AUTHENTIC CHINESE 5-SPICE PEKING DUCK
An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.
Provided by Personal Chef Adam
Categories One Dish Meal
Time 5h
Yield 1 whole duck, 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4
FIVE-SPICE DUCK BREAST
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
- Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.
CHINESE 5-SPICE DUCK WITH NOODLES
Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler.
Provided by Mike Robinson
Categories Main course
Yield Serves 2
Number Of Ingredients 10
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.
PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS
Provided by Christine Hanna
Categories Wine Duck Poultry Christmas Dinner Vinegar Spice Winter Christmas Eve Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
- Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
- To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
- Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
FIVE SPICE ROASTED DUCK
A super simple recipe for roasted duck marinated in five spice powder and topped with a tea soy sauce glaze.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat dry the duck. Combine five spice powder and salt. Rub the entire duck with the five spice powder mixture. Make sure to rub the seasoning in the cavity of the duck as well.
- Let the duck marinate in the fridge overnight.
- The next day, preheat the oven to 350 degrees F. Next, get out a roasting pan. Add the cut up onions and thyme sprigs to the bottom of the pan. Stuff the shallots into the duck and place it on top. Cover with aluminum foil. Bake for 1 1/2 hours.
- While the duck is roasting, make the glaze. Combine all the ingredients into a sauce pan and bring to a simmer. Simmer until half the liquid remains. Remove from the heat and set aside.
- After 1 1/2 hours, remove the aluminum foil. Brush the glaze over the duck and bake for another 30 minutes uncovered until the center is 165 degrees F. Add a new layer of glaze after 15 minutes.
- Rest duck for 5 minutes before serving.
Nutrition Facts : Calories 848 kcal, Carbohydrate 16 g, Protein 26 g, Fat 76 g, SaturatedFat 25 g, Cholesterol 145 mg, Sodium 2746 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS
Make and share this Five-Spice Duck Breasts With Vegetable Sticks recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 642.6, Fat 33.3, SaturatedFat 8, Cholesterol 326.4, Sodium 248.2, Carbohydrate 23, Fiber 4.6, Sugar 15.4, Protein 61.9
ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE
Provided by Duy Pham
Categories Duck Ginger Poultry Roast Dinner Mango Spice Fall Anniversary Honey Anise Party Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
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.
More about "five spice duck food"
FIVE-SPICE ROASTED DUCK | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 4Total Time 2 hrs 45 mins
FIVE SPICE DUCK SALAD | DUCK RECIPES | JAMIE OLIVER …
From jamieoliver.com
SLOW-ROASTED 5-SPICE DUCK | MARION'S KITCHEN
From marionskitchen.com
FIVE SPICE STEWED DUCK
From asianfoodnetwork.com
RECIPE: FIVE-SPICE ROAST DUCK | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHINESE DUCK & FIVE-SPICE PIES RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHEF GORDON RAMSAY’S FIVE-SPICE CRISPY DUCK RECIPE …
From masterclass.com
RECIPE | FIVE-SPICE DUCK LEGS | JAMES RAMSDEN
From jamesramsden.com
SOUS VIDE 5-SPICE DUCK RECIPE - AMAZING FOOD MADE EASY
From amazingfoodmadeeasy.com
RECIPE OF THE MONTH: CRISPY CHINESE FIVE SPICE DUCK …
From barbecuesgalore.ca
FIVE-SPICE DUCK NOODLES | THE COOK UP | MARC FENNELL | SBS FOOD
From sbs.com.au
FIVE-SPICE DUCK BREAST WITH SHIITAKE MUSHROOM RISOTTO
From ediblevancouver.ediblecommunities.com
FIVE-SPICE DUCK BREASTS WITH DUCK CONFIT DUMPLINGS
From lcbo.com
FIVE-SPICE ROASTED DUCK BREASTS RECIPE | EATINGWELL
From eatingwell.com
5 SPICE CHINESE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FIVE-SPICE DUCK WITH NAPA CABBAGE AND NOODLES - STEFAN'S …
From stefangourmet.com
FIVE SPICE DUCK L'ORANGE - CTV
From more.ctv.ca
FIVE-SPICE DUCK BREASTS RECIPE | EATINGWELL
From eatingwell.com
FIVE SPICE DUCK BREAST RECIPE - D'ARTAGNAN FOODS
From dartagnan.com
FIVE SPICE DUCK BREAST – EAT LIKE A GIRL
From eatlikeagirl.com
SEARED DUCK BREAST WITH FIVE SPICE - FOOD NETWORK CANADA
From foodnetwork.ca
CHINESE FIVE-SPICE-CRUSTED DUCK BREASTS - RECIPE - FINECOOKING
From finecooking.com
FIVE-SPICE ROAST DUCK BREAST RECIPE - BBC FOOD
From bbc.co.uk
DUCK LEGS WITH CHINESE FIVE SPICE - WELL SEASONED STUDIO
From wellseasonedstudio.com
DUCK BREASTS WITH HONEY AND FIVE-SPICE - CANARDS DU LAC BROME
From canardsdulacbrome.com
FIVE-SPICE DUCK : RECIPES : COOKING CHANNEL RECIPE | COOKING …
From cookingchanneltv.com
EASY WHOLE ROAST DUCK WITH CHINESE FIVE SPICE - BOULDER LOCAVORE®
From boulderlocavore.com
FIVE SPICE ROAST DUCK CHINESE-STYLE RECIPE | SAVEUR
From saveur.com
FIVE SPICE & ORANGE DUCK - FOODS AND DIET
From foodsanddiet.com
MAPLE GLAZED FIVE SPICE DUCK — EAT CHO FOOD
From eatchofood.com
FIVE SPICE ROAST DUCK RECIPE 五香烤鸭 - SPRING TOMORROW
From springtomorrow.com
CHINESE FIVE SPICE DUCK HASH RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY 5-SPICE WILD DUCK BREAST — CHASING FOOD CLUB
From chasingfood.club
CRISPY DUCK BREAST WITH FIVE SPICE AND HONEY
From chezlerevefrancais.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FIVE SPICE DUCK SALAD - FOOD NEWS
From foodnewsnews.com
SLOW-ROASTED FIVE SPICE DUCK | FOOD TO LOVE
From foodtolove.co.nz
FIVE SPICE DUCK | RECIPE | CUISINE FIEND
From cuisinefiend.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love