FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Duck with Green Peppercorns

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

DUCK WITH GREEN PEPPERCORNS

 

The Silver Spoon, Phaidon Press

Serves 6

Ingredients

    • 3 tablespoons butter
    • 1 onion, thinly sliced
    • 1 carrot, sliced
    • 1 celery stalk, sliced
    • 1 fresh flat-leaf parsley sprig
    • 1 fresh thyme, sprig
    • 4½-pound duck
    • 1 tablespoon green bell peppercorns
    • 3/4 cup dry white wine
    • 1½ cups Chicken Stock
    • 1 small red bell pepper, halved seeded and chopped
    • salt and pepper
     

Directions

Preheat the oven to 425°F.

Heat 2 tablespoons of the butter in a roasting pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Add the carrot, celery, parsley and thyme.

Rub the skin of the duck with salt and pepper, put three of the peppercorns, the remaining butter and a pinch of salt inside the cavity and truss with kitchen string.

Place in the roasting pan with the vegetables. Cover the pan with foil, transfer to the oven and cook for 15 minutes.

Remove the duck from the oven and lower the temperature to 375°F.

Pour the wine over the duck and cook over medium heat until it has evaporated.

Add the stock and bring to a boil, then re-cover the roasting pan and return it to the oven for 45 minutes.

If it seems to be drying out, add a little more stock.

Do not switch off the oven, but remove the duck from the roasting pan and strain the cooking juices into a bowl.

Stir in 5 tablespoons boiling water, pour back into the roasting pan and cook over medium heat until slightly reduced.

Add the red bell pepper and remaining peppercorns.

Return the duck to the roasting pan and roast in the oven for a further 15 minutes.

Carve the duck, place on a warm serving dish and spoon the sauce over it.
 

 

                    RELATED RECIPES

Duck Recipes       Apricot Brandied Duckling       Braised Duck with Ginger       Braised Duckling with Olives       Breast Agrodolce       Canton Duck       Colonial Duckling w/Fruited Rice       Crisp Roast Duck, Port Wine       Duck with Apple Walnut Stuffing       Duck with Anchovies & Capers       Duck Breast with Cherries       Duck Breasts with Mango       Duck Breasts w/Orange Cherry       Duck Breasts with Spring Veges       Duck with Cherry Rice Stuffing       Duck Cooked In Beer       Duck with Clementine Compote       Duck with Figs & Grand Marnier       Duck with Green Peppercorns       Duck with Sauerkraut       A Duck In Thyme       Duck Vindaloo       Five Spice Duck       Grilled Chipotle Duck Breasts       Grilled Duck Breast with Wild Rice       Grilled Lemongrass Duck       Honey Thyme Duck Breasts       Honeyed Duck Breasts       Honey Duck, Cherry Salsa       Horseradish Stuffed Duck Breast      Marinated Duck Breasts       Peking Duck, Orange & Scallion       Pomegranate Duck       Roast Duckling w/Cherry Sauce       Roasted Duck w/Cranberry Sauce       Roasted Duck with Dried Plums       Roast Duck w/Quince Escabeche       Sauteed Duck Breast       Thai Roast Duck       Whole Roast Duckling
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.