Crispy Chinese Duck With Peaches Recipes

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

AUTHENTIC CHINESE 5-SPICE PEKING DUCK



Authentic Chinese 5-Spice Peking Duck image

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.

Provided by Personal Chef Adam

Categories     One Dish Meal

Time 5h

Yield 1 whole duck, 2-4 serving(s)

Number Of Ingredients 9

1 (4 -6 lb) frozen whole duck
3 tablespoons honey
4 tablespoons xiao xing chinese rice wine (aka shao hsing)
2 tablespoons white vinegar
3 slices of unpeeled fresh ginger
3 tablespoons cornstarch
3 tablespoons Chinese five spice powder, for rub
4 tablespoons soy sauce
8 cups water

Steps:

  • thaw duck overnight in refrigerator.
  • remove giblets and trim excess fat from tail area or anywhere hanging.
  • pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
  • in large wok or pot bring water to a boil.
  • add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
  • make a slurry with cornstarch (mix with water) then add to boiling mixture.
  • dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
  • repeat process for another couple of minutes.
  • immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
  • rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
  • after 4-6 hours, rub duck with 5-spice powder to taste.
  • heat oven to 375 degrees.
  • place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
  • roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
  • check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
  • remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4

CRISPY CHINESE DUCK WITH PEACHES



Crispy Chinese duck with peaches image

If you love restaurant Peking duck with plum sauce, try this version with sticky sesame and hoisin peaches

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h5m

Number Of Ingredients 13

1 duck , about 2-2.5kg/4lb 8oz-5lb 8oz
1 peach
2 tsp Chinese five-spice powder
2 tsp Sichuan pepper
2 tsp sea salt
jasmine rice and shredded spring onions, to serve
5 peaches , halved and stoned
2 tbsp honey
2 tbsp Japanese or rice wine vinegar
3 tbsp sesame oil
2 tbsp chopped ginger
6 tbsp hoisin sauce
2 tsp toasted sesame seed

Steps:

  • Heat oven to 140C/120C fan/gas 1. Prick the duck skin all over with a fork - don't go too deep or you'll puncture the meat instead and lose all the juices during cooking. Push the whole peach up into the duck's cavity, neatly tuck in any excess fat and tie the legs together with string. Using a pestle and mortar, grind together the Chinese five-spice, Sichuan pepper and sea salt. Rub all over the duck and sit, breast-side down, on a rack in a roasting tin. Roast for 3 hrs.
  • Meanwhile, put the peaches, cut-side up, in a snug-ish ovenproof dish. Mix the honey, vinegar, sesame oil, ginger and hoisin with 3 tbsp water. Pour over the peaches, then scatter over the sesame seeds.
  • Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now breast-side up. Roast for 30 mins more, with the peaches on the shelf below, until the duck is brown and crispy and the peaches are tender. Serve with jasmine rice and shredded spring onions.

Nutrition Facts : Calories 809 calories, Fat 65 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.1 milligram of sodium

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY



Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty image

Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber

Provided by Evelyn Liu

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

2 duck legs
4 cups boiling water
6 tablespoons soft brown sugar
⅔ cup rice vinegar
½ cup spring onion, chopped
½ cup ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar
12 chinese pancakes
¼ cup hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced

Steps:

  • Lightly score into the skin of the duck legs.
  • In boiling hot water, add vinegar and sugar. Stir.
  • Submerge the duck legs in the glaze mix for 20 seconds.
  • Preheat the oven to 160°C (320°F).
  • Pad dry the duck legs with kitchen roll.
  • Mix well all the marinade ingredients.
  • Give the duck legs a good rub in the marinade.
  • On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
  • Roast the duck legs for 30 minutes on 160°C (320°F).
  • Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
  • Rest the duck legs for 10 minutes, then shred them with two forks.
  • Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams

More about "crispy chinese duck with peaches recipes"

CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
crispy-chinese-duck-breast-omnivores-cookbook image
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 …
From omnivorescookbook.com


CHINESE CRISPY DUCK RECIPE | DELICIOUS. MAGAZINE
chinese-crispy-duck-recipe-delicious-magazine image
Rub the salt and spices all over the duck legs. Set aside, covered, in the fridge for at least a couple of hours, or overnight. Drain off and discard any juices, then put the duck legs, along with the spices, in a heatproof glass or ceramic bowl. …
From deliciousmagazine.co.uk


HOW TO MAKE DUCK SAUCE: EASY 5 MINUTE RECIPE - THE …
how-to-make-duck-sauce-easy-5-minute-recipe-the image
2019-05-08 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 …
From thewoksoflife.com


10 BEST CHINESE DUCK BREASTS RECIPES | YUMMLY
10-best-chinese-duck-breasts-recipes-yummly image
2022-06-30 sauce, duck breasts, boneless duck breast, oranges, chicken breasts and 9 more Five-Spice Duck Breasts Eating Well reduced sodium soy sauce, five spice powder, plum sauce, fresh ginger and 5 more
From yummly.com


CHINESE MAKE-AWAY: HOW TO MAKE HOMEMADE CRISPY DUCK …
chinese-make-away-how-to-make-homemade-crispy-duck image
2015-04-03 1 To salt the duck, prick the skin of the legs all over with the tip of a sharp knife or fork. Mix together the salt, 5-spice and crushed peppercorns. Rub the dry mix all over the duck legs and ...
From theguardian.com


DUCK WITH PEACHES | RICARDO
2008-11-20 Preheat the oven to 75 °C (150 °F). With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts skin side down for about 10 minutes. Turn over the breasts and brown the other side. Season with salt and pepper.
From ricardocuisine.com
4/5 (8)
Category Main Dishes
Servings 4
Total Time 40 mins


CRISPY CHINESE DUCK WITH PEACHES - VELLY COOKINGS
2018-09-13 Force the full peach up into the duck's decay, neatly blade in any fullness fat and tie the legs together with draw. Using a tool and mortar, comminute unitedly the Island five-spice, Sichuan assail and sea saliferous. Rub all over the duck and sit, breast-side downed, on a wheel in a roasting tin. Critique for 3 hrs.
From vellycookings.blogspot.com


CRISPY DUCK | CHINESE RECIPES | GOODTO
2012-11-29 Place the honey, soy sauce, sherry and lemon slices in a small pan with 300ml water and bring to the boil. Simmer for 20 mins until syrupy. Discard the lemon slices, cool for 10 mins then pour the marinade all over the duck portions. Leave uncovered in a very cool and dry place for 5-6 hrs or overnight. Preheat the oven to 190°C/375°F/Gas Mark 5.
From goodto.com


CRISPY CHINESE DUCK WITH PEACHES | RECIPE | BBC GOOD FOOD RECIPES ...
Nov 23, 2012 - If you love restaurant Peking duck with plum sauce, try this version with sticky sesame and hoisin peaches, from BBC Good Food.
From pinterest.co.uk


CRISPY CHINESE DUCK WITH PEACHES - CHINESE RECIPES
Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now breast-side up. Roast for 30 mins more, with the peaches on the shelf below, until the duck is brown and crispy and the peaches are tender.
From fooddiez.com


PEKING-STYLE ROAST DUCK RECIPE - TODAY.COM
2022-02-16 1. Remove the duck from the oven and leave to cool for about 15 minutes. 2. Set a small bamboo steamer over a rack inside a small pan or wok half filled with water. Place the pancakes in the ...
From today.com


CRISPY DUCK RECIPES ROASTED, FRIED, CHINESE CRISPY PEKING …
Refrigerate the duck on the rack in the pan for about 4 hours. The pan collects the drips and the refrigerator dried out the skin so it will crisp. Preheat the oven to 85 degrees C (175 degrees F). Bake the duck on the rack in the pan, uncovered for about 6 to 8 hours, rotating 2-4 times during this period through.
From top40recipes.com


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


CASSEROLE OF DUCK WITH PEACHES RECIPE - COOKITSIMPLY.COM
2021-11-03 Turn the oven down low. Remove the duck from the casserole and keep it warm in the oven. Pour away the fat from the casserole, then add half the wine and boil for 2 minutes.
From cookitsimply.com


EASY HOMEMADE CRISPY DUCK WITH SPICY PLUM SAUCE
2020-01-20 Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over). Whilst the duck is in the oven, make the plum sriracha sauce. Heat the oil in a medium sized sauce pan. Add the onion and cook on low-medium for 5 mins - until the onion is soft.
From kitchensanctuary.com


BEIJING CRISPY PECKING DUCK RECIPE - FOOD NEWS
Place a tablespoon of rendered duck fat in a skillet over medium-high heat. Cook and stir 1/2 of the cubed duck until pieces are brown and crispy, 4 to 5 minutes. Add the second 1/2 of the duck pieces and cook and stir until duck is just heated through, about 1 minute. Stir in 1 tablespoon chopped green onions.
From foodnewsnews.com


CHINESE CRISPY PEKING DUCK | FOODTALK - FOODTALKDAILY.COM
Chinese Crispy Peking Duck. 4 Servings. 4 hr 15 min. Jump to recipe. A whole Chinese peking duck is a special dish that typically comes out for a new year's eve feast in our household, but can be enjoyed any time of the year as it is super simple to make! The duck is cooked slowly in aromatic spices and stuffed with fresh ginger, garlic and ...
From foodtalkdaily.com


CRISPY CHINESE DUCK WITH PEACHES | CHILLIES AND CURRIESS
Meanwhile, put the peaches, cut-side up, in a snug-ish ovenproof dish. Mix the honey, vinegar, sesame oil, ginger and hoisin with 3 tbsp water. Pour over the peaches, then scatter over the sesame seeds. Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now ...
From chilliesandcurries.blogspot.com


CRISPY ROAST DUCK WITH CHINESE PANCAKES - GORDON RAMSAY
Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp. Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil.
From gordonramsay.com


CHINESE CRISPY DUCK - COOKINGKETO.NET
2021-01-15 Place the duck on a roasting rack, breast side up. Place into the pre-heated oven and roast for 1 hour at 160c. Then reduce the temperature to 140c and roast for a further 3 hours. Serving. Remove the duck from the oven and rest on the roasting rack until serving. The duck should pull apart easily with two forks, enjoy!
From cookingketo.net


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


CRISPY PEKING DUCK WITH CHINESE VEGETABLES IN WHITE SAUCE
2014-03-06 Once cooked, leave duck breasts to rest skin side up. Place sesame oil and reserved garlic and ginger into the TM bowl and heat 1 min / 100oC / speed 1. Add mushrooms and white sauce mix for 5 min / 100oC / / speed 1. Add greens and carrots and combine 10 sec / reverse / speed 2. Slice duck and serve with vegetables immediately.
From lalaskitchen.net


CRISPY CHINESE DUCK WITH PEACHES RECIPE | EAT YOUR BOOKS
Crispy Chinese duck with peaches from BBC Good Food Magazine, August 2012 (page 41) by Sarah Cook. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews ...
From eatyourbooks.com


CHINESE LEMON CRISPY DUCK RECIPE – DUCK BREASTS - LUV-A-DUCK
Method. Preheat oven to 190°C. In a small saucepan bring the caster sugar, stock, lemon juice, rice vinegar and garlic to a boil and then reduce to a simmer for 10mins. In a small bowl combine the corn starch with 2 Tbsp cold water before whisking into the lemon mixture on the stove. Allow to simmer for another 5mins while the sauce thickens.
From luvaduck.com.au


CHINESE CRISPY DUCK RECIPE | NEW IDEA MAGAZINE
Method. Remove any excess fat from the duck and pat the skin dry. Stuff the cavity of the duck with the ginger, star anise and five spice. Secure the filling with a wooden skewer. Bring a litre of water to the boil and add the rice wine vinegar. Put the duck on a …
From newidea.com.au


DUCK WINE PAIRING: 11 MOST POPULAR DUCK DISHES
2021-12-28 Crispy Chinese duck with peaches. Similarly to Gewurztraminer and lychee, anytime you see a peach glaze, think Viognier. A richer style of Viognier from the Northern Rhone is perfect with crispy Chinese duck. Foie Gras and Sauternes. We cannot forget the greatest duck wine pairing of all time, foie gras and Sauternes.
From unravelingwine.com


CRISPY CHINESE DUCK WITH PEACHES | BBC GOOD FOOD RECIPES, …
Jun 16, 2019 - If you love restaurant Peking duck with plum sauce, try this version with sticky sesame and hoisin peaches, from BBC Good Food.
From pinterest.ca


CHINESE MAKE-AWAY: HOW TO MAKE HOMEMADE CRISPY DUCK
2015-04-03 1 To salt the duck, prick the skin of the legs all over with the tip of a sharp knife or fork. Mix together the salt, 5-spice and crushed peppercorns. Rub the dry mix all over the duck legs and allow them to sit in the fridge overnight or for a few hours before cooking. 2 Preheat the oven 200C/400F/gas mark 6.
From food.ndtv.com


HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
2017-06-22 Prepare. To begin with a perfect Peking duck recipe at home, firstly choose head on (easy to hang for air drying out), clean and lean ducks. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks.
From chinasichuanfood.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


CRISPY DUCK PANCAKES RECIPE WITH PEACH - FOOD NEWS
Spread the jackfruit out in a single layer on the lined baking tray, spooning any leftover sauce from the pan over the top. Cook in the oven for 20 minutes, or until browned and starting to crisp.
From foodnewsnews.com


RECIPE DETAIL PAGE | LCBO
1 tbsp (15 mL) rice vinegar. 1 Combine honey and soy and brush all over duck legs. Place them on a baking sheet and refrigerate overnight, uncovered. 2 Preheat oven to 300°F (150°C). 3 Preheat skillet over medium heat. Add duck, skin-side down. Fry for about 5 minutes or until skin is beginning to crisp. Turn over and fry second side 2 minutes.
From lcbo.com


CRISPY MANDARIN PEEL DUCK - THE MEATMEN
2017-09-30 Set aside. 3. Heat up a pan on medium heat, toast ½ tbsp Sichuan peppercorns, 1 tbsp 5-spice powder, 1 tsp black peppercorns, ½ tbsp kosher salt and 15g of dried mandarin orange peel until fragrant. 4. Transfer to a spice blender, grind the spices. 5. Sprinkle ground spices all over and in the cavity of the duck.
From themeatmen.sg


CRISPY DUCK | MISS CHINESE FOOD
2021-02-02 Step5. Pour half a pot of oil into the pot and heat it to 60% heat. Carefully put the steamed duck into the oil pot and fry it until golden and serve it immediately. It will be delicious when you bite it directly. Sprinkle with salt and pretzel or dip it with sweet noodle sauce. , Is even more unique! Pour half a pot of oil into the pot.
From misschinesefood.com


DUCK WITH CRISPY NOODLES | CHINESE RECIPES | GOODTO
2012-09-11 Leave the duck to rest for 5 mins. Meanwhile, blanch the egg noodles in a pan of boiling salted water for 2 mins. Drain well and set aside. Heat a large frying pan over a high heat, add 1 tbsp oil, then spread the noodles over the base of the pan, turn the heat down and let the noodles fry for 3-4 mins until crisping on the bottom.
From goodto.com


CHINESE PEKING DUCK RECIPE - THE FOREIGN FORK
2020-02-28 Instructions. Thaw your peking duck completely. Place it in a roasting pan. Mix your marinade ingredients together. Brush about ⅓ of it on your raw duck, making sure to get both sides of the duck. Allow to rest for five minutes. Brush another ⅓ of the marinade on the duck and allow to rest for another 5 minutes.
From foreignfork.com


Related Search