RED CURRY WITH MUSSELS
Steps:
- Prepare Braised Duck with Red Curry, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock. After cooking the sauce, add the mussels along with the stock and simmer mussels until shells open. After transferring to platter, remove mussels from shells and stir into warm sauce.;
BRAISED DUCK WITH RED CURRY
I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.
Provided by JustJanS
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Chicken stock:.
- Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
- Duck Braise:.
- In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
- Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
- Curry:.
- Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
- Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
- Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
- Spoon into a serving dish and garnish with the julienned lime leaf.
- Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
RED DUCK CURRY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 5 servings
Number Of Ingredients 28
Steps:
- To prepare the Red Curry Paste:
- In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes.
- Preparation for Red Duck Curry:
- Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee. Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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
BRAISED DUCK WITH ONION
Make and share this Braised Duck with Onion recipe from Food.com.
Provided by Julesong
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
- Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
- Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
- Dissolve cornstarch with a little water and add to gravy.
- Boil until gravy thickens and serve duck whole with gravy in sauce boat.
Nutrition Facts : Calories 5782.8, Fat 553.5, SaturatedFat 174.8, Cholesterol 963.7, Sodium 4168.9, Carbohydrate 30.8, Fiber 4.1, Sugar 9.7, Protein 150.4
BRAISED MUSCOVY DUCK
I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.
Provided by firefly68
Categories One Dish Meal
Time 12h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 990.8, Fat 83.5, SaturatedFat 28, Cholesterol 160.6, Sodium 514.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19, Protein 28.4
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.
BRAISED DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 2h30m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
BRAISED DUCK
Make and share this Braised Duck recipe from Food.com.
Provided by Queen Dragon Mom
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper the duck liberally on both sides.
- Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
- Wedge the thyme and garlic under the skin.
- Cover the pan with its lid or with foil, and place it over low heat.
- Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
- Turn duck.
- Cover pan.
- Braise for another hour, until duck bottom is well browned and meat is quite tender.
- Remove duck to a cutting board; with a poultry shear, halve the halves.
- Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
- Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
- Transfer to a dish.
Nutrition Facts : Calories 3677.3, Fat 357.2, SaturatedFat 120, Cholesterol 690.1, Sodium 573.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 104.7
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