Chinese New Year celebrations start on the 17th and continue for two weeks;it’s is a wonderful opportunity to revisit classic dishes. One of the Blogger’s all-time favourites is Roast Duck
Duck meat is a classic Chinese New Year treat. It is immensely flavourful, has sumptuous texture and moisture, it’s tender and succulent and contains high value protein. And what about the theatrical value of wrapping the meat in pancakes or bearing the duck whole to the table?
The Blogger loves it but was initially put off duck as a home cooked dish because it has a thick layer of fat under the skin. The fat is unsaturated however and healthier than most; in fact, without skin, duck has lower levels of fat than a roast chicken breast. Duck fat though is still high in calories and recommended only as an occasional treat for anyone worried about cholesterol.
67goingon50’s found two solutions. Slow roasting, an easy peasy method which melts the fat, crisping up the skin without drying the meat, OR braising and cooling the duck which allows the fat to solidify and be easily removed.
The duck can be carved and wrapped in pancakes (from Chinese supermarkets) or , for the diet conscious, crisp lettuce leaves. Or it can form part of a meal with plenty of vegetable sides.
Slow Roast Duck Ingredients:
1 whole duck
NOTES:
The texture and flavour of duck is is a little like chicken but with a buttery game-like flavour. It’s an excellent source of protein and micronutrients and better still, has no carbs.Depending on where you shop, a whole duck costs about £8 (Tesco) and the well-known Greshingham branded ducks are sold for £12 (Waitrose). Kosher ducks are increasingly available in Hendon. (67 tested one from Menachems — they’re pricy at £31 and best saved for a special occasion but was gloriously wonderfully tender and flavourful. Be warned: unless you’re in the shop when the ducks arrive they are frozen and take at least a day to defrost.
1 star anise
two-third tsp 5-spice powder
4 spring onions (greens only and double the amount if worried about fodmaps)
1 large knob ginger
4 tbsp dry Sherry or Chinese Rice Wine
3 tbsp honey or maple syrup
3 tbsp reduced salt soy sauce
3 cups chicken or other stock (granules & cubes are fine)
2-3 tbsp red wine vinegar
- At least 1 day ahead, pour boiling water over both sides of the duck legs, rest & pat dry; whisk marinade ingredients; pour into a flat oven-proof dish that takes duck legs in one layer; refrigerate overnight
- On serving day, place legs & braising liquid in a SLOW COOKER. Cook on low 4 hours or until meat is tender and easily shredded OR
- STOVE TOP: in a large pot, bring liquid & legs to boil, reduce heat; simmer 1.5 hours until tender and easily shredded
- Remove legs from liquid with tongs
- If using immediately place on a rack in a baking tray under a hot grill until skin goes crispy (watch carefully) (if calories and fat are a worry, discard skin); shred meat using two forks
- Otherwise refrigerate legs up to 24 hours and grill until skin goes crispy; (if calories and fat are a worry, discard skin); shred meat using two forks
- Serve with shredded green onions & fine cucumber sticks, hoisin or oyster sauce and pancakes.
Tip:Strain stock through a sieve lined with muslin or a clean unused j-cloth; discard bits left behind; refrigerate when cool. Remove fat. Pour stock into ice cube trays; freeze; decant into a freezer bag; use for stir-fried dishes or to intensify flavours in noodle soups & 'ramen'
These recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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