An age-old maxim reminds us there’s more than one way to skin a cat, but what if cat does not stir your appetite? Perhaps your taste buds are in the mood for duck. There’s certainly more than one way to prepare duck. Hosts have been impressing guests for ages, preparing duck in numerous and delectable fashions.
What is tasty, takes four hours to make, and in need of 400 degrees of ongoing heat? It’s your mouth-watering, roasted duck. It doesn’t take much to prepare for roasting – scoring the skin, cutting the fat, and poking the duck. While the overall process takes time and preparation, the dining experience more than compensates.
Grab a 5-6 pound duck from your local grocer, along with
and chili sauce, serving as ingredients to whip up a sweet and spicy glaze. (1)
‘Scoring the skin’ is a chef function relative to roasting duck. Take a larger cutting knife, making crisscross motions throughout the duck on both sides, facilitating the roasting, seasoning, and basting processes.
After the duck has been roasting for three hours, switch to a lower temperature of 300 degrees, then preparing your glaze sauce, whipping it to a syrupy consistency, setting it aside until the dinner prepared (Specific amounts of ingredients vary depending on the desired sweet or sourness.)
Remember, duck fat keeps in the fridge for up to a month. Chefs supplement potatoes, vegetables, and even slather chicken skin with duck fat to add flavor.
If you’re really hungry, wanting to prepare your duck quicker without sacrificing taste, consider pan-seared preparation. Once again, cross-hatching duck breasts on both sides, without cutting completely into the meat, or ‘scoring,’ allows for a crispier outside and engrossed seasoning.
You’ll need to gather:
2 teaspoons salt
1 teaspoon fresh-ground black pepper
4 potatoes, cubed
1/2 cup water
1/2 cup white sugar
1/2 cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons of oil
Heat a skillet or pan over medium heat or flame, laying the duck in with its skin down, cooking for about five minutes, adding mushrooms, bok choy, potatoes, and mixture of sugar, water, and oil, using tongs to flip to the other side for an additional five minutes (Enact a shorter or longer time depending on size of breast selected.)
Now, it is time for the crispy part of the recipe. Shake salt on the exposed skin of the duck, adding more seasoning to facilitate desired crispiness. (Don’t forget to cook and season the sides; attend to both sides for about two minutes each.) That’s it; you’re done. Allow your duck to sit and rest for about five minutes before eating. (2)
The Asian continent approaches the delectable delight of duck from a stir-fried perspective, warranting
a 4-pound duck,
sherry, and salt.
Begin the preparation by soaking the mushrooms, dicing your duck meat into 1-inch cubes, blending cornstarch and soy sauce and allowing the duck to sit for 30 minutes.
Next, dice your bamboo shoots; cut the chestnuts; heat 2 tablespoons of oil; and stir-fry the duck for 3 minutes. Drain the fat from the pan, now adding the shoots, mushrooms, and nuts, frying for 3 minutes. Then, add stock, sherry, salt, again cooking for 3 minutes at medium-level heat.
You have successfully prepared your duck and deserved of an excellent cooked meal and congratulations. There, you have it.
Peter Richardson loves to cook and is self taught. He shares his cooking stories and recipes on cooking and lifestyle blogs. Visit the link for more .References: http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/ http://www.sippitysup.com/how-pan-sear-duck-breasts-and-properly-render-their-fat http://www.seriouseats.com/recipes/2010/01/dongting-stir-fried-duck-breast-fuschia-dunlop-recipe.html