5 duck jus Recipes

garlic clove, finely chopped, grated peeled fresh ginger, five-spice powder, salt, freshly ground pepper, duck breasts, extra-virgin olive oil, dry red wine, balsamic vinegar

duck, celery, chopped, cooking onion, chopped, carrot, chopped, orange, peeled and diced, salt and pepper, black beans, apple, skinned, shallots, diced, port wine, cumin, chile, crushed, fresh lemon juice, fresh coriander, chopped, worcestershire sauce, fresh tarragon, chopped, duck stock, butter, tamarind pulp, duck stock, butter

duck drumsticks, salt, chopped fresh thyme leaves, chopped rosemary leaves, pepper, chopped garlic, duck fat, oyster mushrooms, domestic mushrooms, garlic, chopped, chopped parsley, seedless tomatoes, quartered, olive oil, duck foie gras, duck breasts, salt and pepper, butter

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.