SPICY LAQUERED DUCK RECIPE
The easiest recipe for making a spicy lacquered duck. The only thing that's easier is going out to a Chinese restaurant to get it.
Categories Asian, Chinese, Dinner, Lunch, Main dish
Number Of Ingredients 1
Steps:
- Combine first 9 ingredients in medium bowl
- whisk to blend. Place duck in a jumbo resealable plastic bag. Pour in soy mixture. Seal bag
- turn to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven to 400°F. Drain duck well
- discard marinade. Arrange duck, breast side up, on a rack set on a rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert a long wooden spoon into the main cavity of duck and tilt, allowing juices to drain onto a baking sheet. Transfer duck to a platter. Let rest 15 minutes before serving.
Nutrition Facts : Calories 500
CRISPY DUCK LAQUE
Steps:
- Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish. Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process. Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours.
- Preheat the oven to 425 degrees. Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs. Place the duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes. Turn the duck breast side up, and continue roasting until juices run clear, about 45 minutes.
SPICY LACQUERED DUCK
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
- Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.
SPICY DUCK SAUCE
Steps:
- Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
SPICY LAQUERED DUCK
from an exellent site for game food cooking, called Food Down Under. I haven't made this, but love duck and plan to do so in the near future.
Provided by JustJanS
Categories Whole Duck
Time P2DT1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend.
- Place duck in jumbo resealable plastic bag; pour in soy mixture.
- Seal bag; turn to coat duck and refrigerate for 2 days, turning occasionally.
- Preheat oven to 400 degrees.
- Drain duck well; discard marinade.
- Pat duck dry inside and out with paper towels.
- Roast duck 45 minutes back-side up on rack set over baking dish.
- Turn, breast-side up, and roast until tender and glazed deep brown, about 15 minutes longer.
- Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet.
- Transfer duck to platter.
- Let rest 15 minutes before serving.
Nutrition Facts : Calories 2475.5, Fat 227, SaturatedFat 75.6, Cholesterol 431.5, Sodium 4513.9, Carbohydrate 24.5, Fiber 0.9, Sugar 19, Protein 73.2
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE
A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest.
Provided by evelynathens
Categories Whole Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
- Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
- In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
- Preheat oven to 415F°.
- Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
- Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
- Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
- Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.
Nutrition Facts : Calories 2388.5, Fat 223.4, SaturatedFat 75.1, Cholesterol 431.3, Sodium 1118.5, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 67.3
More about "spicy lacquered duck recipes"
RECIPE: SPICED, LACQUERED DUCK | EDIBLETCETERA – FAST & FABULOUS …
From edibletcetera.com
Estimated Reading Time 3 mins
DUCK RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
BLOOD ORANGE LACQUERED DUCK - LE COUP DE GRâCE
From lecoupdegrace.ca
LACQUERED DUCK WITH WATERCRESS AND HOT GINGER DRESSING
From greatchefs.com
LACQUERED DUCK BREASTS ON BAKESPACE.COM
From bakespace.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
LACQUERED DUCK BREASTS | WILLIAMS SONOMA
From williams-sonoma.com
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GLORIOUS LACQUERED ROAST DUCK RECIPE - COOKS WITHOUT BORDERS
From cookswithoutborders.com
LACQUERED DUCK - ROSSOTTI RANCH
From rossottiranch.com
CRISPY-SKINNED, SUCCULENT LACQUERED ROAST DUCK IS A MAGNIFICENT ...
From dallasnews.com
CRISPY, LACQUERED, TENDER, SMOKY DUCK RECIPES (PHOTOS) - HUFFPOST
From huffpost.com
GLORIOUS LACQUERED ROAST DUCK RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH SEARED DUCK BREASTS WITH HONEY GLAZE RECIPE
From thespruceeats.com
RECIPE: DUCK LEG LACQUERED IN SOY SAUCE STEP BY STEP WITH PICTURES ...
From handy.recipes
LACQUERED DUCK – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
SPICY LACQUERED DUCK | SPICY, RECIPES, DUCK
From pinterest.com
LACQUERED DUCK BREAST RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY LACQUERED DUCK | RECIPE | SPICY, FOOD, KIDS MEALS
From pinterest.co.uk
SPICY SALT DUCK | DUCK RECIPES | JAMIE OLIVER
From jamieoliver.com
SPIT-ROASTED DUCK LACQUERED WITH SPICY ORANGE GLAZE RECIPE | EAT …
From eatyourbooks.com
MAPLE GLAZED DUCK BREAST RECIPE - TABLESPOON.COM
From tablespoon.com
CRISPY DUCK WITH BLACKBERRY GASTRIQUE, ROASTED PEARL ONIONS, AND ...
From seriouseats.com
SAM SIFTON'S GREAT SOUTH BAY DUCK RAGù INSPIRED BY CHEF DAVE …
From chewingthefat.us.com
SPICY DUCK SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY LACQUERED CHICKEN WINGS RECIPE | RECIPE | CHICKEN WING …
From pinterest.com
SPICY DUCK RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
EPIMELES — SPICY LACQUERED DUCK
From recipes.thepences.org
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!)
From thehungrymouse.com
BEST CHINESE FOOD RECIPES: LACQUERED DUCK IN MANDARIN PANCAKES
From chinesefoodrecipesbook.blogspot.com
EASY HOMEMADE CRISPY DUCK WITH SPICY PLUM SAUCE
From kitchensanctuary.com
SPICY LACQUERED CHICKEN WINGS RECIPE | RECIPE | CHICKEN WING …
From pinterest.ca
LACQUERED DUCK BREASTS | PRINT FROM BAKESPACE.COM
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love