GLAZED DUCK WITH CLEMENTINE SAUCE
Categories Citrus Duck Braise Roast Dinner Orange Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Braise ducks:
- Put oven rack in middle position and preheat oven to 350°F.
- Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.
- Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.
- Chill ducks:
- Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).
- Prepare glaze and start sauce:
- Discard all fat from chilled cooking liquid.
- Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.
- Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.
- Roast ducks and finish sauce:
- Put oven rack in middle position and preheat oven to 500°F.
- Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.
- Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.
- Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.
WHITE-SIMMERED DUCK WITH TANGERINE PEEL
Number Of Ingredients 7
Steps:
- 1. Soak tangerine peel. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root then add to pan along with soaked tangerine peel. 3. Reduce heat and simmer, covered, until duck is tender (about 1 1/2 hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
WHITE-SIMMERED ROAST DUCK WITH TANGERINE PEEL
Number Of Ingredients 13
Steps:
- 1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Dry with paper toweling or hang up to dry in a cool airy place 1 to 2 hours. Meanwhile, preheat oven to 400 degrees. 3. Rub soy sauce, then peanut oil, over duck skin. Put star anise inside duck cavity. Place bird on a rack over a drip pan containing several inches of water. Roast to brown lightly (about 20 minutes), turning duck once. Meanwhile bring water to a boil. 4. Transfer duck to a large heavy pan. Mince ginger root and soaked tangerine peel and add, along with salt and boiling water to cover. Simmer, covered, 1 1/2 hours. 5. Drain duck, reserving liquid. Let bird cool slightly then either chop in bite-size pieces, or carve Western-style. Shred lettuce and arrange duck on top. Keep warm. 6. Strain duck liquid, then bring to a boil. Stir in remaining soy sauce and salt. Blend cornstarch and cold water to a paste, then stir in to thicken liquid. Serve as a dip with duck. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
MANDARIN DUCK (((AUTHENTIC)))
This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It's well worth the effort!
Provided by Alan Leonetti
Categories Duck
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet heat the peanut oil to medium-hot.
- In the meantime, dry the duck with several layers of paper towels.
- Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly.
- When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown.
- While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck.
- Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
- After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot.
- At this point, lower the heat and poach the duck for exactly 1 hour.
- This causes the thick fat layer in the duck to dissolve and be extracted from under the skin.
- When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool.
- Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation).
- IMMEDIATELY sprinkle the duck halves with salt and white pepper.
- Then sprinkle the duck halves evenly with cornstarch.
- Then sprinkle over the cornstarch with cold water.
- Then top everything off by the sprinkling of all-purpose flour.
- Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally.
- With the burner set to medium, cover and steam the duck halves for 20 minutes.
- As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven.
- In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process.
- This is probably the most critical part of the entire recipe, because a miscalculation here could completely dry out the duck and make it stringy instead of crispy and juicy.
- So, it is important to watch the halves carefully while they are in the oven.
- You'll now make the Mandarin Sauce from these ingredients listed in the ingredients section: 1 small onion diced, 2 ribs celery (coarsely chopped), 2 cups of the poaching stock, 2 tablespoons soy sauce, 3/4 head of crushed garlic, 4 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
- While the halves are crisping, take about 1/2 cup of the oil from the skillet you originally browned the duck in and pour it into a wok.
- Then over high heat, fry down until the veggies are richly browned.
- When all the veggies have caramelized (which intensely flavors the oil and which should take about 5 minutes or so), spoon into the wok about 3 or 4 tablespoons of all-purpose flour and cook it into the oil to make a roux.
- Then, carefully ladle into the roux about 1 or 2 cups of the poaching stock to make a gravy.
- This is where the intensity of the flavors is created.
- The stock is ultra-rich in duck flavor, and the roux is ultra-rich in caramelized onions and garlic.
- Finally, when you are ready to serve the dish, remove the duck from the oven, cut it into julienned strips, and place it on a platter.
- Then finish the Mandarin Sauce by stirring into the gravy 2 tablespoons of soy sauce, and 2 tablespoons cornstarch dissolved in water to thicken it.
- Serve over a bed of white rice if desired.
- I know it is a lot of work, but very few other dishes even come close to the taste of this great dish!
- NOTES: To make and use a bouquet garni, simply tie up the herbs you select in a piece of cheesecloth and simmer them in water for at least 20 minutes.
- When you steam the duck halves, rest them on top of strips of green onions or carrot slices so that the steam can circulate under the meat. Otherwise, the duck will not cook consistantly.
- Be careful when adding the poaching stock to the hot roux. If this is done carelessly, the oil could splatter and cause severe burns! When doing this, I wrap a thick towel around my arm.
Nutrition Facts : Calories 3913.2, Fat 376.7, SaturatedFat 108.4, Cholesterol 517.6, Sodium 3492.8, Carbohydrate 41.7, Fiber 4.3, Sugar 4.6, Protein 88.8
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.
DUCK TAGINE WITH CLEMENTINES
Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).
- Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.
- Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.
Nutrition Facts : Calories 437 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 0.62 milligram of sodium
SIMMERED DUCK WITH CABBAGE & POTATO
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
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
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
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