DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
BROWN SUGAR AND SOY GLAZE
Provided by Geoffrey Zakarian
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
- Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
SOY-PICKLED JALAPEñOS
Provided by Lillian Chou
Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small heavy saucepan and bring to a boil.
- Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.
WHOLE ROASTED DUCK
Categories Duck Ginger Roast Thanksgiving Dinner Red Wine Winter Cinnamon Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.
- Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.
- Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.
- While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
- Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)
- Serve duck with sauce.
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