Best Duck Butter Dip Recipes

DUCK RILLETTES

Duck Rillettes image

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time P1DT12h6m

Yield 3

Number Of Ingredients 17

Ingredients

1 ½ tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1 orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3 bay leaves
1 whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
½ teaspoon grated orange zest

Steps:

Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
Pick meat from bones and place in a bowl.
Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g

BUTTER DIPS

Butter Dips image

I like these bread sticks because I can whip them up in a hurry if company drops in unexpectedly (which happens often since my husband is a minister!). Most folks are amazed that a recipe this easy can taste so good!

Provided by Taste of Home

Time 40m

Yield 32 breadsticks.

Number Of Ingredients 9

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1/2 to 1 cup shredded sharp cheddar cheese
1 cup whole milk
1/3 cup butter, melted
TOPPINGS:
Sesame seeds, garlic salt, onion salt or celery salt

Steps:

In large bowl, combine the flour, sugar, baking powder, salt and cheese; add milk. Stir slowly with fork. When dough clings together, turn onto well-floured surface. On a floured surface, knead gently 10 times. Roll dough into 12x8-in. rectangle., Cut dough in half lengthwise with sharp knife, then into 16 strips. Place butter in a 13x9-in. baking pan. Dip both sides of strips in melted butter. Place 2 rows in pan. Sprinkle with topping of your choice. Bake at 450° for 12-15 minutes. Serve immediately.

Nutrition Facts :

PEKING DUCK

Peking Duck image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 (5-pound) duck
6 cups water, plus 1 tablespoon
2 tablespoons maltose or honey
2 tablespoons dry sherry
1 tablespoon white vinegar
3 tablespoons cornstarch, mixed with 3 tablespoons water, for slurry
10 scallions
1/2 cup hoisin sauce
2 teaspoons sesame oil

Steps:

Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. Insert a chopstick through the neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix. Tie a string onto the middle of the stick so you can hold the duck and hang it up. Bring 6 cups of water to boil in a wok, over medium heat. Add maltose or honey and stir to dissolve. Stir in the sherry, vinegar and cornstarch slurry.
When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck. Repeat until duck is thoroughly moistened. Repeat dunking once more. Hang duck by the string in a cool airy place with a bowl underneath to catch drips. Leave for 4 to 6 hours until skin is dry and taught. Put roasting pan on lower oven rack and fill with 2 to 3 inches of water. Oil the upper rack above pan.
Preheat oven to 350 degrees F.
Remove the chopstick and string. Put duck on oiled rack in center of oven breast side up and cook for 30 minutes. Turn duck breast side down for 45 minutes, then turn breast side up for 30 minutes or until skin is dark brown. While duck is roasting, make scallion brushes. Trim roots, and cut off most of green part, leaving 3-inch pieces. Make several 1-inch lengthwise slits in each end of scallion, and put in a bowl of ice water for 20 minutes, drain and refrigerate. Mix hoisin with sesame oil and 1 tablespoon water, in a small serving bowl. Carve the duck, separate meat and skin. Place on a serving platter and surround with the scallion brushes. Serve the sauce with the duck.