Q: Tthis will be my first try at making duck (from frozen). The recipes and techniques need to be usable for Passover, which requires no yeast or yeast products. This knocks out many readymade dressings, stocks, and spice mixes. Also, my daughters and myself have horrible reactions to corn and corn products.
Sent by S.A.
Editor: S.A. Duck is fairly straightforward, whether you're working with a whole duck or just a duck breast. Here are a couple of favorite posts on preparing duck, for inspiration:
• Duck Breasts with Black Olives
• Last Bite: Splurge on Duck Instead of Steak
Readers, what else would you suggest?
Related: Recipe: A Simple Duck Ragu
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This is my go to recipe for duck breasts http://www.foodnetwork.com/recipes/cookworks/pan-roasted-duck-breast-recipe/index.html
For a glaze I usually make a quick mixture of creme de cassis and cranberries http://www.foodnetwork.com/recipes/the-surreal-gourmet/pan-seared-duck-breast-with-cassis-compote-recipe/index.html
I cooked a whole duck a few years ago for Thanksgiving and followed this recipe for the most part, but used a broiler pan to catch the fat run off and I think I flipped the duck about twenty minutes in, then cooked breast side up for another twenty minutes.
This is the best duck recipe ever: http://www.marthastewart.com/316703/double-duck-breasts-with-baked-figs
Every time I make it my guests rave.
Caveats: Fresh figs might be hard to find this time of year (depending where you live) and though it meets the no-leavening stipulations for Passover, I don't know how it would fare sitting in a warm oven for the hour or two between cooking and eating. If you are serving duck for the seder dinner itself, a duck ragu (served over roasted veggies or passover noodles?) might be easier. That said, this recipe is so good, it is probably still worth the gamble. Good luck & chag sameach!
Passover's restriction isn't on yeast (or its derivations) per se but on wheat, oats, barley, spelt and rye. Many people also avoid legumes, rice, corn and various spices. Chemical leavening is widely used throughout passover and theoretically you might be able to use yeast on passover (if it wasn't grown in a grain-based solution) but I don't know to what end.
My favorite duck recipe is the super easy and totally foolproof Amazing 5 hour duck.
http://www.globalgourmet.com/food/special/2006/150best/roast-duck.html#axzz1rDmzJwa6
Your recommendation for a Passover dish is a recipe that involves both bacon and ham? Really???
Also, the original question sounds like S.A. has a whole frozen duck, so recipes for duck breasts are not helpful.
@Cloggiegirl
Sorry, but the "leaven" that you need to get rid of is the yeast - unleavened bread has wheat in it, but no yeast. Baking soda/bicarb would be fine, since it's a chemical reaction.