EASY PLUM AND GINGER ROASTED DUCK
Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.
Provided by Marie
Categories Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F / 190C.
- Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
- Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.
Nutrition Facts : ServingSize 1 /6th (duck + sauce), Calories 757 kcal, Carbohydrate 60 g, Protein 15 g, Fat 50 g, SaturatedFat 16 g, Cholesterol 96 mg, Sodium 874 mg, Fiber 2 g, Sugar 46 g
VINCENT AND MARY PRICE CHINESE STYLE PURPLE PLUM DUCK
From the vintage cookbook "Come into the Kitchen Cook Book" (1969) by Mary and Vincent Price comes an old Chinese style recipe that seems to have been popular amongst cooks of the 1960s. The chapter "Westward Empire" features recipes from 1820 to 1890, and includes Purple Plum Duck.
Provided by Julesong
Categories Duck
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Clean and disjoint the duck. Dip the duck into soy sauce.
- Over high heat, cover the bottom of a heavy skillet with peanut oil to about 1/2 inch deep.
- When the oil is hot ("sizzling") add the pieces of duck and brown it evenly on both sides. Remove duck from skillet and drain on paper towels, pour out extra fat from pan, then replace browned duck into pan. Lower temperature to medium low.
- Mix the remainder of the soy sauce with the mashed canned plums, reserved plum syrup, ginger, chopped green onion, garlic, sweet sauce (if using), and salt. Pour the mixture over the browned duck pieces in the pan, cover, and let cook over slow heat for 30 minutes or until the duck is tender.
- Mix together the cornstarch with 2 tablespoons plum juice and stir until smooth.
- Remove the duck and thicken the sauce in the pan over low heat by gradually stirring in the cornstarch mixture. Cook until smooth and clear.
- Pour the sauce over the duck and serve.
- Re "Chinese sweet sauce": the recipe nor book do not give any further info on the "sweet sauce" used, but I imagine that such substitutions could be made as an Asian based sweet duck sauce, plum sauce, or simply a tablespoon of brown sugar for each tablespoon sweet sauce.
- Note: in these health conscious days I would probably not use peanut oil to brown the duck, but rather olive oil. If I did use peanut oil, I certainly would not use 1/2 cup of it, as duck is a meat which is quite full of fat to begin with. It's up to you how you'd like to brown your duck and what amount of oil to use, but I've presented the recipe as originally given in the cookbook.
Nutrition Facts : Calories 1218.4, Fat 76.5, SaturatedFat 17.9, Cholesterol 617.4, Sodium 2590.8, Carbohydrate 11.7, Fiber 1, Sugar 2.9, Protein 115.5
CHINESE DUCK WITH PLUM SAUCE AND CHINOIS PANCAKES
Steps:
- Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
- Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
- Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
- Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
- Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake.
- Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
- In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
- Stir in the ginger, garlic and scallion.
- Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
- Cut each pancake in half, place a scallion on each and roll into a cone shape.
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
QUICK ASIAN BROCCOLI STIR-FRY
Bright green & fragrant. I found this recipe in a 30-year old Chinese cookbook. I've adapted it for frozen broccoli to make a faster side dish. The color and aroma is great. For fresh brocolli....saute the florets in the ginger oil, add a few tbsp water, cover and steam for 5 mins.
Provided by Needles
Categories Vegetable
Time 6m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Thaw broccoli florets in microwave.
- Heat the oil on medium high in a non-stick skillet.
- Brown the ginger slices.
- Add drained broccoli.
- Stir-fry one minute; add sugar and salt.
- Continue frying until degree of doneness you prefer and all liquid is absorbed.
- Remove from heat and toss with sesame oil.
Nutrition Facts : Calories 97.2, Fat 6.5, SaturatedFat 0.9, Sodium 36.6, Carbohydrate 8.3, Fiber 4.6, Sugar 2.8, Protein 4.3
VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING
From Mr. Price's "Come into the Kitchen" cookbook comes this interesting chicken recipe from the Early America chapter. The recipes in the cookbook are written in quite a different style than modern cooks are accustomed to following, so I've done my best to translate it.
Provided by Julesong
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
- In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
- Preheat oven to 450 degrees F.
- Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
- Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
- Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
- Placed the browned chicken pieces into a large round casserole dish.
- Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
- Pour the gravy over the chicken pieces in the casserole.
- Spread the prepared Yorkshire Pudding batter evenly over the top.
- Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
- Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.
Nutrition Facts : Calories 1190.1, Fat 78.8, SaturatedFat 24.1, Cholesterol 462.1, Sodium 1780.4, Carbohydrate 22.8, Fiber 1.6, Sugar 1.8, Protein 91.8
VINCENT PRICE FRIDAY CHICKEN
Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, published in 1965 - an excellent cookbook! Mr. Price says that the recipe got its name because it was usually made on Friday (their cooking and baking day) and then was eaten cold over the weekend.
Provided by Julesong
Categories Whole Chicken
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
- Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
- Cut the crusts from the bread; discard crusts (or reserve for some other dish).
- Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
- To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
- Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
- Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
- Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Roast at 375° for 45 minutes, basting frequently with the pan juices.
- Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
- Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
- Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.
CHICKEN CANNELLONI WITH CREAM SAUCE
From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.
Provided by pattikay in L.A.
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Sauce.
- in a saucepan melt butter.
- Stir in flour, salt, pepper and nutmeg.
- add hot milk and cook, stirring, till sauce is smooth and thickened.
- cook over low heat for 5 minutes, stirring occasionally.
- Filling:.
- in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
- Add chicken, salt, herbs, pepper and wine.
- Simmer till wine is reduced by half.
- Stir in 1/2 cup of the sauce.
- Preheat oven to 450.
- Cook cannelloni in boiling salted water for 8 minutes.
- Drain and rinse in cold water.
- on each cannelloni put 2 T of the filling and roll up.
- arrange 2 filled cannelloni in a butter au gratin dish for each serving.
- to remaining sauce add tomato sauce and cream. Stir to blend.
- Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
- bake in very hot oven for 10 minutes or till top browns.
Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2
CHINESE-STYLE MOCK DUCK WITH NOODLES
No claims to authenticity with this recipe. I was super intrigued by the can of "duck" at the Chinese grocery and I made up a recipe to use it. The thick, tangy sauce goes well with the "meaty" duck substitute and eggplant. If you can't find the vegetarian duck at your grocery store, I'd substitute seitan since that appears to be the main ingredient in the vegetarian duck. Also, be warned that the recipe is kind of salty. If you prefer less-salty foods you could use less soy sauce (still adding water to make 3/4 cup) and be sure to rinse the "duck" extra well.
Provided by sprout 13
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
- Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
- Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
- Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
- Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
- Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
- Add cooked noodles to the pan and stir to combine. Serve hot.
Nutrition Facts : Calories 364.6, Fat 8, SaturatedFat 1.4, Cholesterol 47.9, Sodium 1977.9, Carbohydrate 61.6, Fiber 8.8, Sugar 9.5, Protein 14.5
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