Duck In Hot And Sour Sauce Recipes

NORTHERN ITALIAN SWEET AND SOUR DUCK SAUCE

Northern Italian Sweet and Sour Duck Sauce image

Provided by Food Network

Time 1h5m

Yield 1 quart

Number Of Ingredients 11

Ingredients

16 ounces brown duck stock
10 ounces demi-glace, heated to a boil
1 clove garlic, peeled and minced
6 ounces honey
1 teaspoon hot red pepper flakes
4 ounces orange juice
1 teaspoon Dijon mustard
1 1/4 ounces balsamic vinegar
5 ounces hazelnut liqueur
3 ounces butter, whole, cut into pieces
Salt and ground white pepper

Steps:

Heat stock to a simmer and reduce by half.
Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.
Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.
Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.

DUCK IN HOT AND SOUR SAUCE

Duck in Hot and Sour Sauce image

Make and share this Duck in Hot and Sour Sauce recipe from Food.com.

Provided by English_Rose

Categories Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 duck breasts, with the skin, cut into thin slices diagonally
1/2 teaspoon salt
4 shallots, chopped
2 garlic cloves, chopped
2 teaspoons fresh ginger, peeled and chopped
1 teaspoon ground coriander
3 red chili peppers, deseeded and chopped
1/2 teaspoon ground turmeric
6 blanched almonds, chopped
2 tablespoons hot water
1/2 cup vegetable oil

Steps:

Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.
Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.
In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.
Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.
Taste and add seasoning if necessary. Serve hot with rice or pasta.

Nutrition Facts : Calories 758.9, Fat 53.6, SaturatedFat 10.6, Cholesterol 326.4, Sodium 498.5, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 60.1

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