Duck

Twice Cooked Duck with a Honey Glaze

Twice Cooked Duck with a Honey Glaze

img_0028

I decided to do this as a change for Sunday lunch. I have to say it was amazingly tasty and due to being cooked slowly in the liquid, the duck picks up all the flavour.

Serve with steamed rice and steamed pak choi and drizzle with the reduced liquid.

Serves 6

The Duck
6 Duck Legs
6 Garlic Cloves, crushed
5cm Ginger, sliced
1 1/2 tsp Chinese Five Spice Powder
100ml Dark Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Golden Caster Sugar
50 ml Shaoshing Rice Wine

The Glaze
1 tbsp Honey
1/2 tsp Chinese Five Spice Powder

The day before you plan to eat, place all of the ingredients for the duck into pan and just cover with water. Bring to the boil, then turn down and simmer for 1 1/2 – 2 hours until really tender. These duck legs are ideal to cook in a slow cooker, for this method, four hours would be ideal.

Once it is done, remove the duck legs from the liquid. Cool, then chill in the fridge uncovered.

Chill the liquid in the fridge too.

The following day, remove all the fat from the liquid.

Pour 400ml of the liquid into a pan and simmer rapidly to reduce by 1/3 with a rich intense flavour. You could add some finely sliced red chilli to the liquid.

You can keep and freeze the remainder of the liquid for poaching meat or chicken.

When ready to cook, heat the oven to 200c for a fan oven.

In order to make the glaze, add the honey, five spice and 1 tbsp of the reduced stock. Place the legs on a baking tray, skin side up. Brush the glaze all over the duck legs and roast in the oven for 25 mins.

Serve in a nice bowl with the rice and pak choi.

Advertisements

HEALTHY DUCK AND NOODLES

HEALTHY DUCK WITH NOODLES

image

This wee baby is super delish, super healthy and super quick. Love this, it is a total tastebud tickler!

Serves 2

2 Duck Breasts, skin removed and cut into strips
1 tsp Five Spice Powder
1 Garlic Clove Grated
3cm Ginger, peeled and finely grated
3tbsp Oyster Sauce
1tbsp Dark Soy Sauce
1/2tsp Cornflour mixed with 2tbsp Water
140g Egg Noodles
Sesame Oil
Olive Oil
1 Long Red Chilli, sliced on the diagonal
1 Pack Asparagus, cut into chunks
1 Pack Tenderstem Broccoli, trimmed and cut into chunks
3 Spring Onions, trimmed and chopped
Grated Zest and juice of 1 lime

Mix the grated ginger, garlic, five spice and then add the duck, ensure the duck is thoroughly covered.

Combine the oyster sauce, soy and cornflour mix in a bowl.

In a large pan of boiling water, add the noodles, once boiling, cook for three mins. Drain and drizzle with sesame oil, toss them around to mix well.
Heat a wok, add a dash of olive oil, add the duck and fry for 2-3 mins over a high heat. When golden brown at the edges, transfer to a plate and set aside.

Add a touch more oil and add the vegetables and chilli, stirfry for a few mins, I try to keep oil to a minimum so if it dries up a bit I add a dash of water.

Return duck to the pan and pour in the sauce mixture. Stir thoroughly and quickly as you can and add a dash or two of water if it is too thick.

Add the noodles and spring onions until warmed through, sprinkle with lime zest and squeeze over the juice and serve. A super wee mid week supper or even a relaxed dinner party delight.