HOISIN BARBECUED DUCK
This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :)
Provided by Hey Jude
Categories Whole Duck
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
- Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
- Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
- Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
- Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
- Remove from the grill and let rest for about 10 minutes before carving.
- Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
- This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
Nutrition Facts : Calories 1316.2, Fat 125.2, SaturatedFat 42, Cholesterol 241.4, Sodium 1039.5, Carbohydrate 7.1, Fiber 0.5, Sugar 4.4, Protein 37
PEKING DUCK PIZZA WITH CARAMELIZED ONIONS & HOISIN SAUCE
An Asian-fusion style pizza with roast peking duck, caramelized onions and hoisin sauce baked on Baking Steel.
Provided by Michelle
Categories Main Course
Time 3h40m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine all the ingredients and knead until smooth and elastic. The dough will be slightly sticky. Add a little more flour as needed.
- Cover with plastic wrap and leave to sit for 30 minutes.
- After 30 minutes, knead the dough again, cover, and leave to proof for 2 hours in a warm spot.
- To the caramelized onion jam, add 1/2 tsp 5-spice powder and mix.
- In a food processor, add in the garlic and pulse until fine. Drizzle in the oil and continue to pulse until a smooth paste forms.
- Transfer garlic oil paste into a clean jar and store in the fridge for up to 2 weeks.
- Place the Baking Steel on the bottom rack of your oven.
- Preheat the oven to 500°F/260°C. (Do this about 1 hour before you plan to bake the pizzas off).
- Dust your work surface with some flour. Divide the pizza dough into 3 portions.
- Lay a piece of parchment paper and stretch out the pizza dough into a circle about 10-12" in diameter, leaving a perimeter for the crust.
- Spread 1 Tbsp garlic oil paste on the surface of the dough. Add the roast bbq duck slices, caramelized onions and green onions.
- Use a pizza paddle and place the pizza dough onto the Baking Steel and cook for 6-7 minutes, until golden brown. You can use the broiler for 2-3 minutes if you prefer a darker crust.
- Remove from oven. Garnish with extra green onions, cilantro, and red onions. Drizzle hoisin sauce on top.
- Slice the Peking Duck pizza and serve immediately. Repeat with the remaining pizzas.
Nutrition Facts : Calories 250 kcal, Carbohydrate 24 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS
This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!
Provided by FYRECRACKER
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat, fry skin-side-down for 10 minutes. Flip and continue to cook in its own fat for 10 minutes more. Remove from pan. Carefully remove skin using a sharp knife, then slice, and set aside.
- Meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, 5 to 7 minutes more.
- Spread goat cheese evenly over pizza crust and season with salt and pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
- Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 24.5 g, Cholesterol 80.3 mg, Fat 24.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 13.9 g, Sodium 645.7 mg, Sugar 6.7 g
DUCK PIZZA WITH HOISIN AND SCALLIONS
Provided by Jennifer Iserloh
Categories Duck Christmas Cocktail Party New Year's Eve Mozzarella Spinach Healthy Christmas Eve Party Green Onion/Scallion Self
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.
ROTISSERIE DUCK WITH HOISIN BASTE SERVED WITH GRILLED ORANGES, SCALLIONS AND PANCAKES
Steps:
- One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry.
- Heat grill to medium heat and set up rotisserie. Season duck with salt and pepper and skewer it onto the rotisserie rod. Place a drip pan under the duck to catch the rendered fat. Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes. Cook the duck for 1 to 1 1/2 hours for medium-rare doneness. Remove from the grill and brush with more of the baste. Let the duck rest for 10 minutes before slicing into thin slices.
- Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown. Remove from the grill and cut each 1/2 into 1/4's.
- Drain scallions. Place Hoisin Baste, 2 slices of duck and scallions onto each pancake. Squeeze grilled orange over the meat, roll and eat.
- Heat oil in a medium saucepan on side burners or on the grates of the grill. Add onions, garlic and ginger and cook until soft. Add remaining ingredients and season with salt. Cook until the tomatoes cook down, about 25 to 30 minutes. Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes. Let cool to room temperature.
ASIAN BBQ DUCK PANCAKES WITH HOISIN, SCALLIONS, AND CUCUMBER
Steps:
- In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut
- oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight.
- The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
- In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro
DUCK PIZZA WITH HOISIN AND SCALLIONS
Steps:
- Preheat the oven to 400°F. Sprinkle the duck with five-spice powder, salt, and pepper. Heat the oil in an ovenproof medium skillet over high heat. Cook the duck until browned, 4 to 5 minutes per side, then transfer the skillet to the oven. Bake the duck until the outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice the duck on the diagonal into 8 pieces, then cut each in half. Set aside.
- Form the pizza dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on the crusts with a pastry brush. Top with the spinach, cheese, bell pepper, and duck. Bake until the cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with onions and sesame seeds.
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- Rinse the duck legs and pat dry. Mix together all of the marinade ingredients and rub the marinade all over the duck. It would be best to let the duck marinate overnight, but not essential.
- Use the Pizza dough recipe featured in our Wild Mushroom & Garlic White Pizza. The dough recipe makes enough for 4 small pizzas, but the leftover dough can be frozen for use next time.
- Preheat the oven to 350 degrees F and place the duck on a foil lined sheet pan. Roast the duck for about 45 minutes and finish under the broiler to crisp the skin a bit. Once cooled, take the meat off the bone and shred it with a fork or just with your hands. Put about a tablespoon of hot water on the roasting pan and use a rubber spatula to deglaze it. Toss the meat in with the juices and duck fat (we don't play around here). If you're a little squeamish about the amount of duck fat on the pan, then drain some off before you deglaze it. Set your lovely duck aside.
- In a small sauce pan over low heat, add the water, soy, hoisin, rice wine vinegar, honey, salt, and five spice, and heat until it's thick enough to coat a spoon. Set aside. Preheat your oven to the highest temperature it can muster. You probably won't be able to reach the pizzeria's oven temperatures but try to come as close as possible. We got our oven in Beijing to almost 475 degrees F.
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