MANDARIN DUCK (((AUTHENTIC)))
This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It's well worth the effort!
Provided by Alan Leonetti
Categories Duck
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet heat the peanut oil to medium-hot.
- In the meantime, dry the duck with several layers of paper towels.
- Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly.
- When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown.
- While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck.
- Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
- After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot.
- At this point, lower the heat and poach the duck for exactly 1 hour.
- This causes the thick fat layer in the duck to dissolve and be extracted from under the skin.
- When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool.
- Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation).
- IMMEDIATELY sprinkle the duck halves with salt and white pepper.
- Then sprinkle the duck halves evenly with cornstarch.
- Then sprinkle over the cornstarch with cold water.
- Then top everything off by the sprinkling of all-purpose flour.
- Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally.
- With the burner set to medium, cover and steam the duck halves for 20 minutes.
- As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven.
- In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process.
- This is probably the most critical part of the entire recipe, because a miscalculation here could completely dry out the duck and make it stringy instead of crispy and juicy.
- So, it is important to watch the halves carefully while they are in the oven.
- You'll now make the Mandarin Sauce from these ingredients listed in the ingredients section: 1 small onion diced, 2 ribs celery (coarsely chopped), 2 cups of the poaching stock, 2 tablespoons soy sauce, 3/4 head of crushed garlic, 4 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
- While the halves are crisping, take about 1/2 cup of the oil from the skillet you originally browned the duck in and pour it into a wok.
- Then over high heat, fry down until the veggies are richly browned.
- When all the veggies have caramelized (which intensely flavors the oil and which should take about 5 minutes or so), spoon into the wok about 3 or 4 tablespoons of all-purpose flour and cook it into the oil to make a roux.
- Then, carefully ladle into the roux about 1 or 2 cups of the poaching stock to make a gravy.
- This is where the intensity of the flavors is created.
- The stock is ultra-rich in duck flavor, and the roux is ultra-rich in caramelized onions and garlic.
- Finally, when you are ready to serve the dish, remove the duck from the oven, cut it into julienned strips, and place it on a platter.
- Then finish the Mandarin Sauce by stirring into the gravy 2 tablespoons of soy sauce, and 2 tablespoons cornstarch dissolved in water to thicken it.
- Serve over a bed of white rice if desired.
- I know it is a lot of work, but very few other dishes even come close to the taste of this great dish!
- NOTES: To make and use a bouquet garni, simply tie up the herbs you select in a piece of cheesecloth and simmer them in water for at least 20 minutes.
- When you steam the duck halves, rest them on top of strips of green onions or carrot slices so that the steam can circulate under the meat. Otherwise, the duck will not cook consistantly.
- Be careful when adding the poaching stock to the hot roux. If this is done carelessly, the oil could splatter and cause severe burns! When doing this, I wrap a thick towel around my arm.
Nutrition Facts : Calories 3913.2, Fat 376.7, SaturatedFat 108.4, Cholesterol 517.6, Sodium 3492.8, Carbohydrate 41.7, Fiber 4.3, Sugar 4.6, Protein 88.8
SAUCY MANDARIN DUCK
For something a little different, try this savory, sweet duck dish that is flavored with Asian seasonings and mandarin oranges. It's a nice change of pace. For flair, garnish each serving with toasted sesame seeds.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 3 servings.
Number Of Ingredients 18
Steps:
- For marinade, in a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat. , In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker. , Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired.,
Nutrition Facts : Calories 386 calories, Fat 14g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 1284mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 29g protein.
CHILLI ORANGE DUCK
A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix
Provided by KitchenManiac
Categories Oranges
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
- Cut the rind into short, thin strips.
- Squeeze the juice from the oranges, you need 250ml.
- Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
- Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
- Prick the duck skin well, and heat the oil in a non-stick frying pan.
- Add the duck breasts and sear, skin side down for 8 minutes or till brown.
- Then turn and cook for another 8 minutes.
- Remove the duck and allow it to rest for 5 minutes before serving.
- Cut the spring onions into finger lengths, then into strips.
- Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
- Spoon the sauce over the top.
- Serve with rice or noodles.
Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5
CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES
Steps:
- Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
- In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
- Preheat oven to 350°F.
- Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
- Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
- To make scallion brushes:
- If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
- Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
- Drain scallions well.
- To assemble pancakes:
- Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
- Serve duck legs on the side.
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DUCK BREAST WITH MANDARIN ORANGE SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 3Calories 204 per servingCategory Mains
- Grate enough peel from 1 orange to make 1 tsp grated orange peel; reserve for sauce. Peel oranges, removing white pith. Section oranges; reserve for sauce.
- Score skin on duck in a criss-cross fashion to make diamonds. Sprinkle duck with salt and pepper.
- Cook duck, skin side down, in a medium nonstick frypan over medium-low heat for 15 minutes. Turn duck and continue cooking until a meat thermometer inserted into thickest part of breast registers 160°F, about 15 – 20 minutes. Transfer duck to a platter and cover with foil. Let stand while making sauce. The internal temperature will continue to rise several degrees during standing. The final temperature should be 165°F.
- To prepare sauce, drain off all but 2 tbsp fat from frypan. Set frypan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add ginger and sauté for 1 minute. Remove from heat. Add Grand Marnier and vinegar; scrape to loosen browned bits. Stir in broth, orange juice and reserved orange peel. Return frypan to medium-high heat and simmer, stirring frequently, until liquid is reduced to 1/2 cup. Remove from heat.
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