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
SHANGHAI DUCK
A delicious recipe I learned from my aunt. It brings the taste of the duck to perfection. Though a long winded recipe, it is simple and completely worth it! I personally love this with Chinese Steamed Bread.
Provided by Miss Sarah C
Categories Whole Duck
Time 2h30m
Yield 1 duck, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the scallions, star anise and ginger root in a heavy pot, on the top of your stove.
- Place the duck, breast side up in the pot.
- Mix the remaining ingredients and pour over the duck.
- Cover and bring just to a boil.
- Simmer for about two hours or until tender, turning every half-hour.
- Pre-Heat Oven to 400 degrees F.
- Remove duck from pan and place on a shallow baking dish.
- rub honey on duck.
- place duck in oven just until crispy -- this does not take long and should not be left alone.
- Once crisp, remove and serve!
- Reserve liquid and serve at the table as a sauce.
Nutrition Facts : Calories 2671.7, Fat 223.5, SaturatedFat 75.1, Cholesterol 431.3, Sodium 8573.2, Carbohydrate 84.5, Fiber 2.6, Sugar 76, Protein 81.7
SHANGHAIED DUCK DDEOK
What's Shanghaied Duck Ddeok? Well, everybody knows what a duck is. Ddeok, or more properly ddeok guk ddeok, is a Korean foodstuff whose name is translated as "rice cake", and they're not like the crunchy rice cakes that you put peanut butter on or whatever. They're more like a thick, short, wide noodle made out of rice flour, with an oval shape about 2 ½ inches long. They're also found in Chinese cuisine, but I don't know their name in Chinese. They are sold in cellophane bags and in their dry form, they look a little like something's toenails. Depending on how long they've been soaked and cooked, their texture is somewhere between a sort of rubbery, very al dente pasta, and a more conventional pasta texture. They are one of the world's top ten oddly compelling foodstuffs. As for the "Shanghaied" part, Shanghai duck is a way to cook a whole or quartered duck in a brown soy-based sauce with scallions. Rather than starting from scratch, I decided to "Shanghai" some duck leftovers, adapting a Shanghai duck recipe to allow for the fact that I was using cooked and not raw duck, and add some ddeok. Voila - Shanghaied Duck Ddeok. This recipe assumes that you are starting with a roast duck, and you don't need an entire one - I used leftovers and it just came out fine; the only thing that changes is the duck density. If you cook your own, roast it plain or using a recipe with appropriate spices (I used the Spicy Laquered[sic] Duck recipe), not using some other set of spices that won't work with the Chinese spices of the Shanghai sauce.
Provided by Mary the Disturbed
Categories Duck
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the ddeok in a bowl or container and cover with plenty of water. Soak for 24 hours or more.
- Cut the skin and meat off the duck carcass. Chop into small pieces, discarding excess fat, and set aside. Break up the bones, taking care not to create any small splintery pieces.
- Place the soy sauces, water, duck bones, star anise and ginger root in a large skillet. Bring the liquid to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Strain the liquid to remove all bones, ginger, and bits of star anise.
- Add the ddeok and continue simmering for 20-30 minutes or until ddeok are softened to an al dente texture. Add water as needed to keep the sauce from reducing too much and scorching.
- Add the duck and scallion, reserving the greenest parts of the scallion for later. Continue simmering 5-10 more minutes or until sauce is reduced to a more gravy-like consistency. Add the green scallion parts and cook for another minute (at most!). Remove from heat and serve immediately.
Nutrition Facts : Calories 278, Fat 5.5, SaturatedFat 1.4, Cholesterol 54.4, Sodium 4264.9, Carbohydrate 36.5, Fiber 2.7, Sugar 2, Protein 21
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