Quatre Epices Roast Duck Recipes

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

PEKING ROAST DUCK PIZZA

Steps:

• Place into a mixing bowl hoisin sauce, plum sauce, chili, salt, garlic, onion and sesame oil and combine set aside until needed.
• Preheat oven to 450°. Place a half size baking pan into the oven for 20 minutes.
• Place the roast duck onto a cutting broad and hand shredded into pieces.
• Place the pizza crust onto a flat surface. Brush some plum hoisin sauce onto the crust and top with cheese, parsley leaves, and shredded duck meat, sliced onion and tomatoes and lightly with cheese.
• Place onto the hot baking pan and into the oven. About 15 minutes or until the pizza is golden brown.
• Slice and serve hot.

QUATRE EPICES

Steps:

• Combine in an airtight container. Store in a dry place.

FOUR-SPICE POWDER QUATRE-éPICES

Steps:

• Mix the ground spices and store in a tightly closed jar. Use to season pâtés, terrines and other meat and game dishes.

QUATRE-ÉPICES

Steps:

• Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.

BASIC ROAST DUCK

Steps:

• Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
• Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
• Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
• Brush with a little soy sauce, and then turn it breast side up.
• Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
• When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
• Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
• Carve duck and serve.

QUATRE EPICES EN DIX EPICES

Steps:

• Crumble bay leaf.
• I use a spice grinder for this but the recipe says to use a blender so.
• Mix together in blender until it becomes a fine powder.
• Store in small jar with tight fitting lid.

QUATRE EPICES ROAST DUCK

Steps:

• Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
• Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
• Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.