One last Duck recipe using the leftovers from the Peking Duck. Ok so Risotto isn't Chinese but I love Risotto and there were some leftovers to use up, so I came up with this recipe.
Ingredients
1 Tbsp (15 ml) Dried Shrimp / Crevettes sechées
25 g Mix of Dried Shitake and Black Mushrooms/ Mélange des champignons seches, Shitake et Noir
2 litres Spicy Duck Stock
1 Onion / Oignon
2 Cloves Garlic/ Gousse d'Ail
½ Red Pepper /Poivron Rouge
1 Fresh Chile / Piment 1 tsp (5 ml) Coriander Powder / Coriandre Moulu
1 tsp (5 ml) Cumin Powder / Cumin Moulu
1 Tbsp (15 ml) Olive Oil / Huile d'Olive
1 tsp (5 ml) Sesame Oil / Huile de Sesame
250 g Arborio Rice / Riz Arborio1 Tbsp (15 ml) Fish Sauce (Nam Pla) / Sauce Poisson (Nam Pla)
1 Tbsp (15 ml) Soy Sauce / Sauce Soja
1 Tbsp (15 ml) Hoisin Sauce / Sauce d'huitres
100g Duck meat and skin from Peking Duck / Restes du Canard Peking Duck
2 Spring Onions / Oignons Tige
Method
Take the dried shrimps and mushrooms, place in a bowl, cover with warm waterand leave to soak.
Heat the stock in a large pot until simmering gently, turn down heat but keep it simmering.
Whilst the stock is heating chop and fry the onion, garlic, red pepper, chile, coriander and cumin in the mix of olive and sesame oils until nicely softened.
Remove from pan, leaving as much oil as possible in the pan...you can pour some back off, if there is too much with the veggies. Puree the spicy veg and reserve for later.
In the remaining oil fry the rice for a couple of mins, stirring constantly to avoid sticking. Once the rice is nicely coated with oil, add a couple of Tbsps of the stock, along with the fish, hoisin and soy sauces and stir well. As the liquid disappears start to add a ladle of stock at a time to the pan, stir regularly and ensure that you add more liquid as the rice gets dry. You want to keep the rice at a good simmer and keep adding liquid until the rice is cooked (I like it a bit al dente...about 16 - 18 mins for Arborio but it depends a lot on the rice used).
Once the rice is just about cooked to your liking, add the puree and soaked shrimp and mushrooms along with the liquid they were soaked in. Stir in over the heat until most of the liquor has gone, then remove from heat and cover the pan.
Heat a good 5 mm of oil in a frying pan or wok, quickly fry the chopped duck meat and skin at high temperature for one to two mins.
Serve the risotto with pieces of duck meat over the top accompanied by thin slices of spring onion.
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Friday, October 16, 2009
Monday, October 12, 2009
Spicy Duck Stock
Faced with all my leftovers from my Peking Duck post, I thought what would be nicer than making up a batch of Spicy Duck Stock. I had reserved the organs and bits around the neck cut out during the preparation of the Peking Duck, so those and the carcass, stripped of any really useful meat, got chucked with a few extra ingredients into the stock pan.
Homemade stocks always add a little extra something to soup and sauces. Stocks are really easy to make and freeze well, so there is no rush to use it all up quick. This spicy version can be used as a base stock for many asian style soups and sauces. I like using it for cooking rice....sort of asian style risottos, if you will allow me the liberty....
Ingredients......makes 2 litres
5 litres Water / D'eau
Carcass and Offal of 2kg Duck / Carcass et Abats d'un canard
1 Onion / Oignon
1 Shallot / Eschalote
1 Small Red Pepper / Petit Poivron Rouge
Handful Fresh Parsely / Poignée du Persil
Handful Fresh Basil / Poignée du Basilic
2 Tbsp Coriander Seed / Coriandre
1 Tbsp Cumin / Cumin
1 Tbsp Fresh Galangal / Galangal
1 Tbsp Fresh Turmeric / Curcuma
2 Fresh Chiles / Piments
1 tsp Tamarind Paste / Pate de Tamarind
1 tsp Salt / Sel
1 tsp Pepper / Poivre
Nice n easy does it...rough chop anything big and add all to stockpot. Bring to the boil, then simmer covered for 2 hrs then remove lid and reduce down to 2 litres. Skim the stock from time to time. Strain and crush/squeeze the dry (well soggy really) matter to get out as much juice as possible.
Leave to cool and store in fridge or freeze for later use.
Homemade stocks always add a little extra something to soup and sauces. Stocks are really easy to make and freeze well, so there is no rush to use it all up quick. This spicy version can be used as a base stock for many asian style soups and sauces. I like using it for cooking rice....sort of asian style risottos, if you will allow me the liberty....
Ingredients......makes 2 litres
5 litres Water / D'eau
Carcass and Offal of 2kg Duck / Carcass et Abats d'un canard
1 Onion / Oignon
1 Shallot / Eschalote
1 Small Red Pepper / Petit Poivron Rouge
Handful Fresh Parsely / Poignée du Persil
Handful Fresh Basil / Poignée du Basilic
2 Tbsp Coriander Seed / Coriandre
1 Tbsp Cumin / Cumin
1 Tbsp Fresh Galangal / Galangal
1 Tbsp Fresh Turmeric / Curcuma
2 Fresh Chiles / Piments
1 tsp Tamarind Paste / Pate de Tamarind
1 tsp Salt / Sel
1 tsp Pepper / Poivre
Nice n easy does it...rough chop anything big and add all to stockpot. Bring to the boil, then simmer covered for 2 hrs then remove lid and reduce down to 2 litres. Skim the stock from time to time. Strain and crush/squeeze the dry (well soggy really) matter to get out as much juice as possible.
Leave to cool and store in fridge or freeze for later use.
Tuesday, October 6, 2009
Peking Duck / Canard Laqué
As I had been planning smoking duck breasts this weekend, then realised that it coincided with Flo's friend visiting I had to come up with something to feed her Saturday night. So I decided that as there would be smoke and duck already in the air I would give Peking / Crispy Duck a go too.
If anyone else fancies having a go, you will need a duck, some runny honey, sesame seed oil, soy sauce, ginger and a little sherry, unless you happen to have some shao hsing lurking in the store cupboard...Ingredients
1 x 2 kg Duck / Canard
50 ml Sherry / Vin de Xérès (in France you may have trouble finding this, substitute white port or dry Madera)
1 Tbsp (15 ml) Honey / Miel (the more liquid sort)
1 Tbsp (15 ml) Soy sauce / Sauce Soja
1 Tbsp (15 ml) Sesame Seed Oil / Huile de Sesame
2 tsp (10 ml) Ginger (Powdered) / Gingembre Moulu
1 tsp (5 ml) Pepper / Poivre
1 half tsp (2.5 ml) Chile Powder / Poudre de Piment
For Serving
Hoisin sauce / Sauce Hoisin
Chinese Pancakes / Crepes Chinoises (maybe i should try making these myself too.....hmmmmm......shall have to see)
Spring Onions / Oignon en tige
Preparation
First of all clean the bird and remove any excessive fat and skin from the tail and neck areas. Reserve inards to use later along with the bones for a tasty Duck Soup. Carefully go over the skin and remove any pin feathers n bits that the butcher may have ignored/overseen.
Now take the neck end of the carcass and cut around the neck, then through where it meets the backbone. You should then be able to remove the neck portion entirely..it may require a little pulling. You will end up with a carcass that is open at both ends. This will allow air and more importantly smoke to flow freely through the body cavity of the bird later.
Bring to the boil 5 litres of water. Scold the entire surface of the bird, until it turns white and goes sort of spongy.
Pat dry throughly inside and out with clean tea towels or kitchen paper.
Take a spike or a sharply pointed (thin) skewer and stab the bird all over, but particularly in the meatier areas.
Now its time to make your marinade paste. Mix all the remaining ingredients well.
Ready a container big enough to hold the carcass, then rub the bird inside and out with the paste.
Place the duck in the container breast down and add any remaining paste over the top and distribute as evenly as possible.
Do not close the container, but leave it in the bottom of the fridge or any other suitably cold place for 12 hrs.
12 hrs later, take the box out of the fridge and scrape up any paste in the bottom and rub it back onto and into the duck. Replace the duck in the container, this time breast side up and return to the fridge for a further 12 hrs.
Repeat the overhaul of the duck and turn the bird over once again, so the breast is down. Return to fridge for a further 12 hrs.
Take the duck out of the fridge when ready and rinse inside and out with cold water.
Stuff the duck with clean tea towels, place on another towel or better several in the fridge uncovered for a further 12 hrs.
The smoking and cooking
On the morning of the smoking, truss the legs and wings of the duck with butchers string. Its a good idea to tie the legs together, so that you have a loop from which to suspend the duck in the smoker.
Now prepare the smoker by placing a large drip tray between the position the duck will be hanging in and the heat source and sawdust. This is very important with duck, as it is quite a fatty bird and will shed quite a bit of fat whilst smoking....this you dont want in your smoldering sawdust.
Hang the duck vertically (tail up) in the smoker and set to about 60° and leave the bird to dry for a good hour without adding any sawdust...No smoke should be applied to the duck until the surface is well dried. If you smoke damp or wet meat you run the risk of creosote deposition on the food....really not nice at all!!
Now reduce the temperature of the smoker as low as possible (if you can turn heat off altogether and just smoke with the heat of the sawdust, thats just great) and leave the duck to cold smoke for 3 hrs.
After three hours in the smoker turn up or reapply heat and bring the smoker to 65 - 70°C. Leave the duck to smoke again for three more hours....replenishing sawdust as required.
Heat the oven to 175°C and place the duck on a roasting rack in a deepish tray or pan, covered with an aluminium foil tent. The duck must be kept out of its own dripping fat during the cooking, a good 2cm of clearance is advised.
Roast until internal temperature reaches about 75°C (upto 2 hrs at 175°C)
Now remove the aluminium foil tent and glaze the duck with a mixture of honey and soy sauce in equal measure (2 heavyhanded tablespoons of each should do the job!)
Turn the oven up to 250°C and roast uncovered for a further 15 mins to crisp up the skin and give the dish its final colouring.
Before carving the duck, let it sit to cool uncovered for 15 mins.
Carve and serve with the Hoisin Sauce, Spring Onions and Pancakes.
The pancakes can be bought or they are easy enough to make according to the recipe on Waitrose (of all places). Chinese Pancakes for Peking Duck. Why not give it a go!
Any bits of meat that don't get eaten can be stir fried the next day with noodles and further leftovers (bones etc) can be added to the organs et al for a warming duck soup.
All the best
Guy
Smoked Duck Breast (Magret Fumé)
Hi again..
Here is the recipe I will be using this weekend as I test out the Cardboard Box Smoker. Its pretty simple and gives very good results.
Ingredients
12 Duck Breasts / Magrets de Canard
5 Kg Sea Salt / Gros Sel
Pepper / Poivre
Method
Place a 2cm layer of the salt into a large glass baking tray (for smaller quantities) or the bottom of a good solid cooler box.
Clean the duck breasts taking care to remove any bloody bits.
Rub each breast throughly on the flesh side and sides with salt, then lay flesh side down in the tray.
Repeat until the tray is full (don't overfill a shallow dish, you need space for more salt).
Once all the breasts are well salted, cover the whole lot with yet more salt.
Pack the salt in well around the breasts, adding more salt if needed so it just covers the surface of the fatty sides of the breasts.
Cover with a tea towel and either leave them 18 to 24 hrs in the bottom of the fridge. If using a cooler box, you can add freezer blocks over the whole caboddle and store them out of harms way. In winter a cold place, say a garage or a barn can substitute for the fridge!
Once the time is up and the breasts are nicely salt cured, take them out of the salt and rinse very throughly before wiping dry.
Grind a little pepper onto the flesh side of the breasts.
Other nice flavour additions can be made before drying. Applying a mixture of honey with a little Cognac, Calvados or Madeira to the breasts before drying is a classy touch. Multi colored pepper corns can also be used to make things look even more attractive. The two magrets to the right were glazed with 50/50 clear honey and Madera.
Now you need to leave the breasts to throughly air dry for 18 - 24 hrs or more.The best way to do this is to hang each magret on a bacon or fish hanger, like those in the photo. These are very handy for all sorts of smoking, where you need to suspend the meat rather than leaveing it on a tray (the bars leave marks and does not smoke so uniformly. If you don't have any, don't worry, bending and putting a point on some heavy gauge wire will do the job adequately. Butchers S's could also be used but only give you one holding point...which may lead to tearing.
Once the breasts are nice and dry they are ready for the smoker.
Cold Smoking the Duck
For this recipe we want to smoke at a low temperature, we don't want the breasts going over 25°C. The lower the better, we want to avoid losing any of the precious fat. Simple enough with electric smoker with a thermostatic control but with a charcoal or wood fire it can be more difficult to keep a constant temperature. Thats why I prefer to use just a small bowl of smoldering charcoal to feed the smoker, then I only have to worry about ambient temperatures.
The magrets will need a good 12 hrs to 18 hrs of smoke, according to how smoky you like them. Low and slow is the best tempo for cold smoking, which is why it is traditionally a winter occupation in temperate climates...try cold smoking at 10°C here in the middle of summer...it ain't going to happen!!!
Once cold smoked you have two options.....
The duck can either be further smoked but this time at a higher temperature...100 - 120°C... to cook them until their internal temp hits 72°C. In this case they can be eaten hot and fresh from the smoker or cooled to room temperature then stored in the fridge for up to a week....or they could be frozen for a good couple of months without much loss of quality..esp when vacuum packed.
Above: Smoked with a honey and madera glaze (left) and plain smoked (right)
To preserve them longer and to further dry them to get to the mouthmeltingly wonderous smoky ducky heaven stage, they should be hung and air dried for a week or more. The length of time depends a lot upon the temp and humidty of the place they are dried in...preferably you want somewhere at about 10-14°C with a high relative humidty that can be reduced slowly as the breasts dry (as with dried sausage and salami making).
For this most cellars are pretty good, if truly underground, even relatively damp ones. Some use garages or even outdoors under the porch for drying but drying will take longer and may be a little uneven.
Once dried they keep for a good while...I cant say how long, they never stick around long enough or they get vacuum packed as presents. Vacuum packing will allow non refrigerated storage for at least six months to a year.
Here is the recipe I will be using this weekend as I test out the Cardboard Box Smoker. Its pretty simple and gives very good results.
12 Duck Breasts / Magrets de Canard
5 Kg Sea Salt / Gros Sel
Pepper / Poivre
Method
Place a 2cm layer of the salt into a large glass baking tray (for smaller quantities) or the bottom of a good solid cooler box.
Clean the duck breasts taking care to remove any bloody bits.
Rub each breast throughly on the flesh side and sides with salt, then lay flesh side down in the tray.
Repeat until the tray is full (don't overfill a shallow dish, you need space for more salt).Once all the breasts are well salted, cover the whole lot with yet more salt.
Pack the salt in well around the breasts, adding more salt if needed so it just covers the surface of the fatty sides of the breasts.
Once the time is up and the breasts are nicely salt cured, take them out of the salt and rinse very throughly before wiping dry.
Grind a little pepper onto the flesh side of the breasts.
Other nice flavour additions can be made before drying. Applying a mixture of honey with a little Cognac, Calvados or Madeira to the breasts before drying is a classy touch. Multi colored pepper corns can also be used to make things look even more attractive. The two magrets to the right were glazed with 50/50 clear honey and Madera.Now you need to leave the breasts to throughly air dry for 18 - 24 hrs or more.The best way to do this is to hang each magret on a bacon or fish hanger, like those in the photo. These are very handy for all sorts of smoking, where you need to suspend the meat rather than leaveing it on a tray (the bars leave marks and does not smoke so uniformly. If you don't have any, don't worry, bending and putting a point on some heavy gauge wire will do the job adequately. Butchers S's could also be used but only give you one holding point...which may lead to tearing.
Once the breasts are nice and dry they are ready for the smoker.
Cold Smoking the Duck
For this recipe we want to smoke at a low temperature, we don't want the breasts going over 25°C. The lower the better, we want to avoid losing any of the precious fat. Simple enough with electric smoker with a thermostatic control but with a charcoal or wood fire it can be more difficult to keep a constant temperature. Thats why I prefer to use just a small bowl of smoldering charcoal to feed the smoker, then I only have to worry about ambient temperatures.The magrets will need a good 12 hrs to 18 hrs of smoke, according to how smoky you like them. Low and slow is the best tempo for cold smoking, which is why it is traditionally a winter occupation in temperate climates...try cold smoking at 10°C here in the middle of summer...it ain't going to happen!!!
Once cold smoked you have two options.....The duck can either be further smoked but this time at a higher temperature...100 - 120°C... to cook them until their internal temp hits 72°C. In this case they can be eaten hot and fresh from the smoker or cooled to room temperature then stored in the fridge for up to a week....or they could be frozen for a good couple of months without much loss of quality..esp when vacuum packed.
Above: Smoked with a honey and madera glaze (left) and plain smoked (right)
To preserve them longer and to further dry them to get to the mouthmeltingly wonderous smoky ducky heaven stage, they should be hung and air dried for a week or more. The length of time depends a lot upon the temp and humidty of the place they are dried in...preferably you want somewhere at about 10-14°C with a high relative humidty that can be reduced slowly as the breasts dry (as with dried sausage and salami making).
For this most cellars are pretty good, if truly underground, even relatively damp ones. Some use garages or even outdoors under the porch for drying but drying will take longer and may be a little uneven.
Once dried they keep for a good while...I cant say how long, they never stick around long enough or they get vacuum packed as presents. Vacuum packing will allow non refrigerated storage for at least six months to a year.
Dried Peppered Duck Breasts (Magrets Seché au Poivre)
A french classic for preserving duck breats....and mighty delicious too!
Not the recipe I am doing this weekend...as I want smoked duck breasts this time round. Nonetheless a very nice way to enjoy preserved duck and definately one to try for those who prefer their meats unsmoked, so long as they don't mind a little heat.....the pepper is very pronounced in this traditional version.
Ingredients
12 Duck Breasts / Magrets de Canard
5 Kg Sea Salt / Gros Sel
10 Bay Leaves / Feuilles de Laurier
Herbs / Herbes de Provence
Pepper / Poivre
* Herbes...it really is up to you, I would use what I have here in large quantities from the garden..so in my case Wild Marjoram mixed with Thyme and perhaps a little Origano thrown in for good measure. If you are relying on store bought herbs, its probably best to just use the mix sold as Herbes de Provence...as its available in large quantities in supermarkets at a reasonable price.
Method
Mix the salt with the herbs and bay leaves by hand, until you obtain a uniform distribution of herbs.
Place a 2cm layer of the salt herb mix into a large glass baking tray (for smaller quantities) or the bottom of a good solid cooler box....now we're talking!
Clean the duck breasts taking care to remove any bloody bits.
Rub each breast throughly on the flesh side and sides with the salt mixture, then lay flesh side down on the bed of salt.
Repeat until the tray is full (don't overfill a shallow dish, you need space for more salt).
Once all the breast are well salted, cover with yet more salt.
Pack the salt in well around the breasts, adding more salt if needed so it just covers the surface of the fatty sides of the breasts.
Cover with a teatowel and either leave them 18 to 24 hrs in the bottom of the fridge. If using a cooler box, you can add freezer blocks over the whole caboddle and store them out of harms way. In winter a cold place, say a garage or a barn can substitute for the fridge!
Once the time is up and the breasts are nicely salt cured, take them out of the salt and rinse very throughly.
Pat dry with kitchen towels or a tea towel then set aside to let the surfaces dry a little..2 hrs should be enough.
Now take a tea towel and lay it out on a flat surface.
Grind black pepper coarsely over a good half of the tea towels surface.
Take a duck breast work some pepper into the flesh, rubbing a little to ensure a full and even distribution.
Lay the breast on the pepper covered tea towel and wrap it up so that the peppered part is in contact with the meaty side.
Once all your breasts are wrapped in individual tea towels, move them to the bottom of the fridge or other suitable cool place and leave them there for at least 3 wks.
The breasts will be ready and can be eaten straight away after the three weeks, although they can be hung and further dried if so desired. They will keep a pretty long time, just not very long around here!
It can be a good idea to vacumm pack indiviual breast when you find that they have dried to your taste to avoid over drying.
Enjoy!
Not the recipe I am doing this weekend...as I want smoked duck breasts this time round. Nonetheless a very nice way to enjoy preserved duck and definately one to try for those who prefer their meats unsmoked, so long as they don't mind a little heat.....the pepper is very pronounced in this traditional version.
Ingredients
12 Duck Breasts / Magrets de Canard
5 Kg Sea Salt / Gros Sel
10 Bay Leaves / Feuilles de Laurier
Herbs / Herbes de Provence
Pepper / Poivre
* Herbes...it really is up to you, I would use what I have here in large quantities from the garden..so in my case Wild Marjoram mixed with Thyme and perhaps a little Origano thrown in for good measure. If you are relying on store bought herbs, its probably best to just use the mix sold as Herbes de Provence...as its available in large quantities in supermarkets at a reasonable price.
Method
Mix the salt with the herbs and bay leaves by hand, until you obtain a uniform distribution of herbs.
Place a 2cm layer of the salt herb mix into a large glass baking tray (for smaller quantities) or the bottom of a good solid cooler box....now we're talking!
Clean the duck breasts taking care to remove any bloody bits.
Rub each breast throughly on the flesh side and sides with the salt mixture, then lay flesh side down on the bed of salt.
Repeat until the tray is full (don't overfill a shallow dish, you need space for more salt).
Once all the breast are well salted, cover with yet more salt.
Pack the salt in well around the breasts, adding more salt if needed so it just covers the surface of the fatty sides of the breasts.
Cover with a teatowel and either leave them 18 to 24 hrs in the bottom of the fridge. If using a cooler box, you can add freezer blocks over the whole caboddle and store them out of harms way. In winter a cold place, say a garage or a barn can substitute for the fridge!
Once the time is up and the breasts are nicely salt cured, take them out of the salt and rinse very throughly.
Pat dry with kitchen towels or a tea towel then set aside to let the surfaces dry a little..2 hrs should be enough.
Now take a tea towel and lay it out on a flat surface.
Grind black pepper coarsely over a good half of the tea towels surface.
Take a duck breast work some pepper into the flesh, rubbing a little to ensure a full and even distribution.
Lay the breast on the pepper covered tea towel and wrap it up so that the peppered part is in contact with the meaty side.
Once all your breasts are wrapped in individual tea towels, move them to the bottom of the fridge or other suitable cool place and leave them there for at least 3 wks.
The breasts will be ready and can be eaten straight away after the three weeks, although they can be hung and further dried if so desired. They will keep a pretty long time, just not very long around here!
It can be a good idea to vacumm pack indiviual breast when you find that they have dried to your taste to avoid over drying.
Enjoy!
Subscribe to:
Posts (Atom)
Posts
