CHINESE ROAST DUCK WITH PANCAKES
Set out all the elements of this classic Chinese recipe on the table and let your guests help themselves
Provided by Lulu Grimes
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away - be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don't worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
- Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
- Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
- Heat the pancakes and serve the duck with accompaniments.
Nutrition Facts : Calories 705 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.08 milligram of sodium
RED-COOKED SHANGHAI DUCK
Number Of Ingredients 9
Steps:
- 1. Cut scallions in 3-inch sections slice ginger root. Place in a large heavy pan, along with duck giblets and star anise. Wipe duck inside and out with a damp cloth. Place in pan breast-side down. 2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to a boil then simmer, covered, 45 minutes. 3. Turn bird over and simmer, covered, 45 minutes more. Let duck and liquid cool, uncovered, 10 to 15 minutes. Skim off the fat that rises to the top. 4. Heat duck and liquid, uncovered, over a medium flame, basting frequently until duck skin is dark brown and the liquid reduced to a cupful (about 15 minutes). VARIATION: * For the white sugar, substitute brown sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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
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