Wild Ginger Fragrant Duck Recipes

FRAGRANT DUCK BREASTS WITH WILD RICE PILAF

Steps:

• Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
• Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
• While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

FRAGRANT CRISPY DUCK

Steps:

• Prepare duck:
• Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
• Marinate duck:
• Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
• Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
• Steam duck:
• Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
• Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
• Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
• Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
• Air-dry duck:
• Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
• Fry duck:
• Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
• Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
• Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
• Presentation:
• Serve duck with small dishes of reserved spiced salt for dipping.

DUCK CONFIT NACHOS RECIPE

Steps:

• 1. Spread chips on rimmed baking sheet or in a shallow dish. 2. Brown duck legs in a skillet until crisp, shred the meat. 3. Top the toasted slices of baguette with sauerkraut, duck and cheese, then bake at 475 deg. in the upper third of the oven until melted, about 5 min. 3. Top with chopped parsley and cornichons.

WILD GINGER FRAGRANT DUCK RECIPE

Steps:

• Roast peppercorns in a dry frying pan over moderate heat until aromatic and they just begin to smoke. Do not burn. Put peppercorns in a blender or processor (or spice mill) for 90 seconds. Sieve to remove peppercorn husks, the duck will be gritty if you don't. Roast salt in a dry pan over moderate heat until light brown. Mix together the salt, peppercorns and five-spice powder. Reserve 2 tablespoons to serve with the finished duck. Rinse duck and pat dry with paper towels. Rub spices inside and out. Refrigerate overnight. To steam the duck: 2 whole green onions, cut into 1-inch lengths 2 inches fresh ginger root, sliced and gently crushed Put onions and ginger in cavity of the duck. Place the duck in a 9-inch glass pie plate. Fill a 14-inch wok with water, approximately 3 inches deep. Place a pair of chopsticks in an X pattern in the wok, set the pie plate on top, and cover with lid. Steam over high heat for 60 minutes. Check water level every 10 - 15 minutes. At the end of the steaming time, the duck is fragile and must be handled with care. Use a large fork to pick up the duck from inside the cavity, letting all juices drip into the pie plate; discard the juices (or save for a great gravy). Air-dry the duck for two to four hours. The duck will firm up and be easier to handle. To deep-fry the duck: Place 5 to 7 cups of peanut or corn oil (peanut tastes better) in the wok and heat to 375 degrees (or until it just begins to smoke). Gently slip the duck into the oil, being careful as spattering can occur. If the duck is not completely submerged, turn it over after 3 or 5 minutes and cook for another 3 or 4 minutes. When the skin is golden brown, remove duck from oil and place on paper towels to blot excess oil. When the duck is just cool enough to handle, use a very sharp knife or cleaver to chop it in half on the long axis. Each half can then be chopped crosswise into six pieces. Serve with sweet plum sauce.