FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
STEAMED AND CRISPED DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 2h30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- In small bowl, mix all ingredients except duck. Rub mixture on duck, inside and out. Put duck in dish, breast side down. Cover with plastic wrap; refrigerate overnight.
- The next day, take duck out of refrigerator, and let it warm to room temperature. Place duck on steamer tray or rack small enough to fit into a wok. Fill wok with water up to bottom edge of tray; bring to boil. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1 1/2 to 2 hours. Replenish boiling water when necessary.
- Preheat oven to 450 degrees. Transfer duck to cutting board, and let cool. Quarter the duck. Heat large nonstick saute pan over medium-high heat. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute. Reduce heat to low, and crisp skin for 5 to 7 minutes. Turn and brown other side. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes. Transfer pieces to platter; serve.
STEAMED AND ROASTED WHOLE DUCK
Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
Provided by kiwidutch
Categories Duck
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
- Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
- Combine the Chinese five-spice, sugar, and salt in a small bowl.
- Rub the spice mixture all over the duck, inside and out.
- Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
- Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
- Fold the wing tips back under the duck and tie the legs together with kitchen string.
- Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
- Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
- Cover tightly with aluminum foil.
- Steam the duck for 45 minutes, checking the water level periodically.
- Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
- Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
- The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
- Put the rack with the duck back inside the roasting pan.
- Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
- Stick the whole thing in the oven.
- Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
- Tent the breast with some foil if it gets too dark.
- The legs will wiggle easily when it's done.
- Carve and serve.
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
CHINATOWN STEAMED AND ROASTED DUCK
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
CHINESE PANCAKES - THIN STEAMED PANCAKES
Perfect for Crispy duck!
Provided by Gladkokken
Categories Food Accessories
Yield 30Portions
Number Of Ingredients 8
Steps:
- The first time I was served these thin delicious pancakes was along with crispy duck, crispy vegetables and Hoisin sauce. I have previously bought these pancakes frozen from Asian stores, but it is always fun with homemade. So, I come up with ideas, and to see them flush it out, it's really fun. It's quite simple and they become absolutely perfect.
- Start by measuring the exact amount of flour. Use a weight. Pour the flour into a bowl and bring water to a boil. Measure out the right amount of boiling water and pour the salt into the hot water. Dilute with boiling water in the flour while mixing gently. Mix with a wooden spoon or chopsticks. Just mix lightly and cover with plastic wrap. Leave the dough for 10 minutes.
- Knead the dough for 5-10 minutes until you get a smooth dough. Cover with the bowl and let rest at room temperature for 30 minutes.
- Roll the dough into a long round sausage and cut into slices of about 3 mm. There will be about 30 pancakes.
- Using a rolling pin, make all the small pancakes flat and about 6 cm in diameter. Stack them on top of each other under the bowl so they do not dry out.
- Find a neutral oil. Now you should stack 4-5 pancakes on top of each other, but you must be careful to brush the top of each small pancake with oil. This causes them to split apart afterwards. Use a rolling pin when you have stacked 4-5 pieces on top of each other and roll out to about 12 cm in diameter.
- Place on baking paper either in a steam basket or on a baking tray for a steam oven. Cover with baking paper on top as well. I steam 16-20 pancakes at a time. Steam for 15 minutes on full steam.
- You need to separate the pancakes while they are hot otherwise they will stick together. Divide the pancakes apart and stack again. Now the Pancakes are ready to serve. You can also put them in a plastic bag until serving so they do not dry out or freeze.
- I think these thin steamed pancakes go best with duck, hoisin sauce and finely shredded crispy vegetables. Good luck.
CRISPY DUCK
A Himilayan recipe. Some work to make, but worth every minute. Tareko is a standard technique way up there at the top of the world. I sub. a Thai garlic-chili paste for the 2 separate ones. Can be used with any fowl, just vary the frying times.
Provided by Queen Dragon Mom
Categories Nepalese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients but the duck and the oil.
- Place half the mixture in a small bowl and refrigerate.
- Rub the remaining paste all over the bird, inside and out.
- Wrap in plastic wrap and refrigerate 12 hours minimum.
- Prepare a steamer and cook the bird for an hour.
- Remove duck from steamer and cool.
- Using reserved paste, recoat the whole bird, inside and out.
- Heat oil in deep fryer to 360.
- Fry duck until it is golden brown and the skin has crisped.
- Remove from oil and drain well.
- Serve with rice and a fruit chutney.
Nutrition Facts : Calories 1884.9, Fat 178.9, SaturatedFat 60.1, Cholesterol 345, Sodium 291.2, Carbohydrate 12.5, Fiber 0.4, Sugar 9.6, Protein 52.6
FRAGRANT CRISPY DUCK
Steps:
- Prepare duck:
- Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
- Marinate duck:
- Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
- Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
- Steam duck:
- Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
- Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
- Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
- Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
- Air-dry duck:
- Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
- Fry duck:
- Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
- Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
- Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
- Presentation:
- Serve duck with small dishes of reserved spiced salt for dipping.
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- Make the bao buns. Pip the flour, sugar and yeast into a bowl and mix together. In a small jug, mix together the milk, oil, rice vinegar and 3 tablespoons of water.
- Pour the liquid mixture into the flour mixture and mix them together with your fingers to create a dough. Add a little extra water, if necessary.
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- Meanwhile, make the hoisin sauce. Place the sugar, black bean sauce, soy sauce, rice vinegar, prunes, sesame oil, Chinese five spice and 2 tablespoons of water in a small pan.
- When the dough has risen, tip it out onto a work surface, knock it back, then sprinkle it with the baking powder and knead it for 2 minutes. Divide the dough into 6 equal pieces.
- On a lightly floured work surface, roll each piece of dough into 10 x 6cm oval. Brush the surface of each oval with oil.
- Place the wooden chopsticks in the centre of each oval and fold the dough over the chopstick. Place the squares of baking paper onto a baking sheet and top each one with a bun.
- Meanwhile, heat the oven to 200°C/180°C fan/400°F/Gas 6 and roast the duck for 40 minutes, until cooked through. While the duck is roasting, cut the carrot, cucumber and spring onions into very fine matchsticks.
- 15 minutes before the duck is ready, bring a large pan of water to the boil. Carefully slip the chopsticks out of the buns and place 3 buns on their squares of baking paper in each level of the bamboo steamer.
- Shred the roasted duck and toss it together with 2 tablespoons of the hoisin sauce. Carefully prize open each bao bun without fully splitting it and fill it with carrot, cucumber, spring onion and duck.
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- Rinse the duck and make sure you retrieve anything packed inside, such as the neck and giblets. Put those aside for another use if you wish. Dry the duck off and put it in your steaming bowl. Pour the Shaoxing wine over both sides of the bird and sprinkle all over with the salt, Sichuan pepper and five-spice powder. Arrange the ginger and scallions inside and on the duck. Leave to marinate for two hours.
- Bring water to a boil in your steamer and place the bowl with the duck inside it. Keeping the water at a low boil, cover tightly and steam. Check periodically to make sure you have sufficient water and top off with boiling water from a kettle when water level is low. Also make sure your bowl does not overflow with duck juices; you may have to dip some out. Check bird after about one hour and 15 minutes. The juices should run clear and the meat should be tender. Continue steaming if necessary, but not so long that duck starts to fall apart. Remove duck from the steamer bowl, standing upright so that the juices run out, then transfer to a cutting board. When it is cool enough to handle, dry it off with a paper towel and leave to cool and dry completely. Retain the duck juices and fat for other uses.
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