Duck a la Bigarade

 

I'm spelling this the right way, not how it looks on the card with it's ancient calligraphy. 

 

 

 

 

(Shane's witty narration)

Ingredients

2 ducks  

Livers from the two ducks

Two oranges, peeled

2 tsp. beef stock

pinch cayenne

1/2 cup port

Process

1. Roast ducks as usual (like a boss). 

2. Parboil and puree the livers

3. (This is my favorite transition) Meantime, cut rind from two oranges, and shred into tiny match sticks. 

4. Par boil rind match sticks for 2 minutes in just enough water to cover.

5. Drain and pat dry.

6. Add the match sticks to a double boiler with the juice of the two oranges, the  skimmed pan drippings from the duck, beef stock, and cayenne.

7.  Simmer 2 or 3 minutes

8. Add the livers and port. 

10. Heat through and place into gravy boat. 

11. Serve ducks on platter, garnished with orange slices with sauce on the side.

Bombay Duck

 

 " Boil 2 fowls (ducks) in large pot until tender - remove and bone - make curry sauce using water fowl has been cooked in. Reheat and serve over rice with it serve hopped green pepper, chopped peanuts, chopped hard boiled egg, and chutney. "

New England Stuffing (for boned leg of veal, fresh pok loin, or shoulders, pork chops and ducks)

 

 

 "Toast enough bread, part whole wheat or rye, to make 4 cups crumbs. Mince and fry 2 Tablespoons butter and 1 large onion chopped. Add to the crumbs with 1/2 teaspoon each of savory, sweet marjoram, thyme, celery leaves, and parsley. Grate 1 Tablespoon orange rind and ad that with 1 teaspoon salt and a little pepper. Mix all thuroughly and stir into it 1 slightly beaten egg."

Stuff away!

Duck Garnish

 

 

"Squeeze 3/4 cup orange quince and 2 Tablespoons lemon juice. Grate rind of oranges and half the lemon. Mix and sweeten with 1/4 cup sugar. Section 2 more oranges. Melt 2 Tablespoons gelatin in a cup of cold water, dissolving it in a cop of boiling water, and add to it other ingredients including orange sections. when cool, poit out into flat pan and set to chill. When very firm, cut in squares like fudge and use to decorate roast duck. "

Duck Casserole

 

 "Cut a 5 or 6 pound duck into pieces for searing. Dredge in flour and sear carefully in skillet with 2 ounces of butter, fairly hot. When well browned on all sides, put pieces in a casserole dish with salt, pepper, a pinch of thyme, leaves of sweet basil, and one small white onion that has been finely chopped, a Tablespoon chopped parsley, the chopped giblets and a glass of white wine that has been heated. Cover casserole and put in the oven to cook for about an hour. Then add 1/2 cup cream and finish the cooking, which should take another 20 minutes to a half hour. Serve with braised celery. "

Duck with Peaches

 This is another recipe clipped from Life magazine out of Pavillon Restaurant.

Ingredients

1 nice 5 to 6 pound duck

2 Tablespoons butter

1 can peach halves

3 Tablespoons sugar

2 teaspoons arrowroot

1 1/2 glasses Grand Marnier, or curacao if preferred

Process

1. Roast duck at 400 degrees for one hour with butter and half the juice from the can of peaches. 

2. Remove the duck and skim off excess fat, reserving the drippings. 

3. Place 2 Tablespoons of sugar in a saucepan. Moisten with part of the drippings, which have been thickened with 1 teaspoon arrowroot and a little Grand Marnier. 

4. Cook until the sauce becomes light caramel in color. 

5. While it is still boiling, add remaining drippings, thickened with the remaining arrowroot and a little more Grand Marnier. 

6. Pass through a fine strainer and add remaining peach juice. 

7. Sprinkle remaining sugar over peach halves and place under broiler until they are glazed. 

8. When ready to serve, garnish duck with the peach halves, add the remaining glass of Grand Marnier to the sauce, and pour it over the duck and peaches. 

9. Serve with potato souffle. (what is that and where did it come from?)

Roast Duck with Grapes

 

 This was another clipping Hi-Ho took from the New York Times. I don't eat duck, so I have no clue as to how good this is! Yield - 4 servings. 

 

I'm having a hard time reading this old recipe so I found a link to it. Click here. 

Ingredients

• ⅓ cup chopped onion
• ¼ cup butter
• 4 cups toasted bread cubes (croutons)
• 2 tablespoons chopped fresh parsley
• 1 cup chopped celery
• Salt and freshly ground black pepper
• 1 teaspoon ground thyme
• ⅓ cup Duck Stock
• 1 cup Thompson seedless grapes
• 1 ready-to-cook duck (4 to 5 pounds)
• ½ lemon

Process

1. Preheat oven to moderate (325°F.).

2. Sauté the onion in the butter. Mix bread cubes with onion, parsley, celery, one teaspoon salt, one-half teaspoon pepper, the thyme, stock and grapes.

3. Sprinkle inside of duck with salt and pepper. Fill crop and body cavity with grape stuffing. Close opening with skewers. Lace tightly with a strong string. Rub the outside of the skin with the lemon.

4. Place duck on a rack in a shallow pan, such as a jelly-roll pan. Bake for two to two and one-half hours. Serve with Giblet Gravy (see below).

Bombay Duck

This recipe is one of the more confusing to find a picture for because there is an ugly overly-large-lower-jawed fish known as the Bombay Duck. Again my lovely Wiki has helped me hone in on the true Bombay Duck. In this recipe, you will use 2 ducks that you would find at your local market or butcher shop. I know they can be hard to find so you may want to befriend your local hunter during duck season, and hence the picture I chose. Mima noted that Bombay Duck could be found at her local delicatessen in NYC, but I can not confirm that that is still the case.
Ingredients
2 ducks
water
curry powder
green pepper, chopped
peanuts, chopped
hard boiled egg, chopped
chutney (Major Greys?)

Process

1. Boil 2 ducks in large pot until tender.
   
2. Remove from water and boil.
   
3. Reserve the water the ducks were boiled in to make a curry sauce. There are many ways to do it, but that is the link I chose for now.
   
4. Reheat duck.
5. Serve on rice with chopped ingredients.
   
6. Cover in curry sauce and enjoy!