Crispy Duck With Five Spice And Honey Food

CRISPY AND SPICY DUCK BREASTS

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.

CRISPY DUCK WITH FIVE SPICE AND HONEY

Steps:

• Score the duck and massage in the five spice powder.
• Place skin side down in a frying pan over a medium heat for about 5 minutes until crispy.
• Combine the honey and soy and brush over the skin before placing in the oven at 180C/350F/ Gas 5 for 15 minutes.
• Let the duck rest for about 5 minutes, covered loosely with foil. and skim off fat from tray. Mix juices with remaining honey and soy.
• Skim the fat from the roasting dish and combine the juices with the remaining honey and soy and heat through.
• Slice duck thinly and pour over the sauce.

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

FIVE-SPICE DUCK

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Steps:

• Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
• In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
• Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
• Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
• In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
• Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
• Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
• Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
• Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
• Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
• To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE

Steps:

• Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
• Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
• Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
• *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.

HONEY AND CHILI ROASTED DUCK

Steps:

• Pre-heat oven to 375°F.
• Coat a shallow roasting pan, and rack, with non-stick cooking spray.
• In a small bowl, combine the wine, honey, lemon juice, mustard and chili paste. Set aside.
• Rinse the duck and cut down the center of the back, to butterfly. Pat dry. Pierce skin several times with a metal skewer. (this helps drain fat as it cooks). Season with some of the salt and pepper.
• Place the celery, onion and carrot in the bottom of the roasting pan. Place rack over the vegetables and arrange the duck on the rack, skin side up. Place in oven.
• After 20 minutes, baste with the honey-chili mixture. Roast for a total of 1 1/2 to 2 hours, basting every 15 minutes.
• Remove the duck from the oven, place on a platter and keep warm.
• Combine the orange juice and cornstarch. Set aside.
• Strain the pan juices into a saucepan. Discard vegetables.
• Bring to a simmer, adding any leftover baste. Thicken with the cornstarch mixture and season with salt and pepper.
• Cut duck into pieces (legs, thighs, breasts and wings).
• Serve the duck with the sauce on the side.

CRISPY ROAST DUCK WITH LAVENDER HONEY

Steps:

• Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
• Preheat oven to 275°; season ducks with salt and pepper.
• With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
• Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
• Turn the duck breast-side up and brush with the glaze.
• Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
• Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
• Place the duck quarters in plastic bags and refrigerate.
• About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
• Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
• Add in shallots; saute for 2 minutes or until softened.
• Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
• Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
• Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS

Steps:

• Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
• Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
• Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
• Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
• Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
• Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
• Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
• Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
• Spoon over any remaining glaze and serve immediately.

HONEY SPICED DUCK

Steps:

• Score the duck breast skin in a criss-cross fashion.
• Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
• Coat the duck in this marinade in a shallow bowl.
• Cover and leave for 1 hour or overnight.
• Set the oven to fairly hot, 200c/400f.
• Put the duck on a rack in a roasting tin, reserving the marinade.
• Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
• Put the marinade and 40mls of the roasting juices in a small pan.
• Add the spring onions and bring to the boil.
• Simmer gently for 2 minutes.
• I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Steps:

• thaw duck overnight in refrigerator.
• remove giblets and trim excess fat from tail area or anywhere hanging.
• pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
• in large wok or pot bring water to a boil.
• add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
• make a slurry with cornstarch (mix with water) then add to boiling mixture.
• dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
• repeat process for another couple of minutes.
• immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
• rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
• after 4-6 hours, rub duck with 5-spice powder to taste.
• heat oven to 375 degrees.
• place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
• roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
• check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
• remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.