Whole Duck Marinated In Soy Sauce Cilantro Ginger Jalapeno Garlic And Brown Sugar Recipes

BROWN SUGAR AND SOY GLAZE

Brown Sugar and Soy Glaze image

Provided by Geoffrey Zakarian

Time 25m

Yield About 1 1/2 cups

Number Of Ingredients 11

Ingredients

1/2 cup agave nectar
1/2 cup mirin
1/2 cup molasses
1/2 cup sherry vinegar
1/4 cup plus 1 tablespoon soy sauce
1/4 cup loosely packed brown sugar
5 cardamom pods
2 cinnamon sticks
1 bay leaf
1 Thai chile
1 star anise

Steps:

Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.

WHOLE ROASTED DUCK

Whole Roasted Duck image

Categories Duck Ginger Roast Thanksgiving Dinner Red Wine Winter Cinnamon Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 2 servings

Number Of Ingredients 15

Ingredients

1 (2 1/2-pound) Rouen Clair or Duclair duck (preferably aged), neck removed
3/4 cup dry red wine
3/4 cup soy sauce
1 tablespoon fresh lemon juice
1/3 cup hoisin sauce
1 teaspoon Sichuan peppercorns (optional)
1 (2 1/2-inch) cinnamon stick
1/8 teaspoon dried hot red pepper flakes
3 garlic cloves, smashed
1 (1/4-inch-thick) piece peeled fresh ginger, smashed
1 small onion, quartered
1 cup water
1 tablespoon all-purpose flour
Special Equipment
kitchen string; an instant-read thermometer

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.
Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.
Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.
While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)
Serve duck with sauce.

SOY-PICKLED JALAPEñOS

Soy-Pickled Jalapeños image

Provided by Lillian Chou

Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet

Number Of Ingredients 5

Ingredients

3 large fresh jalapeños (4 inches), sliced 1/8 inch thick
1/2 cup soy sauce
1/2 cup water
2 teaspoons grated lemon zest
2 teaspoons packed dark brown sugar

Steps:

Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

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