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.
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
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.
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
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
SPICED GLAZED DUCK
Smoky, sweet, and just a bit spicy, this roast duck is a great celebratory dish for the holidays. What I love most about it is the crisp mahogany skin, which takes really well to the star anise and coriander seed I use in the glaze.
Provided by Michael Anthony
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
- Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
- Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
- Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
- Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.
LACQUERED DUCK WITH GRILLED FIGS
The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck - serve simply with a peppery leaf salad
Provided by Tom Kime
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
- Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/31⁄2fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge - it's great for roasting potatoes.)
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique - spooning the syrup over the duck and leaving it to stand - until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if it's too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
- Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.
- Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.
Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.34 milligram of sodium
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