Duck
Roast Duck with Mustard Green Peppercorn Sauce
Serves 4 One 5-pound Long Island (Pekin) duck Kosher salt and freshly ground black pepper to taste 1 tablespoon vegetable oil 1 small onion, coarsely chopped 1 small carrot, coarsely chopped 2 garlic cloves, smashed with the side of a knife 1 cup dry red wine 1 small celery rib,…
Peking Style Duck Wraps
Makes 8 wraps, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ginger Hoisin Sauce (recipe follows) 1/2 medium napa cabbage 1 medium jicama 1 medium red bell pepper 4 medium scallions 3 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon hot red…
Bistro Duck Breasts
Makes 4 servings 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2 teaspoons Dijon mustard 1 tablespoon unsalted butter Score the skin…
Sautéed Duck Breasts with Apricot Szechuan Peppercorn Sauce
photo by Jessica Liebowitz It’s much quicker to sauté duck breasts than to roast a whole duck, which is how you can manage to have duck for dinner on a weeknight. Whether or not you eat the skin, be sure to cook the breasts with the skin on. They’ll turn…