White Simmered Duck Ii Recipes

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WHITE-SIMMERED DUCK II



White-Simmered Duck II image

Number Of Ingredients 8

1 duck (6 to 7 pounds)
2 tablespoons sherry
1 teaspoon salt
1 teaspoon anise powder
1 stalk scallion
2 or 3 slices fresh ginger root
4 cups sherry
1 bunch scallion

Steps:

  • 1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour. 2. Cut scallion stalk in 2 or 3 sections and slice ginger root put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours. 3. Drain and let cool then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

WHITE-SIMMERED DUCK II



White-Simmered Duck II image

Number Of Ingredients 8

1 duck (6 to 7 pounds)
2 tablespoons sherry
1 teaspoon salt
1 teaspoon anise powder
1 stalk scallion
2 or 3 slices fresh ginger root
4 cups sherry
1 bunch scallion

Steps:

  • 1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour. 2. Cut scallion stalk in 2 or 3 sections and slice ginger root put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours. 3. Drain and let cool then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SIMMERED DUCK WITH CABBAGE & POTATO



Simmered duck with cabbage & potato image

Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7

1 duck breast , about 200g/8oz
2 rashers smoked back bacon , each chopped into about 6 pieces
1 medium waxy potato such as Desirée or Maris Piper, peeled and cut into about 8 chunks
¼ Savoy cabbage , roughly shredded (core removed)
150ml chicken stock
large pinch chopped parsley
small pinch chopped garlic (optional)

Steps:

  • Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
  • Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
  • Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.

Nutrition Facts : Calories 815 calories, Fat 61 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

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