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  • FIRST POST
    • Bargain Rzl
    • By Bargain Rzl 17th May 06, 10:25 AM
    • 6,174Posts
    • 21,392Thanks
    Bargain Rzl
    Duck breasts
    • #1
    • 17th May 06, 10:25 AM
    Duck breasts 17th May 06 at 10:25 AM
    A few weeks back I picked up three little packets of sliced duck in the Co-op, reduced to clear. I used one straight away in a stir-fry but the others are still languishing in the freezer and I was wondering what I might do with them.

    TBH the duck came out a bit tough in the stir fry and so I was thinking it might benefit from the slow cooker treatment. Any thoughts on what vegetables might go well with duck in a casserole?

    Cheers,Rzl
    Operation Get in Shape
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  • LearningToSave.
    • #2
    • 17th May 06, 11:23 AM
    • #2
    • 17th May 06, 11:23 AM
    hiya!
    my absolute favourite way to eat duck is in wraps with hoi sin sauce,spring onion and lettuce.....tastes divine!!!!
    we buy the proper chinese pancake wraps (from asda in freezer section) but have also used tortillas/fajitta wraps too.
    • Rikki
    • By Rikki 17th May 06, 11:26 AM
    • 20,648 Posts
    • 21,773 Thanks
    Rikki
    • #3
    • 17th May 06, 11:26 AM
    • #3
    • 17th May 06, 11:26 AM
    I do duck in the slow cooker in a red wine sauce.
    2 Coins Savings Club 2012 is 4 .............................NCFC member No: 00005.........

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    • outrageous_monkey
    • By outrageous_monkey 17th May 06, 11:28 AM
    • 1,137 Posts
    • 4,691 Thanks
    outrageous_monkey
    • #4
    • 17th May 06, 11:28 AM
    • #4
    • 17th May 06, 11:28 AM
    Duck in plum sauce, I love that. You can buy the plum sauce in a jar. Again, its stir fry the duck and veg, teaspoon or two of the plum sauce, then place it in chinesse pancakes (is that the right word?? cant think, DS2 is driving me crackers). I know you can do duck pie too, not sure how to do it, google search???

    HTH

    Julie
    I also remember the words of my friends, but I would rather have enemies than friends like you

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  • Lulubells
    • #5
    • 17th May 06, 11:42 AM
    duck in black bean sauce with Noodles
    • #5
    • 17th May 06, 11:42 AM
    Best to slow cook/roast first - I did this the other day then cooked egg noodles, french beans, sauted chopped onion, water chestnuts and a jar of black bean sauce in a large frying pan then added the sliced roasted duck - it was lovely !!

    HTH

    Lulubells
    Currently on a life sort-out !! ...reducing bills, decluttering and getting into fitness - busy bee
  • Penny-Pincher!!
    • #6
    • 17th May 06, 12:30 PM
    • #6
    • 17th May 06, 12:30 PM
    A couple of years ago, I was served a warm duck breast salad with a quail egg. Basically a green salad, warm duck breast on top,of salad, then a soft boiled quail egg cut in half on top with a plum sauce. It was devine and I dont normally like duck

    Dont know if your get the quail eggs reduced at our sainsburys though

    PP
    xx
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  • puffinmuffin
    • #7
    • 17th May 06, 12:45 PM
    • #7
    • 17th May 06, 12:45 PM
    How about having it in a thai style curry? You could do that in a slow cooker
  • sophistica
    • #8
    • 17th May 06, 9:59 PM
    • #8
    • 17th May 06, 9:59 PM
    I made a stir fry of duck (5-6 mins) cooked in sesame oil and then at the end I added some plum jam and sesame seeds and served with beetroot and cucumber chopped into match sticks with chinese noodles and soy sauce and it was just great.
  • RoCas
    • #9
    • 17th May 06, 10:18 PM
    • #9
    • 17th May 06, 10:18 PM
    Don't need to cook them, just send them along to Panda and she'll feed them raw to her kids - http://forums.moneysavingexpert.com/showthread.html?t=198787
    • ellas9602
    • By ellas9602 15th Aug 06, 3:20 PM
    • 704 Posts
    • 860 Thanks
    ellas9602
    cooking duck breasts...Ideas please?
    Hello

    I have two duck breasts (reduced in sainsburys from 7.00 to 2.99) but I'm not really sure what to do with them. Does anyone hae a nice duck recipe. Im not very keen on sweet or fruity food so apart from roating them I can't really think of anything.

    Thanks!
    • Snow Angel
    • By Snow Angel 15th Aug 06, 3:28 PM
    • 654 Posts
    • 967 Thanks
    Snow Angel
    I used to do a duck recipe for the guests in the ski chalet I used to run. It's a litlte vague as my recipe no longer exists (it just became memorised!)

    Heat oven to 220 degrees centigrade, pan fry duck breasts to brown them on a high heat, then transfer them to a roasting tin and cook for 10-15 mins depending on size (use little or no oil after pan frying them as they are very oily as I'm sure you know).

    Serve them on a bed of wilted spinach. Then I would have a sauce made of diced red onions caremalised, then add sherry or port, red wine vinegar (which incidentally stops it being so "fruit" flavoured), then add some orange juice and some cranberries/cranberry jelly/cherries - bring to boil quickly then simmer for however long you want! Can be stored in the fridge or frozen and used at a later date.

    (Sorry there's no measurement for the sauce - I just throw stuff in and it always tastes delicious! - I don't really like sweet or fruity food either, especially with savoury, but this is really yummy).

    .....oh and it tastes GREAT with mustard mash or plain mash if you prefer.

    ....or try here - heaps of recipes for duck. I love this website! :
    http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&sc ope-recipes&page=1&pagesize=15&attrib_1=ingredient_nam e&oper_1=eq&val_1_1=duck%20&submit=Search
    Last edited by Snow Angel; 15-08-2006 at 3:58 PM.
    • Pink.
    • By Pink. 15th Aug 06, 3:33 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi ellas,

    This is the way I cook them.

    First score the skin on the breasts and dry fry in a pan on the hob for 10 minutes. Then pop into a hot oven for another 10 minutes. When you take them out of the oven, allow the breasts to rest for at least five minutes before serving.

    I make a sauce using morello cherry jam and any good red wine. Combine the two in a saucepan (1 part jam to three parts wine) and reduce over a lowish heat, then use a fine sieve to strain it. You don't have to strain it, I just prefer it that way.

    I like to have them with new potatoes and a nice green veg like brocolli. Remember to save any left over fat from cooking to use the next time you're making roast potatoes.

    Pink
    • ellas9602
    • By ellas9602 16th Aug 06, 10:48 PM
    • 704 Posts
    • 860 Thanks
    ellas9602
    Hi

    Just wanted to post a belatd thankyou. I made a lovely concoction based lossley on all the advice you gave. My sauce was red onion, sugar, red wine and cranberry and some blackberries (from the woods) as per the bbc site.

    Thanks also for the tips on cooking the duck I wouldn't have fried it first but this made it lovely.

    • Twinny99
    • By Twinny99 1st Jan 07, 4:20 PM
    • 1,399 Posts
    • 1,836 Thanks
    Twinny99
    Duck
    Hi O knowledgable ones

    Today in the Twinny kitchen we are having roast duck pieces. I have got them on a baking tray have a quick question please...

    For xmas I bought goose fat and put it in those foil dishes like you get takeaway curry in and let it get really hot and put my par boiled potatoes, carrots and parsnips in and they were fab.

    I haven't got any goose fat so will there be enough fat from the duck portions? Will I be able to drain it off into the foil dishes? Or should I just use sunflower oil to do the roasties in? Or olive oil?? :confused:

    Help please?
    • Pink.
    • By Pink. 1st Jan 07, 4:29 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi Twinny,

    There will be plenty of fat from the duck to roast your potatoes and veg. I usually put duck pieces on a roasting rack so that the fat drips onto the tray below to collect it. You could always put the potatoes into the tray below to cook them.

    You should be able to drain it off but be very careful (use oven gloves) if it's hot.....I got quite a bad burn on my hand just before Christmas when I was splashed with hot duck fat.

    Pink
  • Toxic Lemon
    There should be enough duck fat from the legs, although it does depend how much fat you need and how big your dish is. If you !!!!! the legs all over, that will encourage the fat to come out.
    TL
    • Twinny99
    • By Twinny99 1st Jan 07, 4:31 PM
    • 1,399 Posts
    • 1,836 Thanks
    Twinny99
    Hi Pink - I did think of that but then I thought of having to clean the roasting tray afterwards

    Still, I suppose I'll have to clean it anyway because of all the duck fat dripping down (I have got it on a cake cooler wire rack thing)

    Thanks Pink for your quick answer

    Twin x
    • Twinny99
    • By Twinny99 1st Jan 07, 4:33 PM
    • 1,399 Posts
    • 1,836 Thanks
    Twinny99
    There should be enough duck fat from the legs, although it does depend how much fat you need and how big your dish is. If you !!!!! the legs all over, that will encourage the fat to come out.
    by Toxic Lemon
    They are fillety pieces with no bone - will loads of fat still come out? Is !!!!! another way of saying making lots of stab holes with a skewer thingy??
  • Toxic Lemon
    They are fillety pieces with no bone - will loads of fat still come out? Is !!!!! another way of saying making lots of stab holes with a skewer thingy??
    by Twinny99
    Lots of fat should come out. Yep, just stab it all over!!!

    "Cake cooler wire rack thing" is the non-technical name for a 'trivet', which all goose and duck should be roasted on.

    !!!!! obviously means the word pr1ck is banned on this forum. LOL
    TL
    • Twinny99
    • By Twinny99 1st Jan 07, 4:44 PM
    • 1,399 Posts
    • 1,836 Thanks
    Twinny99
    Must have "par boiled" the potatoes too long - they have turned to complete mush. I have picked out the biggest ones and put them in the roasting tray under the duck (with carrots and parsnips) but the rest look fit for the bin :confused:

    Shall I mash them or will they be too watery - the friend that I am cooking for is looking at me in disgust and muttering about pizza
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