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        Q: What is the recipe for duck confit made of?
A: Crispy Duck with Noodles   Ingredients : ( Serves 4 people )  3 some parts of duck breast ( 14 oz / 400 g )  nine oz ( 255 g ) of rice stick noodles  3½ oz ( 100 g ) of mangetouts  2 sliced spring onions  3 tbsp of dark soya sauce  2 tbsp of tamarind juice  1 tbsp of honey  1½ tsp of chilli pasting  1 tsp of vegetables petroleum  1 tsp of sesame petroleum  ½ tsp of 5-spice powder  2 crushed cloves of garlic  sesame seeds   Method  Place the duck breast portions on a clean chopping board .  With a fork pierce the skin of the duck breast , making little holes all over . Transfer the duck breasts to a dish .  In a bit mix bowl , mix together the soya sauce , honey , chilli pasting , 5-spice powder and the crushed garlic .  Evenly coat the duck breasts on either side with all of the mixture .  Cover the dish with aluminum foil and place in the fridge to marinate for a minimum period of 1 hour .  15 minutes before you 're ready to drawing up the duck , place the rice noodles in a pan or bowl of hot water , soaking them for 15 minutes . If instructionss on the package are several , follow the package instructions .  While the rice noodles are soaking , preheat the grille to high and later remove the duck breasts from the marinade . Keep the marinade aside for later used .  Place the duck breasts under the hot grille and grille for about ten minutes , turning sometimes . The duck will be developed once it has turned a pleasant golden brown colors .  Drain the rice noodles after the 15 minutes of soaking them and maintain to one side .  Take the cooked duck breasts and with a sharp knife , cut them into thin slices .  In an enormous frying pan , heating the vegetables oil and the sesame petroleum together . Add the mangetouts and the spring onions and gently fry for 2 minutes .  Add the marinade and the tamarind juice and stir well . Bring to the boiling .  Finally add the rice noodles and the sliced duck and mix together .  Once the duck and the noodles are hot sufficiently , transferring to warm plates and serve .  Sprinkle with the sesame seeds to garnish . 

Q: Does anyone have a nice duck recipe?
A: Duck Tareko ( Crispy Deep-Fried Duck Marinated in Nepali Spices )   5-6 lbs entire duck , sanitized and washed  1 tablespoon cumin powder  1 tablespoon chilli pasting  2 tablespoons ginger pasting  1 tablespoon garlic pasting  1 teaspoon ground szechwan pepper ( timur )  1/4 teaspoon grated nutmeg  1 teaspoon turmeric  2 tablespoons molasses  2 tablespoons honey  salt and pepper  petroleum ( for deep frying )   In a bit bowl , combining cumin , ginger , garlic , timur , nutmeg , one-half teaspoon of turmeric , salt and pepper ; mix well .  Clean duck ; wipe dry .  Rub duck inside and out with the spice mixture .  Let rest to marinate for at the very least 8 hours .  Place marinated duck in a steamof vessels and steam for at least 1 hour .  Remove from steamof vessels and let cool down .  Combine a one-half teaspoon of turmeric , chilli pasting , molasses , honey and salt , and smother over the duck , within and out .  In a deep fryer heating petroleum to 360F .  Dip the steam duck in frying petroleum .  Fry duck , turning regularly , till the duck skin is golden brown and crispy .  Remove from oil and place on paper towel to absorb excess petroleum .  To serve , cut crispy duck into bite-size slices .  Serve with rice pilaf , accompanied with mango chutney   or   Roast Duck   1 ( 5 lb ) ducklings  2 tablespoons soy sauce  1 garlic clove , minced  1 1/2 teaspoons sugar  1 tablespoon honey  1 teaspoon salt  1/4 teaspoon pepper  1 tablespoon powdered ginger   Wash and dried duckling .  Combine stayed ingredients and brush inside and out over duckling ; let stand for one hour , turning sometimes .  Preheat oven to 350°F .  Roast for two hours , turning and basting with drippings sometimes .   or   Peking Duck   1 ( 5 lb ) duck  2 teaspoons salt  1/3 cup vodka  3 tablespoons honey  3 cups water  six slices fresh ginger  For serving :  Mandarin pancakes  green onions , ends sliced to make a brush  hoisin sauce  1 cucumber , peeled and cut in slivers   Wash & amp ; dry the duck inside and out .  Rub salt into the cavity .  Put Duck on an enormous plate spoon the vodka over the duck & amp ; rub all over , turn the duck and make convinced you rub the vodka all around the bird Leave it for four hours .  Disresolves the honey in the water and rub all around the duck .  Do not miss any region Truss the bird and tie a cord around it 's neck and hang it in front of an electricalal fan Leave it to dry for at the very least four hours .  Preheat oven to 375f .  Place the ginger inside the duck .  Place duck on a rack in a pan with water in it .  The duck is required to well above the water .  Cook for thirty minutes subsequently turn heat down to 300F degrees and are still roasting for around one hour .  Turn heat up to 375f and are still roasting till skin is crisp and brown all over .   or   Louisiana Duck   4 celery ribs , chopped  1 huge bell pepper , chopped  1 huge onion , chopped  1/2-2/3 cup mustard  3 wild ducks  garlic salt  ground black pepper  ground red pepper  3 slices bacon  1 ( 10 ounce ) bottle Worcestershire sauce   Mix together the celery , bell pepper , and onion .  Add sufficiently mustard to this mixture to thoroughly coat the vegetebles .  Stuff the cavity of each duck with the vegetables mustard mixture .  Season each duck with garlic salt , black pepper , and red pepper .  Place ducks breastern side down in a roaster .  Put a slice of bacon on the back of each duck .  Pour in the entire bottle Worcestershire sauce .  Cover and bake at 300 degrees for approximately three hours 

Q: How big does a duck get?
A: twelve lbs Share to :