Janet wrote:
> I've never cooked a duck, except when making rillettes.
>
> Mostly because I've never particularly liked it. But now I've acquired one
> and am planning to have it for Christmas dinner.
>
> I'm looking for a really great recipe. I'm a very experienced cook, and not
> looking for "easy"--I'm looking for great.
>
> Any suggestions? (Just about any style would be fine: Cajun, Asian, French,
> Hungarian, you name it.)

One of my favorites is an Irish recipe for roast duck with
apple stuffing. I haven't put it on the computer yet so I
don't have it right now.

Here are 2 others I have made and really loved:

SPICY LACQUERED DUCK

1 cup soy sauce
2 tablespoons dry sherry
2 tablespoons packed dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne pepper
1 duck, about 5 pounds, thawed if frozen, rinsed

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck
in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn
to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven
to 400F. Drain duck well; discard marinade. Arrange duck, breast side
up, on rack set on rimmed baking sheet. Pat duck dry inside and out
with paper towels. Roast duck 45 minutes. Turn duck over. Roast until
tender and glazed deep brown, about 15 minutes longer. Insert long
wooden spoon into main cavity of duck and tilt, allowing juices to drain
onto baking sheet. Transfer duck to platter. Let rest 15 minutes before
serving. (Source - Bon Appetit) Notes: Marinate the duck two days ahead.

FESENJAN
(Persian Duck in Walnut and Pomegranate Sauce)

1 4-5 lb. duck
salt
pepper
8 T. butter
2 onions, grated
2 c. walnuts, finely pulverized
1/2 c. pomegranate syrup or juice
3 T. sugar
1 t. cardamom
1/2 t. salt
1/4 t. pepper
2 1/2 c. water
1 T. lemon juice
3/4 c. chopped walnuts
tangerine sections

Wash, pat dry, and quarter duck. Rub well with salt and pepper. Brown
in 4 T. butter. Remove to a Dutch oven. Saute onions in remaining 4 T.
butter. Lower heat and add pulverized nuts, pomegranate syrup (or
juice), sugar, cardamom, salt, pepper, water, and lemon juice. Cook
over low heat until will blended. Pour over duck. Cover and cook over
low heat for 45 minutes or until tender. Baste several times. Skim off
fat. Remove duck to heated platter and pour sauce over. Sprinkle with
chopped nuts. Garnish with tangerine sections. (Add fresh pomegranate
seeds to garnish when in season.) Serve with chelo (a Persian rice
dish). Serves 4.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?