Duck Recipes

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Roasted Duck Mole Recipe

Roasted Duck Mole

02.24.15 by Jackie

I love duck breast; I find it so juicy and flavorful. Recently, I prepared roasted duck molé and in my opinion, unsweetened dark chocolate was what made the dish. First, I pan-seared the duck, skin side down, and then finished roasting it in the oven. Using the same griddle from the duck, I prepared the sauce with a hint of spiciness.

The molé sauce provides a richly complex flavor to the meat with the seductive addition of chocolate. Chocolate doesn't only satisfy foodies with a sweet tooth; this molé sauce is a great example of a savory application for chocolate. 


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Red Wine Braised Duck Leg Recipe Recipe

Whenever I prepare duck meat, I try to add a lot of spices to attenuate the strong gamey flavor. The spice mixture I used in this recipe is a combination of dried red chilies, fresh oregano, cumin seeds, a cinnamon stick, star anise and fried onion paste. A little red wine vinegar brings these flavors together and also helps to tenderize the meat.

I seared the duck legs and then braised them in a red wine reduction and chicken stock liquid. The duck cooked slowly for a couple of hours until it almost fell off the bone. Don't be intimated by the amount of chiles in the recipe because once cooked, the meat is going to be extra flavorful and not overly spicy. 

Stay tuned tomorrow to see what I did with the leftover duck meat and the spicy gravy. 


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Duck Confit and Morel Mushroom Ravioli Filling Recipe Recipe

I went through my pantry and freezer and thought it was time to do a little spring cleaning. I decided to make ravioli and filled them with the duck confit I had in the freezer, along with ricotta cheese, Pecorino cheese, cider, apples, morel mushrooms and tarragon. 

I ended up making two large batches of the homemade pasta: one vegetarian and one with the shredded duck inside. My preference leans toward the meat version, but my husband Lulu who's a vegetarian enjoyed the other version as much as I did!


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Smoked Duck and Fig Tartine Recipe Recipe

“Tartine” is just a fancy word for an open-faced sandwich, using a single slice of bread with several ingredients on top. Growing up, my favorite was a tartine au Nutella, which as the name implies is a slice of bread slathered with the famous hazelnut chocolate spread.

Tartines can of course be savory, and today’s recipe combines, some of my favorite and most decadent ingredients. Fresh figs and red onions from our garden, sinful brie cheese, smoked duck, homemade mayonnaise and pistachios are all irresistible in their own right, and when layered together over a toasted naan, turn any meal into an unforgettable memory. This tartine hits every note; it's sweet, smoky and extraordinarily succulent.

This may be too expensive to be worth serving at a large party. So if you plan to make these appetizers for a group, you might want to substitute another kind of meat in place of the smoked duck. 


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Chao Vit Recipe (Vietnamese Duck Rice Soup) Recipe

The weather in the Bay Area wasn't all that great over the weekend. It's been rainy and very windy. Making rice soup seemed the appropriate recipe for this type of climate. If you’ve never had it, rice soup is a one-dish meal that is both filling and satisfying. You can add many different ingredients to your basic rice soup, but I made this particular version with my favorite meat: duck. It's called cháo vịt in Vietnamese. I find duck meat to be a lot more flavorful than regular chicken.

Traditionally, it would be served with gơi vịt (Vietnamese duck salad using the remaining meat from the duck stock) and chopped bánh giò cháo quảy, which are Vietnamese savory beignets. I skipped the fried food to keep the meal healthy; I even took the time to strain and remove the extra fat floating at the top of the duck stock!


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