Best 3 Fragrant Crispy Duck Recipes

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**Unveiling the Crispy Delights: A Culinary Journey Through Duck Recipes**

Crispy duck, a culinary masterpiece, tantalizes taste buds with its symphony of flavors and textures. Our comprehensive guide presents a curated collection of duck recipes that cater to every palate and skill level. From the classic Peking duck, renowned for its glistening, shatteringly crisp skin and succulent meat, to aromatic duck confit, where duck legs are slowly cooked in their own fat, resulting in fall-off-the-bone tenderness. Embark on a global culinary adventure with our Szechuan duck, where fiery peppers and aromatic spices create a tantalizing symphony of flavors. For a comforting, hearty meal, try our duck stew, where tender duck meat is braised in a rich, flavorful broth, perfect for chilly evenings. And for those who love duck's unique flavor in a lighter form, our duck salad offers a refreshing, flavorful option. Dive into our diverse selection of duck recipes, each promising a unique culinary experience. Prepare to captivate your senses and indulge in the crispy, succulent world of duck dishes.

Here are our top 3 tried and tested recipes!

CRISPY FRAGRANT DUCK WITH PICKLED RADISH SALAD



Crispy Fragrant Duck with Pickled Radish Salad image

This is one of my favourite street food dishes. In Taiwan they sell this dish in night markets served in newspapers and sprinkled with pickled spicy daikon (white turnip salad). I love serving this as a starter or a lunch for friends. You can prepare most of the ingredients in advance and then fry the duck just before serving.

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 2 servings

Number Of Ingredients 21

2 cloves garlic, minced
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons honey
1 tablespoon chile sauce
1 tablespoon light soy sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 (10 1/2-ounce) skin-on duck legs
3 ounces potato flour or all-purpose flour
Groundnut oil (peanut), for deep-frying
Salt
Pinch crushed dried chiles
3 1/2 ounces red radishes, finely diced
1/2 cucumber, halved lengthwise, seeded and finely diced
1 medium red chile, seeded and finely chopped, optional
Handful fresh cilantro leaves, finely chopped
1 tablespoon clear rice vinegar or cider vinegar
1 teaspoon caster sugar (superfine)
1/2 teaspoon salt
1/2 teaspoon Shaohsing rice wine or dry sherry

Steps:

  • To make the marinade: Put the garlic, rice wine, honey, chile sauce, light soy sauce, cinnamon, ginger, and allspice into a bowl or resealable plastic food bag, and set aside.
  • To make the duck: Add the duck legs to the marinade, cover with plastic wrap, and leave in the refrigerator to marinate for as long as possible, preferably overnight.
  • To make the salad: Put the radish, cucumber, chile, if using, cilantro, rice vinegar, sugar, salt, and rice wine, in a bowl and toss to combine. Cover the bowl with plastic wrap, and set aside in the refrigerator for 1 hour.
  • To finish the duck: Preheat an oven to 350 degrees F.
  • Place the duck legs, skin side up, in a roasting pan, and roast for 10 minutes. Then, raise the temperature of the oven to 425 degrees F for 5 minutes to cook the meat to well done. Remove the duck from the oven, and set aside for 2 minutes, to cool slightly.
  • Cut the duck meat into bite-sized slices, and dust the slices in the flour to coat well.
  • Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil.
  • Heat the oil to 350 degrees F, or until a cube of bread dropped in it turns golden brown in 15 seconds. Place the duck pieces in a spider scoop or wire strainer, and lower them into the oil and fry until crispy, and golden brown. Remove the duck from the pan, and drain on an absorbent kitchen towel to remove the excess oil.
  • To serve, spoon some pickled radish salad onto a serving plate and lay some of the crispy duck slices over the top. Sprinkle a pinch of salt, and some dried chile flakes over the duck pieces and serve immediately.

CRISPY FRAGRANT DUCK TACOS WITH ASIAN PEAR AND MANGO SALSA



Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 25

4 tablespoons peeled and grated fresh ginger
2 tablespoons ground Sichuan peppercorns
2 tablespoons Shaohsing rice wine or dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pinches sea salt
4 star anise
2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern
2 tablespoons finely chopped cilantro stems and leaves
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely chopped
1 pink grapefruit, segmented, each segment cut into 3 wedges
Juice and zest of 1 lime
1/2 ripe Asian pear, cut into small dice
1/2 large mango, cut into small dice
1/4 cup finely diced red onion
2 pinches crushed dried red chile flakes
Sea salt
1 tablespoon vegetable oil
Cornstarch, for dusting
Peanut oil, for deep-frying
Small yellow corn tortillas
Finely chopped cilantro
Large flake sea salt
Crushed dried red chile flakes

Steps:

  • For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator.
  • For the salsa: While the duck marinates, combine the cilantro, ginger, chile, grapefruit, lime juice and zest, pears, mangos, onions and chile flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve.
  • Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes.
  • Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well.
  • Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying.
  • Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels.
  • To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried chile flakes so guests can season their own and help themselves.

FRAGRANT CRISPY DUCK



Fragrant Crispy Duck image

Categories     Duck     Ginger     Fry     Marinate     Steam     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 (4 1/2- to 5 1/2-lb) fresh Pekin duck (sometimes called Long Island duck)
6 tablespoons toasted Sichuan-peppercorn salt
1 tablespoon five-spice powder
2 tablespoons Chinese rice wine or dry Sherry
6 (1/8-inch-thick) slices fresh ginger
4 scallions, cut into 2-inch pieces
About 12 cups corn, peanut, or canola oil
2 tablespoons dark (black or mushroom) soy sauce
1/3 cup all-purpose flour
Special Equipment
a 10-inch glass pie plate or shallow heatproof bowl; a 16- to 18-inch wok with a lid and a 9 1/2- to 10-inch round metal rack, or a 14-inch wok and same rack plus a large pot (at least 12 inches wide and 5 inches high); long oven mitts; a bulb baster; an electric fan; 2 large Chinese mesh spoons or large slotted spoons

Steps:

  • Prepare duck:
  • Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
  • Marinate duck:
  • Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
  • Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
  • Steam duck:
  • Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
  • Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
  • Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
  • Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
  • Air-dry duck:
  • Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
  • Fry duck:
  • Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
  • Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
  • Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
  • Presentation:
  • Serve duck with small dishes of reserved spiced salt for dipping.

Tips:

  • Choose the Right Duck: Opt for a plump and meaty duck with a yellow-tinged skin. Avoid ducks with bruises or excessive fat.
  • Proper Cleaning: Thoroughly clean the duck, removing any excess fat and pinfeathers. Pat it dry with paper towels to ensure crispy skin.
  • Seasoning: Generously season the duck inside and out with a mixture of salt, pepper, and your preferred herbs and spices. This enhances the flavor and aroma.
  • Crispy Skin: To achieve crispy skin, prick the duck skin with a fork or skewer before cooking. This allows the fat to render and the skin to become golden brown.
  • Cooking Temperature: Roast the duck at a high temperature initially to crisp the skin, then reduce the heat to cook the meat evenly without drying it out.
  • Resting: Let the duck rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful dish.

Conclusion:

The recipes provided offer a delightful culinary journey into the world of crispy duck. Each recipe presents a unique twist on this classic dish, whether it's the aromatic flavors of Asian-inspired hoisin sauce, the tangy zest of citrus, or the savory goodness of a rich gravy. Whether you prefer a traditional approach or are looking to explore new flavor combinations, these recipes have something for every palate. With careful attention to detail and a touch of culinary passion, you can create a crispy duck that will tantalize your taste buds and leave you craving more.

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