Check out this link on how to prepared Teochew Braised Duck.
Have you try Onion Marmalade with Roasted Duck Skin.
3 large sweet yellow onions
1 tablespoon brown sugar
1 teaspoon Apple Vinegar
1/2 cup red wine
Heat 2 slices of unsalted butter into frying pan over medium heat.
Add the sliced sweet onion and salt and cook until softened.
Stir in the brown sugar and cook further for one to two minutes.
Add the apple vinegar and red wine and cook until almost evaporated.
You can keep the balanced of the onion marmalade in the refrigerator overnight.
Just wrap these onion marmalade with a piece of crispy duck skin over a crepe and served immediately.
Check out this link for more duckilicious dishes.
Sliced smoked duck with noodles. Garnished with shredded lettuces.
Here are many dishes I have cooked using smoked duck as the key ingredient.
Home prepared Braised Duck
Noodles with Braised Duck Meat with gravy from the braised.
Check out here for various recipes on how to prepare duck dishes.
Most people would request to have the Peking duck meat fried with Ee Fu Noodles.
Have you tried using Taiwan Hsin Chu Rice Vermicelli?
Cooking is about creativity and the ability to come up with new ideas with different types of ingredients.
Duck meat from Peking Duck (sliced thinly)
200g Taiwan Hsin Chu Rice Vermicelli (soaked and drained)
Half Chinese lettuce (washed and julienned)
1 large carrot (shredded)
1 small packet black fungus (pre-soaked and cut into strips)
2 beaten eggs
Home prepared chicken stock
Steam the balance of the Peking duck in a steamer and set aside.
Heat wok and add minced garlic and fry till fragrant.
Add the sliced black fungus and julienned carrots and mix well.
Add one or two tablespoons of home prepared chicken stock.
Mixed the sliced Chinese Lettuce together and cook for another minute.
Add the Hsin Chu Rice Vermicelli together with a few more tablespoons of chicken stock.
Blend all the ingredients well and add the oyster sauce and sesame oil.
If you prefer the dish to be more flavourful, you can add one or two tablespoons of Superior Light Sauce.
Beat the egg and place in the centre of the wok with the rest of the ingredients.
Once the egg is semi cooked, blend together with the ingredients.
Taste and adjust more seasoning to your likeness.
Portion the rice vermicelli to the serving plate and add some sliced Peking duck meat in each plate.
Garnished with diced fresh red chillies and chopped scallions.
When adding seasoning to this dish, remember the Peking duck meat has been well seasoned and marinated, therefore do not overload the rice vermicelli with too much salt or sauce.
Have you tried mixing different types of mushrooms with ee fu noodles.
Home prepared braised duck goes well with noodles.
What you need!
Half Braised Duck chopped into several pieces.
What makes the plate of noodles flavourful?
Its the gravy from the braised duck. Never discard the gravy. Can be used to cook with boiled eggs, pig offal , beancurd and the list goes on.
Heat up a wok with some sesame oil.
When the smoke begins to appear, add your own desired dried noodles and fry over medium heat.
Slowly add portion by portion the braised duck gravy and mix well until the noodles are softened to your own doneness.
Sliced the braised duck into bite size pieces and served with the cooked noodles.
Garnished with some fresh Chinese lettuces.
Taste so good that you don’t even need any chilli sauce to go with it.
Here’s how I prepare my own version of Braised Duck.
There are various methods of preparing Roasted Duck.
With layers of rich glazed, tasty crispy skin and succulent flesh, homemade crispy duck.
Half portion fresh duck meat
Marinade: (This is for whole duck, if you are using half duck to cook, use half portion of the following ingredients)
1 teaspoon grounded white pepper
1.1/2 tablespoons grounded cinnamon
1.1/2 tablespoons grounded ginger
3 tablespoons brown sugar
Half cup red wine
1 teaspoon sesame oil
1 teaspoon cooking oil
1.2 teaspoon grounded star anise.
1 tablespoon Hoisin sauce
Rub the duck meat with a generous portion of salt and rinse over tap water.
Use a big pot and fill with water sufficient to cover the duck meat and bring to a boil.
Remove from heat and plunge the duck into cold water for five minutes.
Remove and pat day.
You will noticed that the duck skin pores are opened due to the high temperature boiling.
The boiling water helps to melt the fat layer and help the skin to crisp while cooking.
If you leave the duck aside for half an hour, you will notice the fats sipping through the skin.
Marinate the duck with the above seasonings.
Brush a layer of the glaze onto the duck skin and allow to dry at room temperature. Preferably 3 hours.
Repeat the process of the glaze until the duck skin has a toffee like coating.
The duck will not cook properly if it is not on a rack where the fat layer can drain off the meat.
Place the prepared duck with the breast side up on a rack inside the roasting pan in the preheat oven at 200 degrees C.
Adjust the oven temperature down to 180 degrees C.
Its best to avoid the temptation to peek for at least the first 10 minutes.
After one and half hour the duck should be perfect.
Insert a cooking thermometer into the thickest portion of the duck meat either the thigh or the breast. Make sure the thermometer is not touching any bones.
A fully cooked duck should have an internal temperature of 76 degrees C.
Transfer the duck into a chopping board and allow it to rest for 15 minutes before carving.
Allow to cool for a little to settle the juices and let the glaze hardened.
Its best to allow the duck to cool completely, if you want to shred the duck meat just like restaurant style.
You can also serve thin shavings of skin and the duck fat and the meat to your own likeness such as crepes, pancakes and save the rest of the meat to prepare a stir fry dish later.
This time, I have decided to serve this crispy duck with a mixture of three types of shredded vegetables such as carrots, green papaya and crunchy lettuce iceberg and a few slices of fresh tomatoes.
Drizzle with home made mango puree for a more refreshing serving.
Here’s the recipe on how to prepare a Braised Teochew Duck aka Lo Ack.
Duck confit is a French dish made with the leg of the duck.
One duck leg taken from this batch.
Look at the freshness and thickness of the duck meat.
A few sprigs of mint leaves.
2 tablespoons of Orange Marmalade Jam
1 tablespoon plain water
Marinade the duck meat with seasoned salt for at least a few hours.
Roast the duck leg over 180 degrees C for about 25 minutes.
This is to cook the duck leg slowly.
Flip to the other side of the duck leg and roast for another 15 minutes at 180 degrees C
In a small sauce pan, add the Orange Marmalade Jam and bring to a boil.
To dilute the jam, add one tablespoon of plain water and give a good mix.
When boiled, set aside to cool.
Transfer the roasted duck leg to a non stick pan and fry for another 5 to 8 minutes over low fire.
Drizzle the orange marmalade over the roasted duck leg and leave it to simmer for a few minutes with both sides of the duck leg well coasted and glazed.
Transfer the Duck Confit to a serving plate and garnished with some mint leaves for added flavour.
If you have some balance of the jam, just drizzle over the Duck Confit before serving.
If you wish to learn how to prepare the traditional Braised Teochew Duck here the recipe:
or AirFried Roasted Duck Leg
For a good braised duck, firstly you will need to purchase a fresh meaty duck like this
The end result, the well coloured braised meaty duck.
How to achieve this right colouring and doneness.
Click for recipe:
The braised duck cut into sections.
The outer skin has to be well browned and the meat juicy and tender such as this.
I was encouraged to prepare the roasted duck after watching this video.
Credit goes to this video for a comprehensive cooking method:
This recipe takes two days to accomplish.
One Large Fresh Duck
Marinade for Duck:
3 tablespoons Hoisin Sauce
Few slices of ginger roots
3 pieces Star Anise
3 to 4 pieces dried Orange Peel
1 tablespoon grounded ginger
1 tablespoon grounded Cinnamon
1 tablespoon five spice powder
1 tablespoon grounded garlic
2 tablespoon Superior Dark Soy Sauce
Wash the duck inside and out and rub with sea salt.
Drain and pat dry with paper hand towel.
In a small bowl, mix all the ingredients for the marinade.
Use a spoon to scoop the mixture and place them inside the duck cavity.
Close the duck cavity with wooden skewers or sew the duck securely and set aside.
In a large pot, add water and bring to a boil and add the following ingredients:
Ingredients to be boiled:
8 cups of plain water
Few slices of ginger roots
Three tablespoons grounded basil leaves
3 pieces Star Anise
3 pieces dried orange peel
1 tablespoon Hoisin sauce
1.1/2 cups Apple Vinegar
Half cup of Cooking Honey
Drain the residue from the pot with a metal sieve.
With the boiling mixture, reheat and boil once more before basting the duck.
The condition of the duck after basting with hot water.
You will need to rinse the duck about 12 to 15 times repeatedly.
During this process, the skin of the duck opened up its pores.
In order to have crispy results this step is very important.
When the duck is completely dry, you will notice there are no more fats nor oiliness under the duck skin.
Now air dry the whole duck openly or you can refrigerate the duck uncovered for 24 hours.
After 24 hours refrigeration, this is the duck texture before roasting.
Preheat oven to 230 degrees Celsius.
Wrap certain parts of the duck with aluminium foil to prevent over burning.
Roast the whole duck for about 1 hour 15 minutes (this would depending on individual oven).
Here’s how the duck looked after 40 minutes of roasting.
After an hour check the texture and adjust the setting to your choice of browning.
Remove the roasted duck from the oven and leave it to cool for 1o minutes.
The end results of my first attempt preparing roasted duck was satisfying with juicy succulent meat and flavourful.
I have yet to improve on the roasting texture.
This roasted duck was served with Lotus Leaf Buns and garnished with scallions.
Home made sauce similar to Hoisin goes very well with the roasted duck.