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Duck ideas needed

LMAshton Feb 27, 2013 07:02 PM

First, the caveat. The husband is a Sri Lankan, and as such, requires food that is spicy and/or very flavourful. And while I cook a lot of curries and other Asian foods, I am not experienced with duck. And the duck that I have access to is whole duck, so I need to be able to deal with the entire duck one way or another, but breaking the duck down into pieces is no big deal for me.

I've already checked out a few other threads about duck here but haven't found a lot.

So. Ideas? Recipes? Suggestions?

  1. l
    LP808 Feb 27, 2013 07:32 PM

    My favorite way to eat duck is an upscale version of nachos. Blue corn tortilla chips, roasted duck breast, manchego cheese, sriracha sour cream, guacamole, and scallions. If you like sweet and heat, I've also had duck confit quesadillas with mango habanero salsa that were pretty tasty.

    1 Reply
    1. re: LP808
      LMAshton Feb 27, 2013 11:59 PM

      Mmm.... Nachos... That sounds like a great idea. :)

    2. goodhealthgourmet Feb 27, 2013 08:09 PM

      Nachos or quesadillas are a great suggestion.

      Duck works well in Thai red curries:
      http://www.saveur.com/article/Recipes/Thai-Red-Curry-with-Roasted-Duck
      http://www.tastespotting.com/features/thai-spicy-curry-crispy-duck-recipe-fsedthee-thai-eatery

      Or you can use the entire duck in this recipe from Mark Bittman (bump up the heat level by increasing the chilies):
      http://dinersjournal.blogs.nytimes.co...

      2 Replies
      1. re: goodhealthgourmet
        LMAshton Feb 28, 2013 12:04 AM

        I could swear you're channelling my inner Asian here. I've been on a Thai kick lately. I blame it on living in Singapore. :D

        Seriously, though? That looks fabulous. All of them. Thanks. :)

        1. re: LMAshton
          goodhealthgourmet Feb 28, 2013 09:25 AM

          Well I live in LA and I'll gladly eat Thai any day of the week :) Let us know what you end up making!

      2. c
        CuriousCat Feb 27, 2013 08:22 PM

        2nd the suggestion for Thai red curry ... I've had one that had duck and lychee (pineapple could work too) in it, amazing!

        I think Chinese style lettuce wraps would be delicious with duck. Shredded duck in sriracha or chili-oil spiked hoisin, laid on top of some rice / rice noodles, green onion, and julienned cucumber, then wrapped in a lettuce leaf. Possibly some toasted sliced almonds for crunch. (I guess what I'm envisioning is a spicy peking duck / lettuce wrap mash up!)

        1 Reply
        1. re: CuriousCat
          LMAshton Feb 28, 2013 12:08 AM

          Curious, you're giving me all sorts of ideas. :D Spicy spring rolls, for example, with some of the leftover duck meat. The duck with lychee or pineapple sounds like a great pair, too. Thanks! :)

        2. alkapal Feb 28, 2013 05:41 AM

          thai warm duck salad! http://www.yummly.com/recipe/Thai-Roast-Duck-Salad-My-Recipes -- but don't toss the skin (as the recipe suggests). fry it up into cracklings and mix it in with the salad! oh YEAH!

          thai duck salad with green papaya --> http://www.foodandwine.com/recipes/th...

          2 Replies
          1. re: alkapal
            LMAshton Feb 28, 2013 03:42 PM

            Good heavens, toss the skin? I've read enough to know that that's just... Horror!

            Both Thai dishes look great. We love our Thai salads anyway. I don't know why I didn't think of that. Thanks!

            1. re: LMAshton
              alkapal Mar 1, 2013 04:38 AM

              i was wondering why they suggested tossing the skin, and then i saw it was a "cooking light" recipe. crispy duck skin is, however, worth every calorie!

          2. n
            Nyleve Feb 28, 2013 07:10 AM

            Duck is very common in Kerala cooking. You might start there to look for recipes. It's used in curries, usually with coconut milk and lots of spices, as well as something called a duck roast which isn't what you might expect. Comes with lots of sauce and vegetables. Sorry I don't have a recipe for you but we just came back from south India and had duck there several times.

            6 Replies
            1. re: Nyleve
              LMAshton Feb 28, 2013 03:30 PM

              Ah, I didn't know that. I'm much more familiar with Sri Lankan cuisine than Indian, of course, but still... I'll take a closer look. Thanks! :)

              1. re: LMAshton
                chefj Feb 28, 2013 03:56 PM

                It is called Tharavu Curry or Mappas
                https://www.google.com/search?q=Tharavu+Curry+&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
                Also Duck Roast
                http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=166
                Duck with Pepper Masala
                http://saltandspice.org/2011/12/08/du...
                Also Goan Duck Vindaloo or Xacuti

                1. re: chefj
                  LMAshton Feb 28, 2013 04:06 PM

                  That duck with pepper masala looks fantastic, as does the duck roast. Indian curries are pretty much always a win with us, especially if they're from the south, meaning spicier.

                  Thanks so much. Sometimes, just knowing the name of something makes it so much easier to figure things out. :)

                  1. re: LMAshton
                    chefj Feb 28, 2013 04:11 PM

                    And Coconuttier!

                    1. re: LMAshton
                      n
                      Nyleve Feb 28, 2013 06:08 PM

                      Keralan cooking has a lot of similarity with Sri Lankan. Many of the dishes are the same, only with different names.

                      1. re: Nyleve
                        LMAshton Mar 1, 2013 12:50 AM

                        *nods* That was my suspicion. :)

              2. Bacardi1 Feb 28, 2013 09:38 AM

                Here's my "go to" when I have leftover roast duck (or goose). Quite spicy/flavorful.

                Bacardi1 Stir-Fried Chili Garlic Duck
                (adapted from Eating Well magazine)

                One to 3 cups leftover roast duck (or goose), shredded or cut into small bite-size pieces
                3-4 cloves garlic, peeled & chopped
                2 tablespoons (or approx. a 2” piece) fresh ginger, peeled & grated or minced
                Approx. 2-3 cups small broccoli florets (blanched lightly if fresh rather than frozen)
                2-3 stalks of bok choy, sliced
                Approx. 6-8 oz. fresh shitake mushrooms, stemmed & sliced
                Approx. 3 tablespoons peanut or vegetable oil
                2 tablespoons Asian chili garlic sauce
                2 tablespoons water
                3 tablespoons dry sherry
                2 tablespoons soy sauce
                2 teaspoons cornstarch
                2 tablespoons rice vinegar

                Thoroughly combine chili garlic sauce, water, dry sherry, soy sauce, cornstarch, & rice vinegar in a small bowl & set aside.

                Heat oil in a wok or large skillet until shimmering hot, but not smoking. Add broccoli & bok choy, stirring & tossing constantly until color is bright & vegetables are just starting to get tender. Add garlic, ginger, & mushrooms & continue stirfrying for a couple of minutes. Give sauce ingredients a brief stir before adding to the hot pan, along with the duck. Continue cooking until everything is heated through. Serve over Jasmine rice.

                Makes approximately 2-3 servings; 4 or more if served with other dishes.

                2 Replies
                1. re: Bacardi1
                  LMAshton Feb 28, 2013 03:43 PM

                  That looks good. I can definitely work with this. Thanks! :)

                  1. re: Bacardi1
                    alkapal Mar 1, 2013 04:39 AM

                    that recipe looks delicious! thanks.

                  2. Veggo Feb 28, 2013 03:53 PM

                    A friend prepared duck crepes for dinner 2 nights ago, with a couple sauces. Very good. A Mexican mole with duck (pato) is extraordinary, but it is a lot of work.

                    3 Replies
                    1. re: Veggo
                      LMAshton Feb 28, 2013 04:07 PM

                      Mole with duck, eh? I'll look into that. I've been meaning to tackle a mole at some point anyway, so maybe this will be the excuse I need. :)

                      1. re: LMAshton
                        chefj Feb 28, 2013 04:11 PM

                        Actually in Singapore you may have some trouble finding Dried Mexican Chilies and Tomatillos ) - :

                      2. re: Veggo
                        chefj Feb 28, 2013 04:08 PM

                        Mole would work well and some of them are not very complicated.
                        Green Mole for instance( which works great with Duck
                        http://www.epicurious.com/recipes/foo...

                      3. p
                        pavlova Feb 28, 2013 05:58 PM

                        I love duck, and here are a few recipes I've bookmarked, but not got around to making yet.
                        http://www.guardian.co.uk/lifeandstyle/2012/jun/22/duck-curry-recipe-lemon-rice
                        http://www.nytimes.com/recipes/7040/Duck-Tamales-With-Mole-Sauce.html
                        http://www.seriouseats.com/recipes/20...

                        1 Reply
                        1. re: pavlova
                          LMAshton Mar 1, 2013 03:43 AM

                          The duck curry looks particularly good. Thanks for the suggestions. :)

                        2. chefj Feb 28, 2013 06:08 PM

                          Oh yeah
                          Szechuan/Sichuan Beer Braised Duck

                          1 Reply
                          1. re: chefj
                            LMAshton Mar 1, 2013 03:43 AM

                            Szechuan is a great idea. I'll hunt something down. Thanks! :)

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