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Duck with Sugar Cane - Vit Tiem Mia

RecipeFeed.com — 2008-10-06T17:44:18+01:00

1/2 c Shelled peanuts, red skin
-removed 1/2 c Chestnuts, either fresh or
-dried 1/2 c Ginkgo nuts, canned or fresh
1/2 c Dried lotus seeds
8 Dried Chinese mushrooms
1/2 c Red dates (jujubes)
1 Duck (about 5 pounds)
Salt 1 tb Finely chopped fresh ginger
-root 3 Shallots, chopped fine
2 Eighteen-inch pieces of
-sugar cane (if unavailable, -omit) Clear water from 1 coconut 1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part
-and white, cut into 4 -pieces crosswise Black pepper to taste Fresh coriander, chopped Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.

Green Peppercorn Duck

RecipeFeed.com — 2008-10-06T17:44:18+01:00

1 (4-lb) duckling
2 tb Salt
2 qt Water
1/2 c Chopped onion
1/2 c Chopped celery
1 Garlic clove; minced
1 Bay leaf
2 ts Butter or margarine
2 ts Flour
1/2 ts Ground star anise
1 tb Green peppercorns in wine
Salt Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes. Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck.

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How To Cook a Duck

RecipeFeed.com — 2008-10-06T17:44:18+01:00

1 Duckling, (4- to 5-lb)
1 tb Kosher salt
1 ts Ground black pepper
REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips at the first joint and reserve with the giblets. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper. If you don't have a steamer, improvise one. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack. Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 minutes per pound. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cool and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook an
additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.

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