Sam Choys Award Winning Roast Duck Recipes

SAM CHOY'S AWARD-WINNING ROAST DUCK

Steps:

• Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles.
• Rinse both ducks.
• Place in a dish, and pour shoyu (soy sauce) over them.
• Roll the ducks in the shoyu and let sit for about 10 minutes.
• Keep rolling in the shoyu every 3 to 4 minutes.
• Preheat oven to 450ºF.
• Mix all dry ingredients.
• Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade.
• Put a little marinade inside cavities.
• Roast in 450ºF oven for 30 minutes.
• Reduce heat to 325ºF.
• Cook for 1 hour, or until meat thermometer registers an internal temperature of 170ºF to 175ºF.
• No basting is required.
• Serve with steamed rice.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

THE BEST BEEF STEW - SAM CHOY

Steps:

• Sprinkle beef with salt and pepper, then dust with flour.
• Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
• Keep stirring to avoid burning.
• Drain oil.
• Add beef and chicken broth and tomato paste.
• Bring to a boil, then reduce to simmer.
• Cover and let cook about 1 hour, or until beef is tender.
• Add carrots and potatoes and cook 5 minutes.
• Add onion chunks and celery and cook 10 minutes more.
• Adjust seasonings with salt and pepper.
• Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

SAM CHOY'S AWARD-WINNING ROAST DUCK

Steps:

• Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles.
• Rinse both ducks.
• Place in a dish, and pour shoyu (soy sauce) over them.
• Roll the ducks in the shoyu and let sit for about 10 minutes.
• Keep rolling in the shoyu every 3 to 4 minutes.
• Preheat oven to 450ºF.
• Mix all dry ingredients.
• Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade.
• Put a little marinade inside cavities.
• Roast in 450ºF oven for 30 minutes.
• Reduce heat to 325ºF.
• Cook for 1 hour, or until meat thermometer registers an internal temperature of 170ºF to 175ºF.
• No basting is required.

RED ROAST DUCK WITH BOK CHOY FONDUE

Steps:

• Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.