GINGER & HOISIN DUCK WITH GLASS NOODLES
Provided by James Tanner
Categories Duck Ginger Poultry Dinner Spice Noodle Kidney Friendly Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.
- Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
- Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.
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.
HOISIN DUCK & NOODLES
Who needs a takeaway when you can have this?! My own recipe thrown together for a weeknight dinner. Sticky, rich and noodle-y goodness.
Provided by katodavo89
Time 55m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Pre-heat oven to 160^C.
- Score the skin on the duck breasts around 1cm apart diagonally. In a large deep pan, at a medium-high heat lay the duck skin-side down (no oil required) and fry for 1-2 mins until skin is golden & bubbling. Turn the duck over to flesh side and sear for 1 min.
- Once the duck flesh has browned a little, take the pan off the heat and put in the oven (uncovered) for 10-12 mins, with the duck remaining skin-side up. Once cooked, remove pan from oven and rest duck while you cook the vegetables & noodles.
- Heat the olive oil in a Wok and add the courgette. Season with salt & coarse black pepper and cook until starting to soften.
- Add the mushrooms, a few generous shakes of Chinese five spice and a splash of soy sauce. Stir to coat and cook through for a couple of minutes.
- In a small saucepan, add the noodles and pour over boiling water to cover. Put on a medium/low heat and simmer until cooked through - this should take around 5 mins depending on pack instructions.
- Once noodles are cooked, drain off and lift a bunch out at a time to cut 4-5 inch strands into the wok with the vegetables. Add more Chinese five spice and soy sauce and mix well.
- Once the duck has rested, pour x2 tbsp of hoisin sauce over each duck breast, and turn on a low heat on the hob. Allow duck oils to heat back up, and rotate the breasts around the pan until all are covered in the sauce.
- Distribute noodles & veg onto pre-warmed plates (or large bowls) and drizzle with remaining hoisin sauce to your liking. Place the duck breasts on top. Add spring onions as a garnish on top. Also sprinkle some toasted sesame seeds if you wish!
HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
- Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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CHOPSTICK CHAMPION: HOW TO MAKE HOISIN DUCK NOODLES
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Servings 2Published 2016-04-05Estimated Reading Time 40 secs
- Score the skin of the duck breasts in a crisscross pattern with a sharp knife. Rub the five-spice powder and groundnut oil into the duck skin and meat.
- Meanwhile, soak the noodles in a bowl of boiling water for 8 minutes, then drain and toss with the sesame oil in a bowl.
- Mix the hoisin sauce, soy sauce and rice vinegar or lime juice with the cucumber in another bowl, then add this to the noodles.
- Slice the cooked duck breast and add to the noodles, then sprinkle over the chopped spring onions to serve.
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Servings 2Total Time 2 hrs 20 minsCategory Duck RecipesCalories 578 per serving
- Preheat the oven to 180°C/350°F/gas 4.Season the duck leg with sea salt and black pepper and place in a 5 x 30cm high sided roasting tray.
- Roast for 1½ hours, or until tender and cooked through.Transfer the duck to a plate and leave to cool slightly. (At this point you can carefully pour the duck fat from the tray into a clean jar and keep in the fridge for roasting potatoes.)Place the tray on a medium-high heat, then add 300ml of water and a splash of red wine vinegar.
- Bring to a simmer, scraping all the lovely sticky bits from the bottom of the pan, and stir through 1 tablespoon of hoisin sauce.
- Cook the noodles according to the packet instructions, then use tongs to transfer them to the tray and mix well, so they soak up all the lovely juices.Once the duck is cool enough to handle, shred it from the bone and separate the skin.
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