Best 9 Red Simmered Duck With Glutinous Rice Recipes

THAI RED DUCK WITH STICKY PINEAPPLE RICE

Steps:

• Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
• Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
• Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

BASIC RED-SIMMERED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Place breast-side up in a heavy saucepan, tucking wings under body. Add water to cover and bring to a boil. 2. Meanwhile cut scallions in 3·inch sections and slice ginger root. Then add both, along with soy sauce, sherry and salt. Simmer, covered, 1 hour. 3. Turn bird over. Add sugar and simmer until done (about 1 hour more). 4. Cut breast meat against the grain in slices 1/2·inch thick. Arrange on a serving platter, reconstructing the shape of the breast. (Or chop duck, bones and all, in 2-inch sections.) Serve hot, with or without gravy. The gravy may be reserved for la ter use as a master sauce (see Seasonings and Sauces, *Master Sauce). Or serve cold. NOTE: The duck is done when the meat is so tender it nearly falls from the bones. VARIATIONS: * In step 1, use 1/3 stock, 2/3 water. * In step 2, add 5 dried black mushrooms (soaked) and 1/2 teaspoon sesame oil. * Use 12 to 15 whole scallions (trim root ends, but keep stalks and green leaves intact). Toss scallions in a mixture of 2 tablespoons soy sauce and 1/2 teaspoon sugar, then place in duck cavity with the ginger root. Bring to a boil as in step 1, then cook with seasonings as in steps 2 and 3. Serve bird whole with gravy. * For a smaller duck (3 to 4 pounds) use only 1 cup water, 2 tablespoons soy sauce, 1 tablespoon sherry and 1 teaspoon sugar. Cook 1 1/2 hours, basting and turning for even coloring. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

TWICE-COOKED STICKY DUCK

Steps:

• The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
• The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
• Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.
• Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

RED-SIMMERED DUCK WITH GLUTINOUS RICE

Steps:

• 1. Soak glutinous rice. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover. Bring to a boil then cook, covered, 20 minutes over medium heat. Drain, discarding liquid. 3. Stuff duck cavity with soaked rice and sew up securely or skewer. Return duck to pan. 4. Add fresh water to cover and bring to a boil then simmer, covered, 45 minutes. Drain. (Reserve liquid for stock.) 5. Add soy sauce and sherry and simmer, covered, until tender (about 45 minutes more), turning bird frequently for even coloring. 6. Season with salt and pepper. Mince scallions and sprinkle over as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EIGHT PRECIOUS DUCK

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 3. Dice pork, ham and bamboo shoots shell and dice shrimp dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add soy sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see Seasonings and Sauces, _Poultry: To truss). Place duck in a heavy pan. 5. Cut scallion stalk in 1-inch sections slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: * For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DUCK FRIED RICE

Steps:

• Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
• Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

BRAISED DUCK WITH GLUTINOUS RICE

Steps:

• Steam duck for 30 minutes.
• Remove and cool.
• Mix rice with shrimps, salt, 1 Tbsp.
• of soy sauce, sesame oil, Chinese wine, pepper and scallions.
• Stuff duck with mixture and sew up cavity with thread.
• Place in casserole with water and simmer for 30 minutes or until tender.
• Remove and reserve liquid.
• In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
• of broth and simmer until thick.
• Add duck and glaze all over.
• Serve hot.

DEEP-FRIED MARINATED DUCK STUFFED WITH GLUTINOUS RICE

Steps:

• 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SIMMERED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Disjoint and place in a heavy pan with cold water to cover. Bring to a boil and simmer, covered, 40 minutes. 2. Meanwhile blanch, toast and sliver almonds. Drain canned mushrooms. Shred lettuce and arrange on a serving platter. 3. Drain duck, reserving liquid. Let bird cool slightly then bone and cut meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid. 4. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt and pepper. Dip duck squares in batter to coat. 5. Heat oil. Add coated duck squares, a few at a time, and deep-fry until golden. Drain on paper toweling. Arrange on lettuce bed. 6. Reheat duck broth. Add canned mushrooms and remaining salt and pepper. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck squares and serve, garnished with almonds. VARIATION: * Leave the duck whole. In step 1, add to pan 1/2 tablespoon salt 3 tablespoons soy sauce 1 scallion 2 slices fresh ginger root 1 garlic clove, crushed and 2 cloves star anise. Simmer 1 1/2 hours. Drain and cool then chop bird, bones and all, in 2-inch sections. Dry and deep-fry without batter. Serve hot with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.