SINGAPOREAN BRAISED DUCK
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.
Provided by Francis Lam
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
- Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
- Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
- Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
- Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams
DUCK CURRY
Make and share this Duck Curry recipe from Food.com.
Provided by Baz231
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
- Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
- Add garlic and chilli and cook for 2 minutes.
- Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
- Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
- Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
- Add the duck and simmer for 10 minutes.
- Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.
Nutrition Facts : Calories 805.7, Fat 55.2, SaturatedFat 27.6, Cholesterol 342.2, Sodium 704.8, Carbohydrate 10.8, Fiber 0.9, Sugar 3.6, Protein 67
BOMBAY DUCK CURRY
This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.
Provided by Chef Mahua
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
- Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
- Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
- With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
- You may add 1 tsp of lemon juice (optional).
- Garnish with chopped coriander leaves.
- Remove from flame. Serve hot.
- Tastes best with rice.
Nutrition Facts : Calories 148.8, Fat 10.9, SaturatedFat 1.3, Sodium 7.9, Carbohydrate 12.7, Fiber 1.8, Sugar 4.8, Protein 2
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