Asian Roasted Duck Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEKING DUCK BREAST



Peking Duck Breast image

Provided by Food Network

Categories     main-dish

Time 12h55m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons Shaoxing rice wine
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon plus one pinch five-spice powder
4 duck breasts (5 to 7 ounces each), patted completely dry with kitchen towels
2 tablespoons hoisin sauce
2 scallions, thinly sliced, for garnish

Steps:

  • Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
  • Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
  • Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
  • Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
  • Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
  • To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

SOY ROAST DUCK WITH HOISIN GRAVY



Soy roast duck with hoisin gravy image

Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 8

6 boneless ducks breasts, each about 175g/6oz
4 tbsp soy sauce (We like Kikkoman)
1heaped tsp five spice powder
2 tbsp clear honey
2 x 300g tubs fresh chicken stock
4 tbsp hoisin sauce
4thin slices fresh ginger , no need to peel
dash of sesame oil

Steps:

  • Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
  • For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
  • To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

Nutrition Facts : Calories 448 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 29 grams protein, Sodium 3.22 milligram of sodium

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

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 ROAST DUCK



Chinese roast duck image

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Provided by John Torode

Categories     Dinner, Main course

Time 1h50m

Yield Serves 4 with leftovers

Number Of Ingredients 14

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar
2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

Steps:

  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium

ASIAN ROASTED DUCK BREAST



Asian Roasted Duck Breast image

Choose the side that you want with this. Great with wild mushroom risotto as pictured. Prep time does not include marinating time for the breasts.

Provided by danno 50

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons soy sauce
3 1/2 tablespoons honey
2 tablespoons tahini
1 tablespoon sesame seed oil
2 1/2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
3 -4 garlic cloves, minced
2 teaspoons fresh grated ginger
1 teaspoon ground juniper berries
1 teaspoon hot sauce
2 duck breasts

Steps:

  • Place everything except duck, duh, in a blender/processor/immersion.
  • Score duck breasts with a knife, but not deep enough that you cut the meat.
  • Place breasts in a zip lock and pour marinade inches Allow to sit in the fridge for a day.
  • Preheat oven to 350.
  • Drain and reserve marinade. Place breasts in a small roaster, skin side up, and roast for 30 minutes. After 30 minutes remove and tent with foil.
  • While they are roasting, take reserved marinade and heat on medium to reduce by half. You can also add some cornstarch (about 1 tsp) to thicken it up.

Nutrition Facts : Calories 786.9, Fat 40.2, SaturatedFat 9, Cholesterol 326.4, Sodium 2373.3, Carbohydrate 40.7, Fiber 2.1, Sugar 31.8, Protein 65.8

CHINATOWN STEAMED AND ROASTED DUCK



Chinatown Steamed and Roasted Duck image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Steps:

  • Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
  • Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
  • In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
  • Preheat the oven to 375 degrees F.
  • Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.

More about "asian roasted duck breast recipes"

ASIAN STYLE ROASTED DUCK - COOKMORPHOSIS
asian-style-roasted-duck-cookmorphosis image
2020-03-01 The process of making this flavorful roasted duck. Wash the outside and inside of duck thoroughly and pat dry. Stuff marinade mixture …
From cookmorphosis.com
5/5 (4)
Category Main Course
Cuisine Chinese
Total Time 27 hrs 15 mins
  • Rinse the whole duck (cavity still closed, do not cut the thread) under cold tap water. Mean while, in a medium cook pot bring water to boil.


ASIAN ROASTED DUCK - FEED YOUR SOUL TOO
asian-roasted-duck-feed-your-soul-too image
2019-03-11 Place on a broiling tray and add some water to the base. Place in a 350 degree oven. Bake for 30 minutes breast side up. Turn upside down and …
From feedyoursoul2.com
Cuisine Asian Food, Duck, Gluten Free
Category Dinner
Servings 4
Total Time 1 hr 30 mins


10 BEST CHINESE DUCK BREASTS RECIPES | YUMMLY
10-best-chinese-duck-breasts-recipes-yummly image
2022-06-10 fresh blueberries, coarse salt, duck breasts, duck, sugar, freshly ground black pepper and 1 more Five-Spice Roasted Duck Breasts Eating Well reduced sodium soy sauce, chicken breasts, kosher salt, boneless duck …
From yummly.com


ROAST DUCK RECIPE: CHINESE INSPIRED & EASY - NUT FREE …
roast-duck-recipe-chinese-inspired-easy-nut-free image
2016-03-24 Recipe Notes. 1) Roast your duck at 375°F for 22 minutes per pound. Write down the weight of your duck before you throw away your wrapper because you'll need it to calculate the length of time it takes to roast your …
From nutfreewok.com


HOW TO MAKE CRISPY DUCK BREAST - RECIPE IN …
how-to-make-crispy-duck-breast-recipe-in image
This duck is prepared to taste like the original Chinese recipe, with super crispy, crackly skin.Preparation time: 30 minutes.Difficulty: EasyCalories per se...
From youtube.com


CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
crispy-chinese-duck-breast-omnivores-cookbook image
2017-05-10 Score the skin 1/2-inch (1 cm) apart to a diamond pattern (but careful not to score the meat). You might need to cook the duck in two batches. Place the breast pieces in a cold ovenproof 12-inch heavy skillet, skin-side …
From omnivorescookbook.com


JAPANESE YAKITORI-STYLE PAN-ROASTED DUCK BREAST RECIPE
japanese-yakitori-style-pan-roasted-duck-breast image
Step 2. In a large skillet, heat the peanut oil over moderate heat until shimmering. Add the duck breasts and cook until almost medium-rare, about 4 minutes per side. Add the reserved 1/3 cup of ...
From foodandwine.com


CANTONESE ROAST DUCK RECIPES - THE SPRUCE EATS
cantonese-roast-duck-recipes-the-spruce-eats image
2021-11-23 Place a tray of boiling water at the bottom of the oven. If you have the attachments, hang the duck head-down from the top rack. If not, place it on a rack and the rack on a baking sheet. The Spruce / Cara Cormack. Roast for …
From thespruceeats.com


CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
chinese-roast-duck-烤鴨-oh-my-food image
2019-05-05 1. In a mixing bowl, add marinate sauce: s oy sauce ½ cup, hoisin sauce ½ cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices ⅛ teaspoon. Mix them …
From ohmyfoodrecipes.com


10 BEST ASIAN DUCK BREASTS RECIPES | YUMMLY
10-best-asian-duck-breasts-recipes-yummly image
2022-06-10 Sous Vide Duck Breasts with Blood Orange Chocolate Sauce Beyond Mere Sustenance. broth, garlic, sea salt, butter, olive oil, dry sherry, sea salt and 14 more.
From yummly.com


STEP-BY-STEP CHINESE ROAST DUCK RECIPE & TIPS - VIET …
step-by-step-chinese-roast-duck-recipe-tips-viet image
2013-01-07 to 450F. Return the duck to room temp, put it on the vertical roaster, then in. a roasting pan. Add ¼ inch of water to the pan to avoid smoking fat in the. oven. Then roast the duck for 10 to 15 minutes, until the skin is …
From vietworldkitchen.com


ROASTED AROMATIC ASIAN STYLE DUCK RECIPE - LUV-A-DUCK
Pat completely dry with paper towel inside and out. Place duck onto the roasting rack and place the aromatics, char sui sauce and sliced lemon inside the duck cavity. Using the kitchen string tie legs together loosely and turn wings under the duck. Place the roasting rack into the roasting dish and roast duck 190°c for 35 -40 minutes per kg or ...
From luvaduck.com.au
Servings 4-6
Category Asian Inspired


CHINESE ROASTED DUCK RECIPE - FOOD NEWS
Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan. For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. For a marinated duck, allow 22 minutes per pound at 375° F. or until internal temperature at the leg joint reaches 180° F.
From foodnewsnews.com


SEARED AND ROAST DUCK BREASTS WITH ASIAN PLUM SAUCE …
2021-12-04 Set aside and leave to cool. Increase the oven to 200’C. Place the duck in a cold frying pan and put on a medium heat and cook until the fat starts to run and the skin is seared and golden. Turn the breasts over and quickly cook them on the other side. Season. Put the pan in the oven and roast the duck for 7 minutes.
From oohlaloire.com


CHINESE ROASTED DUCK RECIPE RECIPES ALL YOU NEED IS FOOD
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
From stevehacks.com


ONE-PAN ROAST DUCK WITH PLUMS
Serves 4-6 people; 1 whole duck. 500 g plums (halved and deseeded) - It’s best to use firmer plums for this recipe, so they hold their shape in the oven.. 1 yellow onion (peeled and cut into wedges). 1 tbsp chinese five spice powder. 2 tsp salt. 1 tsp light soy sauce. 2 tbsp honey - you can replace honey with maple syrup for a stronger flavour.
From asianfoodnetwork.com


ASIAN DUCK RECIPES · GRESSINGHAM
Gressingham duck ramen. Duck Jungle Curry. Thai Red Duck & Pineapple Curry. Aromatic Duck Bao. Five-Spice & Honey Duck Satay Skewers. Whole Crispy Duck. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Thai Duck salad with lime, chilli and garlic dressing. Massaman Duck Curry.
From gressinghamduck.co.uk


SLOW ROAST ASIAN DUCK BREAST | TILDA
Place into an oven proof dish, coat with marinade and roast at 200C/400F for 20-25 minutes Allow the duck to rest for 5 minutes Slice the duck breast and serve drizzled with any cooking juices, along with the cooked rice and sliced green onions
From tilda.com


CHINESE ROAST DUCK RECIPE - MAKE DINNER PLANS
2021-02-05 Search for: Favourites. Register Login
From makedinnerplans.com


LEFTOVERS TO NEXTOVERS: ASIAN ROAST DUCK SALAD - DROOL
Cover and refrigerate. In a small bowl, combine the dressing ingredients; whisk until smooth and set aside. Set aside a few slices of the duck breast for garnish. Place the rest of the duck meat in the salad; toss to combine. Add half the dressing; toss to coat. Arrange the sliced duck breast and pear over the salad.
From droolsg.com


13 BEST SIDE DISHES FOR DUCK BREAST - ASIAN RECIPE
2022-05-11 Preparing the side dish is simple. First, you need to use baby carrots (sliced), cook the baby carrots in a pan. You can use the same pan that was previously used with your duck breast. Add some butter, honey and a little bit of parsley (fresh) to the pan and then fry. After frying, bake the ingredients in the oven.
From asian-recipe.com


ROASTED ASIAN DUCK GALANTINE - BIGOVEN.COM
Pipe the forcemeat onto the skin and smooth with a palatte knife. Place the breasts in the middle and roll into a galantine. Wrap the galantine in foil, forming a roulade. 9. Place the galantine on a sheet pan and roast in a 300 degree oven to an internal temperature of 165, 50 to 60 minutes.
From bigoven.com


ROAST DUCK BREAST ON CHINESE VEGETABLES - BOSSKITCHEN.COM
Instructions. Preheat the oven to 170 ° top / bottom heat. Fry the duck breast without adding fat in a pan on both sides, starting with the skin side, for 5 minutes each.
From bosskitchen.com


CHINESE BBQ DUCK BREAST (AIR FRYER RECIPE) - TIFFY COOKS
2022-01-25 The secret to crispy Chinese BBQ Duck Breast is to make sure the skin stays super DRY. It is super important to pat the skin dry, as the skin contains alot of fat and burns quickly!. When you marinate the duck overnight, wrap the bowl with plastic wrap and poke holes so the air can flow through.. The air will help dry up the skin, which will ensure the duck …
From tiffycooks.com


45 DUCK RECIPES - OLIVEMAGAZINE.COM | OLIVEMAGAZINE
2022-04-25 Duck with lavender honey, and spinach, ricotta and pine nut dumplings. Try this for an alternative to your Sunday roast. The lavender honey is subtly floral but not overpowering, and is used as a glaze. The dumplings, resembling a light gnocchi, are a lighter alternative to traditional roast potatoes.
From olivemagazine.com


CHINESE ''ROAST'' DUCK RECIPE - FOOD NEWS
Rub into skin and cavity. Place duck, breast-side down on a greased rack in a roasting pan. Place garlic, ginger and star anise inside duck. Combine soy, shaoxing and honey in a saucepan and simmer for 1 minute. Brush glaze all over duck and place into middle of the oven. Ingredients. 1 5¼ lb. Long Island duck ¼ cups light soy sauce ¼ cups dark soy sauce 3 Tbsp. …
From foodnewsnews.com


CHINESE 5-SPICE DUCK WITH NOODLES RECIPE - BBC FOOD
Method. Preheat the oven to 180C/170C Fan/Gas 4. With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
From bbc.co.uk


ROASTED DUCK BREAST WITH ROSEMARY RECIPE - SIMPLE CHINESE FOOD
2. Spread the duck breast meat with 2 tablespoons of salt, put the salted duck meat in a small basin, pour 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 1 tablespoon of cooking wine, 1/2 tablespoon of honey, appropriate amount of salt, 10 grams of fennel seeds, 10 grams of rosemary, 5 grams of oregano, 8 grams of chili powder
From simplechinesefood.com


ROASTED BRAISED DUCK - THE WOKS OF LIFE
2015-01-24 Simmer for 50-60 minutes, flipping the bird every 15 minutes to make sure it cooks evenly. Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. breast side up. Brush the duck all over with honey water. Set aside and preheat the oven to 425 degrees.
From thewoksoflife.com


ASIAN DUCK BREAST - ANOVA CULINARY
Step 2. Take the frozen breast and put all the seasoning in the bag and vacuum seal it. Step 3. Cook it sous vide for 3 hours. Step 4. Dry it with a cloth and score the fatty side. Step 5. Fry it in a smoking hot pan on all side and let it rest for 10 min.
From recipes.anovaculinary.com


SLOW ROAST ORIENTAL DUCK BREAST RECIPE | TILDA
Cook/sear the duck over a high heat for 2-3 minutes on each side. Place into an oven proof dish, coat with marinade and roast at 200c/gas 6 for 20-25 minutes. Allow the duck to rest for 5 minutes. Slice the duck breast and serve drizzled with any cooking juices, along with the cooked rice and sliced spring onions. Cookie.
From tilda.com


HONEY-ROASTED DUCK BREASTS WITH TOASTED RED QUINOA AND ASIAN …
Preheat the oven to 350°. In a large ovenproof saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
From foodandwine.com


HOISIN DUCK - KHIN'S KITCHEN CHINESE CRISPY DUCK BREAST RECIPE
2021-08-24 Start with the cold pan and turn on the heat to low-medium heat. ( You don't need to add any oil as the duck fat will cook by itself. ) Let it cook until the skin fats randered out and starts to get crispy. It takes about 6-8 minutes. When the skin starts to get crispy golden, flip and seal the meat side for 1 minute.
From khinskitchen.com


ASIAN ROAST DUCK RECIPE | WOOLWORTHS
Step 1 of 5. Preheat oven to 220°C. Rinse the duck and drain. Pat dry using paper towel, ensuring the skin is dry. Prick the duck skin on both sides about 8 times with a bamboo skewer (this allows excess fat to drain from skin). Place onto a rack in a roasting pan.
From woolworths.com.au


CHINESE ROASTED DUCK RECIPE WITH PLUM SAUCE (EASY) - NOT …
2014-12-12 For the sauce. In a medium saucepan, combine honey, star anise, ground ginger, 1 ½ cups reserved plum syrup and ½ cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes. Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.
From notenoughcinnamon.com


SIMPLE, SWEET & CRISPY CHINESE ROAST DUCK | FRESH RECIPES NZ
Gently heat brown sugar, rice wine vinegar, star anise and oil, stirring to dissolve sugar. Allow to cool and then spoon the mixture all over duck ensuring it is well coated. Carefully tie duck so it is able to be hung and dry in an cool breezy space for 2 -3 hours to dry the skin. Preheat oven to 190°C. Place duck on a rack over a roasting dish.
From fresh.co.nz


ASIAN INSPIRED DUCK RECIPES FROM LUV-A-DUCK – AUSTRALIA’S …
Asian Inspired Recipes. Smoked Duck Rice Paper Rolls. Luv Rating Not yet rated. Adam D’Sylva’s Red Duck Curry with Steamed Rice. Luv Rating Not yet rated. Asian Chop Salad with Peking Duck Breast. Luv Rating Not yet rated. Asian Duck Breast Salad with Green Tea Dressing. Luv Rating Not yet rated. BBQ Sweet Chilli Duck Breast. Luv Rating. Chinese 5 …
From luvaduck.com.au


GROUND DUCK RECIPE - THERESCIPES.INFO
Ground Duck and Sausage Sliders Recipe - Wildfowl trend www.wildfowlmag.com. May 17, 2021Directions: Add cubed duck to a food processor and pulse only a few times until the meat is lumpy. In a separate bowl, add duck, ground sausage and all other ingredients (onion, bell pepper, chipotle peppers, adobo sauce, breadcrumbs, garlic powder, salt, and pepper).
From therecipes.info


CHINESE ROAST DUCK BREAST RECIPES ALL YOU NEED IS FOOD
10 best roasted duck legs recipes - yummly Feb 19, 2022 · Chinese five-spice, Chinese five-spice, sesame oil, spring onions and 7 more Foie Gras, Magret and Duck Legs Sorted Cooking In Sens tomatoes, pork butt, duck drumsticks, …
From stevehacks.com


ROAST DUCK BREAST RICE BOWL - DEVOUR.ASIA
2020-07-07 Preheat the oven to 375F. Wipe the duck breast dry with paper towels. Heat an oven-safe frying pan. Lay the duck breast in the hot pan, skin side down (it will sizzle!) and, over high heat, cook until the skin is nicely browned and fat has been rendered. Flip the duck breast and sear the other side. Transfer the frying pan with the duck to the ...
From devour.asia


ROASTED DUCK BREAST WITH ORANGE RECIPE - SIMPLE CHINESE FOOD
3. Prepare an orange and homemade barbecue sauce. 4. After the whole duck breast is loosened with a meat chisel or the back of a knife, squeeze some lemon juice, add homemade barbecue sauce, and marinate with salt. 5. Seal it with plastic wrap and put it …
From simplechinesefood.com


Related Search