Chinese Barbecued Duck Soup Food

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHINESE-STYLE BARBECUED DUCK

Steps:

• Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
• Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
• Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

CHINESE BARBECUED DUCK SOUP

Steps:

• Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
• Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
• Strain and return stock to the saucepan.
• Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
• Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
• Divide noodles between 4 bowls, top with bean shoots.
• Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

BBQ DUCK AND RAMEN SOUP

Steps:

• Combine stock and water into saucepan and heat till liquid is simmering.
• Add, galangal, chillies and lime juice to saucepan.
• Bruise lemon grass and coriander (to release flavour), and add to saucepan.
• Simmer liquid for 20 minutes.
• Strain liquid, and return to saucepan.
• Heat liquid with duck and shallots.
• Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
• Drain noodles.
• Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
• Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
• Add salt and pepper to taste (I don't think it's needed).
• Enjoy hot.

LEE REMICK'S BARBECUED CHINESE DUCK

Steps:

• Trim excess fat and skin from the duck breasts. Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck. Marinate several hours or overnight, turning occasionally.
• Drain the duck and reserve the marinade. Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
• Allow the duck to rest for 5 minutes before slicing. Sprinkle with sesame seeds before serving.