Best 4 Roasted Sherry Duck Recipes
Welcome to a culinary journey where roasted sherry duck takes center stage. This delectable dish, steeped in tradition and tantalizing flavors, promises an unforgettable dining experience. Gastronomes and home chefs alike will find solace in the simplicity of the ingredients, while the symphony of flavors will leave taste buds dancing.
Our comprehensive guide features a collection of recipes that cater to diverse culinary preferences and skill levels. From the classic roasted sherry duck with its crispy skin and succulent meat to the adventurous duck confit with rich, preserved duck legs, our recipes offer a range of options for every palate. Dive into the world of duck gastronomy as we explore the art of roasting, braising, and preserving this versatile bird. Let your senses revel in the delightful interplay of sweet and savory, as the sherry glaze caramelizes and complements the tender duck meat.
Uncover the secrets of creating the perfect crispy skin, achieving a juicy and flavorful interior, and mastering the art of pairing complementary sides to elevate the duck's allure. Whether you're a seasoned chef seeking culinary inspiration or a novice cook embarking on a new adventure, our recipes will guide you every step of the way. Indulge in the timeless flavors of roasted sherry duck and let your taste buds embark on a journey of pure culinary bliss.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
ROASTED DUCK BREAST WITH CHERRY SAUCE
Steps:
- Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.
ROAST DUCK WITH ORANGE AND GINGER
For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Provided by David Tanis
Categories dinner, lunch, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
Steps:
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
Tips:
- Choosing the Right Duck: Select a duck that is plump and has a moist, smooth skin. Avoid ducks with bruises or discoloration.
- Preparing the Duck: Remove any excess fat from the duck, especially around the neck and tail. Rinse the duck inside and out and pat it dry.
- Marinating the Duck: Marinating the duck in sherry and herbs helps to tenderize the meat and infuse it with flavor. Allow the duck to marinate for at least 4 hours or overnight.
- Roasting the Duck: Roast the duck in a preheated oven at 375°F (190°C) for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Resting the Duck: Once the duck is roasted, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Roasted sherry duck is a delicious and impressive dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful sherry sauce, this dish is sure to be a hit with your guests. Whether you are a seasoned cook or a beginner, this recipe will guide you through the process of creating a memorable meal that will leave your taste buds wanting more. So gather your ingredients, preheat your oven, and get ready to experience the delightful flavors of roasted sherry duck.
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