LEFTOVER DUCK STIR FRY
A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone.
Provided by Bouncepogo
Categories Duck
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large wok and add oil.
- Add mushrooms, cook for 3 minutes until they start to soften and brown.
- Add duck, cook for 1 minute.
- Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
- Add sweetcorn, mange tout, cook for 2 minutes.
- Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
- Add cashews, stir well to heat through.
- Serve with boiled or egg fried basmati rice.
Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1
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.
DUCK STIRFRY
Asian inspired duck and veggies in a sauce exploding with flavour
Provided by soerenmortensen
Time 30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- Heat wok or pan to high heat, score the fat side of the duck breast, rub with salt and pepper and put it into the wok, fat side down.
- Turn down heat to medium, immediately. After about 10 min, turn the breast and cook for 2-3 min on the other side (it should be red in the middle). Remove from wok and cover.
- As the duck cooks, cut broccoli into florets, peal the stem and cut it info thick matches (see picture). Cut the carrots the same way. Chop spring onions into inch size pieces. Finely chop chili and garlic.
- As soon as the duck is removed from the wok, add honey, soy sauce and lime juice, combine, add chili and garlic.
- Cook in for a minute and check flavour, it should be well balanced, hot, sweet, salty and sour.
- Turn up the heat a bit and add carrots and broccoli, cook for 3-5 minutes, turning to coat in the sauce. Slice duck and add along with spring onions. Cook for a few minutes more, still turning, till the duck is done and the veggies have taken flavour and softned a bit on the outside.
- Season with salt and pepper to taste.
- Cook rice, add peas for the last few minutes of cooking.
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
HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
- Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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- In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
- In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.
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