Chinese Apricot Duck On The Grillbbq Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
• Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
• In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
• Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
• Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

Steps:

• Pierce the skin of the ducks and rub with salt, pepper, garlic powder, and poultry seasoning. Let marinate for a few hours or overnight.
• Preheat the oven to 325 degrees.
• Stuff each duck with pieces of apple, orange, onion and celery. Rub the ducks with soy sauce and oil and place in roasting pan. Baste with red wine. Cover with aluminum foil and place in oven. Every 15 minutes baste the ducks with more wine and juices from the pan. Let bake for about 2 hours and 15 minutes to 2 1/2 hours.
• Combine apricot preserves with honey and thin it out with a little water. Uncover the ducks and baste with the glaze. Turn the oven to broil and cook ducks for about 10-15 more minutes. Just keep an eye on them so they do not burn.
• Serve with garlic bread to soak up the juices.

Steps:

• Place the extra fat in a stockpot with duck stock and water and bring to a boil.
• Prick the duck legs all over and add to the pot.
• Add extra water to cover, if needed.
• Simmer 30 minutes.
• Remove and let legs sit at room temperature for 30 minutes to dry skin.
• Meanwhile preheat oven to 450.
• In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
• Divide sauce in half.
• Place duck legs on a roasting pan, brush with sauce.
• Roast for 30 minutes occasionally basting with sauce.
• Serve with remaining sauce for dipping.

Steps:

• Preheat the barbeque.
• Using a sharp knife, cut a long slit in the leshy side of each duck breast to make a pocket.
• Divide the apricots and shallots between the pockets and secure with skewers.
• Mix the honey, soy sauce and sesame oil together in a small bowl and brush all over the duck.
• Sprinkle with the Chinese five-spice powder.
• To make the garnish, make a few cuts lengthways down the stem of each scallion.
• Place in iced water and leave until the stems start to curl. Drain before using.
• Cook the duck over medium hot coals for 6-8 minutes on each side. Remove the skewers, set on a bed of cous cous and garnish with the scallion curls.
• Serve immediately.