Post by Decatur on Jan 19, 2007 11:53:41 GMT -5
Mustard Duck Marinade
Makes about 2 cups
1/2 cup red wine vinegar
1/2 cup dry red wine
1/3 cup Dijon mustard
1 Tablespoon Honey
2 Tablespoons ketchup
1 Tablespoon fresh garlic cloves, minced
1 Tablespoon Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2/3 cup olive oil
Combine all ingredients except oil and whisk together to blend. While whisking, add oil in a thin stream until emulsified. Pour marinade over split ducks or ducks breasts. Refrigerate for 2 to 12 hours, turning often. Grill, broil or pan sear to desired doneness.
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Midwest Mallard
Duck Breasts and Beer — 4 servings
6 – 10 duck breast half filets, skin removed
Salt and pepper
3 tablespoons olive oil
2 medium Vidalia onions, sliced into thick rings
2 tablespoons dark brown sugar
4 garlic cloves, minced
2 tablespoons grainy mustard
1 red bell pepper, sliced into thin strips
Pinch red pepper flakes
1 cup flat beer
4 slices Muenster cheese
4 tablespoons Dijonaise
4 Kaiser rolls-split
4 lettuce leaves
4 tomato slices
1. Brown seasoned duck breasts in a cast iron skillet.
2. Remove duck breasts and add more oil, onions, brown sugar and simmer onions until lightly browned.
3. Add garlic, mustard, red bell pepper, red pepper flakes and beer. Reduce liquid to 1/4 cup.
4. Return sliced duck to pan. Top with onions and cheese until cheese is melted.
5. On plate, have bun spread with Dijonaise with lettuce and tomato. Place mound on bun.
Makes about 2 cups
1/2 cup red wine vinegar
1/2 cup dry red wine
1/3 cup Dijon mustard
1 Tablespoon Honey
2 Tablespoons ketchup
1 Tablespoon fresh garlic cloves, minced
1 Tablespoon Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2/3 cup olive oil
Combine all ingredients except oil and whisk together to blend. While whisking, add oil in a thin stream until emulsified. Pour marinade over split ducks or ducks breasts. Refrigerate for 2 to 12 hours, turning often. Grill, broil or pan sear to desired doneness.
*************************************************
*************************************************
Midwest Mallard
Duck Breasts and Beer — 4 servings
6 – 10 duck breast half filets, skin removed
Salt and pepper
3 tablespoons olive oil
2 medium Vidalia onions, sliced into thick rings
2 tablespoons dark brown sugar
4 garlic cloves, minced
2 tablespoons grainy mustard
1 red bell pepper, sliced into thin strips
Pinch red pepper flakes
1 cup flat beer
4 slices Muenster cheese
4 tablespoons Dijonaise
4 Kaiser rolls-split
4 lettuce leaves
4 tomato slices
1. Brown seasoned duck breasts in a cast iron skillet.
2. Remove duck breasts and add more oil, onions, brown sugar and simmer onions until lightly browned.
3. Add garlic, mustard, red bell pepper, red pepper flakes and beer. Reduce liquid to 1/4 cup.
4. Return sliced duck to pan. Top with onions and cheese until cheese is melted.
5. On plate, have bun spread with Dijonaise with lettuce and tomato. Place mound on bun.