CHINATOWN STEAMED AND ROASTED DUCK
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
CANTONESE PRESSED DUCK
Steps:
- 1. Place the duck in a large pot; add water to cover. To the water, add the star anise, green onions, ginger root, soy sauces, salt. Cover, turn to high heat. Bring to boil; reduce heat to medium, cook duck for 2 hours or until tender. Remove the duck; cool. Skin, debone, shred the duck meat.(Madame Wu adds as an aside here: "If, like many Chinese, you enjoy the skin, leave some of it on as it will produce a crisper texture when deep-fried.") 2. Pack the shredded duck into a square cooking pan to a 3/4 inch thickness. Sprinkle cornstarch generously over one side, then turn it over and do the same on the other side until completely coated. Heat water to boiling in the bottom of a steamer. Place the duck in the top section, cover, steam 30 minutes. Remove, cool; refrigerate overnight. 3. The next day, take the duck out of the refrigerator, cut into 4 quarters and drain on paper toweling so there will be no moisture to splatter. In a deep-fryer, heat the 2 quarts of vegetable oil to 350 degrees. Add the duck quarters, deep-fry for 10 minutes, then remove with slotted spoon. Drain on paper towels. Cut into 1-inch squares, place on a serving platter. 4. While the duck is deep-frying, prepare the sweet and sour sauce. Mix together the vinegar, ketchup, brown sugar, red food coloring. Pour into a skillet; bring to a boil. Add the cornstarch and water blend, cook until the syrup thickens to the desired consistency. Pour the sauce over the duck, sprinkle with crushed almonds, serve immediately.
CANTONESE ROAST DUCK
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
Provided by echo echo
Categories Whole Duck
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut off duck's wing tips and 2nd joints.
- Combine bean sauce through anise and rub the inside of the duck with the mixture.
- Sew the neck and tail openings securely.
- Bring 6 cups water to a boil.
- Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
- Pat the duck dry.
- Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
- Slip a loop of string around the duck's neck and hang in a dry place overnight.
- Pre-heat oven to 450°F.
- Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
- Turn with a towel (NOT a fork).
- Roast 8-10 minutes longer, making sure the duck does not burn.
- Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
- Reduce heat to 300°F; roast 10 minutes.
- Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
- Now increase heat to 450°F, remove foil and roast 10 minutes.
- Remove from oven and serve hot.
ALMOND ROASTED DUCK WITH CHINESE SPICES
This simple preparation has many of the complex spices of a classically prepared Chinese duck, but it takes little preparation or special skills.
Provided by DVG2000
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Pat the duck dry and prick all over with a fork.
- Insert the garlic and orange wedges into the cavity of the duck.
- In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
- Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
- Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
- The skin should be dark and crispy.
- Remove from the oven and let rest for 5 minutes.
- Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.
More about "cantonese pressed duck recipes"
CANTONESE ROAST DUCK RECIPES - THE SPRUCE EATS
2004-12-31 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 …
From thespruceeats.com
3.9/5 (179)Total Time 7 hrs 30 minsCategory Entree, DinnerCalories 263 per serving
From thespruceeats.com
3.9/5 (179)Total Time 7 hrs 30 minsCategory Entree, DinnerCalories 263 per serving
CANTONESE PRESSED DUCK - COOKSINFO
2011-05-02 Cantonese pressed duck is a Chinese duck dish. To make it, a duck carcass is seasoned and steamed, then deboned, then flattened out to about ¾ inch (1.9 cm) thick, then steamed again, then deep fried just before serving. The meat is either served hot and sliced with a sauce, or cold and shredded on salads. The dish was very popular in North ...
From cooksinfo.com
Estimated Reading Time 50 secs
From cooksinfo.com
Estimated Reading Time 50 secs
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
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 well. 2. Then, wash and clean the duck very well, remove all the guts and organs. 3.
From ohmyfoodrecipes.com
From ohmyfoodrecipes.com
CANTONESE PRESSED DUCK - RESTAURANTS - CANTONESE - CHOWHOUND
2001-02-13 How to Stick to Healthy Eating Resolutions for the New Year; 13 Easy Ingredient Swaps for Healthier Cooking; Easy Low Sugar Breakfast Recipes to Start Your Day Off Right
From chowhound.com
From chowhound.com
EASY CANTONESE STYLE BRAISED DUCK RECIPE - YOUTUBE
Here is another one of my grandmother's Easy Cantonese Style Braised Duck Recipe. During Chinese New Year, she will braise and serve a whole duck. But for an...
From youtube.com
From youtube.com
PRESSED DUCK - WIKIPEDIA
Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish.The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known ...
From en.wikipedia.org
From en.wikipedia.org
CANTONESE PRESSED DUCK RECIPE - THERESCIPES.INFO
Cantonese Pressed Duck Recipes new www.tfrecipes.com. 2011-05-02 · Cantonese Pressed Duck Cantonese pressed duck is a Chinese duck dish. To make it, a duck carcass is seasoned and steamed, then deboned, then flattened out to about 3/4 inch (1.9 cm) thick, then steamed again, then deep fried just before serving. The meat is either served hot and sliced with a …
From therecipes.info
From therecipes.info
CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors.
From chowhound.com
From chowhound.com
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
From notenoughcinnamon.com
REDISCOVERING CLASSIC CANTONESE ALMOND DUCK - MENUISM
2021-02-08 Chinese Food Los Angeles. As bad as the pandemic has been, we’ve all needed to look for small silver linings along the way. In my case, it’s been the rediscovery of the mid-20th century Toishanese/Cantonese favorite, pressed almond duck. 20th-century Chinese dishes such as chop suey have been described as Americanized and inauthentic.
From menuism.com
From menuism.com
CANTONESE PRESSED DUCK - STIRITUP
Baste the duck halves with the beaten egg and dust with cornflour or potato flour. Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat.
From stiritupmagazine.co.uk
From stiritupmagazine.co.uk
CHINESE PRESSED DUCK RECIPE - THE BALD CHEF
2016-05-30 When the seasoned Duck Meat is free of bones it is pressed into 1″ thick patties. Coat the Pressed Duck Patties with Corn Starch. Fry the Pressed Duck Patties in 1 Cup of Cooking Oil until the Duck is cooked and crispy. Remove the Duck from the oil and drain. In a Wok 1 Tabelspoon Cooking Oil and Fresh Ginger, add 1/4 Cup Duck Stock and ...
From baldchef.com
From baldchef.com
REDISCOVERING TRADITIONAL CANTONESE ALMOND DUCK - ENJOYHOTFOOD
2022-03-10 As unhealthy because the pandemic has been, we’ve all wanted to search for small silver linings alongside the best way. In my case, it’s been the rediscovery of the mid-Twentieth century Toishanese/Cantonese favourite, pressed almond duck. Twentieth-century Chinese language dishes akin to chop suey have been described as Americanized and inauthentic. …
From enjoyhotfood.com
From enjoyhotfood.com
STEAMED CHINESE PRESERVED DUCK LEG 蒸臘鴨腿 | CHINESE …
2013-11-15 Ingredients: 1 chinese preserved duck leg 臘鴨腿. 1 spring onion, chopped to rounds. Rice, however much you want to prepare. Directions: Rinse the preserved salted duck leg under the hot water tap for about a minute, using your fingers to rub at the surface oil. This will wash off top layer of oil, dirt, etc. Measure out rice you desire to ...
From thehongkongcookery.com
From thehongkongcookery.com
CANTONESE ROAST DUCK 粤式烧鸭 - EAT WHAT TONIGHT
2016-05-23 Wash the duck clean and pat it dry. Combine the marinating ingredients together and rub it all over the duck on the surface. Allow it to be marinated overnight in the fridge. Heat up a frying pan with 2 tbsp of oil and add the seasoning ingredients such as the garlics, shallots, spring onions and ginger. Saute till fragrant.
From eatwhattonight.com
From eatwhattonight.com
CANARD à LA PRESSE (PRESSED DUCK) RECIPE BY CHEF ULRIK …
2018-12-19 Begin by cooking the shallots in butter for around 3 minutes. Add the Tonka beans for 2-3 minutes (these are just for infusing). Add the orange juice. Add the duck sauce. Put the carcass and organs in the duck press to extract the blood. Add the blood to the sauce and cook very slowly, adding salt and cognac.
From chefspencil.com
From chefspencil.com
HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
2017-06-22 Pre-heat oven to 180 degree C. Place the duck on a baking grill and use a lined baking pan to catch the drops. And then roast for 20 minutes. Then take the duck over and roast the other side for another 15 minutes. Lower the temperature to 120 degree C and continue roasting for 30 minutes.
From chinasichuanfood.com
From chinasichuanfood.com
CHINESE PRESSED DUCK RECIPE RECIPES - STEVEHACKS
While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck. Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
From stevehacks.com
From stevehacks.com
CANTONESE STYLE ROAST DUCK - LAZY LADY FARMER
2020-09-04 Leave the duck to air dry for several minutes. 4. Once the skin is dry, mix together the maltose syrup, cooking wine, vinegar and hot water in a large mixing bowl or another large pot. Ladle the mixture over the duck for several minutes. Allow to dry completely, then repeat until you’ve done 5-6 layers of glaze.
From lazyladyfarmer.com
From lazyladyfarmer.com
HOW TO MAKE CANTONESE ROAST DUCK AT HOME | THE MANUAL
2021-08-10 Scald the outside of the duck with boiling water, and then apply a couple of layers of glaze. This improves the crispness and color of the skin during roasting. After glazing, allow the …
From themanual.com
From themanual.com
ROASTED BRAISED DUCK - THE WOKS OF LIFE
2015-01-24 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. Roast the …
From thewoksoflife.com
From thewoksoflife.com
CHINESE PRESSED DUCK RECIPE - THERESCIPES.INFO
Almond pressed duck, also known as Mandarin pressed duck (Chinese: 窩燒鴨; pinyin: wōshāoyā; Jyutping: wo1 siu1 ngaap3), was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century.Crispy and boneless, it is deep-fried and served in either medium-sized pieces of uniform shape or as an …
From therecipes.info
From therecipes.info
ALMOND PRESSED DUCK - WIKIPEDIA
Almond pressed duck, also known as Mandarin pressed duck (Chinese: 窩燒鴨; pinyin: wōshāoyā; Jyutping: wo1 siu1 ngaap3), was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century.Crispy and boneless, it is deep-fried and served in either medium-sized pieces of uniform shape or as an …
From en.wikipedia.org
From en.wikipedia.org
PRESSED DUCK FROM THE KEY TO CHINESE COOKING BY IRENE KUO
Simmered and boned, flattened, coated and steamed, then deep-fried, this crunchy duck may be served with a brown sauce and chopped almonds or a sweet and sour sauce with fruits. It does involve several different procedures, but each may be done in advance at leisure. It serves 4 as a main course. Stir-fried Green Beans and Cucumbers Simmered ...
From app.ckbk.com
From app.ckbk.com
CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
2017-05-10 Once the skin turns golden brown, transfer the pan into a preheated oven and bake at 425°F (218°C). Keep rendering fat skin-side down for 8 minutes. Flip the duck breast and continue to bake for 6 to 8 minutes. The duck will reach medium inside, and …
From omnivorescookbook.com
From omnivorescookbook.com
CANTONESE PRESSED DUCK RECIPE | EAT YOUR BOOKS
Cantonese pressed duck from Complete Chinese Cookbook (page 180) by Ken Hom. Shopping List; Ingredients; Notes (1) Reviews (0) whole duck; peanut oil; whole star anise; eggs; chicken ...
From eatyourbooks.com
From eatyourbooks.com
CHINESE PRESSED DUCK RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
From recipeschoice.com
HOW TO MAKE CANTONESE DUCK AT HOME – VERY EASY RECIPE
2022-03-12 How to make Cantonese duck at home – Very easy recipe. 0. Home; Big Game
From crittercookbook.com
From crittercookbook.com
CANTONESE ROAST DUCK | MISS CHINESE FOOD
2020-09-12 Step 7. After the water on the surface is slightly drained, put it in the middle and lower level of the preheated daogrs steaming oven M6s, start the hot air grilling program, set 160 degrees for 1 hour, adjust the temperature to 210 degrees, and bake for about 10 minutes. bake for about 10 minutes. Print Recipe.
From misschinesefood.com
From misschinesefood.com
CANTONESE ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
7. After the water on the surface is slightly drained, put it in the preheated oven, set 160 degrees and bake for 1 hour, adjust the temperature to 210 degrees, and bake for about 10 minutes. 1. Roast duck is different from roast chicken. Be very careful about the …
From simplechinesefood.com
From simplechinesefood.com
CRISPY-PRESSED DUCK WITH MANDARIN SAUCE
It’s a classic multi-cooking method that’s used by the Chinese to create great flavour and texture. The marinating imparts flavour, the steaming is done to remove the bones and create a parcel of duck that the pressing tenderises. The coating that gets steamed onto the duck creates a super crispy crust when fried.
From app.ckbk.com
From app.ckbk.com
CHINESE PRESSED DUCK RECIPES ALL YOU NEED IS FOOD
1 (3 -5 lb) long island duck: 1 cup peanut oil: 4 tablespoons soy sauce: 1 teaspoon fennel seed: 4 whole star anise: 6 whole cloves
From stevehacks.com
From stevehacks.com
WHAT IS WOR SHU DUCK? - FROM HUNGER TO HOPE
2021-11-05 Rub salt and pepper all over the duck and bake for approximately 3 hours at 425°F. Every 30 minutes, rotate the duck. Almond pressed duck is a type of duck that is made by pressing the duck meat into an almond-shaped mold. It has been found in many different cuisines, including Chinese and Korean cuisine. Reference: almond pressed duck near me.
From fromhungertohope.com
From fromhungertohope.com
WHY CANTONESE BRAISED DUCK IS BEST - LITTLE BIG RED DOT
2020-10-05 Why is Cantonese braised duck is the best recipe you will try? It is very simple and easy to prepare. It packs a lot of flavor. It taste much better than it looks. Hope you can give it a try and let Chef Ray know your opinion on it. Why is Cantonese braised duck is the best recipe you will try? It is very simple and easy to prepare. It packs a ...
From littlebigreddot.com
From littlebigreddot.com
PRESSED DUCK, A BLOODY GOOD FRENCH SPECIALTY - LUC & JUNE TRAVEL …
2021-12-28 4. the carcass is squeezed entirely when the wheel is at its lowest. 5. the duck press is tilted to let all the juices flow into the sauce boat. 6. the duck juices are poured into a small pan to thicken and enrich the blood sauce. After the sauce is finished, the roasted duck breast is sliced thinly and plated up.
From lucandjune.com
From lucandjune.com
CANTONESE PRESSED DUCK - HOME COOKING - CANTONESE
Feb 3, 2016 - Read the Cantonese Pressed Duck discussion from the Chowhound Home Cooking, Cantonese food community. Join the discussion today.
From pinterest.com
From pinterest.com
CANTONESE PRESSED DUCK | RECIPE | DUCK RECIPES, RECIPES, …
Mar 8, 2018 - A recipe from "Madame Wu's Art of Chinese Cooking." Begin preparing the duck the day before you plan to serve it.
From pinterest.com
From pinterest.com
HOW TO MAKE DUCK SAUCE: EASY 5 MINUTE RECIPE - THE WOKS OF LIFE
2019-05-08 Duck Sauce: Recipe Instructions. In a small bowl, mix the sugar and hot water until the sugar is dissolved. Add the apricot preserves. Remove pit from the pickled plum and add to the bowl. The plum is very soft and should fall apart. Then add ½ teaspoon liquid from the pickled plum jar, soy sauce and rice vinegar.
From thewoksoflife.com
From thewoksoflife.com
CHINESE BRAISED DUCK WITH GINGER - COOK LIKE ASIAN
Making the braised duck. Bring a pot of water to boil. Blanche the duck for 3 minutes to remove excess fat and impurities. On a pan, heat 2 teaspoons of olive oil over medium-high heat. When the oil starts to smoke, add ginger slices and the white …
From cooklikeasian.com
From cooklikeasian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love