Chinese Roast Duck Food

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CHINESE ROAST DUCK



Chinese roast duck image

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Provided by John Torode

Categories     Dinner, Main course

Time 1h50m

Yield Serves 4 with leftovers

Number Of Ingredients 14

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar
2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

Steps:

  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium

CHINESE NEW YEAR ROAST DUCK ROLLS



Chinese New Year Roast Duck Rolls image

Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, serve the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake.

Provided by Olha7397

Categories     Whole Duck

Time 3h

Yield 16 serving(s)

Number Of Ingredients 21

16 pancakes
6 green onions, thinly sliced lengthwise
1 cup fresh coriander leaves
1 teaspoon crumbled dried tangerine peel
1 tablespoon rye meal or 1 tablespoon cognac
2 teaspoons granulated sugar
2 teaspoons red beans, curd paste
1 teaspoon soy sauce
1 teaspoon five-spice powder
1 duck (6 lb/2.7 kg)
4 green onions
1/4 cup thinly sliced gingerroot
2 tablespoons chinese rice wine or 2 tablespoons sherry wine
2 tablespoons liquid honey
1 tablespoon rice vinegar
1/2 cup hoisin sauce
1 tablespoon granulated sugar
2 teaspoons sesame oil
2 cups all-purpose flour
3/4 cup boiling water
1/4 cup sesame oil

Steps:

  • FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes.
  • Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces.
  • With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round.
  • Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds.
  • In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover.
  • (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.).
  • Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside.
  • Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.).
  • In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string.
  • Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside.
  • Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.).
  • Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times.
  • Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes.
  • With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter.
  • Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.).
  • Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up. Serves 16.
  • Canadian Living Magazine.

Nutrition Facts : Calories 625.2, Fat 43.1, SaturatedFat 12.8, Cholesterol 105.9, Sodium 540.9, Carbohydrate 41.9, Fiber 1, Sugar 6, Protein 16.2

CANTONESE ROAST DUCK



Cantonese Roast Duck image

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.

Provided by echo echo

Categories     Whole Duck

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (5 lb) duck
1 tablespoon bean sauce
2 tablespoons dry sherry or 2 tablespoons shaoxing wine
1 1/2 tablespoons sugar
1/2 teaspoon five-spice powder
1 tablespoon light soy sauce
1 clove garlic, crushed
1/2 whole star anise
1/2 cup red wine vinegar
4 tablespoons honey

Steps:

  • Cut off duck's wing tips and 2nd joints.
  • Combine bean sauce through anise and rub the inside of the duck with the mixture.
  • Sew the neck and tail openings securely.
  • Bring 6 cups water to a boil.
  • Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
  • Pat the duck dry.
  • Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
  • Slip a loop of string around the duck's neck and hang in a dry place overnight.
  • Pre-heat oven to 450°F.
  • Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
  • Turn with a towel (NOT a fork).
  • Roast 8-10 minutes longer, making sure the duck does not burn.
  • Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
  • Reduce heat to 300°F; roast 10 minutes.
  • Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
  • Now increase heat to 450°F, remove foil and roast 10 minutes.
  • Remove from oven and serve hot.

CHINESE ROAST DUCK WITH PANCAKES



Chinese roast duck with pancakes image

Set out all the elements of this classic Chinese recipe on the table and let your guests help themselves

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 9

1 oven-ready duck
2 tsp Chinese five-spice
2 star anise
1 orange , peel cut off in strips, then orange halved
2 tbsp Chinese black vinegar (we used Merchant Gourmet) (optional)
75ml Shaohsing rice wine or dry Sherry
100ml chicken stock
30 Chinese pancakes (shop-bought or see 'Goes well with' for a recipe)
6 spring onions , cut into finger lengths and shredded, ½ cucumber, cut into matchsticks, hoisin sauce, to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away - be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don't worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
  • Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
  • Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
  • Heat the pancakes and serve the duck with accompaniments.

Nutrition Facts : Calories 705 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.08 milligram of sodium

ROAST DUCK



Roast Duck image

Make and share this Roast Duck recipe from Food.com.

Provided by Tonkcats

Categories     Whole Duck

Time 3h

Yield 2-3 serving(s)

Number Of Ingredients 8

1 (5 lb) ducklings
2 tablespoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons sugar
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon powdered ginger

Steps:

  • Wash and dry duckling.
  • Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
  • Preheat oven to 350°F.
  • Roast for 2 hours, turning and basting with drippings occasionally.

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