CRISPY CHINESE DUCK WITH PEACHES
If you love restaurant Peking duck with plum sauce, try this version with sticky sesame and hoisin peaches
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 13
Steps:
- Heat oven to 140C/120C fan/gas 1. Prick the duck skin all over with a fork - don't go too deep or you'll puncture the meat instead and lose all the juices during cooking. Push the whole peach up into the duck's cavity, neatly tuck in any excess fat and tie the legs together with string. Using a pestle and mortar, grind together the Chinese five-spice, Sichuan pepper and sea salt. Rub all over the duck and sit, breast-side down, on a rack in a roasting tin. Roast for 3 hrs.
- Meanwhile, put the peaches, cut-side up, in a snug-ish ovenproof dish. Mix the honey, vinegar, sesame oil, ginger and hoisin with 3 tbsp water. Pour over the peaches, then scatter over the sesame seeds.
- Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now breast-side up. Roast for 30 mins more, with the peaches on the shelf below, until the duck is brown and crispy and the peaches are tender. Serve with jasmine rice and shredded spring onions.
Nutrition Facts : Calories 809 calories, Fat 65 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.1 milligram of sodium
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
BARBARY DUCK WITH GLAZED PEACHES
A quick, simple meal using breasts of Barbary Duck. They are served with fresh caramelized peaches, cooked with a hint of five spice powder.
Provided by MarieRynr
Categories Duck Breasts
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
- Add the vinegar and cook until evaporated.
- Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
- Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
- Season this sauce and set aside.
- To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
- Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
- Take care not to overcook them.
- Set aside and reserve the pan juices in a warm place.
- Preheat oven to 425*F.
- Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
- Without using any oil, heat a non stick frying pan until quite hot.
- Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
- Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
- REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
- While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
- Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
- Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
- Cut eat peach half in four and arrange on and around the duck.
- Trickle over the reserved pan juices.
- Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
- Garnish with Candied orange peel slivers if desired.
Nutrition Facts : Calories 809.6, Fat 42.9, SaturatedFat 24, Cholesterol 187.8, Sodium 380.2, Carbohydrate 50.2, Fiber 3.9, Sugar 28.8, Protein 22.9
More about "crispy chinese duck with peaches recipes"
CRISPY DUCK BREAST WITH MARINATED PEACHES RECIPE
From bwqualitygrowers.com
Estimated Reading Time 1 min
CHINESE CRISPY PEKING DUCK | FOODTALK
From foodtalkdaily.com
CRISPY CHINESE DUCK WITH PEACHES | HOME DELICIOUS …
From homedeliciousrecipe.blogspot.com
CRISPY ROAST DUCK WITH CHINESE PANCAKES - GORDON …
From gordonramsay.com
CRISPY SKIN DUCK BREAST WITH PEACH TARRAGON AND HONEY RECIPE – …
From luvaduck.com.au
SEARED DUCK BREAST WITH PROSCIUTTO, SAGE, AND PEACHES RECIPE
From seriouseats.com
CRISPY CHINESE DUCK WITH PEACHES | RECIPE | BBC GOOD FOOD RECIPES ...
From pinterest.ca
15 CRISPY DUCK RECIPE - SELECTED RECIPES
From selectedrecipe.com
CHINESE CRISPY DUCK RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRISPY DUCK BREAST WITH MARINATED PEACHES RECIPE
From recipegoulash.cc
CRISPY CHINESE DUCK WITH PEACHES RECIPES
From tfrecipes.com
EASY HOMEMADE CRISPY DUCK & PANCAKES | PERFECT FOR CHINESE …
From youtube.com
180 CHINESE PEACH RECIPES IDEAS | PEACH RECIPE, RECIPES, FOOD
From pinterest.com
CRISPY CHINESE DUCK WITH PEACHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHINESE CRISPY DUCK RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
PIN ON CHINESE FOOD RECIPES - PINTEREST.COM
From pinterest.com
CRISPY ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY DUCK ON CUCUMBER CANAPES | GOODTO
From goodto.com
You'll also love