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Full Online Book HomeLearning KitchenPoultry - Duck - Chinese Pressed Duck
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Poultry - Duck -  Chinese Pressed Duck Post by :laurieslegends Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1966

Click below to download : Poultry - Duck - Chinese Pressed Duck (Format : PDF)

Poultry - Duck - Chinese Pressed Duck

Duck preparation:
1 young duck, 4 1/2 to 5 1/2 lbs. Split in half.
4 quarts water
2 tablespoons five spice powder
4 slices fresh ginger
3 cloves garlic, crushed
1 tablespoon salt
1 cup dark soy sauce (Use Chinese Soy Sauce like Pearl River or Koon Chun if available)
3 scallions, cut in half, including green ends.

In a large pot bring all ingredients except duck to a boil. Add duck and bring to a boil again. Turn to simmer, cover and cook 1 1/2 to 2 hours. Remove from liquid and let cool. Remove bones. The duck will be done at this point and bones will come out easily.

Cooking directions:

2/3 cup water chestnut flour. (Available in Oriental grocers or by mail order.)
1/3 cup cornstarch
2 egg whites beaten until frothy
1/4 cup oyster sauce
1 cup stock or chicken broth
2 teaspoons cornstarch
1/2 cup roasted nuts (almonds, cashews or walnuts lightly roasted and crushed. I prefer almonds)
oil for deep frying

Mix flour and cornstarch together. Put through a flour sifter if necessary to remove lumps.
Brush the boned duck halves with the beaten egg white. Sprinkle the flour mixture onto both sides of the duck halves to cover evenly.

Place duck on platter and steam covered for 20 minutes. This steaming cooks the coating on the duck and makes for crispness. Let cool. Dry off any moisture with paper towels. (Duck can now be refrigerated until just before serving time.)

Make gravy in saucepan with oyster sauce, stock and cornstarch. Set aside and keep hot.

Heat oil for deep frying to 350º to 375ºF. Carefully slip duck halves into the oil with long tongs. Be careful and stand back. Oil may spatter. Fry until golden brown and crisp. Remove from oil and drain on paper towels. Cut across duck into strips and arrange on serving platter, retaining duck shape. Pour over gravy and top with crushed nuts.

Note: Don't throw out the duck liquid. I freeze it and use it later to make Red Cooked dishes. You can use beef, pork, chicken, and even hardboiled eggs and just simmer them until tender. Cold Red Cooked Chicken cut into slices makes a very tasty appetizer. Just keep using over and over adding more water and soy sauce as needed. It grows in complexity and flavor each time it's used.
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Poultry - Duck -  Duck Confit Poultry - Duck - Duck Confit

Poultry - Duck -  Duck Confit
6 c water 4 tbsp kosher salt (or 2 tbsp pickling salt) 1 tsp curing salts (available from sausage supply vendors (optional) 4 med duck leg quarters (preferably Moulard or Muscovy) (about 3 lb total) 1 lb rendered duck or goose fat (or lard or shortening) 4 cl garlic 2 med bay leaves (crumbled) 1 tbsp fresh rosemary (or 1 tsp dried) 1 tsp cracked peppercorns 1/2 tsp thyme Dissolve kosher salt and curing salts (if using) in water; place duck in a ziplock bag, add brine, squeeze out air and chill 18 to 24 hours; drain, rinse and pat dry

Poultry - Duck -  Braised Duck In Black Cherry Sauce Poultry - Duck - Braised Duck In Black Cherry Sauce

Poultry - Duck -  Braised Duck In Black Cherry Sauce
1 (5 to 6 lb.) duckling 1/4 cup fat 1 Tbsp. duck fat 1 Tbsp. minced onion 1 1/2 cups duck broth 1/2 tsp. salt 1 bay leaf 1/8 tsp. marjoram 1 (No. 2) can black cherries 2 Tbsp. cornstarch Have duck cut into quarters. Brown duck in fat in heavy saucepan; roast, uncovered, in slow 325 degrees oven. Meanwhile cook giblets. Drain off liquid. Allow fat to rise to top; pour it off. Place 1 tablespoon fat in saucepan. Add onion. Cook over low heat about 3 minutes. Add duck broth, salt, bay leaf and marjoram. Drain cherries. Combine 1/2