Asian Duck Sauce Recipe Recipes Recipe For Zucchini

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DUCK BREAST WITH ASIAN SAUCE



Duck Breast With Asian Sauce image

Crispy skinned duck breast with Asian sauce served with either rice timbales or vegetables with noodles.

Provided by The Flying Chef

Categories     Duck Breasts

Time 55m

Yield 2 serving(s)

Number Of Ingredients 28

2 duck breasts
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
3 tablespoons honey
2 garlic cloves, crushed
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon Chinese five spice powder
reserved marinade
2 tablespoons hoisin sauce (extra)
1 tablespoon honey (extra)
1 teaspoon cornflour
1/2 cup white rice
20 g butter
3 -4 mushrooms, chopped into small pieces
1/2 small red pepper, chopped fine
2 teaspoons fresh coriander, finely chopped
1 tablespoon fresh chives, chopped
olive oil
1 large carrot, chopped into strips
100 g snow peas, chopped
100 g egg noodles
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
3 teaspoons soy sauce
1 1/2 tablespoons hoisin sauce
2 tablespoons water

Steps:

  • Prep time does not include marinating time.
  • Method for the duck.
  • Combine all marinade ingredients and add duck, marinate several hours or overnight.
  • Remove duck from marinade and prick skin all over, reserve marinade for later use.
  • Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
  • While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
  • Serve duck with either rice timbales or vegetables and noodles.
  • To serve with rice timbales.
  • Boil some water in a pan, add rice and boil until tender.
  • Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
  • Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
  • OR.
  • To serve with vegetable and noodles.
  • Cook noodles in a pan of boiling water until tender, drain and set aside.
  • Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
  • Add noodles and stir until heated through.
  • For a photo visit http://the-best-recipes.blogspot.com/.

CHINESE DUCK SAUCE



Chinese Duck Sauce image

Make and share this Chinese Duck Sauce recipe from Food.com.

Provided by Outta Here

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

3/4 cup peach jam or 3/4 cup apricot jam
2 tablespoons plum jam
3 garlic cloves
1 dried red chili pepper
5 tablespoons rice vinegar
1 teaspoon gingerroot, peeled and minced
1/2 teaspoon soy sauce
1 teaspoon chili powder

Steps:

  • Put all ingredients in a blender and process until smooth.
  • Refrigerate a few hours before using.

Nutrition Facts : Calories 201.1, Fat 0.2, Sodium 75.9, Carbohydrate 49.5, Fiber 1.1, Sugar 34.1, Protein 0.6

DUCK SAUCE



Duck Sauce image

After trying a few recipes I developed my own version. I think it's the best!

Provided by NANCYLOUISEB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

5 cups coarsely chopped mixed fruit (apples, plums, and pears)
1 cup water
¾ cup apple juice
1 teaspoon soy sauce
1 tablespoon apricot preserves
½ cup packed light brown sugar
½ teaspoon garlic powder
½ teaspoon dry mustard

Steps:

  • Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
  • Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 55.9 g, Fat 0.4 g, Fiber 3 g, Protein 2.4 g, Sodium 47.6 mg, Sugar 17 g

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE



Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian Spice Rub, recipe follows
Ginger-Garlic-Chile Glaze, recipe follows
1 bunch green onions, grilled
Flour tortillas, grilled or warmed through
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
2-inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
1/2 cup honey
1/4 cup low-sodium soy sauce

Steps:

  • Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
  • Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
  • Combine all ingredients in a small bowl.
  • Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

SPICY DUCK SAUCE



Spicy Duck Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

ASIAN-STYLE ZUCCHINI



Asian-Style Zucchini image

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

Provided by TRINITYJAE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g

SAUCY MANDARIN DUCK



Saucy Mandarin Duck image

For something a little different, try this savory, sweet duck dish that is flavored with Asian seasonings and mandarin oranges. It's a nice change of pace. For flair, garnish each serving with toasted sesame seeds.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 3 servings.

Number Of Ingredients 18

1 can (14-1/2 ounces) beef broth
1/3 cup tomato paste
2 tablespoons brown sugar
2 tablespoons orange juice concentrate
2 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
1 domestic duck (4 to 4-1/2 pounds), skinned, deboned and cut into cubes
1/4 pound sliced fresh mushrooms
1/2 cup green pepper strips (1/4-in. thick)
1 tablespoon butter
3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/4 cup 2% milk
1 can (11 ounces) mandarin oranges, drained
Hot cooked rice, optional

Steps:

  • For marinade, in a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat. , In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker. , Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired.,

Nutrition Facts : Calories 386 calories, Fat 14g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 1284mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 29g protein.

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