Let's Talk Duck in General!
Become completely comfortable with one of history's most fabled foods. Read more ...
Duck for The Holidays: Read our recommendations...
Recipes: Click the links below to see the entire recipe:
Port Cherry Roast Duck
Smoked Boneless Duck Breast
Smoked Duck w/Jullianne Salad, Cashews & Mango
Eggs Benedict w/Smoked Duck Breast
From duck breast with cranberries to the world's simplest and guaranteed-hit Roast Duckling recipe...we're continually collecting wonderful recipes and tips from chefs through-out North America who use King Cole faithfully.
Some of the following recipes include duck that can be found in our on-site Retail Store. Call or drop in today - we're here for you.
LET'S TALK DUCK
Welcome to the section where we help you become completely comfortable with one of history's most fabled foods. Duck's significance can be traced back to Ancient China, the Mayan Empire and of course, the extravagance of the French Court.
Today, duck's popularity has constantly been on the rise as more and more home chefs discover how easy and exciting it is to “wow” family and friends right in their own kitchen!
Let's start with a few of the basics:
• Contrary to popular misconception, duck is not fatty or greasy. True, there is a layer of fat that exists under the skin, but this fat is dissolved (or rendered) in the cooking process. As the fat is turned to liquid it is drawn through the meat keeping it tender and moist and adding to duck's rich flavour.
• Roast Duckling is perhaps one of the easiest meals to prepare with results that are guaranteed to please. One of the keys: make sure the bird sits on an elevated grill or rack in the cook pan, to ensure the fat has a place to collect in the bottom, away from the bird.
• Healthy Duck: A breast of duck (no skin) has fewer calories than a chicken breast, prime rib or filet mignon. It is also higher in protein while lower in saturated fat. (USDA, 2007). Bon Appetit magazine recently declared duck in the “Top 10 Surprising Health Foods,” and Natural Health declares duck to be one of “10 Foods That Keep You Young.” Let's raise a glass of red to this, cheers!
• Duck fat is used by chefs throughout the world in place of butter while in France and other European homes, it is used daily. It’s rich flavour and higher smoke-point make it perfect for frying potatoes or onions, in omelettes and pastry, for frying steak or any meat, or enriching a stew.
• The skinny on duck fat: Duck fat is healthier for the heart than butter or lard: 33% saturated fat vs. 62% in clarified butter (Yikes!). Duck fat is also higher in cholesterol-fighting mono-unsaturated fats: 49% vs. butter's 29% (Globe & Mail).
Duck For The Holidays
- Roast whole duck is the perfect main course for Thanksgiving and Christmas dinner. Smoked Duck salad with dried cranberries and pine nuts is an exciting way to begin the holiday feast.
- What do we recommend for Christmas or Boxing Day brunch? Eggs Benedict topped w/ smoked boneless duck breast, fresh fruit and pastires...a great way to begin a special day.
- Party Platter? A tray of smoked or peppered duck breast on squares of pumpernickel and cream cheese, or sliced thinly like proscuitto and added to skewers of fresh fruit will make the perfect party pass-around. Toast with a glass of sparking wine or hoppy European ale.
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5 Tips to Roast Duckling Greatness:
- Pre-cooking: Sprinkle sea salt on the duck, inside and out, then stuff cavity with onion, apple and celery chunks. (Discard before serving).
- Oven roast (325F for average 4-6 lb/2-2 2/3kg bird) for approx. 2 1/2 - 3 hrs. or until skin is crisp, golden brown and the legs move freely.
- Wild rice is the ideal starch to accompany the duck. Fruit chutneys or sauces are also ideal ‘plate partners’.
- Do not carve. Use poultry shears to cut the bird in half down the breast, then along each side of the backbone, then between the leg and breast.
- Drink red wine to salute your new-found “culinary courage” and greatness as a chef!
Port Cherry Roast Duck
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Makes 4 to 6 servings
Deep golden glazed duck is perfect for any holiday table. Matched with the intensely subtle sweetness of port and tang of dried cherries, the extra crispy skin of this recipe will be a welcome change for family and friends.
- 1 King Cole whole duck, about 5 lbs/2.5 kg
- 1 tbsp (15 mL) canola oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups (500 mL) ruby red port
- 1/2 tsp (2 mL) salt
- 12 large fresh sage leaves
- 2 shallots, halved
- 1/2 cup (125 mL) dried cherries
Trim excess skin and fat from duck and reserve for another use. Using fork, pierce skin all over. Place duck on rack in roasting pan; set aside.
In small saucepan, heat oil over medium heat and cook shallot and garlic for about 6 minutes or until softened. Add port and bring to the boil. Reduce heat and simmer for about 15 minutes or until reduced by half.
Using a small paring knife, pierce skin a few times; sprinkle duck with salt, inside cavity and on skin. Place sage leaves and shallots into duck cavity. Remove about 1/2 cup (125 mL) of the port mixture and brush all over duck. Add dried cherries into remaining port and set aside. Place duck in centre of a 325 F (160 C) oven and roast for about 3 hours or until skin is crisp and golden brown. Let stand for 10 minutes before cutting.
Note: Duck should be quartered, not carved. For simple instructions we invite you to go to Le Gourmet TV under King Cole Ducks videos.
Dried Sage Option: If fresh sage is not available you can substitute 1 tbsp (15 mL) dried sage leaves.
Tip: Place reserved duck skin and fat in saucepan and slowly render the fat over medium low heat until skin is crispy. Remove skin and use duck fat to stir-fry vegetables, roast potatoes or as you would a vegetable oil in recipes.
Smoked Boneless Duck Breast
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The Cheating Gourmet. A deceptively simple, “too good to be true” recipe for a delicious and fast dinner for 4.
- 2 King Cole fully cooked Smoked or Smoked/Peppered boneless duck breasts.
- Knorr Alfredo Sauce (1 pkg.)
- Fresh pasta. Fettuccini noodles are our fave!
- Your favourite stir-fry veggies: Carrots, zucchini, red onions, mushrooms, sweet peppers and snow peas all work well in this dish.
- Parmesan Cheese - optional: Salt & Pepper to taste.
- Chop stir-fry vegetables to your desired size.
- Score skin of duck breasts. (cut skin in criss-cross pattern).
- Place each breast skin side down in non-greased skillet for approx. 10 minutes on med-high heat. Cover. Hint: You will note the fat drawn from the skin during the heating process. This is a good thing as the fat makes the meat moist & rich.
- Remove duck breast from skillet; skin should be crisp. Keep warm. Save 1 tbsp. liquid fat drippings. (save or discard the rest).
- Stir-fry vegetables in duck fat until crisp. (Amazing flavour!)
- Prepare fresh noodles as directed. Prepare Knorr sauce as directed. Keep warm, stirring periodically.
- Slice duck breast thinly and add to skillet with vegetables; toss.
- Drain noodles, add veggies and duck, toss.
- Top with Alfredo Sauce and serve. (Parmesan optional)
Cashews & Mango
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- 2 King Cole fully cooked Smoked Boneless Duck Breasts
- Mixed salad for 4 (200-250 gms)
- 1/4 cup extra virgin olive oil
- 2 cups (500 ml) mixed vegetables cut into thin matchstick strips (sweet peppers, red onion, snow peas)
- 1 mango peeled, pitted and thinly sliced
- 1/4 cup (50 ml) roasted cashews, chopped
- 3/4 cup (175 ml) *your favourite sauce
*Whether you have a favourite PC sauce or Kraft dressing (ie: Mandarin Orange or Sun-dried Tomato) customize this salad your way!
- Divide mixed salad among four salad plates.
- Heat oil in medium-sized pan. Slice Smoked duck breast, add to pan and fry for 2-3 minutes. Add vegetable julienne and *sauce. Stir until heated through.
- Remove vegetable mixture from heat and gently mix in mango and cashews. Season to taste with salt & pepper. Spoon over mixed salad and serve immediately.
w/Smoked Duck Breast
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- 6 eggs
- 1 King Cole fully cooked Smoked duck breast
- 3 English Muffins, split into 6 halves
- KNORR Hollandaise sauce or scratch
- Salt & Pepper to taste. Paprika or Parsley optional.
- Score the skin of the duck breast (cross-hatch) and place skin-side down in a non-greased skillet. Heat on med-high for 10 minutes; skin should be crispy. Set aside and keep warm.
- Using an Egg Poacher, heat water and place eggs in the 6 holders. Simmer for 3-5 minutes until eggs are soft-cooked, Set aside/warm.
- Prepare Hollandaise sauce as directed.
- Assemble 6 English muffin halves. Slice duck breast into med-size slices. Place one egg and 3-4 slices of duck on each muffin. Add sauce, salt & pepper to taste. Garnish with parsley or paprika if desired.