Duck In Hot And Sour Sauce Recipes

Steps:

• Heat stock to a simmer and reduce by half.
• Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.
• Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.
• Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.

Steps:

• Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.
• Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.
• In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.
• Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.
• Taste and add seasoning if necessary. Serve hot with rice or pasta.

Steps:

• Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
• Wash duck under cold water and remove any missed feathers.
• Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
• Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
• Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
• As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
• Serve Duck with basting sauce.