Duck Breast With Asian Sauce Food

DUCK BREAST WITH ASIAN SAUCE

Steps:

• Prep time does not include marinating time.
• Method for the duck.
• Combine all marinade ingredients and add duck, marinate several hours or overnight.
• Remove duck from marinade and prick skin all over, reserve marinade for later use.
• Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
• While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
• Serve duck with either rice timbales or vegetables and noodles.
• To serve with rice timbales.
• Boil some water in a pan, add rice and boil until tender.
• Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
• Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
• OR.
• To serve with vegetable and noodles.
• Cook noodles in a pan of boiling water until tender, drain and set aside.
• Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
• Add noodles and stir until heated through.
• For a photo visit http://the-best-recipes.blogspot.com/.

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

PEKING DUCK BREAST

Steps:

• Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
• Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
• Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
• Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
• Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
• To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
• To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

DUCK BREAST WITH ORANGE SAUCE

Steps:

• Pre-heat the oven to 200C.
• Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
• Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
• While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
• During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
• Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
• Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
• Slice the duck breast and serve up with the orange sauce poured over the slices.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

GRILLED ASIAN DUCK BREASTS

Steps:

• preheat grill.
• trim fat from breasts to 1/4 inch.
• score in a diamond pattern, rub in salt and 5 spice powder.
• meanwhile make sauce ingredients and simmer
• put duck breasts on grill fat side down, grill for 10 minutes
• turn over and grill, then slice thinly and serve with sauce.

PULLED DUCK WITH PLUM SRIRACHA SAUCE

Steps:

• Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
• Pat the duck down with some kitchen paper to ensure the skin is dry.
• Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
• Place the duck - breast side up - on the rack in the roasting tin.
• Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
• Whilst the duck is in the oven, make the plum sriracha sauce.
• Heat the oil in a medium sized sauce pan.
• Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
• Add in the ginger and garlic and cook for a further minute.
• Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
• After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
• After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
• Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
• Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
• Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
• Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

CHINESE 5-SPICE DUCK WITH NOODLES

Steps:

• Preheat the oven to 180C/170C Fan/Gas 4.
• With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
• Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3-5 minutes then allow to rest.
• Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
• Bring a pan of salted water to the boil and cook the noodles for 3-4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
• Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.

ASIAN NOODLES WITH BARBECUED DUCK CONFIT

Steps:

• Soak noodles in cold water to cover 30 minutes.
• While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
• Preheat oven to 450°F with rack in middle.
• Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
• Bring a pasta pot of water to a boil.
• Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
• Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
• Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• Score the skin: Using a sharp knife, score the skin in a cross-hatch pattern (try not to cut the meat).
• Marinate the meat: overnight or longer, max. for 2 days. Prepare a small pot - the meat should be almost completely submerged in the marinade, you can also use a thick ziplock bag. Whisk the ingredients for the marinade (red wine, honey, soy sauce, vinegar, jam, and spices), bring them to boil then leave to cool. Add the duck breast, skin-side up, cover, and put in the fridge.
• On the second day: Preheat the oven to 212°F / 100°C.
• Sear the meat: it's best to use an oven-proof pan but if you don't have such pan, just use a regular skillet then transfer the meat to a small baking dish.Remove the meat from the marinade, pat dry thoroughly with paper towels. Place in a cold (!) pan, skin-side down. Turn on medium-low heat and cook for a couple of minutes or until the skin is browned and the fat rendered. Don't cook it over too high heat, the fat needs to be rendered slowly. It's good to weigh the meat down so that the skin that be browned uniformly - you can place a loaf pan on top of the meat and put an olive oil bottle on top to weigh it down. Turn the breast on the other side and cook briefly, until the meat is browned. Leave a tablespoon of fat in the pan and discard the rest.
• Bake: Place the duck breast in a small baking dish (I used a 20 cm/8-inch oven-safe pan). Pour in the marinade. Cut the plums in half, remove the stones, arrange them around the meat. Place the dish in the oven.
• Bake in a preheated oven for about 55-60 minutes or less, to your desired doneness. After this time the duck should be around 150°F (66°C). It should come to the 'well-done' temperature (160°F/71°C) while resting. If you prefer your duck breast medium, bake it for about 45 minutes, to 60°C / 140°F. Medium-rare is 52°C / 125 °F . The baking time will depend on how long you've seared the meat in the pan and how big your duck breast is (it's best to use a grill thermometer to measure the temperature!*).It's important to cook the meat to a temperature and not to time, you can measure internal temperature with an instant thermometer (stick it into the thickest part of the meat). Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Remember that after removing the meat from the oven, its internal temperature will continue to rise.
• Remove the dish from the oven. Transfer the meat to a plate, cover it tightly with aluminum foil, and leave to rest for 5-10 minutes.
• Prepare the sauce: If the plums are very soft, remove them from the sauce, but leave harder fruits in (very soft plums will fall apart completely while reducing the sauce). Cook the sauce for about 5 minutes over medium heat until thickened. Discard cardamom capsules, star anise, and cinnamon stick.
• Serve: Cut the duck breast into thin slices against the grain*, pour the sauce over, serve with cooked rice and roasted plums. Optionally, sprinkle with coriander leaves and sesame seeds.
• Enjoy!