vanckirby
12-30-2009, 04:36 PM
http://i43.photobucket.com/albums/e379/vanckirby/friedducksauce.jpg
http://i43.photobucket.com/albums/e379/vanckirby/duck1-1.jpg
http://i43.photobucket.com/albums/e379/vanckirby/duck2-1.jpg
Brine Ingredients:
(1 Medium & 3 Small Ducks)
1 Gallon Cold Water
1 cup Kosher Salt
cup Brown Sugar
2 Oranges quartered
cup Dried Cherries
cup Dried Cranberries
4 Fresh Bay Leaves
1 tbsp Fresh Thyme
1 tbsp Fresh Basil minced
1 tbsp Fresh Sage minced
head of Garlic minced
1 tbsp Fresh Ground Black Pepper
Add contents together in a large bowl. Completely dissolve salt and sugar in water. Completely submerge ducks in brine. Place in refrigerator for 24 hours before cooking.
Sauce Ingredients:
(8 servings)
3 tbsp Butter
2 tsp sugar
1 cup Port
cup Red Current Jelly
2 tbsp Red Wine Vinegar
cup Sweet and Dried Cranberries
6 tbsp Dried Tart Cherries
1 tsp Salt
tsp Black Pepper
Melt butter in saucepan. Add port, jelly, vinegar and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat and stir in salt and pepper.
Deep Frying Instructions:
Dry ducks with paper towels. Rub ducks with Tony Charcheres Creole Seasoning or favorite dry rub. Heat oil to 375 degrees. Submerge ducks completely, adding one at a time so oil can stay hot. Turn ducks over 1 or 2 times and remove after 8 minutes.
http://i43.photobucket.com/albums/e379/vanckirby/duck1-1.jpg
http://i43.photobucket.com/albums/e379/vanckirby/duck2-1.jpg
Brine Ingredients:
(1 Medium & 3 Small Ducks)
1 Gallon Cold Water
1 cup Kosher Salt
cup Brown Sugar
2 Oranges quartered
cup Dried Cherries
cup Dried Cranberries
4 Fresh Bay Leaves
1 tbsp Fresh Thyme
1 tbsp Fresh Basil minced
1 tbsp Fresh Sage minced
head of Garlic minced
1 tbsp Fresh Ground Black Pepper
Add contents together in a large bowl. Completely dissolve salt and sugar in water. Completely submerge ducks in brine. Place in refrigerator for 24 hours before cooking.
Sauce Ingredients:
(8 servings)
3 tbsp Butter
2 tsp sugar
1 cup Port
cup Red Current Jelly
2 tbsp Red Wine Vinegar
cup Sweet and Dried Cranberries
6 tbsp Dried Tart Cherries
1 tsp Salt
tsp Black Pepper
Melt butter in saucepan. Add port, jelly, vinegar and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat and stir in salt and pepper.
Deep Frying Instructions:
Dry ducks with paper towels. Rub ducks with Tony Charcheres Creole Seasoning or favorite dry rub. Heat oil to 375 degrees. Submerge ducks completely, adding one at a time so oil can stay hot. Turn ducks over 1 or 2 times and remove after 8 minutes.