ime.
Method for the duck.
Combine all marinade ingredients
bsp soy sauce. Season the duck then place skin side down
efore using).
For the duck: Heat your grill to medium
o 400\u00b0F.
Arrange duck meat on a baking tray
Clean and disjoint the duck. Dip the duck into soy sauce.
Boil duck for 30-45 minutes in
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,
o 350 degrees F. Place duck on a double thickness of
mix well.
Add the duck; turn to coat evenly; let
nd let cool completely.
Duck breasts--position a rack in
ven over high heat. Season duck. Sear for 5-6 mins
Place duck legs fat-side down in
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.
ood processor.
To make duck curry, place coconut milk and
Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
Heat oven to 160c/330f.
Remove the duck from the marinade and lay on a foil lined baking sheet.
Bake for 2 hours or until very tender.
You may need to pour off the fat a couple of times during the cooking time.
I served our duck on rice with Oriental Noodle Salad.
lender/processor/immersion.
Score duck breasts with a knife, but
preheat grill.
trim fat from breasts to 1/4 inch.
score in a diamond pattern, rub in salt and 5 spice powder.
meanwhile make sauce ingredients and simmer
put duck breasts on grill fat side down, grill for 10 minutes
turn over and grill, then slice thinly and serve with sauce.
on-stick frying pan, Add duck and cook 5 minutes each
dd tamari, sugar, thyme and duck legs back to pan, fat
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.