ll the meat from the duck carcass reserving the bones. I
Combine duck, rind, salt, pepper and garlic
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
ith foil.
Combine honey, orange juice, sherry, ginger, five-spice
).
Sprinkle Chinese five-spice powder inside the duck cavity. Add
epper-salt generously over the duck legs, massaging it well into
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
isk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne
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.
Trim the duck breasts to remove any excess
repared baking dish. Set the duck breasts in the dish on
Cook the duck skin and fat in a
Heat oil in wok on high heat. Stir-fry duck, in batches, until just browned. Remove from wok.
Add ginger and chili pepper to wok; stir-fry until fragrant. Add broccolini; stir-fry until just tender. Add orange juice, stock and chili sauce. Bring to a boil; cook until sauce thickens slightly.
Return duck to wok with mango and green onion; stir-fry until heated through. Serve sprinkled with nuts and mint.
Combine duck, orange rind, salt, pepper and garlic
Boil water in a large kettle.
Place duck, anise and parsley in boiling water; cook 10 minutes.
Remove duck from water; let cool on rack for 2 hours.
Preheat oven to 350*.
Bake duck on rack in a roasting pan for 1 1/2 hours.
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
Pour half of mixture into cavity and brush remaining mixture on duck.
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
Transfer duck to a platter.
Garnish with orange slices.
Serve hot.
Remove meat and skin from duck. Remove and discard excess fat