Peking Duck

Ingredients

5 lb duck
2 tablespoons maltose or honey, dissolved in 2 tablespoons water
1/2 cup hoisin sauce or plum sauce
24 Mandarin pancakes
6-8 scallions, shredded
1/2 cucumber, shredded

Method

  1. Cut the wing tips off the duck with a pair of poultry shears. Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Plunge the duck into a pot of boiling water for 2-3 minutes to tighten the skin. Remove and drain, then dry thoroughly.
  2. While the skin is still warm, brush the duck all over with the maltose or honey and water solution, then hang it up to dry in a cool and airy place for at least 6 hours, or overnight, or keep it, uncovered, in the fridge.
  3. Preheat the oven to 400°F. Place the duck, breast side up, on a rack in a roasting pan, and roast without basting or turning for 1-1/2 hours. Check to make sure the duck is not getting too dark and, if it is, cover it loosely with aluminum foil.
  4. To serve, remove the crispy duck skin in small slices by using a sharp carving knife, then carve the meat, or carve both together. Arrange on a serving plate.
  5. To eat, spread about 1 teaspoon of the hoisin sauce or plum sauce in the center of a pancake, add a few strips of scallions, cucumber, duck skin and meat, roll up the pancake and turn up the bottom edge to prevent the contents from falling out.

Makes 6 servings.

Source: The Food of China


Today’s Comic

 

 

 

Advertisement

Thai Duck and Pineapple Curry

Ingredients

1 tablespoon peanut oil
8 spring onions, sliced on the diagonal into 1-1/4 inch lengths
2 cloves garlic, crushed
2-4 tablespoons Thai red curry paste
1-1/2 lb Chinese roast duck, chopped
13 fl oz coconut milk
1 (14 oz) can pineapple pieces in syrup, drained
3 fresh kaffir lime leaves
3 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint

Method

  1. Heat a wok until very hot, add the oil and swirl. Add the spring onion, garlic and red curry
    paste, and stir-fry for 1 minute, or until fragrant.

  2. Add the duck pieces, coconut milk, pineapple pieces, kaffir lime leaves, and half the fresh coriander and mint. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through and the sauce has thickened slightly.
  3. Stir in the remaining fresh coriander and mint, and serve with jasmine rice.

Makes 4 to 6 servings.

Source: The Essential Wok Cookbook


Today’s Comic

 

 

 

Northern-style Rice with Duck

Ingredients
1 cup vegetable oil, plus 4 tablespoons
1 (4-1/2-lb) duck, cut into 8 pieces 4 cloves garlic, chopped
1 red onion, chopped
4 tablespoons Yellow Chili Paste
2-1/4 cups grated loche squash
1 bunch cilantro (coriander) leaves, chopped
1 cup stout
6 cups chicken broth (stock)
4-1/3 cups white long-grain rice
6 oz peas
1 yellow chili, seeded, membrane removed, and thinly sliced
1/2 red bell pepper, seeded, membrane removed, and thinly sliced
2 cups Creole Sauce, to serve
salt

Method

  1. Pour 1 cup vegetable oil into a pan and heat. Season the duck pieces with salt, add to the pan, and brown on all sides over medium heat. Remove the duck pieces from the pan and set aside.
  2. Add the garlic and onion to the same pan and cook, stirring, for 4 minutes until the onion has softened and is translucent.
  3. Add the grated squash and cook for 2 minutes, then add chili paste and cook for another 6 minutes until the paste has thickened and is fragrant.
  4. Add half the chopped cilantro and cook, stirring, for another 2-3 minutes.
  5. Pour the stout into the pan, bring to a simmer, and cook for 2 minutes until the alcohol has evaporated, then add the chicken broth (stock) and bring to a boil. Taste and add more salt if necessary.
  6. Place the duck pieces in the pan and cook over medium heat for about 1-1/2 hours until the meat is tender.
  7. Remove the duck and the cooking juices from the pan and keep warm. Separate the cooking juice, blend in a food processor, and drizzle over the duck to make sure it does not dry out.
  8. Heat the remaining 4 tablespoons oil in the pan over medium heat, add the rice, and lightly fry, stirring gently with a fork, for 2 minutes.
  9. Add the peas, chili, and bell pepper, pour over the duck cooking juices, and cook for 20-25 minutes, covered, until the rice is fluffy and the grains have separated.
  10. Spoon the rice onto plates, top with the duck pieces, and garnish with the remaining chopped cilantro leaves. Serve with Creole sauce.

Makes 4 servings.

Source: Peru – The Cookbook


Today’s Comic

 

 

 

Southern Indian Style Duck and Tamarind Curry

Ingredients

1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
salt
1-1/4 1b cooked duck breast, shredded

Method

  1. Combine the spice powders with a few tablespoons of water and set aside.
  2. Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
  3. Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
  4. Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
  5. Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.

Makes 4 servings.

Source: Indian in Six


Today’s Comic

 

 

 

Hot Chili Duck Tongues

Ingredients

20 duck tongue
1 tsp hot chili sauce
3 cloves garlic
1 stalk green onion
2 slices ginger

Seasoning

3 tbsp soy sauce
1 tbsp sugar
1 tsp Chinese cooking wine
1/2 tp vinegar
1 tsp sesame oil
1/2 cup water

Method

  1. Wash duck tongues and par-boil in boiling water. Remove and drain.
  2. Discard duck throat and the rind of tongues. Rub them with salt and then wash and drain.
  3. Put duck tongues, garlic, green onion, ginger, hot chili sauce and seasonings in a pot.
  4. Use low heat to cook for 30 minutes. Turn off the heat.
  5. Serve hot or at room temperature.

Source: Easy Cook


Today’s Comic