CHINESE STYLE DUCK RECIPE RECIPES
CHINESE-STYLE BARBECUED DUCK RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 1 hours 30 minutes
Yield Four servings
Number Of Ingredients 10
Steps:
- Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
- Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
- Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.
PEKING DUCK RECIPE | ALLRECIPES
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Asian Chinese
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
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CHINESE ROAST DUCK RECIPE | BBC GOOD FOOD
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
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Total Time 1 hours 10 minutes
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- Try our Roast with the Most Facebook winner’s recipe for an aromatic and flavourful duck, fresh from the barbecue. In the kitchen: Wash and dry the duck. Make sure you remove the neck and any giblets from inside. Prick the duck all over with a fork but be careful not to penetrate the flesh. These puncture marks will allow the fat to render out. Rub the duck all over with rapeseed or olive oil. This will help the rub stick to the meat. Add all the rub ingredients into a bowl and mix together well. Apply generously to cover the skin of the duck. Carefully impale the duck onto the Weber Rotisserie spit, making sure that the spike is inserted firmly into the meat. Attach the second spike firmly before screwing tightly into position. Use a length of string to tie up the duck legs.At the barbecue: Set up your barbecue for a medium indirect heat of around 170°C - 200°C. Place a Weber Drip Pan under the meat to capture the juices. Place your rotisserie on the barbecue. Remember, you will need a power supply to operate the rotisserie. Cook the duck with the lid down for around 40 minutes. Then baste the duck with hoisin sauce every 5 minutes for 15 minutes. The duck is ready when it has reached an internal temperature of 74°C. This can be ascertained using a Weber Original Wireless Digital Thermometer. Remove the duck from the barbecue and allow the meat to rest for 10 minutes. Shred up the duck and serve with sliced cucumber, spring onion, steamed Chinese pancakes and more hoisin sauce.
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