CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
- Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
- Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
- Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.
STICKY DUCK WITH CHINESE PICKLED RADISHES
Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 18
Steps:
- Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
- Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
- For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced - it's up to you - with the pickled radishes and the stir-fried leaves.
Nutrition Facts : Calories 663 calories, Fat 53 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.6 milligram of sodium
FRAGRANT CRISPY DUCK
Steps:
- Prepare duck:
- Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
- Marinate duck:
- Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
- Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
- Steam duck:
- Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
- Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
- Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
- Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
- Air-dry duck:
- Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
- Fry duck:
- Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
- Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
- Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
- Presentation:
- Serve duck with small dishes of reserved spiced salt for dipping.
FRAGRANT DUCK BREASTS WITH WILD RICE PILAF
Make a smart Indian-inspired supper for two using storecupboard ingredients
Provided by Jennifer Joyce
Time 30m
Number Of Ingredients 10
Steps:
- Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
- Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
- While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.
Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium
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