Uc Vit Sauteed Duck With Garlic And Oyster Sauce Recipes

MARINATED GRILLED TUNA STEAK

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

DUCK, OYSTER, AND ANDOUILLE GUMBO

Steps:

• In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
• Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

UC VIT (SAUTEED DUCK WITH GARLIC AND OYSTER SAUCE)

Steps:

• Rub the duck breasts with salt and pepper and leave for 30 minute
• Heat the oil in a pan and sauté the duck until it is slightly crispy.
• Slice the duck into thick strips.
• The same pan, add a little more oil and the duck slices while sautéing the garlic, sugar, oyster sauce and pepper.
• Add the green mustard leaves and lightly toss them for 10 sec or until they are well-coated with the sauce. Remove the leaves and set aside.
• To serve, arrange the green mustard leaves on the plate and place the duck breast strips on top. Then pour the remaining sautéed sauce over. Serve with the steamed rice on the side.

WOK-FRIED DUCK & OYSTER SAUCE

Steps:

• Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
• Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
• Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

SAUTEED OYSTERS

Steps:

• Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
• Cover and marinate in the refrigerator for 6-8 hours.
• Pour oyster mixture into a large non-stick skillet over medium heat.
• Saute/stir for 5 minutes or until edges begin to curl.
• Spoon oyster mixture over toasted French rolls; serve right away.