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‘Duck’ Category

  1. Roasted Duck with Sambal Glazing with King Oyster Mushrooms and Pineapple Recipe

    February 19, 2018 by Varga László

    Ingredients (4 servings):

    • 1 whole duck – about 2 kg
    • 1 pineapple
    • 500 g king oyster mushrooms (eryngii)
    • 3-4 tablespoons sambal oelek
    • 3-4 tablespoons olive oil
    • salt and pepper to taste

    Preparation method:

    1. Wash the bird.
    2. Place the duck in an oven proof dish with the breast side down. Smear about 2 tablespoons of sambal oelek paste on the top of the duck so it is evenly coated, no need of salt and pepper since this sauce is salty and hot-spicy.
    3. Lay the bird dish in the oven preheated to 180 C and roast it for an hour.
    4. Turn the duck with beasts up, smear the top with some more sambal paste and roast for another hour until the skin is crispy and golden brown.
    5. Meanwhile prepare the mushrooms and pineapple:
    6. Halve the king oyster mushrooms lengthwise and place them in an ovenproof dish cut side up.
    7. Smear some olive oil on their cuts and sprinkle plenty of salt and freshly ground black pepper on top.
    8. Lay the dish in the oven below the duck and roast for about 15-20 minutes.
    9. Slice the pineapple into 2 cm slices, salt and pepper them.
    10. Roast them too in the oven for the same time as the mushrooms.
    11. When the duck is roasted to your liking, remove it from the oven and let it rest for about 15 minutes before carving.
    12. Serve duck pieces with the fleshy mushrooms and the roasted pineapple.

  2. Duck Legs and Potatoes Cooked in Cooked in Coke Recipe

    January 11, 2018 by Varga László

    Ingredients (2 servings):

    • 2 duck legs
    • 50 g fresh ginger
    • 750 g potatoes
    • 3-5 garlic cloves
    • 1 l cola soda – either Coca-Cola or Pepsi-Cola, I used Pepsi 🙂
    • Salt and pepper to taste
    • 1/2 l vegetable frying oil

     

    Preparation method:

    1. Slice the ginger into 1/2 cm slices.
    2. Chop the garlic.
    3. Wash thoroughly the potatoes and cut them into halves.
    4. Place the duck legs on the bottom of a pot, add the ginger slices and chopped garlic, top with the potatoes. Poor over the soda and add salt and pepper to taste.
    5. Cook over medium heat for about 40 minutes, until the duck meat is fork tender.
    6. Take out the potatoes and duck and drain.
    7. Heat the oil in a deep fryer or a deeper pan and fry the duck legs till crisp and the potatoes until golden.

  3. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe