Steamed Duck With Pineapple And Preserved Ginger Recipes

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CHINATOWN STEAMED AND ROASTED DUCK



Chinatown Steamed and Roasted Duck image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Steps:

  • Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
  • Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
  • In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
  • Preheat the oven to 375 degrees F.
  • Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.

STEAMED AND ROASTED WHOLE DUCK



Steamed and Roasted Whole Duck image

Make and share this Steamed and Roasted Whole Duck recipe from Food.com.

Provided by kiwidutch

Categories     Duck

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 whole duck (4 to 5 pound)
1 tablespoon Chinese five spice powder
2 teaspoons sugar
2 teaspoons salt
5 slices fresh ginger, big
4 cloves garlic
1/2 bunch green onion
1 tangerine, peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Steps:

  • To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
  • Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
  • Combine the Chinese five-spice, sugar, and salt in a small bowl.
  • Rub the spice mixture all over the duck, inside and out.
  • Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
  • Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
  • Fold the wing tips back under the duck and tie the legs together with kitchen string.
  • Poke the duck breast a few times, piercing the skin.
  • Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
  • Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
  • Cover tightly with aluminum foil.
  • Steam the duck for 45 minutes, checking the water level periodically.
  • Steaming the duck first melts away some of the fat and shrinks the skin.
  • In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
  • Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
  • The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
  • Preheat the oven to 375 degrees F.
  • Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
  • Put the rack with the duck back inside the roasting pan.
  • Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
  • Stick the whole thing in the oven.
  • Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
  • Tent the breast with some foil if it gets too dark.
  • The legs will wiggle easily when it's done.
  • Carve and serve.

STEAMED DUCK WITH PINEAPPLE AND PRESERVED GINGER



Steamed Duck With Pineapple And Preserved Ginger image

Number Of Ingredients 8

1 duck (3 to 4 pounds)
1/2 cup pineapple juice
3 tablespoons preserved ginger syrup
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
4 canned pineapple slices
1/2 cup preserved ginger

Steps:

  • 1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See HOW-TO, _Steaming. 2. Remove bird and let cool slightly. With a sharp knife, make an incision along breast bone then remove breast meat, one half at a time. Strip off skin and cut meat in 1/2-inch slices. Arrange on a serving platter. Keep warm. 3. Drain canned pineapple, pouring the juice into a saucepan. Add preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken. 4. Cut each pineapple slice in 4 pieces and slice preserved ginger arrange over duck. Pour heated sauce over and serve. NOTE: The remainder of the duck is generally reserved for other dishes, but the whole duck can be used if it's chopped, bones and all, in bite-size pieces. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED STEAMED WEST LAKE DUCK



Deep-Fried Steamed West Lake Duck image

Number Of Ingredients 20

6 black, dried mushrooms
1 duck (4 to 5 pounds)
2 teaspoons soy sauce
oil for deep-frying
duck giblets
4 slices fresh ginger root
1 clove star anise
1 tablespoon sherry
1 teaspoon salt
1 teaspoon honey
1 tablespoon soy sauce
water to cover
1/2 cup duck liquid
1/2 cup bamboo shoots
1/2 cup celery
1 1/2 cups duck liquid
1/2 cup smoked ham
1/2 cup Chinese parsley
1 tablespoon cornstarch
1/4 cup water

Steps:

  • 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Rub duck lightly with soy sauce. Then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain quickly. Rinse in a pan of cold water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets slice ginger root and add, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method until duck is done, but stil1 firm (about 1 3/4 hours). See HOW-TO, _Steaming. 7. Remove duck and let cool. Bone then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add strained duck liquid and steam 15 minutes more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add shredded vegetables and simmer, covered, 10 minutes. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cold water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and chopped parsley. NOTE: This recipe can be made with chicken as well as duck. VARIATIONS: * In step 5, omit the seasonings given and pour over duck and giblets the following mixture: 1 1/2 cups stock 1 slice fresh ginger root and 1 clove garlic, both minced and 1 cup canned button mushrooms. Also omit the water. * In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded or over 1 pound of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or spinach. (These must be stir-fried first.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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