Braised Duck with Onion

Ingredients

1 duck, about 2 kg
3 onion
4 tbsp dark soy sauce
1 tbsp chopped shallot

Duck Marinade

1 tsp salt
2 tbsp ginger juice
3 tbsp dark soy sauce
1 tbsp Mei Kuei Lu Chiew

Sauce

1-1/2 cups stock from braised duck
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sugar
dash ground white pepper
1 tbsp cornstarch

Method

  1. Wash the duck clean, wipe dry and rub the whole duck with the marinade. Set aside for 1 hour.
  2. Heat half wok of oil, quick-fry duck in the hot oil until evenly brown. Remove and drain.
  3. Mark a cross on the top and bottom of the onion, stuff into the duck.
  4. Transfer the duck to a casserole, cover and double-boil for 1-1/4 to 1-1/2 hours until the duck is tender.
  5. Strain stock and reserve for sauce.
  6. Chop duck into bite-sized pieces and arrange on a plate.
  7. Heat 1 tablespoon oil, saute chopped shallot and the braised onion. Add sauce ingredients and cook until sauce thickens.
  8. Pour sauce over duck and serve hot.

Source: Towngas Millennium Cookbook


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Abalone, Chicken and Duck Wrapped in Lettuce

Ingredients

40 g abalone
40 g chicken fillet
40 g roast duck
40 g fresh chicken liver
30 g bamboo shoot
30 g water-chestnuts
2 mushrooms
10 g rice noodles
40 g olive kernels or roast almond
20 g chopped, cooked ham
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 stalks cilantro
10 lettuce leaves

Seasonong

1 teaspoon oyster sauce
1 teaspoon chicken broth mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
4 tablespoons of chicken stock

Method

  1. Dice the abalone, chicken, duck, chicken liver, bamboo shoots, water-chestnuts and mushrooms.
  2. Heat a wok until very hot. Pour 2 cups of peanut oil into it. Fry the chicken, chicken liver and olive kernels for 15 seconds. Remove from the pan, leaving the oil in it.
  3. Fry the rice noodles in the same pan to make them crispy. Drain the oil and place noodles on a plate.
  4. Heat the wok until it is very hot. Add 2 tablespoons of peanut oil. Saute onions, garlic and ginger. Add the bamboo shoots, water-chestnuts and mushrooms. Stir-fry for 1 minute.
  5. Add the abalone, chicken meat, duck meat, chicken liver, kernel and seasoning. Cook for another minute.
  6. Remove and arrange on top of the rice noodles. Garnish with chopped ham and parsley.
  7. Wrap with the lettuce and serve with ginger, vinegar and Hoi-sin sauce.

Source: Cooking with Hong Kong Top Chefs


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Smoked Duck, Tangerine, and Pecan Salad with Pinot Noir and Pomegranate Dressing

Ingredients

3 tangerines or small sweet oranges
4 oz lettuce or watercress
8 oz sliced smoked duck breast
1/3 cup candied pecans or walnuts

Pinot Noir and Pomegranate Dressing

1 cup Chilean or other inexpensive Pinot Noir, or another fruity red wine
1-1/2 tablespoons light brown sugar
1/2 cup light olive oil
1 medium pomegranate
1/2 to 1 teaspoon pomegranate molasses or balsamic vinegar
sea salt and freshly ground black pepper

Method

  1. Peel and slice the tangerines horizontally, reserving any juice. Cut the larger slices in half to make half-moon shapes.
  2. To make the dressing, put the wine in a small saucepan, bring it to a boil, then lower the heat. Simmer for 10 to 15 minutes or until the wine has reduced by two-thirds (leaving about 6 tablespoons). Remove the pan from the heat, stir in the sugar, and let cool.
  3. Once cool, whisk in the olive oil and season to taste with salt and pepper.
  4. Cut the pomegranate in half and scoop the seeds into a bowl, catching any juice. Discard the pith and tip the seeds and juice, along with any juice from the tangerines, into the dressing.
  5. Add the pomegranate molasses or balsamic vinegar, to taste. Stir well.
  6. Divide the lettuce or watercress between 6 plates and arrange the duck breast and tangerine slices on top.
  7. Scatter the candied pecans or walnuts over.
  8. Give the dressing a quick whisk, then spoon it over the salad. Serve immediately.

Makes 6 servings.

Source: Cooking with Wine


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Vietnamese-style Duck Breast Egg Rolls

Ingredients

3 oz dried cellophane noodles
1 cooked duck breast, weighing about 10 oz
2 tbsp bottled hoisin sauce
2 tbsp bottled plum sauce
1 carrot
3-inch piece cucumber
6 large lettuce leaves, rinsed and dried
8 rice paper skins, about 8 inches across
generous 1/4 cup bean sprouts
2 tbsp very finely chopped fresh mint
1 tbsp very finely chopped fresh cilantro, and sprigs, to garnish

Dipping Sauce

5 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp bottled chili sauce
1/2-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Put the noodles in a heatproof bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Alternatively, follow the package instructions. Drain well, then set aside.
  2. Remove any skin and fat from the duck and cut the flesh into thin strips, then mix with the hoisin and plum sauces.
  3. Peel and coarsely grate the carrot. Cut the cucumber in half lengthwise and scoop out the seeds, then cut each half into short thin sticks. Tightly roll up the lettuce leaves, then slice crosswise into thin shreds.
  4. Pour 1/2 inch hot water into a dish large enough to hold the rice paper skins. Working with one skin at a time, dip it in the water for 20-25 seconds, until it is soft. Lay the wrapper on a folded dish towel or absorbent mat, but don’t worry about patting it dry.
  5. Put one-eighth of the lettuce in the center of the bottom third. Top with an equal amount of the noodles, then add some carrot, cucumber, and bean sprouts. Top with one-eighth of the duck mixture and sprinkle with the herbs. Fold in the sides of the rice skin, then roll up. Continue until all the ingredients are used up.
  6. Stir all the Dipping Sauce ingredients together in a small bowl and serve with the egg rolls.

Makes 8 egg rolls.

Source: Noodles


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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


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