Looking for a duck recipe, for tonight, we have, a duck, cous cous, a
selection of recipes (for roasting?), a fairly good selection of fresh
spices and herbs, rice and pasta, of course.

Looking for something different, oriental, but not hot.

Any ideas gratefully received.

Thanking you in advance

Heith

Scroll down to the second recipe. This is especially good for a summertime
dinner.
http://www.channel4.com/life/microsi...a/bites7.shtml
"Keith Ginger" > wrote in message
...
> Looking for a duck recipe, for tonight, we have, a duck, cous cous, a
> selection of recipes (for roasting?), a fairly good selection of fresh
> spices and herbs, rice and pasta, of course.
>
> Looking for something different, oriental, but not hot.
>
> Any ideas gratefully received.
>
> Thanking you in advance
>
> Heith
>
>

On Wed, 23 Jun 2004 09:35:26 +0000 (UTC), "Keith Ginger"
> wrote:

> Looking for a duck recipe, for tonight, we have, a duck, cous cous, a
> selection of recipes (for roasting?), a fairly good selection of fresh
> spices and herbs, rice and pasta, of course.
>
> Looking for something different, oriental, but not hot.
>
> Any ideas gratefully received.
>

Have you thought of rubbing the skin with 5 spice powder?


Practice safe eating - always use condiments

Keith Ginger > wrote:

> Looking for a duck recipe, for tonight, we have, a duck, cous cous, a
> selection of recipes (for roasting?), a fairly good selection of fresh
> spices and herbs, rice and pasta, of course.
>
> Looking for something different, oriental, but not hot.

Here is a recipe for oriental-style tea-smoked duck breasts. It is from
'The Real Meat Cookbook' by Frances Bissell. She notes that the recipe
was inspired the tea-smoked duck she had at 'Monsoons', Bruce Cost's
restaurant in San Francisco, as well as by his book, 'Foods from the Far
East'.

Victor

Tea-Smoked Duck Breasts

Serves 6

6 duck breasts
1 tbsp coarse sea-salt
1 tbsp Szechuan peppercorns
4 star anise
2-3 in/5-7.5 cm cinnamon stick
1-2 tbsp soy sauce
1/4 lb/110 g uncooked rice
1/4 lb/110 g sugar
2 tbsp fragrant black tea

Wipe the duck breasts. Crush the salt and spices and toast them in the
wok. Allow to cool and rub them all over the meat. Put a few inches of
water in the wok, put the meat on a rack, cover and steam for 20-30
minutes, depending on the thickness of the meat. Remove the duck and
rub all over with the soy sauce.

Prepare the wok for smoking. Wash it out, dry and line with a double
thickness of foil. Mix the rice, sugar and tea and spread in the bottom
of the wok. Place the rack on top and arrange the duck breasts on it.
Put the lid on and seal the edge either with a strip of foil or, as
Bruce Cost suggests, with moistened paper towels. Have the heat
medium-high, place the wok on the burner and once it has begun to smoke,
which you will smell rather than see, resist the temptation to have a
look, and leave the wok on the heat for 10-15 minutes. Remove from the
heat and leave for a further 15 minutes, before removing and serving.
If you wish to serve it cold or as part of a warm salad, thinly sliced,
leave it until it has cooled to the temperature you require.

This is a marvellous technique to experiment with, especially in the
herbs and spices you rub into the meat before steaming, and the
ingredients used to cause the smoke. Rice and sugar are the base, but
you can then add, for example, a large crushed cinnamon stick, or some
sturdy cuttings off a rosemary bush. Vine prunings are another
candidate for the smoker.

Victor Sack wrote:
> Keith Ginger > wrote:
>
>
>>Looking for a duck recipe, for tonight, we have, a duck, cous cous, a
>>selection of recipes (for roasting?), a fairly good selection of fresh
>>spices and herbs, rice and pasta, of course.
>>
>>Looking for something different, oriental, but not hot.
>
>
> Here is a recipe for oriental-style tea-smoked duck breasts. It is from
> 'The Real Meat Cookbook' by Frances Bissell. She notes that the recipe
> was inspired the tea-smoked duck she had at 'Monsoons', Bruce Cost's
> restaurant in San Francisco, as well as by his book, 'Foods from the Far
> East'.
>
> Victor
>
> Tea-Smoked Duck Breasts
>
> Serves 6
>
> 6 duck breasts
> 1 tbsp coarse sea-salt
> 1 tbsp Szechuan peppercorns
> 4 star anise
> 2-3 in/5-7.5 cm cinnamon stick
> 1-2 tbsp soy sauce
> 1/4 lb/110 g uncooked rice
> 1/4 lb/110 g sugar
> 2 tbsp fragrant black tea
>
> Wipe the duck breasts. Crush the salt and spices and toast them in the
> wok. Allow to cool and rub them all over the meat. Put a few inches of
> water in the wok, put the meat on a rack, cover and steam for 20-30
> minutes, depending on the thickness of the meat. Remove the duck and
> rub all over with the soy sauce.
>
> Prepare the wok for smoking. Wash it out, dry and line with a double
> thickness of foil. Mix the rice, sugar and tea and spread in the bottom
> of the wok. Place the rack on top and arrange the duck breasts on it.
> Put the lid on and seal the edge either with a strip of foil or, as
> Bruce Cost suggests, with moistened paper towels. Have the heat
> medium-high, place the wok on the burner and once it has begun to smoke,
> which you will smell rather than see, resist the temptation to have a
> look, and leave the wok on the heat for 10-15 minutes. Remove from the
> heat and leave for a further 15 minutes, before removing and serving.
> If you wish to serve it cold or as part of a warm salad, thinly sliced,
> leave it until it has cooled to the temperature you require.
>
> This is a marvellous technique to experiment with, especially in the
> herbs and spices you rub into the meat before steaming, and the
> ingredients used to cause the smoke. Rice and sugar are the base, but
> you can then add, for example, a large crushed cinnamon stick, or some
> sturdy cuttings off a rosemary bush. Vine prunings are another
> candidate for the smoker.
Hi Victor,

Is that ever a common recipe. I have been making one like that for many
years, since Wild Ginger set up shop in Seattle. A great one, too.

* Exported from MasterCook *

Fragrant Duck

Recipe By : Wild Ginger Restaurant, Seattle
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chinese
Dinner Game
Lunch Main Dish
Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade for Duck (or chicken)
2 1/2 tbsp Szechuan peppercorns
3 tbsp kosher salt
1 tsp five spice powder
1 5lb Long Island duckling or Free-range chicken --
washed and dried
Steam the Duck
2 whole green onions -- cut 1 inch pieces
2 inches fresh gingerroot -- sliced and gently
-- crushed

Roast peppercorns in a dry frying pan over moderate heat until aromatic,
and they just begin to smoke. Do not burn. Put peppercorns in a blender
or processor for 90 seconds. Sieve to remove peppercorn husks(dish will
be gritty if you do not). Roast salt in a dry frying pan over moderate
heat until light brown. Mix together the salt, peppercorns and five
spice powder. Reserve 2 Tbsp to serve with the finished duck..

Take the remaining spice mix and rub inside and outside of the duck. Let
the bird rest overnight, covered, in a refrigerator.

Put onions and ginger in cavity of the duck. Place the duck in a 9"
glass pie plate. Fill a 14" wok with water(approximately 3" deep). Place
a pair of chopsticks in an X pattern in the wok, setting the pie plate
on top. Cover the wok. Steam over high heat for 60 minutes. Check water
level every 15 minutes.

At the end of the steaming time, the duck is fragile and must be handled
with care. Use a large fork to pick up the duck from inside the cavity,
letting all juices drip into the pie plate. Discard the juices. Air dry
the duck for two to four hours. The duck will firm up and be easier to
handle.

Place 5-7 cups of peanut or corn oil(peanut tastes better) in the wok;
and heat to 375F. Gently slip the duck into the oil, being careful as
spattering can occur. If the duck is not completely submerged, turn it
over after 3 or 4 minutes, and cook for another 3 or 4 minutes. When the
skin is golden brown, remove duck from the oil, and place on paper
towels to blot excess oil.

When duck is just cool enough to handle, use a very sharp knife or
cleaver to chop it in half, lengthwise. Each have can then be chopped
crosswise into six pieces. Serve with the reserved seasoning, sweet plum
sauce and Chinese steamed buns(bao).



- - - - - - - - - - - - - - - - - -

NOTES : This Szechuan speciality isn't difficult to prepare, but it
takes time(two days) and three steps: marinating, steaming and deep frying.

Equipment: 14" wok with lid; 9" glass pie plate; food processor or
blender; one pair of disposable chop sticks or steamer rack.

For a different kind of chicken dinner, I often substitute a free-range
chicken (about four pounds). (Z note)

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener