CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
DUCK TAREKO (CRISPY DEEP-FRIED DUCK MARINATED IN NEPALI SPICES)
Make and share this Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) recipe from Food.com.
Provided by Tulsi Regmi
Categories Whole Duck
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
- Clean duck; wipe dry.
- Rub duck inside and out with the spice mixture.
- Let rest to marinate for at least eight hours.
- Place marinated duck in a steamer and steam for at least one hour.
- Remove from steamer and let cool down.
- Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
- In a deep fryer heat oil to 360F.
- Dip the steamed duck in frying oil.
- Fry duck, turning periodically, until the duck skin is golden brown and crispy.
- Remove from oil and place on paper towel to absorb excess oil.
- To serve, cut crispy duck into bite-size pieces.
- Serve with rice pilaf, accompanied with mango chutney.
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