SINGAPOREAN BRAISED DUCK
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.
Provided by Francis Lam
Categories dinner, one pot, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
- Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
- Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
- Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
- Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams
DEEP-FRIED MARINATED DUCK STUFFED WITH GLUTINOUS RICE
Number Of Ingredients 9
Steps:
- 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
BRAISED DUCK OVER RICE
Provided by Amanda Hesser
Categories dinner, main course
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees. Place a large sauté pan over medium high heat. Add 1 tablespoon oil. Season duck pieces with salt and pepper to taste, and lay skin-down in the pan. Brown well on both sides, turning once. Drain off fat and return pan to heat. Add riesling and bring to a boil. Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar. Return to a boil, cover, and place in oven. Braise until meat is very tender, turning every 30 minutes, about 1 1/2 hours. Remove pan from oven, and let meat cool in pan.
- In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil. Stir in rice, cover, and reduce heat to very low so water barely simmers. Cook until water is absorbed, then uncover and stir. Meanwhile, transfer duck to a plate, reserving sauce. (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.) Discard duck skin and fat. Pull meat from bones, pulling it or cutting it into small slivers.
- Place a large sauté pan over medium-high heat, and add remaining oil. Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots. Sauté for 1 minute. Add duck, stirring to crisp edges. Add 1/4 cup of reserved sauce. Reduce until mixture is sticky. Mix in scallions.
- To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce. Sprinkle with cilantro, and serve.
Nutrition Facts : @context http, Calories 1083, UnsaturatedFat 35 grams, Carbohydrate 96 grams, Fat 56 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1339 milligrams, Sugar 12 grams
TENDER BRAISED DUCK WITH POMEGRANATE MOLASSES
This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 6
Steps:
- Put the duck legs into a small, deep frying pan (there's no need to add oil). Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
- Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.
Nutrition Facts : Calories 518 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.58 milligram of sodium
BRAISED DUCK WITH GLUTINOUS RICE
Make and share this Braised Duck with Glutinous Rice recipe from Food.com.
Provided by Chrissyo
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Steam duck for 30 minutes.
- Remove and cool.
- Mix rice with shrimps, salt, 1 Tbsp.
- of soy sauce, sesame oil, Chinese wine, pepper and scallions.
- Stuff duck with mixture and sew up cavity with thread.
- Place in casserole with water and simmer for 30 minutes or until tender.
- Remove and reserve liquid.
- In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
- of broth and simmer until thick.
- Add duck and glaze all over.
- Serve hot.
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