auce aside.
For the crispy duck: Heat remaining oil in a
ell.
Clean duck; wipe dry.
Rub duck inside and out
remove skin and flesh from duck. Shred and place in a
br>Discard neck from duck. Wash duck; pat dry with paper
ng tips from duck, trim neck,
separate pan crispy fry the slices of duck breast (or bacon
killet over medium heat. Season duck with salt and pepper. Cook
epper flakes and salt. Prick duck skins with fork several times
Let cool.
Meanwhile, place duck breasts in a large frying
Place duck skin and fat in a
For the marinade, whisk together soy sauce, wine, ginger, oyster sauce, sugar, garlic and sesame oil. Place duck in marinade, turning to coat. Cover and chill 1 hour.
Heat peanut oil in a wok or large frying pan on high. Drain duck, reserving marinade. Cook in 2 batches, 3-5 mins each, until golden and crisp. Remove from wok and drain on paper towels.
Add broccoli to the wok or pan and stir-fry 1 min on high. Return duck to the wok and add the reserved marinade. Stir-fry 1 min, until warmed through. Serve with steamed rice.
Combine all ingredients but the duck and the oil.
Place
Trim excess fat from duck breasts.
Heat a 12-
Mix salt, Accent and white pepper.
Defrost the duck first. Rinse inside and outside of duck and let it dry for half an hour. Rub mixture evenly on the duck and inside the cavity.
Put duck in the refrigerator for about 24 hours.
o cool.
Place the duck meat and hoisin sauce into
Preheat oven to 350\u00b0F. Place duck in a baking dish, cover with foil and bake for 10 mins, or until warmed through.
Meanwhile, in a dry, nonstick frying pan, toast pancakes in batches over medium heat until browned lightly on both sides. Wrap in foil to keep warm and prevent drying out.
Spread 2 tsp hoisin sauce over each pancake and top with cucumber, onions and warm duck. Roll up to enclose filling.
arinade ingredients together.
Trim duck breasts of any skin or
For the Duck Rolls:
Cook the rice
Preheat oven to 400\u00b0F. Heat oil in a large, flameproof Dutch oven on medium. Saute onion and garlic 1-2 mins, until tender. Stir in mushrooms and cook 1-2 mins. Add rice and cook, stirring, 1 min. Blend in stock and wine. Bring to a boil on high. Cover with foil or a lid and bake 20 mins.
Stir in duck, hoisin sauce and sesame oil. Cover and let rest 5 mins, or until liquid is absorbed. Stir in cabbage and sprinkle with chili pepper and spring onion. Serve with hoisin sauce.
an large enough to hold duck (roasting pan is good),