Duck Confit With Green Onion Pancakes And Hoisin Maple Syrup Recipes

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TRADITIONAL DUCK WITH PANCAKES AND HOISIN-LIME SAUCE

Provided by Food Network

Categories     main-dish

Time P2D

Yield 4 to 6 servings

Number Of Ingredients 21



Traditional Duck with Pancakes and Hoisin-Lime Sauce image

Steps:

  • In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
  • PANCAKES:
  • Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service.
  • HOISIN-LIME SAUCE:
  • In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish.
  • PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes.

1 1/2 gallons water
1 cup Chinese black vinegar
1/2 cup dark molasses
1/2 cup dark soy sauce
Scallion brushes, for garnish
2 star anise
2 Long Island ducks
1/2 cup kosher salt
1 tablespoon 5-spice powder
4 oranges, washed and quartered, skin on
4 oranges, washed and quartered, skin on
12 scallions, chopped 1-inch lengths (can be the ends)
2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all)
2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all)
1 cup all-purpose flour
2/3 cup boiling water with a pinch of salt
1 tablespoon peanut oil
1 teaspoon sesame oil
2 tablespoons canola oil
1 cup hoisin sauce
Juice of 2 limes

ASIAN DUCK CONFIT WITH HOISIN AND FIVE-SPICE GUACAMOLE

Provided by Aaron May

Time P1DT4h45m

Yield 8 servings

Number Of Ingredients 28



Asian Duck Confit with Hoisin and Five-Spice Guacamole image

Steps:

  • Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour.
  • Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours.
  • Preheat the oven to 300 degrees F.
  • Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat.
  • Reheat the duck in a pan over medium heat until brown and crispy on both
  • sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole.
  • Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.

4 cups light brown sugar
3 cups coarse kosher salt
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/2 cup chopped white onion
1/4 cup white vinegar
1 tablespoon fish sauce
1 tablespoon sriracha
1 ounce fresh oregano
1 ounce fresh thyme
8 cloves garlic
Juice of 4 limes
3 bay leaves
1 thumb-size knob fresh ginger
Ground black pepper, to taste
8 duck legs
8 to 10 pounds duck fat
1 tablespoon hoisin
Five-Spice Guacamole, recipe follows
2 Hass avocados
Juice of 1 lime
1 teaspoon Chinese five-spice powder
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame seeds
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced

CHRISTINA'S BEER AND ONION PANCAKES WITH MAPLE WALNUT BEER SYRUP

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup image

Steps:

  • To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
  • In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
  • Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
  • Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.

Nutrition Facts : Calories 801 calorie, Fat 40 grams, SaturatedFat 18 grams, Carbohydrate 95 grams, Fiber 2 grams

4 tablespoons unsalted butter, plus more for cooking pancakes
1/2 Vidalia onion, chopped
1 cup beer, at room temperature
3 eggs
1 teaspoon vanilla extract
2 cups biscuit mix (recommended: Bisquick)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup light brown sugar
1/4 cup beer
1/4 cup chopped walnuts
2 tablespoons unsalted butter
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

DUCK CONFIT, THE RIGHT WAY

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Provided by brujakitty

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time P1DT3h13m

Yield 8

Number Of Ingredients 9



Duck Confit, the Right Way image

Steps:

  • Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
  • Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
  • Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
  • Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
  • Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g

1 shallot, minced
¼ cup evaporated cane sugar
¼ cup kosher salt
3 tablespoons coarsely ground black pepper
4 cloves garlic, minced
6 sprigs thyme, chopped
4 duck legs with thighs
4 duck wings, trimmed
4 cups duck fat

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