Roasted Duck and Apple

Ingredients

5 red apples, washed
8 cups water with 2 tablespoons salt added
3/4 cup bonito stock
pinch natural sea salt
2-1/2 teaspoons butter
pinch white pepper
1 tablespoon light soy sauce
pinch natural sea salt
2 tablespoons vegetable oil
6 oz duck breast
1 tablespoon butter

Method

  1. Preheat oven to 356°F (180°C).
  2. Slice the top off four of the apples (slice crosswise about 1/4 way down the apple). Hollow out the four apples to about half of their depth using a spoon or a melon bailer. Reserve the pulp. Soak the hollowed apple casings and the tops in the salted water to prevent oxidation and discoloring. Set aside.
  3. To make apple sauce, remove the core and seeds from the reserved apple pulp and add to a saucepan with bonito stock and a pinch of sea salt. Simmer for about 10 minutes or until soft. Transfer to a blender and puree. Then push through a sieve to yield a smooth puree.
  4. Combine the apple puree in a saucepan with butter, pepper, soy sauce, and salt and heat over medium heat. When thoroughly combined, remove from heat and set aside.
  5. Trim off fat from the duck breast. Make a crisscross pattern on one side by making shallow diagonal incisions. Season with salt and pepper.
  6. Heat the vegetable oil in a ovenproof skillet or pan over medium heat. Place the duck, crisscross pattern side down, in the pan and saute until nicely browned. Flip and saute the other side lightly. Place the pan into the oven and roast for about 5 or 6 minutes until medium rare (or longer as desired). Remove from oven and set aside.
  7. Peel the remaining apple, slice it in half lengthwise, then halve again. Remove the core and seeds and slice the wedges into 5-mm-thick slices. Season with salt and pepper.
  8. Heat the butter in a skillet over low heat, add the apple slices and saute until lightly browned. Remove from pan.
  9. Slice the duck into 16 slices. Remove the apple casings from the water and pat dry. Pour some apple sauce into the casing, add a slice of sauteed apple, then a slice of duck. Continue to layer until apple is full. Repeat for all four apple casings. Cover with the apple tops and serve.

Makes 4 servings.

Source: Shunju New Japanese Cuisine


Today’s Comic

Duck and Scallion Miso Grilled on Magnolia Leaf

Ingredients

10 oz duck breast, cut in 1/2-in cubes
3-1/2 oz white part of scallion (spring onion), thinly sliced
1/2 cup sake
1/4 cup mirin
10 oz koji miso
1/2 cup superfine (castor) sugar
2 oz green tops of scallions (spring onions), finely chopped
4 dried magnolia leaves, soaked then patted dry

Method

  1. Sauté the duck in a saucepan over medium heat. As the duck meat releases a lot of oil, remove the duck from the pan with a slotted spoon and discard the oil.
  2. Return duck to the pan, together with white part of scallion, and add sake and mirin when scallion becomes limp. Boil off the alcohol.
  3. Reduce the heat to low and add miso and sugar and cook for about ten minutes until a smooth paste is formed, stirring constantly with a wooden ladle to prevent scorching.
  4. Spread duck and miso paste on the leaf, garnish with green tops of scallions.
  5. Place the leaf on a charcoal brazier at the table and grill until miso starts to bubble.

Makes 4 servings.

Source: Shunju – New Japanese Cuisine

Fried Duck Confit with Honey Sauce

Ingredients

2 to 3 cups coarse salt
2 to 3 tablespoons dried thyme
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 bay leaf
8 duck legs
2 cups duck fat, melted
1/2 cup eucalyptus honey, or your favorite type
1/4 cup white wine vinegar
1 fresh Serrano chili, seeded and sliced
small handful fresh mint leaves (optional)
small handful fresh cilantro leaves (optional)
red pepper flakes (optional)
2 cups buttermilk
1-1/2 cups all-purpose flour
vegetable oil, for frying
mustard greens

Method

  1. In a large mixing bowl, toss the salt with the thyme, cloves, coriander seeds, and bay leaf. Bury the duck legs in the salt mixture, adding more salt if needed to cover them completely. Set aside for about 3 hours at room temperature.
  2. Preheat the oven to 325°F.
  3. Lift the duck legs from the salt and wipe off the salt clinging to them. Transfer the legs to a deep, heavy baking dish and add the duck fat so that it covers them. Roast the duck legs for 4 to 5 hours, until very tender. Remove the dish from the oven and let it cool to lukewarm. Refrigerate the duck legs, still covered with the fat, for at least 4 hours or longer.
  4. Stir together the honey, vinegar, and chili. Add the mint, cilantro, and a few red pepper flakes, if using. Set aside to give the chili time to infuse the sauce. Just before serving, warm the sauce in the microwave (or on top of the stove in a small saucepan). Do not cook it, but warm it enough so that it drizzles easily over the duck.
  5. Lift the duck legs from the fat and wipe off the excess.
  6. Put the buttermilk in a shallow bowl and the flour in another. Dip the duck legs first in the buttermilk and then in the flour. Repeat to coat them twice. Set them on a platter while the oil heats.
  7. Pour the oil into a deep, heavy pot to a depth of 3 to 4 inches. Heat over medium-high heat until a deep-frying thermometer registers 360°F. Fry the duck legs for 2 to 3 minutes on each side, until nicely browned and crispy. Drain on paper towels.
  8. Serve the duck with mustard greens fried in butter. Pass the honey sauce on the side.

Makes 4 servings.

Source: So Good

Chinese-style Stewed Duck with Bitter Melon

Ingredients

1/2 duck
1 lb bitter melon
few slices ginger
1/2 tbsp mashed garlic
1 tbsp soy bean paste (mix with 1 tbsp water)
1/4 dried tangerine peel (soaked and shredded)
10 pieces basil ( shredded)

Marinade

1/2 tbsp wine
1 tbsp cornstarch
1 tbsp oil

Seasoning

1/8 sesame oil
pinch of pepper
1 tbsp light soy
1/2 tsp salt
1/2 tsp sugar
3/4 cup water

Sauce

3/4 cornstarch
2 tbsp water
1 tsp dark soy

Method

  1. Remove seeds of bitter melon, cut into rectangular pieces.
  2. Wash, wipe dry and chop up duck. Mix with marinade and set aside for 10 minutes.
  3. Blanch duck in boiling water for 5 minutes. Remove and drain. Set aside.
  4. Saute ginger with 3 tbsp oil. Add bitter lemon, stir fry thoroughly and remove from wok.
  5. Saute duck with 1 tbsp oil. Add garlic, soy bean paste and basil. Sprinkle with 1 tbsp wine.
  6. Add seasoning ingredients and tangerine peel. Bring to a boil. Cook over low heat for 30 minutes.
  7. Put in bitter melon, Cook for another 15 minutes.
  8. Add sauce ingredients and cook until the sauce thickens. Remove to serving dish and serve hot.

Source: Chinese Stews

Vietnamese-style Duck Breasts in Spicy Sauce

Ingredients

2 pairs of duck breasts, boned but not skinned
salt and freshly ground black pepper
1 teaspoon chopped garlic
2 shallots or 1 small onion, finely chopped
1 tablespoon chopped lemon grass
1 tablespoon chopped fresh root ginger
2-3 tablespoons vegetable oil
1 teaspoon sugar
2 tablespoons fish sauce
1 teaspoon chili sauce
1/2 cup chicken stock or water
2 teaspoons cornstarch
1/2 teaspoon sesame oil
1-2 small red chilies, seeded and shredded
coriander sprigs, to garnish

Method

  1. Make a few shallow Criss-cross cuts on the skin side of the duck breasts. Rub the salt and pepper all over and leave for 15-20 minutes.
  2. Using a pestle and mortar, pound garlic, shallots or onion, lemon grass and ginger to a paste.
  3. Heat oil in a wok or pan and fry duck pieces, skin-side down, for 2-3 minutes, then turn pieces over and cook for a further 2 minutes.
  4. Add garlic mixture and stir to coat well, then add sugar, fish and chili sauces. Cook, stirring, for 1 minute.
  5. Add stock or water, bring to the boil and braise for 5-6 minutes, stirring.
  6. Mix cornstarch with 1 tablespoon water and stir into the sauce. Blend in sesame oil.
  7. Slice duck, garnish with chilies and coriander and serve with rice vermicelli.

Makes 4 to 6 servings.

Source: Vietnamese Cooking