Shanghai Duck Recipes

Steps:

• Put the scallions, star anise and ginger root in a heavy pot, on the top of your stove.
• Place the duck, breast side up in the pot.
• Mix the remaining ingredients and pour over the duck.
• Cover and bring just to a boil.
• Simmer for about two hours or until tender, turning every half-hour.
• Pre-Heat Oven to 400 degrees F.
• Remove duck from pan and place on a shallow baking dish.
• rub honey on duck.
• place duck in oven just until crispy -- this does not take long and should not be left alone.
• Once crisp, remove and serve!
• Reserve liquid and serve at the table as a sauce.

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.

Steps:

• Place the ddeok in a bowl or container and cover with plenty of water. Soak for 24 hours or more.
• Cut the skin and meat off the duck carcass. Chop into small pieces, discarding excess fat, and set aside. Break up the bones, taking care not to create any small splintery pieces.
• Place the soy sauces, water, duck bones, star anise and ginger root in a large skillet. Bring the liquid to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Strain the liquid to remove all bones, ginger, and bits of star anise.
• Add the ddeok and continue simmering for 20-30 minutes or until ddeok are softened to an al dente texture. Add water as needed to keep the sauce from reducing too much and scorching.
• Add the duck and scallion, reserving the greenest parts of the scallion for later. Continue simmering 5-10 more minutes or until sauce is reduced to a more gravy-like consistency. Add the green scallion parts and cook for another minute (at most!). Remove from heat and serve immediately.