MANDARIN DUCK (((AUTHENTIC)))
This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It's well worth the effort!
Provided by Alan Leonetti
Categories Duck
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet heat the peanut oil to medium-hot.
- In the meantime, dry the duck with several layers of paper towels.
- Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly.
- When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown.
- While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck.
- Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
- After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot.
- At this point, lower the heat and poach the duck for exactly 1 hour.
- This causes the thick fat layer in the duck to dissolve and be extracted from under the skin.
- When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool.
- Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation).
- IMMEDIATELY sprinkle the duck halves with salt and white pepper.
- Then sprinkle the duck halves evenly with cornstarch.
- Then sprinkle over the cornstarch with cold water.
- Then top everything off by the sprinkling of all-purpose flour.
- Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally.
- With the burner set to medium, cover and steam the duck halves for 20 minutes.
- As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven.
- In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process.
- This is probably the most critical part of the entire recipe, because a miscalculation here could completely dry out the duck and make it stringy instead of crispy and juicy.
- So, it is important to watch the halves carefully while they are in the oven.
- You'll now make the Mandarin Sauce from these ingredients listed in the ingredients section: 1 small onion diced, 2 ribs celery (coarsely chopped), 2 cups of the poaching stock, 2 tablespoons soy sauce, 3/4 head of crushed garlic, 4 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
- While the halves are crisping, take about 1/2 cup of the oil from the skillet you originally browned the duck in and pour it into a wok.
- Then over high heat, fry down until the veggies are richly browned.
- When all the veggies have caramelized (which intensely flavors the oil and which should take about 5 minutes or so), spoon into the wok about 3 or 4 tablespoons of all-purpose flour and cook it into the oil to make a roux.
- Then, carefully ladle into the roux about 1 or 2 cups of the poaching stock to make a gravy.
- This is where the intensity of the flavors is created.
- The stock is ultra-rich in duck flavor, and the roux is ultra-rich in caramelized onions and garlic.
- Finally, when you are ready to serve the dish, remove the duck from the oven, cut it into julienned strips, and place it on a platter.
- Then finish the Mandarin Sauce by stirring into the gravy 2 tablespoons of soy sauce, and 2 tablespoons cornstarch dissolved in water to thicken it.
- Serve over a bed of white rice if desired.
- I know it is a lot of work, but very few other dishes even come close to the taste of this great dish!
- NOTES: To make and use a bouquet garni, simply tie up the herbs you select in a piece of cheesecloth and simmer them in water for at least 20 minutes.
- When you steam the duck halves, rest them on top of strips of green onions or carrot slices so that the steam can circulate under the meat. Otherwise, the duck will not cook consistantly.
- Be careful when adding the poaching stock to the hot roux. If this is done carelessly, the oil could splatter and cause severe burns! When doing this, I wrap a thick towel around my arm.
Nutrition Facts : Calories 3913.2, Fat 376.7, SaturatedFat 108.4, Cholesterol 517.6, Sodium 3492.8, Carbohydrate 41.7, Fiber 4.3, Sugar 4.6, Protein 88.8
SAUCY MANDARIN DUCK
For something a little different, try this savory, sweet duck dish that is flavored with Asian seasonings and mandarin oranges. It's a nice change of pace. For flair, garnish each serving with toasted sesame seeds.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 3 servings.
Number Of Ingredients 18
Steps:
- For marinade, in a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until tender. Skim fat. , In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker. , Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired.,
Nutrition Facts : Calories 386 calories, Fat 14g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 1284mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 29g protein.
SAUCY DUCK -BREASTS OR WHOLE
You can use either duck sauce or orange marmalade both works well! I'm posting for ease duck breast or for price use whole duck.You can use whole duck. Just before you grill it place it in boiling water return to boil then lower to simmer for 15 minutes. Carefully remove from water. I use a large pasta pot so I can left it out while still in the strainer. Dry and tie legs and wings close to the body of duck then coat with glaze and grill till desired doneness. Grilling it over indirect heat for 45 minutes then browning it over direct heat till brown and crisp.
Provided by Rita1652
Categories Duck Breasts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, blend duck sauce, hoisin sauce, and lime juice well.
- Rinse duck breasts and pat dry with paper towels. Season to taste with salt and pepper.
- Spray lightly with olive oil.
- Place on cooking grate over Direct Medium heat. Grill for 4 minutes, then brush liberally with glaze and turn. Place glazed-side down in center of cooking grate over Indirect Medium heat. Brush tops with glaze and grill for an additional 5 to 8 minutes or until internal temperature registers 160ºF (71ºC). Brush with glaze once again just before removing from grill.
- Serve with remaining sauce on the side.
Nutrition Facts : Calories 348.9, Fat 14, SaturatedFat 3.7, Cholesterol 163.7, Sodium 564.4, Carbohydrate 23.8, Fiber 0.7, Sugar 4.4, Protein 30.3
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
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