Nothing much better to do than sit around watching the Bathurst 1000 motor race on TV but still need to refuel ourselves. Last night I made a duck curry and had left overs so I used the duck breast to make duck samosa, spring roll and duck wontons. Ten minutes prep 5 mins to cook and a couple of minutes for a chilli and blood orange dipping sauce, barely missed a pit stop.
While the catagory 1 cyclone Ita was not a threat to our existence we do like to treat ourselves when we go through them. This one was just a bit windy and very wet but it still warranted these Peking style Duck Pancakes. Having no discipline or boundaries we put what ever we want in them but the idea is still Chinese. We had cucumber, sliced pear, chilli, ginger and succulent slices of duck breast with red current jelly. Paula even got on-board and made the Mandarin pancakes.
Emmmmmmmm…leftovers. believe it or not this is exactly that leftovers. Firstly this dish is a Duck and Sausage Casserole. It was Sunday night dinner made from the leftover beef sausage from Saturdays sausage in bread lunch and the left over duck legs from Paulas belated birthday dinner of Peking style duck pancakes that we had for Saturday nights dinner. The casserole was made by sauteeing onions, carrot and mushroom in the pressure cooker. Then adding three large ripe tomatoes (1/4rd) and cooking that down untill the tomatoes start to fall apart a bit then add chopped cooked sausage and any other veg you want I just chopped some asparagus that needed using up. Now add 2 cups of stock, I used chicken and 1/3rd bottle of red wine and some Italian herbs or any fresh if you have them. Add the cooked duck legs. Then put the lid on the pressure cooker and bring to a steady steam, reduce heat and slowly cook for 45 mins or so. Serve with your best mashed potato.
This is the Bbqed duck that was used to make the peking style pancakes, although we had my secret orange sauce with it and sliced fresh peach, cucumber and fried schallot.
This would have to be one of my favourite roasts. Crispy Skinned Roast Duck Peking Style. We usually just buy fresh breast and have Peking pancakes or pan-fried breast but this week whole ducks were just $7kg. There is a bit more work than with your standard roast. First you have to blow the duck! reminds me of a joke, Q: whats the difference between kinky and perverted? A: kinky you use a feather…perverted you use the whole chook! anyway…back to blowing the duck. This involves getting a tube about the size of the average pen or a piece of aquarium tube will suffice. Cut a small slit in the duck skin at the bum end of the ducks breast, insert tube where both breasts meet and blow firmly through the tube to inflate the skin away from the flesh. This will help create much crispier skin. Having earlier made a Peking marinade, there are heaps of them on the net and they vary considerably. Mine is really simple, 150mls shiao shing (chinese rice wine) juice of one lemon, 3tbs of maltose or honey, 1 cinnamon stick, 3tbs of sweet dark soy (kecap manis) 2-3 star anise. Bring to the boil and then simmer to reduce buy 1/3 – 1/2. I put my duck into a strainer over a large bowl and pour the simmering marinade all over it and catch it in the bowl to re-use later. Hang the duck over the bowl and place in front of a fan four 4-5 hrs to dry. Baste with the marinade 4-5 times for the first hour. Now roast your duck slowly, or an open bbq, weber bbq or stone pizza oven would work well too. We had it with duck fat roasted potatoes, roast butternut pumpkin, roast baby beetroots and snow peas. It was damn fine and best yet there is legs and wings left over to make duck risotto for dinner tomorrow. More pics below
The duck basted and drying in front of a fan for 4hrs
The finished plate.
This is a request from my nephew Jake, 25 and he’s never eaten duck. We eat a fair bit of duck, its a little expensive but no more so than most premium cuts of meat. Treated properly there is nothing better than a good duck breast. A lot of people over cook it thinking its like chicken but duck can be and should be eaten fairly rare, medium at best. Sometimes I will buy the whole duck but usually only when they are on special, there is a lot of waste in a whole duck unless you make your own stocks etc or duck soup. Generally the breasts are about $10 – $12 for two, bear in mind that would cost you $35 – $55 a plate in a restaurant so they are still good value for what they are. For crispy skinned duck breast just place the raw breasts skin side down in a COLD pan and bring to a sizzling fry. Once skin is golden and crispy ( 5-7)mins depending on size and heat, turn and seal underside for two minutes and then place in a pre-heated oven (180c) for a further 6-7 minutes (for medium), rest for 4 minutes before slicing. I often make Peking duck pancakes they are addictive, place sliced duck breast in a mandarin pancake add sticks of shallot, cucumber, pear or what ever takes your fancy. (peking duck refers to the marinade you cook the duck with) As in the main pic where I have used red current jelly I also often use that in the pancakes. Roll it all up and stuff face till you can’t move anymore. If I buy a whole duck one of my favourite things to do with left overs is make a Duck risotto, frozen green peas, some chantrelles or cepe mushroom if available where you live or enoki etc if not available. Make Stock with duck carcass after picking remaining meat off (you can use a roasted frame for this also) and use this to make your risotto. So there you go Jacob try some of these ideas and I bet rowing down the Avon takes on a whole new purpose.