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AMANDA’S PEKING DUCK

AMANDA’S PEKING DUCK
1 x 2-2.4 kg duck, fresh or frozen
1.2 l water
150 ml Chinese black rice vinegar (or balsamic vinegar)
3 tablespoon malt/maltose sugar (or honey)
3 tablespoon dark soy sauce
1½ tablespoon coarse salt
2½ tablespoon Chinese five-spice powder
2 tablespoon roasted ground Sichuan peppercorns (or use a blend of 2 tbsp mixed black peppercorns and coriander seeds)

To serve:
Chinese Pancakes
24 spring onions, cut into brushes
6 tablespoon Hoisin sauce (or sweet bean sauce)
(You will need a meat hook)

If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture.
Reserve the mixture.
Hang the duck in a cool, well-ventilated place overnight.
The next morning, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry for at least 2-3 hours more.
Once the duck has dried, the surface of the skin will feel like parchment.
Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C.
Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up.
Pour 150 ml of water into the pan (this will prevent the fat from splattering).
Roast for 15 minutes, then lower the oven temperature to 180°C and continue to roast for 1 hour and 10 minutes.

Optional but definitely give it a go with your Spring-rolls:
While the duck is roasting, make the spring onion brushes.
Cut off and discard the green part of the spring onion then trim off the base.
You should be left with a 7.5 cm white segment.
Make a length ways cut of about 2.5 cm long at one end of the spring onion.
Roll the spring onion 90° C and cut again.
Repeat this process at the other end.
Soak the cut spring onions in iced water and they will curl into brushes.
Pat them dry before use.
Remove the duck from the oven and let it sit for at least 10 minutes before you carve it.
Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.
Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
Recipe and photo:  Amanda Conradie – Dit is defnitief al die werk en moeite werd!!




KEN HOM’S PEKING DUCK


KEN HOM’S PEKING DUCK
A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper
The preparation and cooking of Peking duck in China is an art itself. Specially raised ducklings are fed a rich diet of maize, sorghum, barley and soya bean for 1½ months before they are ready for the kitchen.
After the ducks are killed and cleaned, air is pumped through the windpipe to separate the skin from the meat.

This allows the skin to roast separately and remain crisp, while the fat melts, keeping the meat moist.
Hot water is then poured over the duck to close the skin pores and it is hung up to dry.
During the drying process, a solution of malt sugar is liberally brushed over the duck and it is then roasted in a wood-burning oven using wood from fruit trees, which gives the duck a unique fragrance.
The result is a shiny, crisp and aromatic duck with beautiful brown skin, moist flesh and no fat.
Traditionally, Peking duck is served with Chinese pancakes, spring onions cut into brush shapes and sweet bean or Hoisin sauce.
Each guest spoons some sauce onto a pancake. Then a helping of crisp skin and meat is placed on top, with a spring onion brush, and the entire mixture is rolled up like a stuffed pancake.
It can be eaten using chopsticks or with your fingers.
This makes an unforgettable dish for a very special dinner party.

Photo: Amanda Conradie




ROASTED DUCK L’ORANGE

ROASTED DUCK L’ORANGE
1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large apple (I used Granny Smith)
2 Cloves garlic
2 Sage leaves
1 teaspoon light olive oil

Sauce:
4 tablespoons spicy mango chutney
2 tablespoons peach preserves
Juice of 1 orange
3 tablespoons of duck drippings, from pan
1⁄4 cup red wine

Sprinkle chili powder, garlic powder, and salt all over duck.
Cut 1-inch slice in skin of duck on both sides of breasts.
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside duck.
Bake at 175*C for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
Serve L’Orange sauce over sliced duck breasts and other parts.
Makes about 1 cup.
Photo:  Amanda Conradie




GLAZE VIR GEBRAAIDE EEND

GLAZE VIR GEBRAAIDE EEND
Vir die glaze.
2 lemoene 1 in helfde ander 1 in wedges.
60 g lemoen marmelade.
Verhit klein pannetjie oor medium hitte. Braai lemoen skyfies in die droeë pan 1 min aan elke kant om liggies te karameliseer.
Verwyder van pan en hou eenkant. Druk sap van die halwe lemoene in die pan en laat reduseer met die helfde.
Voeg marmelade by verwyder van hitte en roer.
Verf glaze 10 min voor gaar oor en hou dop. Dit brand maklik. Laat rus jou eend 20 min voor opdiening.

Sny eend en bedien met gekarameliseerde lemoen skyfies. Die skyfies en uitgedrukte sap daarvan is heerlik saam met die eend.
Resep: Elize de Kock
Gebruik hierdie resep vir die eend in die Weber,
Eend vat langer as hoender om sag te raak en kan maklik droog wees. Jy moet baie lae hitte gebruik omtrent 3 ure . Volg liewer die metode van blik sit. En sit na aan einde glaze oor.
http://www.foodloversrecipes.com/2013/07/bierblik-hoender/




WILDE GANS of EEND

wilde eend stefaanstested
WILDE GANS of EEND
Lekker Eend en Gans reseppie..
Smeer die voël in met balsamiese of bruin asyn en olyfolie…
Gooi dan Growwe swart peper, en “Garlic & Herb” speserye oor, bietjie hoender speserye en vryf goed in…trek n plastieksak oor die bak Laat staan oornag in die yskas…
More Oggend dan gaan dit in baksakkie in…met uie, en daai sous wat in die bak le….en dan bak mens dit teen 150 grade totdat die voel sag is….dan pak ek aartappels in, en dan gooi ek eers die sout…
Wanneer die aartappels sag en bruin is, Maak die sak oop,
Haal die Gans uitmekaar..
Pak nou die Vleis in n oondbak en gooi 250ml vars room daarin,
en bak vir nog 10 minute….dan val alles uitmekaar uit…
Duck or Goose recipe
Clean the bird properly, and rub in with Balsamic vinegar, olive oil, then add Black pepper coarse, lemon & Herb spice, and chicken spice. Rub the spices in and let the meat rest in a covered casserole till morning. Nou add 250 ml water to an oven bag, some onions, and potatoes, vake at 150 degrees Celsius, for about 1 and ½ hours, or till the bird is soft and tender..add 250ml fresh cream to the bag, mix and bake for another 10 minutes….then dish up and enjoy with a pot of rice..

RESEP EN FOTO:  Stefaans Blaauw




OONDGEROOSTERDE EEND MET KERSIESOUS


OONDGEROOSTERDE EEND MET KERSIESOUS
1 eend
sout (na smaak)
vars of gedroogte roosmaryn (2 tot 3 takkies)

Sous
500 ml rooiwyn
125 ml suiker
1 blik swartkersies
25 g botter
Sout en peper na smaak

 

Eend:
Geur die eend met sout na smaak en strooi vars of gedroogde roosmaryn oor. Plaas in ʼn oondbestande bak en bak in voorverhitte oond teen 180 grade Celsius vir so uur en ʼn half tot twee ure, afhangende van die grootte van die eend.

Sous:
Terwyl die eend gaar word in die oond, begin met die rooiwynsous.
Gooi 500 ml rooiwyn in ʼn pan tesame met die halfkoppie suiker en laat die helfte van die wyn wegkook. Gooi die helfte van die kersiesous by die rooiwynreduksie en laat dit nog verder kook vir ongeveer 5 tot 10 minute. Sny 25 g verkilde botter in blokkies en roer dit in die rooiwynreduksie in vir ʼn glansvoorkoms. Geur na smaak met sout en peper.

Haal die eend uit die oond en laat ʼn rukkie rus. Sny die eend in kwarte en verwyder van die grootste bene. Plaas die eendkwarte op ʼn mooi opdienbord. Sprinkel die geblikte kersies oor en gooi die rooiwynjus oor en garneer.
Foto:  Gideon Louw

 




CHRISPY PEKING DUCK PANCAKES WITH HOISIN SAUCE

 

2015-11-17-pekingducktested

CHRISPY PEKING DUCK PANCAKES WITH HOISIN SAUCE

A duck
A chunk of ginger
Chinese Five Spice
Salt
To serve

Spring Onion, shredded
Cucumber, shredded
A big pot of Hoisin Sauce
Small wafer pancakes (get them from your local interesting food store)
Method

So you get your duck and rub salt all over it, inside and out. Then you grate some fresh ginger and rub that into the skin and pop the rest of the lump inside the cavity.

Then you rub lots and lots of Chinese 5 Spice all over the bird and put it in the oven on a rack so the fat drips into the oven tray. (Ducks are very fatty). This helps it get a crispy skin all over. Quack. Looking at this picture I think I threw some Soy Sauce on too although I don’t remember.

Bird ready for roasting…

Now you just let that bad bird roast away for a couple of hours. Pour a bit of the rendered fat over it every now and then to help the crisping process and turn occasionally too if you like.

By the end Daffy should look a bit like this:

Get your condiments and sides together on a plate. Pull some duck off the carcass using a fork so it shreds up as you go.

Now the best bit – putting your pancakes together. Get a pancake. Spread a big dollop of Hoisin Sauce over it. Place some cucumber and spring onion on the pancake and then top with a generous helping of shredded crispy duck:
Source:  Happinessstanlives
Photo:  Angelica Day (member)




ANDYS DUCK FEIJOADA

 

2015-07-10-andysduckfeijoada

ANDYS DUCK FEIJOADA

INGREDIENTS
500g black beans
350g smoked pork belly sliced into large slices
2 confit duck legs (from a jar)
250g smoked sausage
250g good quality pork sausages
250g smoked bacon lardons
2 onions, peeled and diced
5 cloves of garlic, peeled and crushed
2 bay leaves
Small bunch parsley, finely chopped
Buttered kale
2 oranges, peeled and sliced

METHOD
Put the beans and pork belly into two separate bowls, cover with cold water and leave to soak overnight.
The next day, drain and rinse the beans and set aside. Drain the pork belly and pat dry on kitchen paper.
Heat a large, heavy based casserole over a high heat and add a spoonful of the duck fat from the jar. Fry the pork belly for 2 to 3 minutes until golden brown all over. Remove from the pan with a slotted spoon and fry the remaining meat, in batches, until golden brown.
Cut the sausages into chunky slices . Add a little more fat to the pan then add the onions and fry for 5 minutes until soft and starting to caramelise. Add the garlic and bay leaves and fry for a further 2 minutes.
Add the beans, cover with boiling water and simmer for 45 minutes until the beans start to soften. Add the browned meat and duck cover and cook for 1 hour until the beans are soft and the duck meat is falling off the bone.
Sprinkle with the chopped parsley and serve with the orange slices and some buttered kale.

SOURCE/PHOTO: Andy Bates




CANTONESE ROAST DUCK

 

2015-07-03-cantoneseroastduck

CANTONESE ROAST DUCK

INGREDIENTS
1 duck, 5 pounds weight, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce

METHOD
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve the Cantonese roast duck.

SOURCE/PHOTO : Cris




GRILLED DUCK WITH BACON

 

2015-07-02-grilledduck

GRILLED DUCK WITH BACON

INGREDIENTS
2 duck breasts
1 cup vinaigrette of Italian salad dressing
Salt and pepper
6 strips bacon
1 tomato, thinly sliced
1 onion, thinly sliced

METHOD
Completely skin the meat and remove all the fat. Place in a bowl and combine with the dressing. Marinate in refrigerator for at least 30 minutes.
Remove the meat from the marinade. Season with salt and pepper to taste, and cover with the bacon strips. Secure these with wooden picks.
Place the duck breasts on a foil-lined baking sheet, and top each duck breast with tomato and onion slices.
Grill until mostly cooked through, about 30 minutes. Remove from the baking sheet and place directly on the grill.
Grill until cooked through, about 10 minutes longer.