Spicy Duck Sauce Food

ROAST SPICED DUCK WITH PLUMS

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

SPICY DUCK SAUCE

Steps:

• Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

ROASTED DUCK W/ SPICY SAUCE:

Steps:

• Rub duckling inside and out with salt;
• Stuff onions inside of cavity and tie legs together.
• Place on rack in roasting pan.
• Mix boiling water and honey; pour over duckling, letting water run into pan.
• (Duckling should not be put down into the water, keep on rack.)
• Roast in oven at 350 degrees for 1 hour.
• Prick skin to drain excess fat.
• Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
• Remove from oven.
• Increase oven temperatures to 400 degrees.
• Duck Sauce:.
• Combine all Duck Sauce Ingredients listed together.
• Brush duckling with spicy duck sauce.
• Return to oven and roast 5 minutes.
• May use remaining sauce as a dip for meat.
• Garnish with parsley and mandarin orange segments.

DUCK IN SPICY ORANGE SAUCE

Steps:

• Mix marinade ingredients with half of the oil.
• Coat both sides of duck pieces and marinade the longer the better preferably overnight.
• Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.
• Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.
• Take out and drain.
• In the fat fry off the garlic ginger and lemon grass and chilies.
• When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.
• Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.

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.

SPICY LACQUERED DUCK

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
• Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

SIMPLE APRICOT DUCK SAUCE - MAKE IT SWEET AND SPICY

Steps:

• Wash the dried apricots under running water for a few seconds.
• Place the dried apricots, along with 1/2 cup water in a microwave safe glass/ceramic bowl. Microwave for 1 1/2-2 min on Hi. Cover and set aside for 20 min. Or, cook on the stove-top: Heat 1/2 up water in a small saucepan, When it come to a boil, add the rinsed apricots, continue to heat till the water begins to boil again. Turn heat off, cover and set aside for 20 min.
• The apricots will look swollen and much softer.
• Transfer the apricots from the soaking water (save the soaking water) to a cutting board and dice them finely.
• About 1/2 cup diced apricots.
• Transfer the diced apricots back to the bowl with the saved soaking water.
• Add the seasonings (ginger, crushed red pepper and salt).Microwave on low-medium power (power level 4; 40% power) for 5-6 min. Do not cook on full power. Or, cook on the stove-top: Heat the seasoned mixture in a small saucepan on low-medium heat. When it come to a boil, decrease the heat to the lowest setting. Cover and continue to cook for another 3-4 min. Watch carefully, runa spatula under the bottom so it doesn't burn. Turn heat off, cover and set aside for 20 min.
• The liquid is almost fully absorbed. Set aside to cool for 3-4 minutes.
• When cool, stir in vinegar and sugar. Set aside for 15-20 min for flavors to blend. The apricot relish is now ready to serve. Yields about 1/2 cup relishNote: if you want a more spicy relish, add more crushed red pepper along with the vinegar and sugar, before setting aside
• Serve as a side dish with an Indian themed meal, or with bagels and cream cheese, or with crackers, etc.Quantity: 1/2 cup relish is enough for 4-6 servings (1 1/2 - 2 tbsp per serving)
• To make duck sauce:First, prepare a slurry of corn starch and water.
• Add the seasonings and cook with constant stirring till it it becomes thick and translucent.
• On stove-top: takes 4-5 minCook in a small saucepan on on low-medium heat, with continuous stirring to prevent lumps and/or sticking and burning on the bottom. In the microwave: takes 2-3 minCook in glass/ceramic bowl; mix well, set the microwave for 2 min on hi; Start, then pause after 15-20 seconds: stir and break up any lumps that start to form on the edges; continue heating for another 15-20 seconds and pause again, to repeat the stirring and breaking up of lumps. Continue, until the 2 min cycle is done.By the end of the 2 min cycle, it should be almost cooked: the mixture should look thick and translucent - see the picture. Taste-test a little - 2-3 drops on a spoon. If it tastes raw, like uncooked cornstarch, continue to microwave for another 30-40 seconds if needed to completely finish cooking.
• Add the prepared relish, stir and set aside to cool. The duck sauce is now ready to serve: the recipe yields about 1 1/2 cups duck sauce (about 24 tbsp).This is enough for about 12 servings, 2 tbsp per serving.
• Serve as a dipping sauce with your favorite munchies: egg rolls, pot-stickers, fried tofu, corn patties, tempura and the like, but that's not all! It's also great with munchies from various other cuisines - Mozzarella sticks, Onion rings, Batter-fried mushrooms, Pakodas, Samosas, Kachoris, etc.Shown here with corn patties in one picture and and vegetable egg rolls in the other picture.
• Enjoy!