Egg Tofu Extravaganza

Ingredients

2 packs egg tofu, sliced
1 oz diced gai lan
1 oz carrot, coarsely diced
3 oz chicken breast, diced
3 oz roasted duck meat, diced
2 oz medium shrimps, peeled, deveined and diced
1 oz dried scallop, soaked and shredded
1 piece dried lotud leaf, rinsed and soaked

Sauce

1/2 cup chicken stock
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp salt
2 tsp cornstarch
1/2 tsp dark soy sauce

Method

  1. In a bowl, whisk together all sauce ingredients.
  2. In a large skillet, add sauce. Saute gai lan, carrots, chicken, duck, shrimps and dried scallops until all ingredients are thoroughly cooked. Set aside.
  3. Line bamboo steamer or large serving plate with lotus leaf. Nicely arrange tofu slices onto lotus leaf. Steam for approximately 8 minutes or until tofu slices are cooked.
  4. Pour the cooked meat mixture over tofu and serve hot.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Duck Breast with Spanish Olives and Oranges and Rice Pilaf with Almonds

Ingredients

6 boneless, skin-on duck breast halves (2-1/2 to 2-3/4 pounds total)
salt and fleshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons minced shallots
1/8 teaspoon red pepper flakes
1/4 cup dry sherry
3/4 cup fresh orange juice
3/4 cup chicken stock
2 navel oranges, peeled and cut into segments
1/2 cup pitted Spanish green olives (not pimiento stuffed)
Rice Pilaf with Almonds (recipe follows) for serving

Method

  1. Score the fat covering each duck breast in a diamond pattern without cutting into the meat. Use a very sharp knife and make short cuts to control the knife more effectively. Press down and move the knife slowly back and forth. Season with salt and pepper.
  2. In a large skillet or saute pan, heat the oil over medium heat. Add the breasts, skin-side down, and cook for 20 to 25 minutes, or until the skin is dark brown.
  3. Increase the heat to medium-high, turn, and cook 7 to 8 minutes longer, or until an instant-read thermometer inserted in the center of a breast registers 140°F for medium-rare.
  4. Pour off excess fat as it accumulates in the pan. Transfer the meat to a plate and loosely tent with aluminum foil.
  5. Pour off all but 1 tablespoon of the fat from the pan. Add the shallots and pepper flakes and cook over medium heat for about 2 minutes, or until softened.
  6. Add the sherry, increase the heat to medium-high, and cook, stirring to scrape up the browned bits from the bottom of the pan, for 2 to 3 minutes, or until almost all the liquid has evaporated.
  7. Add the orange juice and stock and simmer for 10 minutes, or until the liquid is reduced by half.
  8. Add the orange segments and any accumulated juice, the olives, and any juices from the duck. Simmer for 2 to 3 minutes, or until the orange segments and olives are heated through. Season to taste with salt and pepper.
  9. Cut the duck breast on the diagonal into 1/2-inch thick slices.
  10. Spoon some of the sauce with the orange segments and olives over the meat and drizzle with the sauce. Serve with the pilaf.

Rice Pilaf with Almonds

Ingredients

1/2 cup slivered almonds
1 tablespoon olive oil
1 cup finely chopped yellow onion
1-1/2 cups long-grain white rice
3 cups chicken stock
salt and freshly ground pepper to taste
1 cinnamon stick

Method

  1. Spread the almonds in a dry skillet. Toast over medium-high heat for 5 to 7 minutes, shaking the pan, or until lightly browned and fragrant. Set aside to cool.
  2. In a medium saucepan, heat the oil over medium heat and saute the onion for about 4 minutes, or until softened.
  3. Add the rice and stir for about 1 minute to coat the rice with oil.
  4. Add the stock, bring to a boil, and season with salt and pepper.
  5. Add the cinnamon stick, stir the rice once, reduce the heat to low, cover, and simmer for 20 minutes.
  6. Remove from the heat and let the rice rest, covered, for 5 minutes.
  7. Remove and discard the cinnamon stick. Fluff the rice with a fork and stir in the toasted almonds. Taste and adjust the seasoning.

Makes 6 servings.

Source: Lobel’s Prime Cuts

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

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