CHINESE VEGETARIAN DUCK (素鸭)
This Vegetarian Duck, or sù yā (素鸭) recipe is a delicious vegan/vegetarian dish that feels super special, but is surprisingly simple to make.
Provided by Judy
Categories Appetizer
Time 4h30m
Number Of Ingredients 19
Steps:
- Rinse the shiitake mushrooms clean, and soak them in 2 cups of hot water for 2-3 hours, until they are completely rehydrated. Reserve the water they soaked in.
- Julienne the bamboo shoots, carrots, and ginger, and set aside. Once the shitake mushrooms are done soaking, squeeze out any excess water, remove the tough stems, and thinly slice them.
- With your wok over medium heat, add 3 tablespoons oil. Add the ginger, and cook for 20 seconds. Add the carrots, and stir-fry for 1 minute. Add the mushrooms and bamboo shoots, turn up the heat, and and cook for another 2-3 minutes, until fragrant.
- Stir in the Shaoxing wine, light soy sauce, and vegetarian oyster sauce. Continue cooking until all the liquid has reduced. Remove from the wok, and let the filling cool.
- Prepare your steamer with enough water for 12 minutes of steaming over high heat, and bring to a boil.
- Lay out one of your sheets of bean curd on a clean work surface. Take your mixture of vegetarian oyster sauce and water, and brush lightly onto one of the sheets. Stack another sheet on top and brush that one too with the oyster sauce mixture.
- Add half of the filling to the lower part of the bean curd circle (about 5 inches/13 cm) from the edge closest to you), arranging it in a roughly 7x3 inch horizontal rectangle. Fold the sheet over the filling tightly. Fold the sides over the middle, and continue rolling tightly until you've formed a rectangular roll. Repeat with another 2 sheets of bean curd skin and the other half of the filling.
- With the opening side down, lay them side by side on a heat proof dish. When the water in your steamer has come to a boil, steam the rolls for 12 minutes over high heat.
- Meanwhile, mix the braising sauce. Combine 1 ¼ cups of the mushroom soaking water, 1 tablespoon vegetarian oyster sauce, 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon dark soy sauce. Mix until sugar is completely dissolved, and set aside.
- Remove the rolls from the steamer. Heat a clean wok/pan over medium heat. When the wok is heated, add the oil, and swirl it around the perimeter of the wok to coat it evenly.
- Add the rolls, and brown each side, about 1-2 minutes per side. Handle gently when flipping.
- Once both sides are browned, add the sauce mixture. Braise over medium heat, cooking for 2 minutes covered, and then 2-3 minutes uncovered. Flip the rolls, and do the same on the other side. Try not to move them too much. Just slide them around to prevent them from breaking or fall apart.
- Once the sauce has reduced (it should coat the rolls, but they shouldn't be sitting in a pool of sauce), carefully transfer the rolls to a plate, and cool completely.
- Once cooled, slice into ¾ inch thick slices, and garnish with chopped scallions. Serve at room temperature.
Nutrition Facts : Calories 220 kcal, Carbohydrate 18 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Sodium 877 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SHANGHAI DUCK
A delicious recipe I learned from my aunt. It brings the taste of the duck to perfection. Though a long winded recipe, it is simple and completely worth it! I personally love this with Chinese Steamed Bread.
Provided by Miss Sarah C
Categories Whole Duck
Time 2h30m
Yield 1 duck, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the scallions, star anise and ginger root in a heavy pot, on the top of your stove.
- Place the duck, breast side up in the pot.
- Mix the remaining ingredients and pour over the duck.
- Cover and bring just to a boil.
- Simmer for about two hours or until tender, turning every half-hour.
- Pre-Heat Oven to 400 degrees F.
- Remove duck from pan and place on a shallow baking dish.
- rub honey on duck.
- place duck in oven just until crispy -- this does not take long and should not be left alone.
- Once crisp, remove and serve!
- Reserve liquid and serve at the table as a sauce.
Nutrition Facts : Calories 2671.7, Fat 223.5, SaturatedFat 75.1, Cholesterol 431.3, Sodium 8573.2, Carbohydrate 84.5, Fiber 2.6, Sugar 76, Protein 81.7
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
CHINESE ROAST DUCK
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
Provided by John Torode
Categories Dinner, Main course
Time 1h50m
Yield Serves 4 with leftovers
Number Of Ingredients 14
Steps:
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium
PEKING DUCK
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Provided by Ken Hom
Categories Main course, Supper
Time 2h10m
Number Of Ingredients 8
Steps:
- Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium
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- 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.
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