BRAISED DUCK
Mouthwatering braised duck infused with Chinese flavours, This Ken Hom recipe creates a tasty crispy duck which is best served with a sweet and sticky sauce.
Provided by Ken Hom
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Cut the duck in half, lengthways. Dry the halves thoroughly with kitchen paper. Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down. Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 15-20 minutes. Do not turn the pieces over, but baste the duck as it fries. Drain the lightly browned duck on kitchen paper. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender. Now make the garlic and vinegar dipping sauce. Combine the garlic and vinegar in a small dish and allow to sit for at least ten minutes before using. Once the duck is cooked, skim off the large amount of surface fat that will have accumulated. This procedure will prevent the duck from becoming greasy. Now remove the duck halves from the sauce with a slotted spoon. Let them cool, then chop them into smaller pieces. Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce. Alternatively, you can let the duck cool thoroughly and serve it at room temperature. Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully.
BRAISED DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 2h30m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
BRAISED DUCK
Make and share this Braised Duck recipe from Food.com.
Provided by Queen Dragon Mom
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper the duck liberally on both sides.
- Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
- Wedge the thyme and garlic under the skin.
- Cover the pan with its lid or with foil, and place it over low heat.
- Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
- Turn duck.
- Cover pan.
- Braise for another hour, until duck bottom is well browned and meat is quite tender.
- Remove duck to a cutting board; with a poultry shear, halve the halves.
- Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
- Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
- Transfer to a dish.
Nutrition Facts : Calories 3677.3, Fat 357.2, SaturatedFat 120, Cholesterol 690.1, Sodium 573.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 104.7
SINGAPOREAN BRAISED DUCK
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.
Provided by Francis Lam
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
- Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
- Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
- Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
- Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams
CRISPY BRAISED DUCK LEGS
Make and share this Crispy Braised Duck Legs recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
- When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
- Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
- Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.
Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4
More about "braised duck recipes"
ROASTED BRAISED DUCK - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (19)Category Chicken And PoultryCuisine ChineseTotal Time 1 hr 30 mins
- Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
- Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
- In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
- Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed.
BRAISED DUCK RECIPE - A RECIPE FOR GERMAN BRAISED DUCK
From honest-food.net
4.9/5 (10)Total Time 2 hrs 20 minsCategory Main CourseCalories 300 per serving
MOM’S BEST BRAISED DUCK LEG - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BRAISED DUCK BREAST IN A CREAMY MUSHROOM SAUCE
From canardsdulacbrome.com
IN PRAISE OF BRAISING - DUCKS.ORG
From ducks.org
BRAISED DUCK LEGS RECIPE | DUCK RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BRAISED DUCK FEET RECIPE: STEP-BY-STEP GUIDE | MISS CHINESE FOOD
From misschinesefood.com
BRAISED DUCK WITH MASHED POTATOES AND CHEESE | RICARDO
From ricardocuisine.com
TEOCHEW BRAISED DUCK - RASA MALAYSIA
From rasamalaysia.com
SMOKE-BRAISED DUCK LEGS WITH OLIVES RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BRAISED DUCK WITH TARO - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
15 CANTONESE BRAISED DUCK RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOKKIEN BRAISED DUCK (LOR ARK) - THE BURNING KITCHEN
From theburningkitchen.com
RECIPES BRAISED DUCK LEGS | SOSCUISINE
From soscuisine.com
CHINESE BRAISED DUCK WITH GINGER - COOK LIKE ASIAN
From cooklikeasian.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