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Posts Tagged ‘duck’

  1. Confit Duck Gizzards Recipe

    January 18, 2019 by Varga László

    Ingredients (2 servings):

    • 1/2 kg duck gizzards
    • 1 jar of duck fat
    • 6-7 garlic cloves
    • extra virgin olive oil
    • 2-3 tablespoons fish sauce
    • salt and freshly ground black pepper
    • Italian flat pasta
    • a bunch of green onions        

    Preparation method:

    1. Chop the garlic.
    2. Wash and then pat dry the gizzards.
    3. Add the gizzards into a bowl or a smaller pot together with the olive oil, salt, ground pepper, chopped garlic and fish sauce. Let them marinate overnight, or at least a few hours.
    4. Heat your oven to 90 degrees C.
    5. Pour the duck fat in an oven-safe pot and heat it up until the fat gets liquid.
    6. Remove the gizzards from their marinade, shake off the extra bits and lay them in the pot with duck fat, so they are entirely covered by the fat.
    7. Cook in the oven for 3-4 hours until cooked to your desired doneness.
    8. Cook the pasta according to the instructions but I would recommend taking one minute of their recommended cooking time.
    9. After cooked place them in a frying pan together with the remaining marinade and sautee them for 1-2 minutes over low heat.
    10. Served the gizzards with the garlic-olive oil pasta, garnish with some greens, I used chopped green onions.

  2. 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.

  3. 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.