FIVE SPICE ROASTED DUCK
A super simple recipe for roasted duck marinated in five spice powder and topped with a tea soy sauce glaze.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat dry the duck. Combine five spice powder and salt. Rub the entire duck with the five spice powder mixture. Make sure to rub the seasoning in the cavity of the duck as well.
- Let the duck marinate in the fridge overnight.
- The next day, preheat the oven to 350 degrees F. Next, get out a roasting pan. Add the cut up onions and thyme sprigs to the bottom of the pan. Stuff the shallots into the duck and place it on top. Cover with aluminum foil. Bake for 1 1/2 hours.
- While the duck is roasting, make the glaze. Combine all the ingredients into a sauce pan and bring to a simmer. Simmer until half the liquid remains. Remove from the heat and set aside.
- After 1 1/2 hours, remove the aluminum foil. Brush the glaze over the duck and bake for another 30 minutes uncovered until the center is 165 degrees F. Add a new layer of glaze after 15 minutes.
- Rest duck for 5 minutes before serving.
Nutrition Facts : Calories 848 kcal, Carbohydrate 16 g, Protein 26 g, Fat 76 g, SaturatedFat 25 g, Cholesterol 145 mg, Sodium 2746 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FIVE SPICE DUCK SALAD
This beautiful duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck
Provided by Jamie Oliver
Categories Healthy meals Dinner for two Light meals Mains
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
- Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
- Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
- Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.
Nutrition Facts : Calories 295 calories, Fat 15.6 g fat, SaturatedFat 3.5 g saturated fat, Protein 24.3 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 11.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
FIVE-SPICE DUCK BREAST
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
- Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.
AUTHENTIC CHINESE 5-SPICE PEKING DUCK
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
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
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
FIVE SPICE DUCK
Good on lettuce wraps, or simply served with rice. When the duck is done, it will still be slightly pink.
Provided by Tuck Burnette
Categories Duck
Time 1h50m
Yield 1 duck, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 with rack set in middle level.
- Wash duck, discarding excess fat, dry duck.
- Combine soy sauce, dark soy sauce, sugar, and five-spice powder. Stir until sugar dissolves.
- Loosen skin from duck breast and leg joint too. Rub marinade all into them, between the meat and the skin, rub some into the cavity as well, put the ginger in there, truss with string (essential).
- Put a rack in a roasting pan. Place on duck with the breast side facing down. Bake 45 minutes, baste often. Turn, bake 45 minutes more, baste often still.
- Rest 15 minutes before carving, tenting with foil if desired.
Nutrition Facts : Calories 2350.9, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 2368.6, Carbohydrate 11.4, Fiber 0.3, Sugar 10, Protein 69
More about "five spice duck recipes"
FIVE SPICE STEWED DUCK - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 4-6Total Time 1 hr 15 mins
- Preparing the sauce for stewing. In a deep pot, heat up the vegetable oil. To the pot, add the cinnamon sticks, star anise, cloves and fry them to release the flavors. Add the ginger, galangal, garlic, light soya sauce, dark soya sauce, and water. Add 1 tsp of five spice powder, rock sugar, 1 tsp white pepper, and spring onion. Mix well and bring to a boil.
- Stewing the duck. Add the duck into the pot. The liquid should cover at least half of the duck. Use a spoon or ladle to pour some of the liquid onto the surface of the duck. Cut the calamansi lime into quarters, leave the skin and seeds in. Add the calamansi lime to the pot. Cover the pot with the lid and stew for 20 minutes. After 20 minutes, flip the duck so it is skin side down in the liquid. Stew the duck for another 20 minutes, or until the sauce has thickened and the duck is tender. Remove the pot from the heat. It is now ready to serve with steamed rice!
BEST SEARED DUCK BREAST WITH FIVE SPICE RECIPES | FOOD …
From foodnetwork.ca
2.7/5 (39)Category Dinner,Main,Poultry,RoastServings 4
FIVE SPICE ORANGE ROAST DUCK | RAWSPICEBAR
From rawspicebar.com
CHEF GORDON RAMSAY’S FIVE-SPICE CRISPY DUCK RECIPE …
From masterclass.com
FIVE SPICE DUCK | RECIPE | CUISINE FIEND
From cuisinefiend.com
FIVE SPICE PEKING DUCK - ANNAELIZABETHROSSI.COM
From annaelizabethrossi.com
DUCK LEGS WITH CHINESE FIVE SPICE - WELL SEASONED STUDIO
From wellseasonedstudio.com
FIVE-SPICE DUCK STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
EASY WHOLE ROAST DUCK WITH CHINESE FIVE SPICE - BOULDER LOCAVORE®
From boulderlocavore.com
RECIPES THAT USE CHINESE FIVE-SPICE POWDER | ALLRECIPES
From allrecipes.com
FIVE-SPICE SMOKED DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GUSTO TV - ROASTED FIVE-SPICE DUCK
From gustotv.com
SLOW-ROASTED 5-SPICE DUCK | MARION'S KITCHEN
From marionskitchen.com
FIVE SPICE DUCK BREAST RECIPE | D'ARTAGNAN
From dartagnan.com
ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN!
From fifteenspatulas.com
FIVE-SPICE DUCK BREAST GLUTEN-FREE RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST DUCK WITH FIVE-SPICE SAUCE AND RICE NOODLES RECIPE
From foodandwine.com
RECIPE: FIVE-SPICE ROAST DUCK | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHINESE FIVE-SPICE-CRUSTED DUCK BREASTS - RECIPE - FINECOOKING
From finecooking.com
FIVE SPICE DUCK CONFIT - RECIPES
From theflightdecklounge.com
5 SPICE GLAZED ROTISSERIE DUCK - BUSH COOKING
From bushcooking.com
FIVE SPICE ROAST DUCK CHINESE-STYLE RECIPE | SAVEUR
From saveur.com
FIVE-SPICE ROAST DUCK BREAST RECIPE - BBC FOOD
From bbc.co.uk
CHINESE 5-SPICE DUCK WITH NOODLES RECIPE - BBC FOOD
From bbc.co.uk
FIVE-SPICE DUCK BREASTS WITH DUCK CONFIT DUMPLINGS
From lcbo.com
FIVE-SPICE DUCK RECIPE
From crecipe.com
FIVE SPICE ROAST DUCK RECIPE 五香烤鸭 - SPRING TOMORROW
From springtomorrow.com
GUSTO TV - FIVE SPICE DUCK A L'ORANGE
From gustotv.com
FIVE-SPICE DUCK : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
SLOW-ROASTED FIVE SPICE DUCK | FOOD TO LOVE
From foodtolove.co.nz
SOUS VIDE 5-SPICE DUCK RECIPE - AMAZING FOOD MADE EASY
From amazingfoodmadeeasy.com
CRISPY DUCK BREAST WITH FIVE SPICE AND HONEY
From chezlerevefrancais.com
RECIPE - FIVE-SPICE DUCK BREASTS WITH DUCK CONFIT DUMPLINGS
From lcbo.com
FIVE SPICE ROAST DUCK | WILLIAMS SONOMA
From williams-sonoma.com
CRISPY 5-SPICE DUCK WITH GINGER PEAR SAUCE AND PALENTA - METRO
From metro.ca
FIVE-SPICE ROASTED DUCK BREASTS RECIPE | EATINGWELL
From eatingwell.com
FIVE SPICE DUCK BREAST WITH A TAMARIND SAUCE RECIPE
From spaulyseasonalservings.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