Post by amarante on Nov 2, 2016 10:46:32 GMT -5
Although I'm partial to Tyler Florence's Chinatown Duck recipe, this is a good way to break out of the roast duck monotony.
Vietnamese braised duck
Excerpt From: Ramsay, Gordon. “Gordon's Great Escape Southeast Asia
SERVES 4
1 whole duck, jointed
sea salt and freshly ground black pepper
3 onions, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1 cinnamon stick
2 star anise
1 tsp coriander seeds
2 litres chicken stock
SAUCE
1 tbsp each of finely chopped garlic and ginger
2 tbsp chilli paste
2 chillies, deseeded and finely sliced
1 tbsp lemongrass, finely sliced
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp dark sweet soy sauce
2 tbsp coconut cream
1 tbsp honey
1 tbsp rice vinegar
While in Hanoi I spent an evening at a dedicated duck restaurant, at which, unusually, upon my arrival I was greeted by ducks waddling around. The Vietnamese are advocates of eating all their food as fresh as can be, especially meat, so this literally means slaughtering animals as close to eating as possible. I don’t really need to say any more about my welcoming committee – their fate was already sealed.
Duck is not the most commonly eaten bird in Vietnam, but it is still popular and its gamey meat lends itself to Asian flavours. Duck should never be served dry, and this braising method is an excellent way to keep the flesh moist.
To prepare the sauce, place all the ingredients in a mixing bowl and set aside.
Score the duck’s skin. Place a large casserole over a medium heat and add the duck pieces, skin-side down. Fry for 4–5 minutes until most of the fat has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove from the pan and keep warm. Remove three-quarters of the duck fat and set aside.
Place the onions, garlic, cinnamon stick, star anise and coriander seeds in the casserole and brown slightly in the duck fat – this should take 3–4 minutes. Add the sauce ingredients to the casserole and allow them to heat through, you want the sauce to start bubbling.
“Return the duck to the casserole and mix well, so that it is totally covered with the sauce. Pour in the chicken stock and cover with the lid. Turn the heat down to its lowest setting and braise for 1–1 hours. Check on the duck at this time, and if the meat isn’t breaking away from the bone, leave it to carry on braising until ready.
When cooked, remove the duck from the casserole and set aside. Strain the sauce into a frying pan, discarding the onions and spices. Simmer down the remaining liquid for 20–30 minutes to a thick syrup. Drain off any excess fat and continue to cook, whisking if necessary. Pour the syrup over the duck and serve immediately”
Vietnamese braised duck
Excerpt From: Ramsay, Gordon. “Gordon's Great Escape Southeast Asia
SERVES 4
1 whole duck, jointed
sea salt and freshly ground black pepper
3 onions, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1 cinnamon stick
2 star anise
1 tsp coriander seeds
2 litres chicken stock
SAUCE
1 tbsp each of finely chopped garlic and ginger
2 tbsp chilli paste
2 chillies, deseeded and finely sliced
1 tbsp lemongrass, finely sliced
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp dark sweet soy sauce
2 tbsp coconut cream
1 tbsp honey
1 tbsp rice vinegar
While in Hanoi I spent an evening at a dedicated duck restaurant, at which, unusually, upon my arrival I was greeted by ducks waddling around. The Vietnamese are advocates of eating all their food as fresh as can be, especially meat, so this literally means slaughtering animals as close to eating as possible. I don’t really need to say any more about my welcoming committee – their fate was already sealed.
Duck is not the most commonly eaten bird in Vietnam, but it is still popular and its gamey meat lends itself to Asian flavours. Duck should never be served dry, and this braising method is an excellent way to keep the flesh moist.
To prepare the sauce, place all the ingredients in a mixing bowl and set aside.
Score the duck’s skin. Place a large casserole over a medium heat and add the duck pieces, skin-side down. Fry for 4–5 minutes until most of the fat has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove from the pan and keep warm. Remove three-quarters of the duck fat and set aside.
Place the onions, garlic, cinnamon stick, star anise and coriander seeds in the casserole and brown slightly in the duck fat – this should take 3–4 minutes. Add the sauce ingredients to the casserole and allow them to heat through, you want the sauce to start bubbling.
“Return the duck to the casserole and mix well, so that it is totally covered with the sauce. Pour in the chicken stock and cover with the lid. Turn the heat down to its lowest setting and braise for 1–1 hours. Check on the duck at this time, and if the meat isn’t breaking away from the bone, leave it to carry on braising until ready.
When cooked, remove the duck from the casserole and set aside. Strain the sauce into a frying pan, discarding the onions and spices. Simmer down the remaining liquid for 20–30 minutes to a thick syrup. Drain off any excess fat and continue to cook, whisking if necessary. Pour the syrup over the duck and serve immediately”