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November 2018

Duck Recipes

Regional Cuisine Recipes

Liver Dumplings Majgomboc

Liver Dumplings Majgomboc Recipe
1 oz Of any kind of liver 1/4 Of an egg, or tsp. of dried egg A small nut of fat 1 ts Each of breadc...

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Twice Cooked Herbed Ducks Recipe

Twice Cooked Herbed Ducks recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Twice Cooked Herbed Ducks recipe  PDF


2 Ducks, about 4 1/2 pounds
each 1 Handful each, fresh lemon,
thyme, Italian parsley, rosemary, sage (1 teaspoon each if dried) 4 tb Kosher salt
Coarsely ground pepper to taste Remove heads, feet, giblets and e cess fat from ducks. Using poultry shears or strong kitchen scissors, remove tails and backbones cut each bird in half through breastbone, then in quarters. Rinse and pat dry. Prick all over with the tines of a fork. Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin. Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F oven for about 1 hour, until the fat has rendered into the pan up to 2 or 3 cups. Remove from oven but leave on rack to continue dripping for about 45 minutes. Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down. Cover grill and cook 10 minutes. Turn duck, cover grill and cook 15 minutes. Reverse and cook skin side up for about 5 minutes more, covered serve immediately. Serves 6 to 8. Posted by Stephen Ceideburg Feb 1 1990.

Twice Cooked Herbed Ducks recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
466 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Twice Cooked Herbed Ducks recipe  PDF   Duck recipes RSS   New

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1 ts Dry yeast 1 tb Warm water 1 c Butter 2 tb Cream 1 3/4 c Flour Orange marmalade Sugar Dissolve yeast in water. Cream butter. Blend in dissolved yeast and cream. Gradually add flour, mi ing until well blended. Drop level teaspoons of dough on greased baking sheet. Shape into horns, crescents or rounds. Make light indentation in center. Fill with marmalade. Sprinkle with sugar. Let stand in warm place for 10 to 15 minutes or until dough is light. Bake at 325 for 20 to 25 minutes or until delicate light brown. ...

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