duck fried rice

several weeks ago

i tried my hand at crispy duck

and boy was that somethin'

do you remember cartoon eating

where after eating a big meal

they would use the bones of whatever they ate

to pick their teeth

well

after all the work that went into that duck

that was me

i wasn't going to let a single bit of it 

go to waste

it became several meals

(but i did draw the line at picking my teeth with it) 

one of which

is this easy and simple

duck fried rice

it might not be authentic

but it is G double O

GOOD

try it

see what you think

duck fried rice

(printable recipe)

1 Tbs or so peanut or vegetable oil

1 cup cooked duck--chopped or shredded with skin

(if you are looking for a recipe, i have one here)

2 cups cooked rice

1scallion--chopped

1/2 tsp finely chopped garlic

handful of fresh cilantro--stemmed

1 egg--lightly whisked

2 Tbs hoisin sauce

2 tsp light soy sauce

1 tsp mirin

1/2 tsp grated fresh ginger

1/4 tsp (more or less if you like/dislike heat) hot chili sauce

dash sesame oil

in a small bowl, mix together the hoisin, soy, mirin, ginger, chili sauce and sesame oil.  set aside. place wok on high heat and once heated, add the peanut or vegetable oil.  immediately toss in the duck to crisp up a bit.  add the garlic. do not let the garlic brown. add the egg and stir so it doesn't cook in a lump...push it up the sides of the wok, then toss in the rice and the scallions. stir to break up the rice, but also to incorporate the egg and the other bits into the rice. add the hoisin mixture and cook until it is absorbed. at last minute, toss in the cilantro.  this should all take less than 10-15 minutes to throw together. for the most part, you can increase or decrease the amount of everything in this recipe. it is a matter of taste.  if you want more duck, toss it in there...no scallions..no problem.  this is a simple dish that is really about what you have on hand, and what you like.  enjoy!

i am linking to

tuesday night supper club

and

hearth and soul blog hop

crispy duck

when i heard that the secret ingredient for the iron chef challenge over at a latte with ott, a i freaked 

*a little* 

while i love crispy duck previously it only made its way into my kitchen already cooked

procured from one of those places downtown

with ducks and pork belly

hanging in the window

so delicious


the first time i remember having crispy duck
was at a very fancy chinese restaurant
in the heart of kensington, london
in the late 90's
they served
shark fin soup
and 
other delicacies
i am almost positive
it was the most expensive restaurant
ever
i was a guest
of a wealthy business man and his wife
who thankfully,
were adverse to shark fin
but loved crispy duck
and 
garlic noodles
they had ordered the duck when making the dinner reservation
several days prior
great fuss had been made
i must admit
it was impressive
and worth the king's ransom
it demanded

because i hardly

back away from a challenge
and particularly a food one

i purchased a duck

from the butcher

and 

made

crispy duck

duck broth
and
with the leftovers
whipped up
duck fried rice
(recipe coming soon)

Crispy Duck
(printable recipe)
*this is a 2 day affair...so plan accordingly
1 whole duck--cleaned and dried
finely grated zest from 1 orange
2 tsp chinese 5 spice
2 tsp kosher salt
1 tsp garlic powder
1 recipe duck broth
1 recipe glazing sauce
hoisin sauce--to serve
finely sliced green onions--to serve
cucumber cut into strips--to serve
chinese pancakes--to serve
remove the neck and any other parts from the cavity of the duck.  wash and dry the bird.  remove the back bone and snap the breast bone and flatten the duck.
like so

throw the back in the freezer--it is great for stock
mix the orange zest, five spice, salt and garlic powder in a small bowl. rub over the entire duck.  place the duck in the refrigerator and let sit 8 hours or overnight.  on day of duck preparation, remove the duck from the fridge and let sit at room temperature for 1 hour.  Steam duck for 25 minutes using duck broth in place of water. I use a bamboo steamer over a wok, but you can use whatever steaming mechanism you have.

Let the duck sit in the steamer for 5 minutes after removing it from the heat.  Lift it from the steamer and place on a roasting rack..in a roasting pan.  Let it fully dry---I place a small fan in front of it for about 2 hours.  once dry, brush liberally with the glazing sauce--fully saturating the duck.  Again, let sit at least an hour..to dry the skin again.  Meanwhile, preheat the oven to 450. Place the duck in the oven for 20 minutes, then reduce the heat to 350 and cook for about another 40 minutes.  Do not continue to baste, as it will reduce the crispiness of the skin.
Duck Broth
1/2 carrot--chopped
1/2 celery--chopped
1" knob fresh ginger--roughly chopped
1 shallot--chopped
1 rasher bacon--chopped
olive oil
duck neck (if your duck doesn't come with it, use the back)
1/2 oz calvados
3 cups chicken stock
heat a stock pot over medium heat.  add about 1 TBS of olive oil and bacon.  cook until the bacon begins to throw off some fat, then toss in the carrot, celery, ginger, and shallot.  cook for about 3 minutes, then toss in the duck neck.  cook for 5-6 minutes more then pour in the calvados and let it absorb.  add the chicken broth and let simmer for about 2 hours.  strain all solids, tossing everything except the duck neck.  return the duck neck to the broth and cool until needed. if refrigerating overnight, skim off the solid fat and discard before using.
Glazing Sauce
juice of 1 orange
3 Tbs rice vinegar
3 Tbs honey
1/3 cup soy sauce
heat all ingredients together just until the honey melts enough to incorporate into the rest of the liquid


i am linking this up to
tuesday night supper club
hearth and soul blog hop 
and
iron chef challenge