ROASTED DUCK WITH ORANGE GINGER GLAZE
Steps:
- Preheat oven to 375 degrees F.
- Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
- Degrease the pan drippings by skimming off the top layer.
- To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
- To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.
TRADITIONAL DUCK WITH PANCAKES AND HOISIN-LIME SAUCE
Provided by Food Network
Categories main-dish
Time P2D
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
- PANCAKES:
- Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service.
- HOISIN-LIME SAUCE:
- In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish.
- PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes.
DUCK WITH HONEY, SOY, AND GINGER
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
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
GINGER DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
Steps:
- The day before, stuff the duck with the onion and celery. Place the duck, breast side up, in a large soup pot with enough water to half cover it. Add the ginger and bring to a boil. Cover and reduce the heat so that it simmers gently for an hour.
- After one hour, turn the duck over. Add the sugar, soy sauce and salt. Continue simmering for another hour. Turn duck once again and simmer until tender and almost falling apart, about another hour. Turn off the heat and when cool enough, remove duck from pot and place in a roasting pan. Cover and refrigerate until the next day.
- Pour the broth into a container and chill overnight. A layer of fat will form on top. Scrape off and discard. What remains is delicious in rice and soups and can be frozen for months.
- Before serving, bring duck to room temperature in roasting pan. Preheat oven to 350 degrees. Add the sherry and 1 cup of the defatted duck broth to the roasting pan and place in the oven. Roast uncovered for 30 to 45 minutes, basting occasionally with the juices from the pan. The duck is done when it is heated through and the skin is crisp and chestnut brown.
- Transfer the duck to a serving platter and garnish with watercress.
SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE
Provided by Michael Lomonaco
Categories Duck Ginger Poultry Sauté Quick & Easy Dinner Hot Pepper Honey Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.
HONEY & GINGER SOY DUCK
easy and tasty
Provided by samwillis01
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- pre-heat oven 180
- FOR THE MARINADE Score the top of the duck breast. Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours.
- Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 10 minutes(or until you feel cooked thru) remove from the oven and leave to rest.
- Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan season with finely milled pepper
- Add duck to plate and cover with sauce
- If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well
DUCK WITH GINGER AND LIME
This is one of my all-time favorites! The sauce can be used for just about anything -- salad dressings, other meats, etc. I found this in a dictionary-sized book of recipes from around the world.
Provided by Ingy1171
Categories Duck Breasts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook duck.
- I recommend salting the duck and broiling until cooked through.
- Let duck cool for 10-15 minutes.
- For dressing: Beat all other ingredients together well.
- Cut cooled duck into slices, adding a bit of dressing to each piece to moisten.
- Arrange duck slices over salad leaves.
- Drizzle dressing over duck and leaves and serve immediately.
More about "duck with ginger and lime recipes"
MARY BERRY'S DUCK BREASTS WITH A PIQUANT LIME AND GINGER …
From lovefood.com
DUCK WITH LIME AND GINGER
From helpwithcooking.com
4/5 (1)Total Time 1 hrServings 4
10 BEST GINGER LIME COCKTAIL RECIPES | YUMMLY
From yummly.com
COOKED DUCK RECIPES - THERESCIPES.INFO
From therecipes.info
DUCK BREASTS WITH HONEY, SOY AND GINGER RECIPE - TELEGRAPH
From telegraph.co.uk
DUCK WITH HOMEMADE PLUM AND GINGER SAUCE RECIPE
From spaulyseasonalservings.com
RECIPE: BARBECUE FIVE-SPICE DUCK WITH SALAD OF GRILLED SWISS CHARD ...
From luxurylifestylemag.co.uk
GINGER AND DUCK RECIPES (120) - SUPERCOOK
From supercook.com
ROASTED DUCK BREAST WITH GINGER LIME DRESSING
From afarmgirlinthemaking.com
DUCK WITH GINGER AND LIME RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE - HONEYED DUCK WITH LIME AND GINGER
From lcbo.com
ORANGE GINGER DUCK – RECIPES FOR CLUB + RESORT CHEF
From recipes.clubandresortchef.com
DUCK BREASTS WITH THYME AND CHERRIES RECIPE FROM LEITHS HOW TO …
From cooked.com
ROAST DUCK WITH GINGER AND LIME SAUCE - FOOD NETWORK
From foodnetwork.co.uk
DUCK WITH MAPLE GINGER ORANGE SAUCE RECIPE - RUNAMOK MAPLE
From runamokmaple.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
TEA SMOKED DUCK WITH LIME HOISIN SAUCE RECIPES | FOOD NETWORK …
From pinterest.ca
DUCK BREAST WITH GINGER LIME VINEGAR AND GRILLED PINEAPPLE …
From cdkitchen.com
MARY BERRY'S DUCK BREASTS WITH A PIQUANT LIME AND GINGER SAUCE …
From plain.recipes
TWICE ROASTED DUCK WITH ORANGE NAM JIM — EVERYDAY GOURMET
From everydaygourmet.tv
DUCK BREASTS WITH A PIQUANT LIME AND GINGER SAUCE - SAINSBURY`S …
From sainsburysmagazine.co.uk
CHINESE BRAISED DUCK WITH GINGER - COOK LIKE ASIAN
From cooklikeasian.com
DUCK WITH GINGER AND HONEY SAUCE | ONE MAN'S MEAT
From conorbofin.com
DUCK WITH HONEY, SOY, AND GINGER - RECIPESRUN
From recipesrun.com
DUCK BREAST WITH LIME SAUCE | BETTER HOMES & GARDENS
From bhg.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
KOREAN DUCK WITH LIME SLAW OVER BROWN RICE - DELTA WATERFOWL
From deltawaterfowl.org
BEST TEA SMOKED DUCK WITH LIME HOISIN SAUCE RECIPES - FOOD …
From foodnetwork.ca
DUCK WITH LIME SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT POACHED COD WITH GINGER AND LIME - SIMPLY RECIPES
From simplyrecipes.com
CRISPY ROAST DUCK WITH HONEY & LIME SAUCE RECIPE - FRESCO
From recipes.frescocooks.com
CARAMELISED BREAST OF DUCK WITH HONEY, LIME AND GINGER SAUCE
From telegraph.co.uk
DUCK BREASTS WITH GINGER, HONEY AND LIME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK WITH HONEY SOY AND GINGER | FREE RANGE QUALITY DUCK MEAT
From duckofoods.co.za
DUCK WITH ORANGE, GINGER AND POMEGRANATE GLAZE RECIPE
From thespruceeats.com
CRISPY ROAST DUCK WITH HONEY & LIME SAUCE RECIPE - DROP
From recipes.getdrop.com
SEARCH RESULTS FOR 'DUCK WITH GINGER AND LIME' - COOKEATSHARE
From cookeatshare.com
10 BEST GINGER LIME VODKA COCKTAIL RECIPES | YUMMLY
From yummly.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #salads #poultry #asian #thai #easy #dinner-party #dietary #meat #duck #duck-breasts #brunch
You'll also love