crispy duck receipes? duck advice wanted

right peeps

just wondering if anyone had an EASY receipe for chinese crispy duck?

i usually steam mine for 2 hrs then cooled slightly take meat off the carcass then wok hot oil and chinese 5 spice

fancied summit more authentic...

2ndly

i have a teal and a wigeon as well as the 2 mallard for crispy duck

any advice or simple ideas for the wigeon & teal? ive heard wigeon can be bit strong / "marshy"
how do counteract it?

ive never roasted ducks before so unsure of times or temps...


cheers
paul / sauer

Honey crispy duck.

• 2 duck breasts
• 2 tsp honey
• salt and freshly ground black pepper

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• Preheat a frying pan large enough to fry the duck breasts side by side.
• Add the honey and allow to bubble gently.
• Season both sides of the duck breast. Place into the frying pan skin-side down and cook gently until crisp.
• Preheat the oven 180C/350F/Gas 4.
• Place the duck breasts into a baking dish, skin side up. Bake for 8-10 minutes (longer if you want them well done).
• Remove from the oven and leave to one side to rest for a few minutes before serving.
  
  I presume the normal soak in salt water would cure the marshy taste of the Widgeon.

Try this it is as authentic as you will get

• 1 whole duck
• 1 table spoon of five spice
• 1 table spoon of salt
• 1 tea spoon of sugar
• 3 pieces of star-anise
• 3 large spring onions
• 1 large thumb size knob of ginger loosely cut
• 6 tablespoons of maltose (soft brown sugar can be an alternative)
• 1 teaspoon of red colouring
• ½ pint of water
• ¼ pint of rice vinegar
Method:
• In a large bowl, bruise together the five spice, salt, sugar, spring onions, star-anise and ginger in a mortar and pestle fashion.
• Once you have the resulting mixture, stuff it into the cavity and coat the entire insides of the bird. Then close the cavity – using two skewers can work best.
• Bring a large saucepan to the boil and shower the duck three times with the water, so that the skin becomes really taut.
• Now bring another saucepan to the boil, this time containing the maltose and red colouring (for great colour), ½ pint of water and ¼ pint of vinegar and repeat the same showering process.
• Hang the bird in a dry place for 24 hours – a vital stage in making the bird crisp before roasting.
• When putting it in the oven, have the duck on a wire rack, so all the fat drips away, leaving it really crispy. Roast at 220°C for around 45 minutes.