Duck Recipes
Smoked Duck
Ingredients
2 ducks with feathers
 100 scallion
 100g ginger
 25g anise

Clean ducks, rub over with salt and pickle in a jar for 4 hours.
Dip ducks into boiling water until skins shrivel, hang in a draft and rub off feathers.
Put 4 thin iron sticks in smoking pan, hang ducks on sticks with their backs downward.
Smoke for 5 minutes, turn over and smoke for further 5 minutes.
Put water, spices, soy sauce, scallion, and ginger into large saucepan and bring to boil, put ducks in and simmer for 45 minutes.
 
 
Mushrooms and Roast Duck Meat in Lettuce

 Ingredients

1 boned roast duck

4 fresh shitake mushrooms, sliced

5 button mushrooms, sliced

½ piece avocado, shredded

100g edamame beans

6–8 iceberg lettuce leaves, trimmed
 		  

Dressing

1 tbsp balsamic vinegar

1 tbsp honey

2 cloves garlic, crushed

1½ tbsp virgin olive oil

Salt and pepper to taste

A good dash of freshly cracked pepper

1 tbsp toasted sesame seeds 		Method
Remove skin from roast duck thigh and shred the meat. Set aside.
Blanch both shitake and button mushrooms for 1 minute. Drain and set aside. Blanch edamame beans in salted boiling water for 3–5 minutes. Drain in a colander. Combine mushrooms, shredded meat, edamame beans and avocado in a large mixing bowl.
Put dressing ingredients into a jug. Stir well to mix.
Pour dressing over the mushrooms and meat. Toss well to coat. Cover with a piece of cling film wrap and leave aside for 20–25 minutes.
Remove core from lettuce then place the lettuce into a bowl of iced water.
Spoon mushrooms and meat mixture into lettuce cups. Sprinkle with a little toasted sesame seeds and serve immediately.
Stewed Chestnut Duck

 Ingredients

450g duck meat, cut into bite-sized pieces

1 tbsp dark soy sauce

150g sea cucumber, cut into thick slanting slices

150g fresh chestnuts (foong lut)

100g carrots, cut into desired shapes

1 cup water

1 tsp chopped garlic

1 tbsp preserved soybean paste (tau cheong),
    finely chopped

2 tbsp oil

50g young ginger, sliced thinly




Seasoning:

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sugar

½ tsp salt

¼ tsp pepper

1 tsp chicken stock granules

Thickening:

1 tsp corn flour

1 tbsp water

Method
 Rub duck meat pieces with dark soy sauce. Deep-fry in hot oil until skin is slightly golden brown. Remove, drain, then wash off oil.
Boil the fresh chestnuts in salted water for 15 to 20 minutes. Remove and shell the chestnuts.
Heat oil in a work, fry garlic and chopped soybean paste until fragrant. Add ginger and sauté till aromatic.
Put in the duck pieces and fry until well blended.
Add in water, seasoning, sea cucumber and chestnuts. Bring to a gentle boil and simmer covered until duck and the rest of the ingredients are tender.
Add carrot and thickening. Dish out and serve immediately.

Raspberry-flavoured duck breasts

Ingredients
300 g duck breasts
 300 g fresh or frozen raspberries
 4 tbsp olive oil
 2 tbsp dried chives
 100 ml  Marsala
 Salt

 

  
Method
 Purée raspberries in blender or food processor and pass through a sieve.
Remove skin from duck breasts. Put in a saucepan together with oil and chives. Fry lightly on both sides and pour in Marsala; let it evaporate on fierce flame. At this point lower the flame, add raspberries juice and 1 ladle warm water, season to taste with salt and keep on cooking, half-covered, until meat is tender. Add  water if necessary.  Taste cooking juice. If it's sour, add 2 tbsp of sugar.

Duck breasts with pomegranate

Ingredients
1 duck breasts   
8 tbsp olive oil
 4 tbsp dried chives
 3 pomegranates
 Salt

 


Method
Prepare Juice of 2 pomegranates. Using a small, sharp knife, cut out blossom end of  fruit and score skin in quarters. Break fruit in half. Break halves into quarters. Scoop out kernels with spoon . Pass kernels through potato masher.
Remove kernels from third pomegranate; put aside.
Put oil and chives in saucepan.
Remove skin from duck breast, half it, arrange in  saucepan, season with salt and brown on all sides.
Douse with pomegranate juice and allow to evaporate over fierce heat for few minutes. Add a ladle of hot water, half-cover and keep on cooking over moderate heat until meat is tender. Remove from pan, carve into thick slices and arrange slices in saucepan again. Add kernels of third pomegranate and return to heat for some minutes.

Duck with chestnuts

Ingredients
 1 duck, cut into pieces
2 fresh young onions, finely chopped
4 tbsp dried chives
2 tbsp dried parsley
2 tsp dried sage
2 orange juice
20 peeled chestnuts
400 g peeled tomatoes, cut into pieces
6 tbsp extra virgin olive oil
1 little glass of lemon-flavored liqueur
Salt

Method
Let duck pieces fry lightly on all sides in olive oil and onions put in a large pan.
Add lemon–flavored liqueur (limoncino) and let it evaporate partially.
Add all aromatic herbs, orange juice and tomatoes. Season to taste with salt and keep on cooking, half-covered, until meat is tender and cooking juice is well retired. Add some boiling vegetable stock only if necessary.
Add chestnuts 20 minutes before switching off gas.

Orange-flavoured duck

Ingredients
 1 duck
 8 tbsp olive oil
 250 ml dry white wine
 3 oranges
 Salt

  
Method
Take away fat from duck and wash. Season with salt inside of duck. Put in saucepan with olive oil and brown all over. Then add wine and some water; cook, covered, slowly for about 45-60 minutes. Season with salt.
Meanwhile peel an orange. Cut into little strips and boil for some minutes. Drain. Squeeze other 2 oranges and add their juice to duck with boiled little strips.
Let it simmer until well reduced. Serve hot .

Red Curry with Duck
 

Ingredients
 Cracked coconut cream
 1 Can Coconut Milk
 ½ Can red curry paste or homemade paste
 ½ Chinese Roast Duck
 ½ cup Thai eggplants
Bamboo shoots
Basil
 Sugar
 Fish Sauce (optional)
 

Method
 Heat coconut cream in saucepan over medium heat. Fry red curry paste for a minute or two until fragrant. Add coconut milk and stir over heat until mixed. Add Eggplant and cook for 2 minutes. Add Duck and beans and cook for 2 more minutes.
Plate up, garnish with basil.
Braised Duck a la Szechuan

Ingredients

900g duck or half a duck, cut into chunky pieces

Seasoning (A):

¼ tsp salt

¼ tsp pepper

½ tbsp thick soya sauce

60g Szechuan vegetable (char choy), unwashed and sliced thinly

1.5cm piece young ginger, sliced thinly

1 tbsp Life black bean garlic paste

3 dried chillies, soaked and seeded

Chop:

1 stalk spring onion

1 sprig coriander leaves

Sauce(B):

1 tbsp oyster sauce

1 tbsp black vinegar

1 tbsp cooking rice wine

½ tbsp light soy sauce

½ tbsp sugar

300ml water

Thickening (combine):

1 tbsp corn flour

2 – 3 tbsp water

Enough oil for deep-frying

 

Method
Marinate duck with seasoning (A) for 20 – 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.
Heat oil in a wok, fry ginger, black bean garlic paste and dried chilies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.
Braised Duck with Chestnuts and Mushrooms
 

Ingredients

750g or half a duck, skinned and chopped into bite-sized pieces

150g shelled chestnuts, rinsed

Oil for deep-frying

5g ginger, sliced

1 tsp chopped garlic

½ tsp shallots

6 medium-sized dried Chinese mushrooms, soaked until soft

 
Seasoning (A)

1 tbsp light soya sauce

1 tsp Chinese rice wine

¼ tsp salt

¼ tsp pepper

½ tsp sugar

Sauce ingredients (B)

1½ cups water or chicken stock

1 tbsp light soya sauce

1 tbsp oyster sauce

½ tsp dark soya sauce

½ tsp pepper

½ tsp salt

¾ tsp sugar or to taste

1 tsp Chinese rice wine

Thickening (combined)

1 tbsp corn flour

2 tbsp water

Method
Marinate duck in seasoning (A) for 25–30 minutes. Heat oil in a wok and deep-fry for 1–2 minutes. Remove and set aside.
Heat 1 tbsp oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1–2 minutes or until fragrant. Put in duck and chestnuts and stir-fry for 4–5 minutes. Add sauce ingredients (B) and bring to the boil. Cover and simmer for 35–40 minutes or until duck is tender. Thicken sauce with corn flour mixture.

 
Duck and Chestnut Stew

Ingredients

400g duck, chopped into fairly big pieces

Seasoning:

½ tsp light soy sauce

Dash of pepper

Dash of Chinese five spice powder

Pinch of salt

½ tsp dark soy sauce

 

100g shelled dried chestnuts

12 pieces dried black mushrooms, soaked

12 pieces button mushrooms

2 tbsp oil

1 tsp sesame oil

Cooking wine

Method
Season duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for two to three minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.

Heat clay pot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.

Sauce:

I tbsp oyster sauce

1 tsp light soy sauce

1 tsp sugar

¼ tsp pepper

½ tsp chicken stock granules

500ml water
Duck Soup With Vermicelli
 

Ingredients

600g duck or ½ a duck, cut into five fairly big pieces

800g water

5 bundles vermicelli

Herbs for the soup:

15g tong kwai

10g pak kay

10g tong sum

1 tbsp kei chee

4 slices young ginger

3 dried black mushrooms, soaked and quartered

Seasoning:

½ to 1 tsp salt

 

Method
Place duck and herbs in a double boiler pot. Add water and steam for 60 to 90 minutes over medium-low fire. Keep topping up the bottom section of the double boiler with boiling water in the process of steaming. When duck is tender, add seasoning to taste.
Scald each bundle of vermicelli in boiling water for 30 seconds. Drain and place in serving bowl. Pour soup and add a piece of duck to each bowl.

Pan-fried Foie Gras On Tomato Bruschetta

Ingredients

400-500g frozen duck liver (foie gras)

1 baguette (French loaf)

160g oil-preserved sun-dried tomatoes

2 cloves garlic, chopped

1 tbsp honey

Good quality coarse salt

Freshly-ground black pepper

 

Method
Defrost the duck liver and cut into eight 50-70g slices. Place on a plate and wrap with cling film. Keep in the refrigerator until required.
Cut the baguette into eight 2cm-thick slices at a slant. Toast the bread.

Chop the tomatoes and sauté in a small frying pan for 2 minutes. Add garlic and honey, and cook for 3 minutes over low heat. Spread the mixture onto the toasted baguette.

Pan-fry the foie gras slices in a non-stick frying pan on both sides until golden brown.

Place on the tomato toast. Sprinkle the foie gras with good quality coarse salt and freshly-ground pepper.

Serve with salad leaves seasoned with a balsamic vinaigrette.

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