Twice Cooked Duck Recipes

Steps:

• The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
• The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
• Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.
• Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

Steps:

• With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. Trim the skin a bit, too, if it seems quite thick. Reserve duck fat for another purpose. Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. Cover with 4 cups water and bring to a boil. Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less). Take the duck legs from the pot and let them cool. Remove the meat from the bones and chop into rough 1/2-inch pieces. Strain and cool the cooking broth and skim any fat from surface. This step may be done up to 2 days ahead of finishing the dish.
• In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate. Measure 1 cup of defatted duck broth. Mix the cornstarch and water in a small container. Have all these ingredients in easy reach of the stove.
• In a wok or large cast-iron skillet, heat the vegetable oil over high heat. Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. Season lightly with salt. Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. Stirring frequently, cook for one minute more, taking care not to burn the garlic. Add the rice wine mixture and duck broth and bring to a brisk simmer. Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted. Transfer to a serving platter and sprinkle with scallions.

Steps:

• Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
• Wash duck inside and out and pat dry with paper towel.
• Preheat oven to 350 degrees.
• Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
• Remove from oven and allow to completely cool.
• Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
• Place the portions onto a rack in a shallow baking dish.
• Bake in the 350 degree oven 15 minutes.
• Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve.
• NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.