New Gourmet Food

cora m asked:


I’d like to try these delights but I’d like a recipe that doesn’t require alot of odd ingredients. Ingredients I’d already have in the kitchen.
Please make sure you give details as to cooking time and degrees. Thanks

Brandon

3 Responses to “What is a good recipe for cooking Goose or duck?”

1. Tyler Says:
   October 1st, 2010 at 4:25 am

   Hannah

   go to foodnetwork.com and look up the Barefoot Countessa and search for goose or duck (both are very similar in method). Because both can be extremely greasy/fatty if you just try and cook it like a chicken or turkey, she has a parboil treatment which leeches out excess fat and keeps your waterfowl crispy and not greasy.

2. Brandon Says:
   October 3rd, 2010 at 9:03 pm

   Savannah

   Goose or Duck Finger Steaks

   1 egg
   1 cup milk
   1 cup flour
   1 teaspoon baking powder
   1 teaspoon salt
   1 teaspoon garlic powder
   2 lbs geese, ******* or duck *******

   Cut goose or duck ****** into finger size strips. Set aside.
   Combine batter ingredients until smooth.
   Add finger steak pieces, stirring to coat with batter.
   Marinate in batter 20 minutes to 1 hour.
   Deep fat fry a few pieces at a time so that they won’t stick together, until browned and floating.
   Remove with slotted spoon and drain on paper towel.
   Serve with seafood cocktail sauce for dipping.
   Serves 6

3. Mia Says:
   October 5th, 2010 at 4:44 pm

   Ashley

   20-Minute Peking Duck:

   Here’s a simplified–and delicious–Peking duck with flour tortillas standing in for traditional thin pancakes.

   2 teaspoons dark sesame oil
   2 (8-ounce) packages boneless duck ****** halves, thawed and skinned
   1/3 cup hoisin sauce
   1/2 teaspoon grated orange rind
   2 tablespoons orange juice
   2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
   4 (6-inch) flour tortillas
   1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
   2 green onion tops, cut into thin strips
   2 teaspoons sesame seeds

   Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.

   Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.

   Yield: 4 servings (serving size: 1 filled tortilla)