Duck Recipe, anyone?

Scroll down to the second recipe. This is especially good for a summertime
dinner.
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"Keith Ginger" <[email hidden]> wrote in message
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Quoted message said:

Looking for a duck recipe, for tonight, we have, a duck,
cous cous, a selection of recipes (for roasting?), a
fairly good selection of fresh spices and herbs, rice and
pasta, of course.

Looking for something different, oriental, but not hot.

Any ideas gratefully received.

Thanking you in advance

Heith

Keith Ginger said:

Looking for a duck recipe, for tonight, we have, a duck,
cous cous, a selection of recipes (for roasting?), a
fairly good selection of fresh spices and herbs, rice and
pasta, of course.

Looking for something different, oriental, but not hot.

Any ideas gratefully received.

Have you thought of rubbing the skin with 5 spice powder?

Practice safe eating - always use condiments

Keith Ginger said:

Looking for a duck recipe, for tonight, we have, a duck,
cous cous, a selection of recipes (for roasting?), a
fairly good selection of fresh spices and herbs, rice and
pasta, of course.

Looking for something different, oriental, but not hot.

Here is a recipe for oriental-style tea-smoked duck breasts.
It is from 'The Real Meat Cookbook' by Frances Bissell. She
notes that the recipe was inspired the tea-smoked duck she
had at 'Monsoons', Bruce Cost's restaurant in San Francisco,
as well as by his book, 'Foods from the Far East'.

Victor

Tea-Smoked Duck Breasts

Serves 6

6 duck breasts 1 tbsp coarse sea-salt 1 tbsp Szechuan
peppercorns 4 star anise 2-3 in/5-7.5 cm cinnamon stick 1-2
tbsp soy sauce
1/4 lb/110 g uncooked rice
2/4 lb/110 g sugar 2 tbsp fragrant black tea

Wipe the duck breasts. Crush the salt and spices and toast
them in the wok. Allow to cool and rub them all over the
meat. Put a few inches of water in the wok, put the meat on
a rack, cover and steam for 20-30 minutes, depending on the
thickness of the meat. Remove the duck and rub all over with
the soy sauce.

Prepare the wok for smoking. Wash it out, dry and line with
a double thickness of foil. Mix the rice, sugar and tea and
spread in the bottom of the wok. Place the rack on top and
arrange the duck breasts on it. Put the lid on and seal the
edge either with a strip of foil or, as Bruce Cost suggests,
with moistened paper towels. Have the heat medium-high,
place the wok on the burner and once it has begun to smoke,
which you will smell rather than see, resist the temptation
to have a look, and leave the wok on the heat for 10-15
minutes. Remove from the heat and leave for a further 15
minutes, before removing and serving. If you wish to serve
it cold or as part of a warm salad, thinly sliced, leave it
until it has cooled to the temperature you require.

This is a marvellous technique to experiment with,
especially in the herbs and spices you rub into the meat
before steaming, and the ingredients used to cause the
smoke. Rice and sugar are the base, but you can then add,
for example, a large crushed cinnamon stick, or some sturdy
cuttings off a rosemary bush. Vine prunings are another
candidate for the smoker.

Victor Sack said:

Keith Ginger said:

Looking for a duck recipe, for tonight, we have, a duck,
cous cous, a selection of recipes (for roasting?), a
fairly good selection of fresh spices and herbs, rice and
pasta, of course.

Looking for something different, oriental, but not hot.

Here is a recipe for oriental-style tea-smoked duck
breasts. It is from 'The Real Meat Cookbook' by Frances
Bissell. She notes that the recipe was inspired the tea-
smoked duck she had at 'Monsoons', Bruce Cost's restaurant
in San Francisco, as well as by his book, 'Foods from the
Far East'.

Victor

Tea-Smoked Duck Breasts

Serves 6

6 duck breasts 1 tbsp coarse sea-salt 1 tbsp Szechuan
peppercorns 4 star anise 2-3 in/5-7.5 cm cinnamon stick
1-2 tbsp soy sauce
1/4 lb/110 g uncooked rice
1/4 lb/110 g sugar 2 tbsp fragrant black tea

Wipe the duck breasts. Crush the salt and spices and toast
them in the wok. Allow to cool and rub them all over the
meat. Put a few inches of water in the wok, put the meat
on a rack, cover and steam for 20-30 minutes, depending on
the thickness of the meat. Remove the duck and rub all
over with the soy sauce.

Prepare the wok for smoking. Wash it out, dry and line
with a double thickness of foil. Mix the rice, sugar and
tea and spread in the bottom of the wok. Place the rack on
top and arrange the duck breasts on it. Put the lid on and
seal the edge either with a strip of foil or, as Bruce
Cost suggests, with moistened paper towels. Have the heat
medium-high, place the wok on the burner and once it has
begun to smoke, which you will smell rather than see,
resist the temptation to have a look, and leave the wok on
the heat for 10-15 minutes. Remove from the heat and leave
for a further 15 minutes, before removing and serving. If
you wish to serve it cold or as part of a warm salad,
thinly sliced, leave it until it has cooled to the
temperature you require.

This is a marvellous technique to experiment with,
especially in the herbs and spices you rub into the meat
before steaming, and the ingredients used to cause the
smoke. Rice and sugar are the base, but you can then add,
for example, a large crushed cinnamon stick, or some
sturdy cuttings off a rosemary bush. Vine prunings are
another candidate for the smoker.

Hi Victor,

Is that ever a common recipe. I have been making one like
that for many years, since Wild Ginger set up shop in
Seattle. A great one, too.

* Exported from MasterCook *

Fragrant Duck

Recipe By : Wild Ginger Restaurant, Seattle Serving Size : 4
Preparation Time :0:00 Categories : Appetizers Chinese
Dinner Game Lunch Main Dish Oriental

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- Marinade
for Duck (or chicken) 2 1/2 tbsp Szechuan peppercorns 3
tbsp kosher salt 1 tsp five spice powder 1 5lb Long
Island duckling or Free-range chicken -- washed and dried
Steam the Duck 2 whole green onions -- cut 1 inch pieces
2 inches fresh gingerroot -- sliced and gently -- crushed

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 for 90 seconds.
Sieve to remove peppercorn husks(dish will be gritty if you
do not). Roast salt in a dry frying pan over moderate heat
until light brown. Mix together the salt, peppercorns and
five spice powder. Reserve 2 Tbsp to serve with the
finished duck..

Take the remaining spice mix and rub inside and outside of
the duck. Let the bird rest overnight, covered, in a
refrigerator.

Put onions and ginger in cavity of the duck. Place the duck
in a 9" glass pie plate. Fill a 14" wok with
water(approximately 3" deep). Place a pair of chopsticks in
an X pattern in the wok, setting the pie plate on top. Cover
the wok. Steam over high heat for 60 minutes. Check water
level every 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. Air dry the duck
for two to four hours. The duck will firm up and be
easier to handle.

Place 5-7 cups of peanut or corn oil(peanut tastes better)
in the wok; and heat to 375F. 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 4 minutes,
and cook for another 3 or 4 minutes. When the skin is golden
brown, remove duck from the oil, and place on paper towels
to blot excess oil.

When duck is just cool enough to handle, use a very sharp
knife or cleaver to chop it in half, lengthwise. Each have
can then be chopped crosswise into six pieces. Serve with
the reserved seasoning, sweet plum sauce and Chinese steamed
buns(bao).

- - - - - - - - - - - - - - - - - -

NOTES : This Szechuan speciality isn't difficult to prepare,
but it takes time(two days) and three steps: marinating,
steaming and deep frying.

Equipment: 14" wok with lid; 9" glass pie plate; food
processor or blender; one pair of disposable chop sticks or
steamer rack.

For a different kind of chicken dinner, I often substitute a
free-range chicken (about four pounds). (Z note)

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener