How To make Duck and Cover
Oranges Lemons 2 ea Pie crusts
1 ea Duck
STOCK:
Giblets from Duck 1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt Pepper, black SAUCE:
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
VEGETABLES:
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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MAILLARD RECIPE | Wellington Duck with Blackberry Jam
It's cold, cover your duck!
Wellington duck with blackberry jam, full recipe:
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Smoked Duck Confit Recipe on the Yoder Smokers YS640 Pellet Grill
Chef Tom takes Duck Confit to the next level by cold smoking it, curing it overnight and finally cooking it in duck fat before finally searing it for texture. Enjoy!
Full recipe:
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Soy Roasted Duck Recipe
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Jiang Banya (酱板鸭) is a complicated duck recipe that includes four different cooking methods, salting, roasting, braising, and dehydration. I have no idea how to name it in English because there is nothing similar in western Cuisine. This duck is a specialty from Hunan Province, where my grandparents live. Whenever we visit them, Jiang Banya is always the star on the dinner table. After I moved to the USA, I have attempted this many times to recreate the flavor, and I am very proud of the result.
????PRINTABLE RECIPE -
INGREDIENTS
A whole duck (2kg)
100 grams of coarse sea salt (5% of the duck weight) (Amazon Link -
2 slices of sand ginger (Amazon Link -
2 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
2 white cardamom (Amazon Link -
1 gardenia fruit pod (Amazon Link -
1 tsp of white peppercorns (Amazon Link -
1 tsp of fennel seeds (Amazon Link -
3 tbsp of Sichuan peppercorn or to taste (Amazon Link -
1/2 cup red dried chilies or to taste (Amazon Link -
2 tbsp of oil
2 inches of ginger, sliced thinly
5 cloves of garlic
2 scallions
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link -
6 cups of purified water
5 tbsp of soy sauce (Amazon Link -
3 tbsp of dark soy sauce for the color (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
5 tbsp of rock sugar (Amazon Link -
INSTRUCTIONS
Use a pair of scissors to cut open the duck cavity. Trim off any unwanted parts such as the connective tissues, the huge piece of the neck skin, the butt, and some duck fat.
Rinse the duck thoroughly under running water. Use paper towels to absorb the moisture.
Put the duck on a big try, skin side up. Flatten the duck by pressing it down firmly. Coat the duck with a large amount of coarse sea salt.
Put a flat board on the duck, then weigh it down with a huge pot that is filled with water. Set it in the fridge for 12 hours.
The next day, rinse the duck thoroughly with some boiling hot water. This will shrink up the skin and wash off all the salt so the duck will not be too salty. Wipe off the moisture with a paper towel.
Preheat the oven to 450 F. Place the duck on a rack on top of a baking pan.
Heat a heavy-duty cast-iron skillet until smoking hot. Flip the skillet over and apply a thin layer of oil at the bottom.
Put the duck into the oven and place the hot, heavy skillet right on top of the duck. Bake for 30 minutes to render the fat.
While waiting, we can prepare the braising brine. Add oil to a large pot and saute all the dried spices along with the ginger slices, garlic cloves, and scallions for a couple of minutes or until fragrant. Add 5-6 cups of bottled water or distilled water, then bring to a boil.
Add soy sauce, dark soy sauce, Chinese cooking wine, and rock sugar. Simmer for 15 minutes.
Take the duck out of the oven and remove the cast iron skillet. Transfer this duck into the braising brine (you can cut the duck smaller if your pot doesn’t fit). Braise on low heat for 1 hour.
Transfer the duck onto a baking rack - skin side up. Stick it into the oven again. Set the temperature at the lowest. Let it dehydrate for 6-8 hours. The time varies depending on your oven’s minimum temperature. Enjoy!
You can store the brine for future use. Check this video to learn more about Lushui (卤水) -
How to Cook Duck Breast | Duck Breast with Vegetable Ragu Recipe
Cook Duck Breast Recipe served with vegetable ragout and braised red cabbage.
Cook Duck Breast Recipe Ingredients:
2 Duck Fillet
140g Tomato Paste
400g Chopped Tomatoes
240g Chickpeas
1 Cup Green peas and Sweet corn Mix
1/2 Cup Red Bell Peppers (Chopped)
1 Medium Onion (Chopped)
2 Garlic cloves (Diced)
2 Tablespoon Olive Oil
1 Teaspoon White Pepper
2 Teaspoon Salt
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DIY Cantonese Roasted Duck Recipe, CiCi Li - Asian Home Cooking Recipes
Cantonese Roasted Duck is known for its juicy and succulent meat, golden red and crispy skin. It's a must-eat dish during any family gathering.
Cantonese Roasted Duck Recipe:
廣式燒鴨,中文影片:
Prep Time: 40 minutes
Rest Time: At least 24 hours
Cook Time: 1 hour, and 10 minutes
Serves 4
Special equipment:
Tweezers
8-inch stainless steel turkey lacer (or, you can use a bamboo skewer)
Air compressor
Stainless steel S-shaped hook, or butcher’s twine
Wire cooling rack
Roasting pan and rack
For the duck:
1 3 1/2-pound whole duck, neck attached
16 cups water, divided
2 cups ice, for ice bath
Plum sauce, for serving
For the dry rub:
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon five-spice powder
1 teaspoon sugar
For the marinade:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 pieces fermented red bean curd
1 teaspoon five-spice powder
1 teaspoon sugar
3 scallions, cut into 3-inch pieces
3 slices ginger
3 garlic cloves, lightly smashed
For the blanching liquid:
8 cups water
1/2 cup rose cooking wine (mei kuei lu chiew), or substitute rice wine
1/2 cup diluted red vinegar (da hong zhe cu), or substitute rice vinegar (though you will lose some of the red color)
1/2 cup maltose, or substitute honey
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