Cha Siew Duck Recipes

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.
• Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).
• Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
• Allow the duck to stand 5 minutes before slicing and serving.

Steps:

• Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
• Heat oil in a pan, once hot, fry shallot till fragrant.
• Slowly pour in the sauce mixture and cook until sauce thickens.
• Add diced char siew to the sauce, stir to coat well.
• Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
• Rub in the butter until mixture resembles coarse breadcrumbs.
• Stir egg into the flour mixture to make a pliable dough.
• Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
• Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
• Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
• Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
• Brush the pastries with egg wash (lightly beat egg, water and salt together).
• Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
• Serve while they are still hot or warm.