auce aside.
For the crispy duck: Heat remaining oil in a
remove skin and flesh from duck. Shred and place in a
o cool.
Place the duck meat and hoisin sauce into
ll the meat from the duck carcass reserving the bones. I
br>Discard neck from duck. Wash duck; pat dry with paper
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.
Cook the duck skin and fat in a
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.
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
ell.
Clean duck; wipe dry.
Rub duck inside and out
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
ntil browned and crisp. Add duck, onions and chilies. Stir-fry
Cook noodles according to package directions. Drain.
Heat oil in a large wok or skillet on high heat. Stir-fry ginger, garlic and chili pepper for 1 min, until aromatic.Stir in duck and hoisin sauce.
Add noodles and a little stock. Stir-fry for 2-3 mins, to heat through. Add greens and toss together, until beginning to wilt. Add more stock if needed.
Preheat the oven to 400\u00b0F. Heat oil in a large ovenproof skillet on medium heat. Saute onion and garlic for 1-2 mins, until tender. Stir in mushrooms and cook for 2 mins. Add rice and cook, stirring, for 1 min. Mix in stock and wine. Bring to a boil on high heat.
Cover with foil or lid and bake for 20 mins. Stir in duck, hoisin sauce and sesame oil. Cover. Let stand for 5 mins, or until liquid has been absorbed.
Serve topped with cabbage and drizzled with additional hoisin sauce.
Heat 1 tsp of the oil in a wok on high heat. Stir-fry duck skin until crisp. Drain on paper towel.
Heat remaining oil in wok. Stir-fry garlic, ginger and chili pepper until fragrant. Add gai lan (or bok choy), sauces, half the green onion and 1 tbsp water; stir-fry until gai lan has wilted. Add duck meat and skin and remaining green onion; stir-fry until heated through.
separate pan crispy fry the slices of duck breast (or bacon
Remove meat and skin from duck. Remove and discard excess fat
Toss duck with remaining ingredients.
To make the orange dressing, whisk together all ingredients. Drizzle over salad and toss to combine. Serve.
o 400\u00b0F.
Pierce duck skin at 2 inch intervals
epper-salt generously over the duck legs, massaging it well into