CHINESE DUCK SAUCE
Make and share this Chinese Duck Sauce recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender and process until smooth.
- Refrigerate a few hours before using.
Nutrition Facts : Calories 201.1, Fat 0.2, Sodium 75.9, Carbohydrate 49.5, Fiber 1.1, Sugar 34.1, Protein 0.6
CHINESE DUCK WITH PLUM SAUCE AND CHINOIS PANCAKES
Steps:
- Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
- Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
- Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
- Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
- Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake.
- Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
- In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
- Stir in the ginger, garlic and scallion.
- Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
- Cut each pancake in half, place a scallion on each and roll into a cone shape.
LINDA'S CHINESE DUCK SAUCE
I use this on crab rangoon, chicken fingers, spare ribs, egg rolls, marinated chicken wings, beef teriyaki, chicken teriyaki, and of course rice.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 45m
Yield 4-5 c.
Number Of Ingredients 7
Steps:
- Combined all ingredients in a med-sized pan, and bring to a boil.
- Turn the heat down, and simmer uncovered until all the fruit is very soft, about 30 mins., or longer.
- When room temperature, mix well. (I use my blender).
- Put in a container, and store in the refrigerator.
Nutrition Facts : Calories 365.4, Fat 0.7, SaturatedFat 0.1, Sodium 162.3, Carbohydrate 89.9, Fiber 6, Sugar 13.3, Protein 4.6
DUCK SAUCE
Make a homemade version of Chinese duck sauce and serve alongside your favourite spring rolls, egg rolls, duck, chicken, fish, rice or noodles.
Provided by Charlotte Pike
Categories Condiment
Time 15m
Number Of Ingredients 6
Steps:
- Put all the ingredients in a small saucepan and warm over a medium heat, stirring gently so that everything combines evenly, then whisking so the apricot jam becomes smooth. When the sauce starts to simmer, remove from the heat. Blend the sauce if you prefer a smoother consistency. Serve warm with duck.
Nutrition Facts : Calories 129 calories, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.78 milligram of sodium
LINDA'S SPAGHETTI SAUCE
An awesome recipe that sneaks veggies in :o). I could eat it once a week, and everyone always asks for the recipe. The best thing is, it uses mainly canned tomatoes and a jar of sauce, so its easy..kids love it, don't know it has veggies in it!
Provided by Foodie for life
Categories Spaghetti
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, saute onions with garlic for a few minutes. Brown turkey and sausage, then add remainder of ingredients. Bring to a boil, then simmer as long as you want to!
- Boil noodles al dente.
Nutrition Facts : Calories 921.5, Fat 47.6, SaturatedFat 12.8, Cholesterol 126.7, Sodium 2002.8, Carbohydrate 81.9, Fiber 6.8, Sugar 26.3, Protein 41.6
CHINESE ROAST DUCK
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
Provided by John Torode
Categories Dinner, Main course
Time 1h50m
Yield Serves 4 with leftovers
Number Of Ingredients 14
Steps:
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium
DUCK SAUCE
A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)
Provided by Aroostook
Categories Asian
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add ingredients to a small sauce pan.
- Cook on medium heat until hot (stirring so it doesn't stick to the pan).
- Cool and serve.
Nutrition Facts : Calories 185.8, Fat 0.2, Sodium 36.3, Carbohydrate 47.5, Fiber 0.9, Sugar 26.1, Protein 0.4
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