Monthly Archives: November 2017

Simple, Quick, Delicious Hot Duck Recipes



Duckling Served With Peas


1.5 kg of peas, fresh or thawed

6 spring onions

100 g of butter

1 bunch of savory

1 lump of sugar

200 ml of stock

1 duckling

salt and pepper to taste

Rub the outside of the duckling with softened butter, season with salt and pepper. Rub the inside of the duckling with a pat of butter and insert some of the bunch of savory into the cavity. Place the duckling in a casserole and cook in a 200 degree C oven for one to two hours. Once in a while, baste the duck with its own pan juices. Hot water should be added if necessary.

In the meantime, make the chicken stock. Trim and chop the spring onions. Melt 60 grams of butter in a casserole and add the peas, onions, sugar and the rest of the savoury. Stir. When the duck is ready, drain the fat, and arrange the peas, spring onions and savoury around it.


Normandy Duck Ingredients

1 duck, preferably wild

8 peppercorns

A pinch of sea salt

2 cloves

A pinch of cinnamon

2 Golden Delicious apples

75 g of butter

1 rasher of bacon

3 tbs. of calvados


6 Golden Delicious apples

50 g butter

A pinch of cinnamon

Salt and pepper

20 cloves

Grind the peppercorns, sea salt, cloves and cinnamon in a mortar or a clean coffee grinder. Peel and core the apples and cut into dice, then mix with the ground spices and half of the softened butter. The ingredients should be blended thoroughly, then rubbed inside the duck. Place the rasher of bacon over the duck, then truss the duck.

Peel and core the remaining apples, and fill the cores with butter and cinnamon. Then, stud the apples with cloves. Butter a casserole dish and place the duck inside it, and surround it with the prepared apples. Melt the rest of the butter, and brush the butter on the duck and the apples. Place the duck and apples in a 200 degree C oven for one to two hours. The duck can be served in the casserole dish and flamed with the calvados before serving.

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