easy Nanjing salted Duck Leg
easy Nanjing salted Duck Leg
Nanjing salted duck is a classic recipe of Huaiyang Chinese cuisine.
The duck meat is tender and savory, and simpler to prepare compared to such as Peking duck or Cantonese roast duck.
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My second attempt at cooking duck breast
My 1st attempt at cooking duck breast:
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Confit Duck Recipe | Donald Russell
Executive Head Chef at Chewton Glen, Luke Matthews' recipe for the perfect Duck Confit. An easy-to-follow video guide, taking you step by step through this recipe.
Try this at home with our Slow Cooked Confit Duck Legs!
You can buy them here:
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The key to Alex's duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!
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Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The Perfect Holiday Dinner (Homemade Peking Duck)
A holiday dinner should be special. So let's not make the same thing over and over and go a little more interesting... homemade Peking duck with all the fixings.
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---------------------------------------------------------------
Full Recipe:
Ingredients Needed:
Chinese Mandarin Pancakes:
* 2 cups (300g) all purpose flour
* 1 cup (237ml) water
* 1 tablespoon (11g) sesame oil
Honey Plum Sauce:
* 1 lb (16oz) fresh plums, pitted & chopped w/ skin
* 1/4 cup (59ml) rice vinegar
* 1/4 cup (58g) sugar
* 2 tablespoons (38g) honey
* 2 tablespoons (30ml) shaoxing wine
* 1/4 cup (52g) sriracha
* 2 tablespoons (26g) dark soy sauce
Five Spice Sichuan Seasoning:
* 4 tablespoons (72g) kosher salt
* 2.5 tablespoons (31g) granulated sugar
* 1 tablespoon (5g) Chinese five spice
* 1.5 teaspoons (6g) Sichuan peppercorn powder
Maltose Glaze:
* 3 tablespoons (45ml) shaoxing wine
* 1/4 cup (86g) maltose
* 2 tablespoons (24g) Chinese red vinegar
* 1 tablespoon (12g) Chinese black vinegar
* 2 cups (473ml) water
To Serve:
* 1/2 cucumber, very finely julienned
* 1 bunch of green onions, ultra fine julienne
*Optional* 1 cup pickled carrots
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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