Szechuan Lychee Smoked Duck Recipes

SZECHUAN LYCHEE SMOKED DUCK.

Steps:

• Clean duck, rub inside and out with lots of pepper powder and a bit of salt. Put half the ginger and spring onion inside. Pour Shao Hsing wine on top and rest of ginger and spring onion. Leave to marinate for at least 45 minutes.
• Once marinated, boil enough water to cover the duck and boil for 15 minutes. Drain water and pat dry the duck.
• Put sugar, tea and spices into the wok and heat over low heat until fragrant, constantly stirring. Put a metal frame type thing so the duck won't touch the spices. Put the duck on top and cover the wok. Smoke on very low heat for 45 minutes. There will be lots of oil and the sugar will burn and stick, so use a wok that has already sustained a lot of damage.
• Once done, take out the duck. Traditionally, the duck is deep fried to make the skin crispy, but duck is already really fatty, so we roasted it in a very hot oven on a roasting rack so the fat drains out. Roast until skin is crispy enough, but make sure you don't overcook it.
• Enjoy with peking duck pancakes, hoisin sauce and sliced cucumber.

FLUFFY DUCK

Steps:

• Fill the glass with the crushed ice.
• Pour the Creme de Cacao over the ice, followed by the Advocaat.
• Slowly add the soda.
• Stir.

LOUISIANA DUCK

Steps:

• Mix together the celery, bell pepper, and onion.
• Add enough mustard to this mixture to thoroughly coat the vegetebles.
• Stuff the cavity of each duck with the vegetable mustard mixture.
• Season each duck with garlic salt, black pepper, and red pepper.
• Place ducks breast side down in a roaster.
• Put a slice of bacon on the back of each duck.
• Pour in the entire bottle Worcestershire sauce.
• Cover and bake at 300 degrees for approximately 3 hours.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

BRAISED MUSCOVY DUCK

Steps:

• Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

BARBECUED DUCK

Steps:

• Split duck in half.
• Flatten and place on rack in shallow pan.
• Bake in a 375°F oven.
• Cook all ingredients for sauce for 5 minutes before using.
• Bast with barbecue sauce every 10 minutes while baking.
• Cook ducks until cooked through.

HUNAN TEA-SMOKED DUCK

Steps:

• Clean and wash duck.
• Dry thoroughly with a paper towel.
• Rub inside and outside with salt.
• Sprinkle with peppercorns.
• Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
• Refrigerate overnight.
• Remove foil and place duck on steamer tray.
• Cover and steam over boiling water 1 1/2 hours.
• Line large wok and wok lid with aluminum foil.
• Place tea leaves, rice, and brown sugar on foil.
• Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
• Place duck on rack, breast side up.
• Cover wok and seal tightly to prevent smoke from escaping.
• Turn on high heat. Roast tea mixture until it smokes.
• Smoke duck 10 minutes on high heat.
• Reduce heat to moderate.
• Smoke another 10 minutes. Turn off heat.
• Leave duck in wok 20 minutes more.
• Remove duck.
• Cool thoroughly and rub with soy sauce.
• Sprinkle evenly with cornstarch.
• Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
• Remove and drain on paper towel.
• Chop into bite-sized pieces and serve with rice mixture.

DUCK CACCIATORE'

Steps:

• Slice filets across the grain about 1/2 inch thick.
• Coat with flour.
• Saute with garlic in olive oil for 5 minutes on each side.
• Combine remaining ingredients and mix well.
• Add all to skillet or put everything into crock pot.
• Simmer, covered, in skillet for 1 hour or cook in crock pot on LOW for 7-9 hours.