Soy Syrup Recipes

SUNNY'S SWEET AND SOUR SOY SYRUP

Steps:

• In a small pot on medium-high heat, add the brown sugar and soy sauce. Stir to dissolve as much sugar as possible, then cook until the liquid level reduces and the sugar thickens the soy to a syrup. Let cool to room temperature, then stir in the lime juice.
• Drizzle over fresh fruit.

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

SOY SYRUP

Steps:

• Combine all & reduce at a simmer til a syrup consistency is achieved, about 70% reduction.
• Let cool.

SOY-SYRUP ROASTED DUCK

Steps:

• Preheat the oven to 450°F.
• Lightly coat the bottom of a heavy roasting pan with oil. Season the duck generously with salt and pepper and place in the pan, breast side up. Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.
• Meanwhile, stir together the maple syrup, vinegar, and soy sauce.
• Transfer the duck to a dish and drain the fat through a fine-mesh sieve into a measuring cup. Reserve for another use. Reduce the oven temperature to 375°F.
• Return the duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.
• To carve, first remove the legs by slicing between the legs and body, then through the hip joint. Cut through the leg joint to separate the drumstick from the thigh. Cut the thigh in slices parallel to the thighbone. Pull the wings away from the body, then slice through the wing joints to remove. Run your knife down the breastbone, then along the rib cage to remove a breast. Repeat on the other side. Cut the breasts crosswise into slices.
• Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.
• Before trussing the duck, cut 2 slits along the wishbone. That will make it easy to remove the bone after the duck has cooked. It's much easier to carve a duck without it.

MAPLE SOY MARINADE

Steps:

• Mix marinade ingredients together.
• Pour over meat.
• Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque. I normally marinate for 1-2 hours if I'm organised enough.