TWICE-COOKED DUCK WITH PEA SHOOTS
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce. Leftover broth can be saved for a little noodle soup.) Then, at the last minute, the chopped, cooked meat is briefly stir-fried; showered with aromatics like ginger, orange zest, garlic, cumin and hot pepper; splashed with rice wine; and finished with just-wilted pea shoots.
Provided by David Tanis
Categories dinner, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. Trim the skin a bit, too, if it seems quite thick. Reserve duck fat for another purpose. Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. Cover with 4 cups water and bring to a boil. Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less). Take the duck legs from the pot and let them cool. Remove the meat from the bones and chop into rough 1/2-inch pieces. Strain and cool the cooking broth and skim any fat from surface. This step may be done up to 2 days ahead of finishing the dish.
- In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate. Measure 1 cup of defatted duck broth. Mix the cornstarch and water in a small container. Have all these ingredients in easy reach of the stove.
- In a wok or large cast-iron skillet, heat the vegetable oil over high heat. Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. Season lightly with salt. Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. Stirring frequently, cook for one minute more, taking care not to burn the garlic. Add the rice wine mixture and duck broth and bring to a brisk simmer. Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted. Transfer to a serving platter and sprinkle with scallions.
TWICE COOKED DUCK
Steps:
- In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.
TWICE-COOKED STICKY DUCK
This recipe for tender, juicy duck with a honey glaze is staggered and takes out all the stress of doing it on the day
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h20m
Number Of Ingredients 15
Steps:
- The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
- The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
- Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.
- Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.
Nutrition Facts : Calories 381 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 46 grams protein, Sodium 1.3 milligram of sodium
PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT
A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
- Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
- Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.
Nutrition Facts : Calories 844 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 65 grams protein, Sodium 1.7 milligram of sodium
DUCK (CRISPY TWICE-BAKED) (XANG SU YA)
We had this at the Zia Restaurant in Albuquerque and absolutely loved it, so I asked for the recipe. At first, I was refused, but when I told them that I need to know what the ingredients are, for medical reasons, I was presented with the recipe. It's really SUPER DELICIOUS!
Provided by Alan Leonetti
Categories Whole Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
- Wash duck inside and out and pat dry with paper towel.
- Preheat oven to 350 degrees.
- Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
- Remove from oven and allow to completely cool.
- Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
- Place the portions onto a rack in a shallow baking dish.
- Bake in the 350 degree oven 15 minutes.
- Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve.
- NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.
Nutrition Facts : Calories 3087.6, Fat 282.4, SaturatedFat 94.3, Cholesterol 447.7, Sodium 984.1, Carbohydrate 76.5, Fiber 1.1, Sugar 68.2, Protein 54
SICHUAN PEA SHOOTS
This aromatic side dish would be welcome alongside almost anything off the grill. For an even more authentic taste, add 1/2 teaspoon Sichuan peppercorns. To turn this dish into a main course, stir-fry 1/2 pound medium peeled and deveined shrimp for 3 minutes before adding the pea shoots - serve it over cooked brown rice.
Provided by ElizabethKnicely
Categories Vegetable
Time 15m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a large wok or skillet with cooking spray; set over high heat.
- Add garlic and red pepper flakes; stir-fry for 30 seconds, just until garlic begins to brown around its edges.
- Add pea shoots; stir-fry until they begin to wilt, about 3 minutes.
- Pour in soy sauce and vinegar; toss as mixture comes to a bubble. Serve at once.
Nutrition Facts : Calories 5.1, Sodium 88.7, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.3
More about "twice cooked duck with pea shoots food"
DAVID TANIS’ TWICE-COOKED DUCK WITH PEA SHOOTS
From chewingthefat.us.com
TWICE-COOKED DUCK WITH PEA SHOOTS - RECIPE - THE NEW …
From nytimes.com
Estimated Reading Time 2 mins
TWICE COOKED DUCK RECIPE | MING TSAI | FOOD NETWORK
From foodnetwork.com
Author Ming TsaiDifficulty Easy
TWICE COOKED WHOLE ROAST DUCK RECIPE - LUV-A-DUCK
From luvaduck.com.au
TWICE-COOKED DUCK WITH PEA SHOOTS... - DINGING AND COOKING
DUCK WITH ASPARAGUS, FIGS, PEA SHOOTS AND POLENTA
From kenwoodworld.com
TWICE-COOKED DUCK WITH PEA SHOOTS RECIPE - NYT COOKING
From shireen.us
TWICE-COOKED DUCK WITH PEA SHOOTS - DINING AND COOKING
From diningandcooking.com
PAN SEARED DUCK BREAST : FERMENTED LETTUCE AND PARSLEY “KIMCHI”: …
From thatothercookingblog.com
TWICE-COOKED DUCK | FOOD TO LOVE
From foodtolove.co.nz
TWICE-COOKED DUCK WITH PEA SHOOTS RECIPE | RECIPE | RECIPES, …
From pinterest.com
ORANGE DUCK GETS TWICE COOKED, WHICH MEANS SUPER CRISPY SKIN
From tastecooking.com
PEA SHOOTS RECIPES - NYT COOKING
From cooking.nytimes.com
WHY WE LOVE PEA SHOOTS—AND HOW TO STIR FRY THEM AT HOME
From bonappetit.com
TWICE-COOKED DUCK WITH PEA SHOOTS RECIPE | RECIPE | PEA SHOOT …
From pinterest.co.uk
POPEYE SWEET AND SPICY TWICE COOKED CHINESE DUCK - MOVIES
From doczz.net
TWICE ROASTED DUCK WITH ORANGE NAM JIM — EVERYDAY GOURMET
From everydaygourmet.tv
DUCK WITH ASPARAGUS, FIGS, PEA SHOOTS AND POLENTA
From kenwoodworld.com
TWICE-COOKED SPICED DUCK RECIPE : SBS FOOD
From sbs.com.au
TWICE-COOKED DUCK WITH PEA SHOOTS | ABOUTMICRO NEWS
From aboutmicro-news.blogspot.com
CATEGORY: DAVID TANIS’ TWICE-COOKED DUCK WITH PEA SHOOTS
From chewingthefat.us.com
TWICE-COOKED CRISPY DUCK : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HOW TO EAT AND COOK PEA SHOOTS | HUFFPOST LIFE
From huffpost.com
DUCK WITH CARROT & GREEN PEA - GO FOOD - GOFOODFOOD.CC
From gofoodfood.cc
TWICE-COOKED DUCK WITH PEA SHOOTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK, COOKED SLOW, THEN FAST - THE SEATTLE TIMES
From seattletimes.com
TWICE-COOKED DUCK WITH PEA SHOOTS | RECIPE CART
From getrecipecart.com
RECIPE: TWICE-COOKED DUCK WITH PEA SHOOTS – THE …
From mercurynews.com
TWICE-COOKED STICKY DUCK | FOODIE CRUSHER - BLOGGER
From foodie-crusher.blogspot.com
TWICE-COOKED STICKY DUCK | QYLER
From qylerindonesia.blogspot.com
TWICE COOKED STICKY DUCK RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
TWICE COOKED DUCK WITH PEA SHOOTS- WIKIFOODHUB
From wikifoodhub.com
HOW TO USE FRESH PEA SHOOTS | ALLRECIPES
From allrecipes.com
TWICE-COOKED DUCK WITH PEA SHOOTS |FOOD …
From chinadaily.com.cn
RECIPE: PAN-FRIED DUCK WITH PEA AND PEA SHOOT RISOTTO
From thefoodiehistorian.blogspot.com
GETRECIPECART.COM
TWICE-COOKED DUCK WITH PEA SHOOTS RECIPE | RECIPE | PEA SHOOT …
From pinterest.com
BEST TWICE COOKED DUCK WITH GREEN TEA RECIPES - FOOD NETWORK
From foodnetwork.ca
TWICE COOKED WHOLE ROAST DUCK - EVERYDAY GOURMET
From everydaygourmet.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love