Chinese Duck a la 67goingon50: lower fat, almost guilt-free; slow roasted and braised, with or without pancakes

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

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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 ROASTED DUCK

Cooking duck is a doddle using this easy method from Gordon Ramsay.  A short prep time leave cook’s hands free to prep sides and dessert or relax.  

For the frugal, duck legs are much more wallet-friendly but require a different ingredients and method of cooking, as below.

Slow Roast Duck Ingredients:

1 whole duck

3 tbsp 5-spice powder

1 tbsp powdered cinnamon

4 star anise

4cm peeled & sliced fresh ginger

4 spring onions

Lemon grass, bashed ((opt)

Method:(once defrosted, start a day before needed)

1.  Preheat oven to 160C/320F

2.  Pat skin with paper towels to remove moisture

2.  Prick skin all over with tines of a fork, especially around the legs

3.  Dry cavity of duck

4.  Press 5 spice power all over the duck rubbing it well into all the skin, including the cavity

5.  Stuff cavity with star anise, ginger, spring onions & lemon grass if using 

6.  Place on a rack in a deep’ish dish, bake 1 hour; reduce heat to 140c/284f for a further 2-3 hours until flesh is very tender and skin is crisp (The Blogger found 2-2.5 hours was fine)

Comments:

‘I tried the kosher duck, gasping a little at the price, but it was utterly fantastic.   The meat was tender and rich, enhanced by a good red wine.  Sadly, the 5-spice powder coating gave the duck a very dark almost burnt appearance but didn’t affect the flavour overall.  Highly recommended for a  special occasion.’  Semi-retired writer 

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. 

BRAISED DUCK LEGS 

Ingredients

4-6 duck legs:

Marinade:
   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

1. 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
2. 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
3. STOVE TOP: in a large pot,  bring liquid & legs to boil, reduce heat;  simmer 1.5  hours until tender and easily shredded
4. Remove legs from liquid with tongs
5. 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
6. 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
7. 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'

Comments:

'Tastes like what I'd get in a nice Chinese restaurant.  The meat is tender and full of flavour.  The skin definitely has a nice texture.  I've sent this recipe to my mum.'  20-something Fijian-Chinese-Australian'

'Yum! This is amazing.The duck and trimmings are wonderful with the meat being just crispy enough.'  Middle-aged political agent who reposted on Twitter & Facebook  

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These recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.