RED-COOKED DUCK WITH PRESSED BEAN CURD
Provided by Food Network
Time 7h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Prepare bean curd: In a saucepan combine water, 1/4 cup of the soy sauce and five-spice powder. Add bean curd and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Remove saucepan from heat and let bean curd marinate in liquid, 1 hour. Using a slotted spoon, place bean curd in one layer on a plate lined with paper towels. Reserve cooking liquid. Cover bean curd with more towels, then weight with 5-pound weight. Bean curd must be pressed under weight at least 5 hours, or refrigerated with weight up to 24 hours.
- Prepare duck: In a nonreactive bowl mix duck with garlic, the remaining 1/4 cup soy sauce, 1/4 cup of the Shao Hsing and sugar. Marinate overnight.
- Heat oil in a large heavy-bottomed saute pan over medium-high heat. Add duck, skin-side down, and cook 5 minutes, or until well-browned. Turn and cook 2 minutes more. Remove duck to a plate and discard rendered fat. Place pan over high heat, and add remaining 1/2 cup Shao Hsing and reserved bean curd cooking liquid, stirring to scrape up any browned bits. Add ginger, scallions, chili peppers and star anise and bring to a boil. Place duck pieces in a sand pot (or an enamelware or cast iron pot) skin-side up. Using a slotted spoon, transfer ginger, scallions and spices to pot and scatter over duck pieces. Pour cooking liquid over duck to barely cover. You may not need to use all liquid. Bring to a boil over medium heat and simmer, basting occasionally, 1 hour. (If you use a sand pot, read instructions carefully. Be sure to use a flame tamer to prevent pot from cracking.)
- Just before serving slice pressed bean curd into 1/4-inch thick slices. Add bean curd to pot and simmer 1 minute to heat through. In a cup, dissolve cornstarch in water to consistency of heavy cream. Using a slotted spoon, divide duck, bean curd and aromatics among 6 plates. Bring cooking liquid to a boil and add cornstarch mixture, stirring well until thickened. Taste for seasoning, then spoon sauce over duck.
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK IN RED WINE
Make and share this Duck in Red Wine recipe from Food.com.
Provided by chia2160
Categories Duck Breasts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
- Mix well and add duck breasts.
- Seal bag and mix again.
- Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid.
- Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
- Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
- If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate.
- Pour any juices in pan or foil on top.
- Garnish with chives, and serve.
DUCK MARINATED IN RED WINE AND ORANGE
Provided by Nigella Lawson
Categories dinner, weekday, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 2 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
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14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
From allrecipes.com
Author Carl HansonPublished Oct 22, 2020Estimated Reading Time 5 mins
- Roast Duck with Chestnut Stuffing. You'll marinate a duck in white wine and herbs, stuff it with an apple-chestnut stuffing, and roast to a gorgeous mahogany.
- Chef John's Duck, Sausage, and Shrimp Gumbo. Here's a rich and flavorful gumbo with braised duck legs, smoky andouille sausage, ham hock, aromatic vegetables, okra, and shrimp.
- Autumn Duck Confit Salad. Combine curly endive, radicchio, and arugula with purple grapes, minced apple, sliced turnips, and chopped pecans. Dress it all up in a simple vinaigrette and top with rich duck confit.
- Duck Fesenjan. Fesenjan is a savory stew starring duck, pomegranate seeds, and walnuts. "It's every bit as wild as it sounds," says Chef John.
- Duck Breast with Three Red Fruits. "A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries, and raspberries," says Phil.
- Chef John's Cassoulet. Another classic, this French white bean and sausage dish also features duck confit, pork shoulder, pancetta, and a crispy bread-crumb crust.
- Roasted Duck. Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. "I made this last year out of the blue, and my whole family enjoyed it.
- Duck Adobo. Here's a twist on the classic Filipino adobo dish. "This recipe uses duck legs, which makes a particularly rich and satisfying adobo," says Chef John.
- Duck and Yellow Rice. "This impressive dinner-party dish from Laos will wow your guests," says Joseph and Joyanna. "They won't believe how easy it is!
- Chef John's Orange Duck. Another classic dish that's also remarkably easy to make. The sweet and savory sauce is lip-smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth.
18 LEFTOVER DUCK RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
- Duck Curry. Because you start with duck that has already been cooked, this flavorful breast of duck curry recipe is simple to prepare and may be ready in less than half an hour.
- Duck Fried Rice Recipe. A straightforward recipe for duck fried rice that utilizes any leftover duck, carrots, peas, ginger, scallions, and hot chilies that you may have.
- Duck Pot Pie Recipe. Anyone who has ever cooked a whole duck knows that there is a significant amount of duck meat that is left over after the meal. My initial Google search for “what to do with leftover duck” taught me that if you don’t like duck soup, you are out of luck finding another use for the remaining duck.
- Duck Ragu. A recipe for duck ragu that is both easy to make and delicious to eat is provided by Matthew Tomkinson.
- Leftover Roast Duck Egg Drop Soup. The carcass of the duck that we roasted on Christmas Eve was placed, along with some seasonings, in the slow cooker for the night.
- Roast Duck Pizza with Figs and Arugula. This pizza is one of a kind because it combines savory duck, sweet figs, spicy arugula, and a drizzle of savory-sweet hoisin sauce in a way that you won’t find at any other restaurant.
- Thai-Style Duck Fried Rice. This duck fried rice prepared in the Thai way is just like they do it in Thailand! In addition to that, it is a delectable way to use up any leftover rice or duck flesh.
- Duck Pastilla. Pastilla from Morocco stuffed with shredded duck flesh, onions that have been caramelized, and red peppers, with the outside crisp filo layers dusted lightly with cinnamon and confectioners’ sugar.
- Stir-Fried Duck with Green Onions. Duck has a robust flavor that is accentuated even further when combined with assertive flavors and spices such as garlic, chili sauce, and ginger.
- Smoked Duck Soup Recipe. The recipe for smoked duck soup can be found in the book Hunter Angler Gardener Cook. If you have any leftover smoked duck, this is the recipe that you should make with it.
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