food for thought

by michelle

Posts Tagged ‘duck

roast duck

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Roasting a duck is not really as daunting as it seems. This Chinese-style roast duck is best cooked on a charcoal barbecue.

Clean the duck, remove the wing tips and any lumps of fat from inside the cavity and pat it dry with paper towels. Rub salt over the entire duck (about 2 teaspoons) and tie the neck tightly with string. Roughly chop 2-3 spring onions, 1-2 cloves of garlic and an equal amount of fresh ginger.  In a small bowl combine ¼ of a cup of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of dark soy, 2 teaspoons of five-spice powder and 1 tablespoon of honey  (if you need to liquefy the honey heat it briefly in a microwave). Stir well to combine the ingredients and brush the mixture all over the duck, brushing some into the cavity as well. Place the spring onion, garlic and ginger into the cavity and seal the duck by sewing or securing tightly with skewers. When you’re ready to cook place a disposable aluminium roasting pan under where the duck will cook to avoid flare-ups from the dripping duck fat. Regulate the temperature to approximately 160ºC (325°F). If you’re cooking with charcoal you can add 2 – 3 chunks of smoking wood. Allow the duck to roast for approximately 2½ hours until the skin is golden brown and crispy and the internal temperature of the breast has reached 74ºC (165°F). Serve chopped into pieces with hoisin sauce (diluted with a little water) and chilli oil.  



Written by michelle picker

April 17, 2019 at 12:28 am

Posted in poultry & game

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spicy grilled duck breast

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This wonderfully aromatic and spicy grilled duck breast, which I served with a tomato rice and grilled asparagus, is based on a recipe from Bobby Flay’s ‘Boy Meets Grill’ .

The skin on the duck breast is first lightly scored and then rubbed with a dry spice mix made of the following:  1 tablespoon of Spanish paprika, 2 teaspoons of dry mustard, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, 1 teaspoon of ground star anise, 1 teaspoon of ground ginger, ½ a teaspoon of ground allspice and a pinch of cayenne pepper.

The glaze is made by frying 3 finely diced cloves of garlic and a finely chopped piece of fresh ginger (equivalent size) in some vegetable oil. When softened, add 1 tablespoon of sambal oelek (chilli paste), ¼ of a cup of honey and 2 tablespoons of soy sauce. Continue to cook for one minute.

Heat a heavy pan or griddle and fry the duck breast with the skin side down until it becomes crisp. Now turn the duck over and coat with a generous amount of glaze. Place the pan or griddle under a pre-heated grill and continue to cook for a few more minutes. Allow to rest before serving.

Written by michelle picker

June 24, 2011 at 8:22 pm

Posted in poultry & game

Tagged with ,