DUCK AND WILD RICE CASSEROLE
An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.
Provided by ratherbeswimmin
Categories Wild Game
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
- Lower heat; cover and simmer 1 hour or until ducks are tender.
- Remove ducks from stock; strain stock and reserve.
- When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
- Cook rice by following the package directions.
- Drain mushrooms, reserving the liquid.
- Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
- Saute chopped onion in the melted margarine until tender.
- Add in flour, stirring until smooth.
- Add in mushrooms; cook/stir constantly for 1 minute.
- Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in duck, rice, half-and-half, and parsley.
- Spoon into a greased 2-quart shallow casserole dish.
- Sprinkle almonds over the top.
- Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.
CASSOULET (WHITE BEAN CASSEROLE WITH PORK, LAMB AND DUCK) PART 2
Steps:
- (follows part 1) Arrange the duck pieces, skin side down, on a rack in a roasting pan and broil them under a preheated broiler about 4 inches from the heat for 10 minutes. Turn the duck pieces and broil them 10 minutes more, or until the juices run clear and the meat is cooked through. Transfer the duck with tongs to a cutting board and reserve 1/4 cup of the duck fat. In a 6 quart casserole layer one third of the reserved bean mixture, half the braised meat mixture, 4 pieces of duck, half the remaining bean mixture, the remaining braised meat mixture, the remaining duck pieces, and the remaining bean mixture. Pour 6 cups of the reserved broth, skimmed of any fat, slowly over the mixture, sprinkle the top with 2 cups of bread crumbs, and drizzle it with 2 tablespoons of the reserved duck fat. Bake the Cassoulet,uncovered, in the middle of a preheated 325deg. f. oven for 30 minutes. Press the crumb layer lightly into the cassoulet, top it with the remaining 1 cup of crumbs, and drizzle the top with the remaining 2 tablespoons of duck fat. Bake the cassoulet for 1 3/4 more, or until the crust is golden brown.
BROCCOLI, WILD MUSHROOM AND DUCK PROSCIUTTO CASSEROLE SMOTHERED IN A SHARP CHEDDAR CREAM SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter.
- Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted.
- Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes.
- Slice and serve on a plate or in a bowl, on its own or over fusilli.
CASSOULET (WHITEBEAN CASSEROLE WITH PORK, LAMB, AND DUCK) PART 1
Steps:
- Make the bean mixture: In a large heavy kettle combine the broth and the water and bring the liquid to a boil. Stir in the beans, the salt pork, and the sausage and bring liquid to a boil, skimming the froth. Stir in the onions, the garlic, the thyme, the bouquet garni, and pepper to taste and simmer the mixture, uncovered, for 1 1/2 to 1 3/4 hours, or until the beans are tender. Discard the salt pork, the onions, and the bouquet garni, strain the mixture through a colander set over a large bowl, and in separate bowls reserve the bean mixture and the broth. (the bean mixture and the broth can be made a day in advance and kept covered and chilled). In a large skillet cook the bacon until crisp and transfer it with tongs to paper towels to drain. In the fat remaining in the skillet brown the pork and the lamb over moderate high heat, turning the pieces once, for 8 minutes and transfer the meat with a slotted spoon to a large casserole. In the fat remaining in the skillet cook the onion, the celery, and the garlic with salt and pepper to taste over moderately low heat, stirring occasionally, until the vegetables are softened. Stir in the wine and boil the mixture until reduced by half. Stir in the tomatoes with reserved liquid and bacon and simmer the mixture, stirring occasionally, for 5 minutes. Transfer the mixture to casserole and braise it, covered, in a preheated 325 deg f oven for 1 hour. SEE PART TWO!
DUCK CASSEROLE
When Dale and I were first married, one of my friend's husband was always giving us ducks. We were broke and could not afford to turn down any type of free food. I found this recipe in the newspaper. The duck taste blends with the other ingredients for a tasty dish.
Provided by Joyce Lowery
Categories Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 1. Put the duck water, seasoning salt, onions, celery, and bell pepper in heavy pan. Add seasoned salt to taste. Cover and cook over low heat until the duck is tender. Debone the duck and cut it into bite sized pieces. Reserve the broth.
- 2. Saute the sausage just until the pink is gone. Drain fat. Add duck. Set aside.
- 3. Add 2 cups of the broth into a saucepan and bring to a boil. Add soup mix and return to boil. Add the rice and simmer for five minutes.
- 4. Preheat the oven to 325 degrees. Add sausage and duck mixture to the rice. Add mayonnaise and 1/3 cup broth. Spoon into a casserole dish. Cover loosely with foil and bake until heated through.
DUCK AND LENTIL CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, project, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pull as much fat as possible off the duck and reserve.
- Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt. Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through. Skim the surface from time to time, especially in the beginning. Remove the duck from the broth and set aside. Strain the broth. You should have four to five cups. Add water if necessary to bring the quantity of broth to five cups. Taste and season it with additional salt if necessary.
- Chop the reserved duck fat. If you have less than two tablespoons, add additional duck fat or chicken fat or oil. Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown. Add the mushrooms and saute a few minutes longer. Stir in the garlic and season with salt and pepper. Remove from heat.
- Remove the skin from the duck and reserve it. Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe. Dice the duck meat and add it to the vegetables in the casserole.
- Rinse the lentils and add them to the casserole along with the five cups of stock. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
- While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown. Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.
Nutrition Facts : @context http, Calories 957, UnsaturatedFat 46 grams, Carbohydrate 34 grams, Fat 76 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 25 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams
JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS
From Mastering the Art of French Cooking, Vol. 1. "in casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooking in its own steam, the duck's flesh becomes wonderfully tender, and the layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips finish their cooking with the duc absorbing the cooking juices, are particularly succulent." I have made this duck many times and it is my favorite method. I serve it with this: http://www.recipezaar.com/243203 Note: A bouquet garni consists of 4 sprigs of parsley, 1/2 a bay leaf and 1/4 tsp dried thyme tied in washed cheese cloth.
Provided by davinandkennard
Categories Duck
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- Season the duck inside and out with 1/2 tsp salt and pepper.
- Truss and prick the skin of the lower breast, thigh, and back.
- Brown slowly on all sides in the hot oil in a stove top safe casserole.
- Pour out the fat and salt the duck and place it breast up in the casserole.
- Add the bouquet garni and cover the casserole.
- Roast for 60 minutes.
- Peel and chop the turnips into 3/4 inch dice.
- Drop into boiling salted water for 5 minutes and drain.
- Remove the duck from the oven. Degrease using a bulb baster.
- Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
- Baste the turnips on occasion.
- Remove from the oven, drain the duck and after untrussing place on a platter.
- Remove the turnips with a slotted spoon and arrange around the duck.
- Sprinkle with minced parsley.
- Degrease the cooking juices and serve with the duck.
Nutrition Facts : Calories 2141.5, Fat 204.8, SaturatedFat 67.1, Cholesterol 379.5, Sodium 902.7, Carbohydrate 11.9, Fiber 3.4, Sugar 6.9, Protein 59.1
MINI VEGETABLE CASSEROLE TOPPED WITH A FRIED DUCK EGG AND APPLE BUTTER
Provided by Food Network
Time 2h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water. Chop the greens into 1-inch wide pieces. In an 8-quart stock pot, over medium-low heat, add 1 tablespoon of olive oil and the garlic and saute until slightly brown.
- Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours. Using tongs, toss the greens periodically.
- To create mini casseroles, divide the greens evenly among 4-ounce soup bowls or vessels and top each with some of the sun-dried tomatoes.
- In a nonstick 8-inch saute pan, over low heat, add some olive oil and fry the duck eggs, over easy, about 1 to 2 minutes on each side. Using a spatula, top each casserole with a fried egg. Garnish each with a teaspoon of apple butter and serve.
SLOW-ROASTED DUCK CASSEROLE
The meat just falls off the bone in this delicious dish
Provided by kerryburnett
Time 2h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
- Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
- Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
- Place duck legs in casserole and brown both sides then add to holding dish.
- To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
- Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
- Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.
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