Drunken Duck I Recipes

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Roast Drunken Duck Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 23

2 teaspoons soy sauce
2 teaspoons dark soy sauce
1/2 cup white wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice
1 whole duck - (3 to 3 1/2 lbs) cleaned
8 dried black mushrooms
2 tablespoons cooking oil
4 slices ginger - (quarter-size) julienned
3 garlic cloves minced
2 medium onions thinly sliced
1/4 cup shredded bamboo shoots
2 tablespoons thinly-sliced Sichuan preserved vegetable
1/4 cup white wine
1 teaspoon Chinese five-spice
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce or char siu sauce
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce


  • Combine marinade ingredients in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for 1 minute. Let cool. Place stuffing inside duck; use skewers to enclose. Preheat oven to 400 degrees. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1 1/2 hours. Increase heat to 475 degrees. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes. This recipe yields 4 to 6 servings. If you live near a Chinese deli that sells roast ducks, you're in luck: You can enjoy a wonderful treat any time without running up a huge "duck bill"! Roasting duck the Chinese way is a real art. First, the birds are parboiled, melting away some of the fat. Then they're blown up with air and hung up to dry to tighten their skin. Finally, they're lacquered with a sweet glaze of honey, maltose, vinegar, and rice wine that caramelizes during roasting, making the skin crisp and brown. You can eat Cantonese roast duck at room temperature, or warm it in the oven. Serve it with the thin brown cooking sauce that's usually included at no extra charge, or shred the meat and use it to top a salad of greens tossed with a vinaigrette enriched either with a bit of the duck sauce, or with bottled plum sauce.


Beer Can Duck image

A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin.

Provided by DoctorDave

Categories     Whole Duck

Time 3h15m

Yield 2 serving(s)

Number Of Ingredients 10

1 duck (4-5 pound)
1 (8 ounce) can beer or 1 (8 ounce) can iced tea
2 teaspoons salt
1 teaspoon star anise, freshly ground
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons mustard seeds, freshly ground
1/2 teaspoon msg
1 tablespoon sugar


  • Salt the duck and place it uncovered in the refrigerator overnight to dry out.
  • Preheat oven to 425.
  • Pierce the duck skin with a sharp knife in multiple locations (10 to 20 pierces over the whole duck). Make sure not to pierce through to the meat. Piercing at an angle will help to ensure you only go through skin and fat.
  • Combine ingredients for the rub and rub over the entire duck.
  • Open the can, empty half and pierce 2-3 extra holes in the top. Optionally you can make extra rub and add to the can.
  • Plug the duck neck opening with a small lime or shallot or spud (whatever you have handy that's golfball size).
  • Stand the can in a relatively deep drip pan with a bit of water in the pan (preferably using a beer butt stand which you can get for $6 or less) and lower the duck onto the can shoving it into the backside as far up as it goes.
  • Place in oven and roast for one hour at 425, then one hour at 375, and then one hour at 325.
  • Remove from oven and carefully separate can from bird then carve and serve.
  • You will have a huge amount of rendered duck fat in the pan which you can refrigerate or freeze and save for future use.


Drunken Duck II image

Number Of Ingredients 6

1 duck (4 to 5 pounds)
2 slices fresh ginger root
2 scallion
2 cups sherry
4 to 6 scallion


  • 1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity. 2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2 1/2 hours), turning bird several times. 3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves


Drunken Chicken image

Provided by Anne Willan

Categories     Chicken     Poultry     Marinate     Roast     Dinner     Prune     Apricot     Almond     Brandy     White Wine     Fall     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 23

a 4- to 5-pound (about 2 kg) roasting chicken
salt and pepper
4 tablespoons (60 g/2 oz) butter
1 cup (250 ml/8 fl oz) sweet white wine
1 tablespoon flour
1 cup (250 ml/8 fl oz) chicken stock
For the marinade
2 cups (500 ml/16 fl oz) dry white wine
1/4 cup (60 g/2 oz) brandy
1 carrot, grated
1 onion, grated
2 bay leaves
2 to 3 sprigs thyme
2 to 3 sprigs marjoram or parsley
For the pilaf
2 tablespoons butter
1 onion, chopped
1 cup (200 g/6 1/2 oz) pearl barley
2 cups (500 ml/16 fl oz) chicken stock, more if needed
1/4 cup (60 g/2 oz) slivered almonds
1/4 cup (60 g/2 oz) pitted prunes, chopped
1/4 cup (60 g/2 oz) dried apricots, chopped
2 tablespoons chopped marjoram or parsley


  • 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
  • 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
  • 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
  • 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
  • 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
  • 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
  • Quick fix:
  • Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.


Drunken Duck I image

Number Of Ingredients 7

1 stalk scallion
2 cloves garlic
6 to 8 cups water
1 teaspoon salt
dash pepper
1 duck (3 to 4 pounds)
2 cups sherry


  • 1. Cut scallion stalk in 1-inch sections crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil. 2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes. 3. Drain duck, reserving liquid for stock. Let bird cool then dry thoroughly with paper toweling and refrigerate covered, overnight. 4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days. 5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bones and all, in bite-size pieces. Serve cold. VARIATION: * For the sherry, substitute sauterne. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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