Best Roasted Duck With Quince And Syrup Recipes
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
ROASTED DUCK WITH QUINCE AND SYRUP
From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney.
Provided by ThatSouthernBelle
Categories Duck
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel, quarter, and core quinces.
- Reserve the peels and cores.
- Peel and quarter onions.
- Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs.
- Sprinkle with cumin and olive oil.
- Arrange duck pieces on top.
- Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin.
- Place uncovered in an oven at (325°F) 160°C
- Cook for 2-3 hours.
- Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp.
- While the duck bakes, make the syrup.
- In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water.
- Bring to boil, reduce heat, and simmer.
- Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency.
- Wash Chinese broccoli and chop so the stems are joined to the leaf.
- Steam and serve with a squeeze of fresh lemon and olive oil.
- Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top.
Nutrition Facts : Calories 300.1, Fat 0.8, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 72.6, Fiber 2.9, Sugar 52.9, Protein 1.5
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