Best 3 Honey Spiced Duck Crepes Recipes
Tantalize your taste buds with a culinary journey to the Orient with our delectable Honey-Spiced Duck Crepes. This fusion dish combines the rich flavors of Chinese cuisine with the delicate artistry of French crêpes, resulting in a symphony of textures and tastes. The succulent duck is marinated in a blend of honey, soy sauce, and aromatic spices, then roasted to perfection, creating a crispy outer layer and a moist, tender interior. Nestled within delicate crêpes, the duck is accompanied by a medley of crisp vegetables, a drizzle of sweet and tangy hoisin sauce, and a sprinkling of chopped scallions. This exquisite dish is a perfect balance of sweet, savory, and umami flavors, leaving your palate craving more.
Alongside the Honey-Spiced Duck Crepes, this article offers a diverse selection of equally enticing recipes. Embark on a culinary adventure with our savory Szechuan Beef Stir-Fry, where tender beef is coated in a flavorful sauce made with soy sauce, ginger, garlic, and a hint of heat from Szechuan peppercorns.
Treat yourself to a taste of authentic Chinese cuisine with our classic Wontons in Chili Oil. These plump dumplings are filled with a mixture of pork, shrimp, and vegetables, then delicately wrapped and simmered in a fragrant broth infused with chili oil, resulting in a harmonious blend of flavors and textures.
For a delightful vegetarian option, try our colorful Rainbow Veggie Stir-Fry. This vibrant dish features an array of fresh vegetables, each contributing its unique flavor and texture. Tossed in a light and flavorful sauce, this stir-fry is a healthy and satisfying meal that caters to various dietary preferences.
Indulge in the comforting goodness of our Steamed Fish with Ginger and Scallions. Delicate fish fillets are steamed to perfection, retaining their natural flavors and flaky texture. The aromatic ginger and scallions add a refreshing touch, creating a simple yet elegant dish that showcases the essence of Chinese cuisine.
With this comprehensive collection of recipes, you'll have a culinary repertoire that will impress your family and friends. Each dish is carefully crafted to deliver authentic flavors and memorable dining experiences. Prepare to embark on a culinary journey that will leave your taste buds tantalized and your heart content.
HONEY SPICED DUCK CREPES
Make and share this Honey Spiced Duck Crepes recipe from Food.com.
Provided by Cook Food Mood
Categories Whole Duck
Time 1h5m
Yield 20 crepes, 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute.
- Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well.
- Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray.
- Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute.
- Slice duck when cool with very sharp knife.
- Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa.
- Decorate with garnish.
HONEY SPICED DUCK
We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.
Provided by JustJanS
Categories Duck Breasts
Time 42m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Score the duck breast skin in a criss-cross fashion.
- Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
- Coat the duck in this marinade in a shallow bowl.
- Cover and leave for 1 hour or overnight.
- Set the oven to fairly hot, 200c/400f.
- Put the duck on a rack in a roasting tin, reserving the marinade.
- Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
- Put the marinade and 40mls of the roasting juices in a small pan.
- Add the spring onions and bring to the boil.
- Simmer gently for 2 minutes.
- I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE
A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest.
Provided by evelynathens
Categories Whole Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
- Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
- In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
- Preheat oven to 415F°.
- Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
- Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
- Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
- Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.
Nutrition Facts : Calories 2388.5, Fat 223.4, SaturatedFat 75.1, Cholesterol 431.3, Sodium 1118.5, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 67.3
Tips:
- To make the crêpes, use a non-stick pan and make sure it is hot before adding the batter. Swirl the pan to evenly distribute the batter and cook for about 1 minute per side, or until golden brown.
- For the filling, use a sharp knife to score the skin of the duck breast and season it with salt and pepper. Cook the duck breast skin-side down in a hot pan until the skin is crispy and the meat is cooked through.
- To make the sauce, combine soy sauce, honey, Chinese five spice, and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- To assemble the crêpes, place a spoonful of the filling in the center of a crêpe and top with the sauce. Roll up the crêpe and serve hot.
- For a vegetarian version of this dish, replace the duck breast with tofu or roasted vegetables.
Conclusion:
Honey-spiced duck crêpes are a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a meal that is both impressive and delicious.
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