Direction:
You can have your butcher cut your duck into pieces or you can do it by yourself: remove the legs from the duck and cut them into drumsticks and thighs. Remove the whole breasts on the bone. Split each breast down the center, and then cut the breasts in half crosswise through the bones. Chop the back and neck bones into 2 or 3 pieces. Season the duck pieces with salt and pepper.
Heat oil in a large, heavy-bottomed skillet on medium high heat.
Lightly coat duck pieces in flour, add meat to hot pan and fry on 1 side for 3-4 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 3-4 minutes, again until golden brown. Remove meat and set aside. To the same skillet (if necessary add some more oil) add carrots, onions and the head of garlic, season with salt and pepper and cook over high heat until the vegetables start to brown. Turn off the heat.
Preheat the oven to 375°.
Arrange the duck pieces in a casserole dish (I used Dutch Oven pot) and add the tomato paste, stirring to coat. Scatter sautéed carrots, onions, garlic. Add bay leaves on top. Pour the chicken stock.
Cover with a lid and braise in the oven for 1 1/2 hours; when it’s done.
Serve with bulgur (wheat) or mashed potatoes.
You can have your butcher cut your duck into pieces or you can do it by yourself: remove the legs from the duck and cut them into drumsticks and thighs. Remove the whole breasts on the bone. Split each breast down the center, and then cut the breasts in half crosswise through the bones. Chop the back and neck bones into 2 or 3 pieces. Season the duck pieces with salt and pepper.
Heat oil in a large, heavy-bottomed skillet on medium high heat.
Lightly coat duck pieces in flour, add meat to hot pan and fry on 1 side for 3-4 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 3-4 minutes, again until golden brown. Remove meat and set aside. To the same skillet (if necessary add some more oil) add carrots, onions and the head of garlic, season with salt and pepper and cook over high heat until the vegetables start to brown. Turn off the heat.
Preheat the oven to 375°.
Arrange the duck pieces in a casserole dish (I used Dutch Oven pot) and add the tomato paste, stirring to coat. Scatter sautéed carrots, onions, garlic. Add bay leaves on top. Pour the chicken stock.
Cover with a lid and braise in the oven for 1 1/2 hours; when it’s done.
Serve with bulgur (wheat) or mashed potatoes.
Enjoy!!!
Homemade Ruby Quince Marmalade
November 15, 2019
Category
Appetizers
Dessert
These versatile, lemon-accented big chunks of Quince Marmalade can be used as a glaze or as a toast topping.
Persons
10
Notes
If you wish to can it, when it has done cooking, while marmalade still boiling, carefully spoon it into prepared canning jars, leaving 1/4 inch headspace and seal it with lid.
Ingredients
- 2 lb. sliced cored peeled quince (about 6 quinces)
- 4 cups of sugar
- 1/4 cup fresh lemon juice
- Pinch of Warm spices like (cardamom, nutmeg, cinnamon or allspice) - optional
Instructions
- Combine sugar and quince slices in a large saucepan, cover with lid and let quince to release liquid (about 2-3 hours).
- Bring to a boil. Add lemon juice to bring out the flavors of the fruit, and some warm spices if you choose. Reduce heat to medium, and cook 1 hour and 30 minutes. (Mixture will continue to thicken as it cools.)
- Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.
- Enjoy!
Great Roast duck recipe! Love duck and definitely love the use of 1 head of garlic!!! Great recipe!
Roast duck looks delicious,I love all ingredients on the dish.
Ridwan
and thanks for checking out my blog,and I follow you as well.
Ridwan
looks wonderful!Love your photo skills!
Thank you Rachel. Yes it is delisious especialy with the garlic. 🙂
Thank you for a recipe! It was delicious!