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Thread: crispy duck receipes? duck advice wanted

  1. #1

    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...


    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...

    paul / sauer

  2. #2
    Honey crispy duck.

    • 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.
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  3. #3
    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
    pint of water
    pint of rice vinegar
    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), pint of water and 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 220C for around 45 minutes.

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