White Simmered Duck I Recipes

SIMMERED DUCK WITH CABBAGE & POTATO

Steps:

• Heat a small saucepan (one with a lid) on a medium heat. Season the breast, lay it skin side down in the pan and reduce the heat to the lowest it will go. Leave to sizzle for about 15 minutes, uncovered, until the skin is golden and crisp and has rendered most of its fat. Don't shake the pan or move the duck.
• Remove the duck (the meat side will be raw). Pour out just over half the fat (save it for frying vegetables another time) and turn up the heat slightly. Add the bacon and fry for 2-3 minutes until starting to crisp. Add the potato, cover and cook for 10 minutes, stirring occasionally, until the potato looks sticky and has just started to brown at the edges.
• Tip in the cabbage and stir until glossy, then pour in the stock. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Remove the duck from the pan and stir in the parsley and garlic. To serve, spoon the veg, bacon and juice on to a plate and sit the duck on top. Pour a glass of wine and enjoy the flavours of autumn.

WHITE-SIMMERED DUCK I

Steps:

• 1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth then rub mixture into skin. Let stand 1 hour. 2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt. 3. Add cold water to cover and bring to a boil then simmer, covered, until tender (about 2 to 2 1/2 hours). 4. Slice bamboo shoots and shred smoked ham add to pan during last 10 minutes of cooking. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

WHITE-SIMMERED DUCK WITH TANGERINE PEEL

Steps:

• 1. Soak tangerine peel. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root then add to pan along with soaked tangerine peel. 3. Reduce heat and simmer, covered, until duck is tender (about 1 1/2 hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.