Ella Said:Different duck recipes please???
We Answered:Hoisin Barbecued Duck
1 whole duck, about 5-6 lbs
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup hoisin sauce, divided
Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
Remove from the grill and let rest for about 10 minutes before carving.
Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
Doris Said:I need some good recipes that use roasted duck.?
We Answered:Here's two of my favourites - obviously substitute your pre-roasted duck where necessary.
Crispy Duck with Noodles
Ingredients: (Serves 4 people) 3 portions of duck breast (14 oz / 400 g)
9 oz (255 g) of rice stick noodles
3Â½ oz (100 g) of mangetouts
2 sliced spring onions
3 tbsp of dark soy sauce
2 tbsp of tamarind juice
1 tbsp of honey
1Â½ tsp of chilli paste
1 tsp of vegetable oil
1 tsp of sesame oil
Â½ tsp of five-spice powder
2 crushed cloves of garlic
Place the duck breast portions on a clean chopping board.
With a fork pierce the skin of the duck breast, making small holes all over. Transfer the duck breasts to a dish.
In a small mixing bowl, mix together the soy sauce, honey, chilli paste, five-spice powder and the crushed garlic.
Evenly coat the duck breasts on both sides with all of the mixture.
Cover the dish with aluminium foil and place in the fridge to marinate for a minimum of one hour.
15 minutes before you are ready to prepare the duck, place the rice noodles in a pan or bowl of hot water, soaking them for 15 minutes. If the instructions on the packet are different, follow the packet instructions.
While the rice noodles are soaking, preheat the grill to high and then remove the duck breasts from the marinade. Keep the marinade aside for later use.
Place the duck breasts under the hot grill and grill for about 10 minutes, turning occasionally. The duck will be ready once it has turned a nice golden brown colour.
Drain the rice noodles after the 15 minutes of soaking them and keep to one side.
Take the cooked duck breasts and with a sharp knife, cut them into thin slices.
In a large frying pan, heat the vegetable oil and the sesame oil together. Add the mangetouts and the spring onions and gently fry for two minutes.
Add the marinade and the tamarind juice and stir well. Bring to the boil.
Finally add the rice noodles and the sliced duck and mix together.
Once the duck and the noodles are hot enough, transfer to warm plates and serve.
Sprinkle with the sesame seeds to garnish.
Ingredients: (Serves 4 people) 4 lb duck (1.8 kg)
3 pints (1Â¾ litres) of boiling water
4Â½ oz (130 g) of caster sugar
4 fl oz (115 ml) of hoisin sauce
4 fl oz (115 ml) of water
4 tbsp of honey
2 tbsp of sesame oil
2 tsp of dark soy sauce
Chinese pancakes, cucumber and spring onion strips to serve
Place the duck on a wire rack set in a roasting tin and slowly pour 2 of the 3 pints of boiling water over the duck and into the tray.
Remove the duck and pat dry with kitchen towels.
Pour away the boiling water. Put the duck back onto the rack and into the roasting tray and leave to one side for a few hours.
Blend together in a small mixing bowl the remainder of the boiling water, the honey and the soy sauce.
Brush half of this mixture on the inside and the outside of the duck and leave the mixture to dry for one hour.
After the hour brush a second layer of the mixture onto the inside and the outside of the duck and leave to dry again for another hour or until the glaze is dry.
Repeat this process until all of the mixture has been used up.
Preheat the oven to 375Â°F (190Â°C).
In a saucepan heat the sesame oil and add the hoisin sauce, caster sugar and the water. Stir well and simmer for 2 -3 minutes until the sauce has thickened.
Leave to cool before placing in the fridge until needed.
Place the rack and roasting tin with the duck in the oven and cook for 30 minutes.
After 30 minutes turn the duck over and cook for a further 20 minutes. Turn the duck once more and cook for a final 25 minutes until the meat is cooked through and the skin is crispy.
Remove the duck from the oven and leave o cool for 10 minutes.
Whilst the duck is cooling, warm the pancakes in a steamer for 5 - 6 minutes.
Cut the duck into strips and serve with the warmed pancakes, sauce and the strips of cucumber and spring onion.
Johnny Said:Looking for good duck recipes!?
We Answered:this one is steamed then roasted....very tender & juicy!
1 whole duck (4 to 5 pound)
1 tablespoon Chinese five spice powder
2 teaspoons sugar
2 teaspoons salt
5 slices fresh ginger, big
4 cloves garlic
1/2 bunch green onion
1 tangerine, peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce
1To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
2Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
3Combine the Chinese five-spice, sugar, and salt in a small bowl.
4Rub the spice mixture all over the duck, inside and out.
5Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
6Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
7Fold the wing tips back under the duck and tie the legs together with kitchen string.
8Poke the duck breast a few times, piercing the skin.
9Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
10Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
11Cover tightly with aluminum foil.
12Steam the duck for 45 minutes, checking the water level periodically.
13Steaming the duck first melts away some of the fat and shrinks the skin.
14In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
15Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
16The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
17Preheat the oven to 375 degrees F.
18Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
19Put the rack with the duck back inside the roasting pan.
20Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
21Stick the whole thing in the oven.
22Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
23Tent the breast with some foil if it gets too dark.
24The legs will wiggle easily when it's done.
25Carve and serve.
Dorothy Said:Any good recipes using duck breast?
boneless duck breasts, skin on
1/4 cup shallot, minced
2 garlic cloves, minced
1/2 cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
1/2 teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 cup port wine
1 teaspoon arrowroot, dissolved
2 tablespoons water
1Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
2Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
3Heat butter in saucepan, and saute onion, garlic and shallots until tender.
4Add brown sugar, and cook until carmelized, about a minute or two.
5Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
6Add arrowroot which has been dissolved in 2 Tablespoons water.
7If desired, finish duck breast in the oven.
8To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.
Joan Said:Recipes using duck stock?
We Answered:any recipe calling for chicken stock would work very well here too.
maybe you can find a recipe on http://www.recipezaar.com