Chinese-style Braised Duck in Plum Sauce

Ingredients

1 whole duck (approx 4 lbs), head and wings removed, cleaned, pat dried
1 tbsp dark soy sauce, rubbed over duck skin
1 lb taro peeled, cut into 4 pieces

Seasonings

3 tbsp minced garlic
2 stalks spring onions, cut into 2″ sections
2/3 cup plum sauce
3 tbsp soybean paste
5 tbsp white vinegar
1 tbsp cooking wine
1 tsp five-spice powder
3 cups water

Method

  1. Deep-fry or pan-fry duck until skin is crisp and golden.
  2. Deep-fry taro until golden, drain and set aside.
  3. Stir-fry garlic and seasonings until fragrant, add remainder of seasonings.
  4. Stuff half of the stir-fried seasonings into the duck, stomach facing up.
  5. Boil the remaining seasonings in water and braise duck in the seasonings over low to medium heat for 30 minutes.
  6. Turn duck over, add taro, continue to braise for 20 minutes or until tender.
  7. Cut duck into pieces and slice taro. Arrange on a platter and pour sauce on top. Garnish with spring onions and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

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Chinese Shanghai-style Soy Duck

Ingredients

4-1/2 lb duck
2 teaspoons salt
4 scallions, each tied in a knot
4 x 1/2-inch slices ginger, smashed with the flat side of a cleaver
6 star anise
3 cinnamon or cassia sticks
1 tablespoon Sichuan peppercorns
1/2 cup Shaoxing rice wine
3/4 cup light soy sauce
1/2 cup dark soy sauce
3 oz rock sugar

Method

  1. Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail.
  2. Blanch the duck in a saucepan of boiling water for 2-3 minutes, then refresh in cold water, pat dry and rub the salt inside the cavity.
  3. Place the duck, breast side up, in a clay pot or braising pan, and add the scallions, ginger, star anise, cinnamon, peppercorns, rice wine, soy sauces, rock sugar and enough water to cover. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes. Turn off the heat and allow the duck to cool in the liquid for 2-3 hours, transferring the clay pot to the fridge once it is cool enough.
  4. Keep in the fridge until completely cold (you can keep the duck in the liquid overnight and serve it the next day).
  5. To serve, remove the duck from the liquid and drain well. Using a cleaver, cut the duck through the bones into bite-size pieces.
  6. Traditionally, this dish is served at room temperature, but if you would like to serve it hot, put the clay pot with the duck and the liquid back on the stove and bring it to a boil. Simmer for 10 minutes, or until the duck is completely heated through.

Makes 4 to 6 servings.

Source: The Food of China

Duck Breast with Carrot and Chamolile

Ingredients

2 whole duck breasts
1 to 2 teaspoons French 4-spice blend (your favorite brand)
1 pound baby carrots, halved or quartered if large
2 chamomile tea bags
2 tablespoons unsalted butter, sliced
1 teaspoon honey Kosher salt
2 cups veal or chicken stock, preferably homemade
1 tablespoon cornstarch
2 mandarin oranges, peeled and chopped
1 bunch fresh flat-leaf parsley, thick stems discarded and leaves chopped, for garnish
Chamomile or coriander flowers, for garnish (optional)

Method

  1. Preheat the oven to 350°F.
  2. Score the duck breasts in several places. This will allow the duck fat to escape during cooking. Season lightly with the spice blend.
  3. Heat a large, oven-safe skillet over medium-high heat. When hot, sear the duck breasts, skin side down, until the skin is crispy and golden brown and the fat renders, 4 to 5 minutes. Lift the duck breasts from the pan and drain off the fat (Reserve the fat for another use). Return the duck breasts to the pan, skin side up.
  4. Transfer the skillet to the oven and roast the duck breasts for 8 to 10 minutes, until cooked through.
  5. Lift the duck breasts from the skillet and set them aside to rest.
  6. Put the carrots in a large saucepan and add enough cold water to cover by about 1/2 inch. Add the tea bags, butter, and honey and season lightly with salt. Bring to a boil over medium-high heat and cook until the water evaporates and the carrots are tender and glazed, 10 to 12 minutes.
  7. Mix 1 tablespoon of the stock with the cornstarch to make a slurry, stirring well until smooth and lump-free.
  8. In a saucepan, heat the remaining stock over medium heat until warm. Add the slurry to the warm stock and whisk until thick and bubbling hot.
  9. Whisk in a little duck fat, if desired. Stir in the chopped mandarin oranges.
  10. Slice the duck meat from the breasts. Arrange the sliced duck on plates and spoon some sauce over the meat. Pile the carrots next to the duck and serve garnished with chopped parsley and chamomile or coriander flowers, if desired.

Makes 4 servings.

Source: So Good

Five-spice Duck and Somen Noodle Soup

Ingredients

4 duck breasts, skin on
1 teaspoon five-spice powder
1 teaspoon peanut oil
6-1/2 oz dried somen noodles

Star Anise Broth

8 cups good-quality chicken stock
3 star anise
5 spring onions, chopped
3 tablespoons chopped fresh coriander leaves

Method

  1. Preheat the oven to moderately hot 200°C/400°F.
  2. Trim the duck breast of excess fat, then lightly sprinkle both sides with the five-spice powder.
  3. Heat a wok over high heat, add the oil and swirl to coat the side of the wok. Add the duck breasts, skin-side down, and cook over medium heat for 2-3 minutes, or until browned and crisp.
  4. Turn and cook the other side for 3 minutes.
  5. Transfer to a baking tray and roast, skin-side-up, for a further 8 minutes for medium—rare, or until cooked to your liking.
  6. Put the chicken stock and star anise in a clean non-stick wok. Bring to the boil, then reduce the heat and simmer, covered, for 5 minutes.
  7. Add the spring onion and coriander and simmer for a further 5 minutes.
  8. Cook the noodles in a saucepan of boiling water for 2 minutes, or until tender. Drain and divide among four large bowls. Ladle the broth on the noodles and top each bowl with one sliced duck breast.

Makes 4 servings.

Source: The Essential Wok Cookbook

Seared Duck Breast with Molasses and Blackberry Sauce

Ingredients

3 tablespoons butter
1 carrot, finely diced
1 stalk of celery, finely diced
1 cup shiitake mushrooms, finely diced
1 cup fresh or frozen blackberries
2 cups duck or veal stock
1 tablespoon molasses
1 teaspoon freshly ground black pepper
1 sprig fresh thyme, finely chopped
1/4 cup olive oil
4 (6-8-oz each) duck breasts, with skin
1/2 cabbage, sauteed
16 to 18 morels, sauteed

Method

  1. Preheat oven to 400°F.
  2. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the carrots, celery, and shiitake mushrooms and cook for 5 minutes, stirring constantly until softened.
  3. Add the blackberries and cook for 3 minutes, stirring constantly.
  4. Add the veal stock, molasses, black pepper, and thyme. Bring to a low simmer and cook for 10 minutes.
  5. Strain the sauce through a fine strainer, forcing the ingredients through as much as possible. Keep warm until ready to use.
  6. Heat the olive oil in a saute pan over medium heat. Place the duck breasts, skin side down, in the pan and cook until the skin is thoroughly browned. Turn the duck breasts over and brown on the other side. Transfer saute pan to the oven and cook duck breasts until medium rare, approximately 8 to 10 minutes. Let rest for 10 minutes before slicing.
  7. Return sauce to a simmer, do not boil, and whisk in the remaining tablespoon of butter.
  8. Slice the duck breasts and arrange them in a fan shape on the serving plates over a bed of sauteed cabbage and morels. Drizzle sauce over the sliced duck and serve.

Makes 4 servings.

Source: Famie’s Adventures in Cooking