BRAISED DUCK WITH RED CURRY
Steps:
- Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
- Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
- With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
BRAISED DUCK WITH ONION
Make and share this Braised Duck with Onion recipe from Food.com.
Provided by Julesong
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
- Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
- Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
- Dissolve cornstarch with a little water and add to gravy.
- Boil until gravy thickens and serve duck whole with gravy in sauce boat.
Nutrition Facts : Calories 5782.8, Fat 553.5, SaturatedFat 174.8, Cholesterol 963.7, Sodium 4168.9, Carbohydrate 30.8, Fiber 4.1, Sugar 9.7, Protein 150.4
DUCK CURRY - CARI VIT (VIETNAMESE STYLE)
Make and share this Duck Curry - Cari Vit (Vietnamese Style) recipe from Food.com.
Provided by hn2978
Categories Curries
Time 7h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
- chiles and Red Curry Paste to a puree.
- In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
- Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
- Bring to boil, lower heat, cover and simmer for 20 minutes.
- Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
- Serve with steamed rice or a loaf of french bread.
Nutrition Facts : Calories 2124.6, Fat 181.5, SaturatedFat 66.1, Cholesterol 258.8, Sodium 447.1, Carbohydrate 78.9, Fiber 13.2, Sugar 11.9, Protein 46.9
DUCK CURRY
Make and share this Duck Curry recipe from Food.com.
Provided by Baz231
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
- Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
- Add garlic and chilli and cook for 2 minutes.
- Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
- Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
- Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
- Add the duck and simmer for 10 minutes.
- Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.
Nutrition Facts : Calories 805.7, Fat 55.2, SaturatedFat 27.6, Cholesterol 342.2, Sodium 704.8, Carbohydrate 10.8, Fiber 0.9, Sugar 3.6, Protein 67
ASIAN BRAISED DUCK LEGS
Make and share this Asian Braised Duck Legs recipe from Food.com.
Provided by chia2160
Categories Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season legs with salt& pepper.
- Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
- Turn over and cook 2 minutes more, remove to a plate.
- In fat add black beans, garlic, and ginger.
- saute 2 minutes.
- Add onion, carrots, celery, shiitakes, cook 3 minutes more.
- Add shaoxing and deglaze the pan.
- Add tamari, sugar, thyme and duck legs back to pan, fat side up.
- Add water to cover.
- Simmer 1 1/2 hrs until duck is tender.
- Remove legs to a platter.
- Reduce cooking liquid by one half until thickened.
- You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
- Pour over legs.
Nutrition Facts : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3
BOMBAY DUCK CURRY
This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.
Provided by Chef Mahua
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
- Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
- Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
- With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
- You may add 1 tsp of lemon juice (optional).
- Garnish with chopped coriander leaves.
- Remove from flame. Serve hot.
- Tastes best with rice.
Nutrition Facts : Calories 148.8, Fat 10.9, SaturatedFat 1.3, Sodium 7.9, Carbohydrate 12.7, Fiber 1.8, Sugar 4.8, Protein 2
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
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