greasy and does not need oil or bacon. Stuff 1/2 the onions and turnip cubes into the cavity. Season cavity with salt and pepper. Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down. turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done. While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes. Remove dutch oven to the stove top. Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan. Add the seasonings, wine and vinegar. Continue to cook til liqid is reduced by 1/3, about 20 minutes. Add preserves and blackberries. Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft. Strain liquid into a clean sauce pan and set aside. Discard the solids strained out. Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving. Reheat sauce just before serving. Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.
More about “wild duck with root beer sauce recipes”
Time 2h Yield 4 servings. Number Of Ingredients 10 Steps:
Place ducks in a 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-3/4 to 2 hours or until tender. , Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Baste ducks with sauce during the last 30 minutes of baking time.
