Sweet And Spicy Duck Recipes

Steps:

• Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

Steps:

• combine salt, pepper, ginger and 5 spice. dust inside cavity of duck, rub remainder on outside of duck.
• tie legs together, twist wing tips under back. Prick skin all over with fork.
• Place duck breast side up in roasting pan. roast in oven at 375 degrees F for 2 hours spoon of fat drippings occasionally, set aside if making a gravy.
• combine soy sauce and honey, baste duck with mixture.
• roast another 20 to 30 minutes (basting frequently) or until leg moves easily in socket and juices run clear.
• when finished roasting let rest 15 minutes or so before carving.

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

Steps:

• Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
• Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
• Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl.
• Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute.
• Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
• Serve immediately.

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.