DUCK PIZZA WITH HOISIN AND SCALLIONS
Provided by Jennifer Iserloh
Categories Duck Christmas Cocktail Party New Year's Eve Mozzarella Spinach Healthy Christmas Eve Party Green Onion/Scallion Self
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
PEKING DUCK
Roast duckling with flavorful flair! The blend of sauces and spice impart a delightful lightly sweet and spicy taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h5m
Yield 8
Number Of Ingredients 11
Steps:
- Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)
- Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.
- Heat oven to 400°F. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.
- Reduce oven temperature to 375°F. Turn duckling; roast about 20 minutes longer or until 180°F (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.
- 5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 750 mg
PEKING DUCK-INSPIRED BURRITO RECIPE BY TASTY
Here's what you need: duck breasts, oil, salt, garlic, soy sauce, rice wine, five-spice powder, rice, cucumber, scallion, hoisin sauce, flour tortilla
Provided by Tasty
Categories Dinner
Yield 12 burritos
Number Of Ingredients 12
Steps:
- Place duck breast in pan to marinate.
- Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
- Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
- Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
- Remove from oven and let it rest for five minutes before slicing.
- Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
- Wrap it all up.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
PEKING ROAST DUCK PIZZA
Make and share this Peking Roast Duck Pizza recipe from Food.com.
Provided by foodart
Categories Duck
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place into a mixing bowl hoisin sauce, plum sauce, chili, salt, garlic, onion and sesame oil and combine set aside until needed.
- Preheat oven to 450°. Place a half size baking pan into the oven for 20 minutes.
- Place the roast duck onto a cutting broad and hand shredded into pieces.
- Place the pizza crust onto a flat surface. Brush some plum hoisin sauce onto the crust and top with cheese, parsley leaves, and shredded duck meat, sliced onion and tomatoes and lightly with cheese.
- Place onto the hot baking pan and into the oven. About 15 minutes or until the pizza is golden brown.
- Slice and serve hot.
PEKING DUCK
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 4 servings (about 24 pancakes)
Number Of Ingredients 15
Steps:
- For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
- In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
- Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
- For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
ROASTED PEKING DUCK WITH POMEGRANATE SAUCE
Provided by Food Network
Time 3h
Number Of Ingredients 17
Steps:
- Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.
- POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.
PEKING ROAST
Found this in a Heloise column. It was requested as a reprint from a recipe originally printed over 40 years ago. This roast beef is marinated and cooked in coffee! I love unusual sounding recipes. Might want to consider decaf!
Provided by Oolala
Categories Chinese
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
- Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
- Cover with plastic wrap and refrigerate for 24-48 hours.
- When ready to cook, pour the vinegar off.
- Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
- Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
- Cover and cook slowly for approximately 6 hours on top of the stove.
- You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
- Season well, but do not add the salt and pepper until about 20 minutes before serving.
Nutrition Facts : Calories 696.7, Fat 31.5, SaturatedFat 11.7, Cholesterol 268.2, Sodium 212.9, Carbohydrate 0.4, Sugar 0.2, Protein 101.2
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