NORTHERN ITALIAN SWEET AND SOUR DUCK SAUCE
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.
SWEET AND SOUR DUCK
From the Cantonese region of China, this is a lovely home-style dish which is easy to make, deliciously fruity and ready in minutes. Serve with egg fried rice or plain rice.
Provided by English_Rose
Categories Duck Breasts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
- Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
- Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
- Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl.
- Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute.
- Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
- Serve immediately.
Nutrition Facts : Calories 1427.3, Fat 120.9, SaturatedFat 23, Cholesterol 326.4, Sodium 706.9, Carbohydrate 26.3, Fiber 4.6, Sugar 12.2, Protein 61.5
SWEET AND SOUR DUCK SAUCE BRISKET
This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cover bottom of Dutch oven with water and soup mix.
- Mix the garlic powder and paprika into into the duck sauce.
- Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
- Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
Nutrition Facts : Calories 1080.3, Fat 81.4, SaturatedFat 32.5, Cholesterol 221.1, Sodium 948.1, Carbohydrate 30.7, Fiber 2.2, Sugar 2.8, Protein 53.4
DUCK BREASTS WITH CORIANDER, ENDIVE, AND SWEET-AND-SOUR ORANGE SAUCE
Steps:
- For endive:
- Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt. Add juice and stock; bring to boil. Reduce heat to medium-low. Cover; simmer 15 minutes. Turn endive over. Cover; simmer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season juices with salt and pepper. Return endive to skillet.
- For sauce:
- Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes. Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes. Strain sauce into another small saucepan. Add peel. Simmer until sauce is reduced to 1/2 cup, about 3 minutes. (Endive and sauce can be made 1 day ahead. Cover separately; chill.)
- For duck:
- Preheat oven to 425°F. Sprinkle duck with salt and pepper. Melt butter with oil in heavy large ovenproof skillet over high heat. Add duck, skin side down; cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Press 1/2 tablespoon coriander seeds into honey on each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Press 1/2 tablespoon coriander seeds onto skin of each breast.
- Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (150°F to 160°F). Rewarm endive in covered skillet. Transfer duck to work surface. Brush most seeds off duck. Cut each breast crosswise into thin slices. Overlap slices of 1 breast on each plate. Spoon sauce over. Set 3 heads of endive on each plate.
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