This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
Total time: 1 hours
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 4 serving(s)
|4 duck breasts, skin on|
|1/2 cup chicken stock|
|1/2 cup sake|
|1/2 cup mirin|
|1/2 cup soy sauce|
|3 garlic cloves, crushed|
|2 teaspoons fresh ginger, grated|
|2 tablespoons teriyaki sauce|
|1/2 cup brown sugar|
|150 g carrots, cut into match sticks|
|250 g red cabbage, sliced thinly|
|400 g Chinese cabbage, sliced thinly|
|4 green onions, sliced thinly|
|1 red chili pepper, sliced thinly (add as many or few seeds as you want depending on taste.)|
|250 g bean sprouts|
|18 g sachet miso|
|2 tablespoons mirin|
|2 tablespoons sake|
|1 tablespoon white sugar|
|1/4 cup rice vinegar|
|1 teaspoon soy sauce|
- Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
- Preheat oven to 180°C.
- Remove duck breasts from marinade, reserve marinade.
- Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
- In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
- Remove duck beasts and allow to rest for 5 minutes, slice thickly.
- If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
- For the Vegetables.
- Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
- Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
- Add dressing and onion and stir until heated through.
- To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
Calories 805, FatContent 27.3, SaturatedFatContent 7.3, CholesterolContent 327.3, SodiumContent 3157.7, CarbohydrateContent 59, FiberContent 6.2, SugarContent 42.4, ProteinContent 70
How to cook a duck in a skillet?
Rub the salt into the skin. Heat a large heavy-bottomed skillet over medium heat, and brush with a scant amount of oil. Place the duck in the pan, skin-side down, and cook for 6 to 8 minutes to render the fat while spooning the fat over the flesh.
How long do you cook a duck on each side?
Place the duck in the pan, skin-side down, and cook for 6 to 8 minutes to render the fat while spooning the fat over the flesh. Then turn over to cook the other side for 3 to 5 minutes. Remove the duck from the pan, then pour boiling water over to wash off the fat and pat dry.
What is Chinese braised duck?
Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Although Chinese from different dialect have their own version of braised duck, the Teochew braised duck is considered the most popular in Singapore.
How to cook a duck in a crock pot?
Plunge the duck into pot simmering liquid and blanch 3-4 minutes. Remove duck from pot and drain well. Pat completely dry with paper towel inside and out. Place duck onto the roasting rack and place the aromatics, char sui sauce and sliced lemon inside the duck cavity.