STEAMED PAK CHOI
An easy, low fat Asian side dish. Try serving with our twice-cooked sticky duck
Provided by Barney Desmazery
Categories Side dish
Time 5m
Number Of Ingredients 2
Steps:
- Cut 3 heads of pak choi in half lengthways. Steam for 3 mins or until just wilted. Dress with some sliced red chilli if you like, or if you're cooking the twice cooked sticky duck recipe, dress with the simmered stock.
Nutrition Facts : Calories 33 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
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.
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
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