Recipezaar: Duck,Asian recipes

Roast Duck

Wed, 01 Dec 1999 20:03:00 -0500

. -- posted by Tonkcats

Roast Wild Duck

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Peking Duck

Mon, 29 Oct 2001 16:53:03 -0500

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions. -- posted by Bergy

Chinese Duck Salad

Sat, 19 Jan 2002 16:29:16 -0500

I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book -- posted by Bergy

Honey Spiced Duck

Thu, 21 Mar 2002 14:11:59 -0500

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading. -- posted by JustJanS

Tea Smoked Grilled Duck

Fri, 31 May 2002 17:56:32 -0400

This is something very different to serve but very, very good. It's worth the work. I do not recommend throwing tea leaves on a gas BBQ. Also use One recipe Far East Marinade (separate posting here on recipezaar) -- posted by Bergy

Warm Oriental Duck and Mango Salad

Fri, 09 Aug 2002 00:56:22 -0400

This recipe is one of Ainsley Harriott's and is great for the summer. The mixture of duck and mango is fabulous. -- posted by Kate in Katoomba

chinese duck with pancakes

Tue, 13 Aug 2002 17:54:50 -0400

a simple recipe to prepare, which looks really impressive. serve with cantonese fried rice. -- posted by Maria O'Neill

Hot Duck Vindaloo

Fri, 23 Aug 2002 17:54:31 -0400

Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice. -- posted by Ranikabani

Cantonese Duck

Sat, 21 Sep 2002 00:00:50 -0400

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same. -- posted by Dee514

Braised Duck With Red Curry

Tue, 14 Jan 2003 20:00:34 -0500

This is a recipe I adopted. I have cleaned up the ingredients listing. -- posted by mikekey

BBQ Duck And Ramen Soup

Tue, 25 Feb 2003 20:04:24 -0500

Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food. -- posted by KitchenManiac

Chinese-Style Duck Confit

Thu, 06 Mar 2003 20:08:26 -0500

The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great cookbook, China Moon. -- posted by P4

Versatile Egg Rolls

Tue, 18 Mar 2003 20:01:49 -0500

Easy to make egg roll that is mouth watering AND healthy. It is really versatile cos you can pretty much put whatever you want in it. -- posted by KitchenManiac

Singapore Teochew Duck

Sun, 23 Mar 2003 20:09:52 -0500

-- posted by kiwidutch

Duck Soup

Fri, 18 Apr 2003 20:09:05 -0400

This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too. -- posted by JustJanS

Steamed and Roasted Whole Duck

Thu, 24 Jul 2003 20:02:57 -0400

-- posted by kiwidutch

Chilli Orange Duck

Mon, 11 Aug 2003 20:02:31 -0400

A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix -- posted by KitchenManiac

Garam masala duck with peas and fragrant rice

Wed, 15 Oct 2003 20:00:57 -0400

I was intimidated about trying to cook Indian dishes until I found this quick and easy recipe. Delicious and great to do any day of the week, even a work day! And, it just serves 2 so it was perfect for my husband and myself. This is from the Chicago Tribune Good Eating. -- posted by Hey Jude

Mandarin Duck (((Authentic)))

Wed, 31 Dec 2003 20:00:23 -0500

This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It's well worth the effort! -- posted by Alan Leonetti

orange lacquered duck

Wed, 21 Jan 2004 19:59:48 -0500

i got this recipe from the chef, a local resteranteur. -- posted by chia

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)

Fri, 19 Mar 2004 19:59:52 -0500

(Crispy Deep-Fried Duck Marinated in Nepali Spices) -- posted by Tulsi Regmi

thai braised duck with green beans

Fri, 02 Apr 2004 20:00:18 -0500

another recipe by "the minimalist", courtesy of the NY Times. -- posted by chia

Duck Spring Rolls With Dipping Sauces

Wed, 16 Jun 2004 19:59:10 -0400

A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. Theyre delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-doeuvre. Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place. -- posted by ~Rita~

Honey & Garlic Duck Fried Rice

Fri, 18 Jun 2004 20:00:13 -0400

Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice. -- posted by EdsGirlAngie

Peking Duck over Yangzhou Fried Rice

Sun, 20 Jun 2004 19:59:15 -0400

This is a very interesting fusion of International cuisines from the Mediterranean to China. Just imagine eating Peking Duck drizzled with a Sabra Orange & Honey Sauce (Israeli). Served over a bed of Chinese Yangzhou Vegetable Fried Rice. Is your "Mouth Watering" from the thought of tasting the sweet orange flavors! Try making this delicious recipe. You and your family will love it! -- posted by Skipper/Sy

Duck With Ginger and Lime

Thu, 18 Nov 2004 20:00:39 -0500

This is one of my all-time favorites! The sauce can be used for just about anything -- salad dressings, other meats, etc. I found this in a dictionary-sized book of recipes from around the world. -- posted by Ingy

Duck and Pineapple Curry

Sat, 01 Jan 2005 20:00:48 -0500

From Delicious Magazine - I haven't tried this yet but wanted to store it here. -- posted by Jewelies

Cantonese Roast Duck

Thu, 10 Mar 2005 19:59:49 -0500

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight. -- posted by echo echo

Magret of Duck With Ginger and Green Onions

Thu, 07 Apr 2005 21:03:52 -0400

Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe. -- posted by Hey Jude

Hoisin Barbecued Duck

Sun, 10 Apr 2005 22:08:03 -0400

This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :) -- posted by Hey Jude

Swiss Chard Gratin

Sat, 16 Apr 2005 17:31:40 -0400

Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune. -- posted by Hey Jude

Persian Duck With Walnuts

Sat, 30 Apr 2005 20:00:56 -0400

This Iranian stewed duck in sweet pomegranate sauce is best served with rice. -- posted by Mercy

Shanghaied Duck Ddeok

Thu, 05 May 2005 16:46:25 -0400

Whats Shanghaied Duck Ddeok? Well, everybody knows what a duck is. Ddeok, or more properly ddeok guk ddeok, is a Korean foodstuff whose name is translated as rice cake, and theyre not like the crunchy rice cakes that you put peanut butter on or whatever. Theyre more like a thick, short, wide noodle made out of rice flour, with an oval shape about 2 ½ inches long. Theyre also found in Chinese cuisine, but I dont know their name in Chinese. They are sold in cellophane bags and in their dry form, they look a little like somethings toenails. Depending on how long theyve been soaked and cooked, their texture is somewhere between a sort of rubbery, very al dente pasta, and a more conventional pasta texture. They are one of the worlds top ten oddly compelling foodstuffs. As for the Shanghaied part, Shanghai duck is a way to cook a whole or quartered duck in a brown soy-based sauce with scallions. Rather than starting from scratch, I decided to Shanghai some duck leftovers, adapting a Shanghai duck recipe to allow for the fact that I was using cooked and not raw duck, and add some ddeok. Voila Shanghaied Duck Ddeok. This recipe assumes that you are starting with a roast duck, and you dont need an entire one I used leftovers and it just came out fine; the only thing that changes is the duck density. If you cook your own, roast it plain or using a recipe with appropriate spices (I used the Spicy Laquered[sic] Duck recipe), not using some other set of spices that wont work with the Chinese spices of the Shanghai sauce. -- posted by Mary the Disturbed Stick Woman

Warm Oriental Duck and Mango Salad

Fri, 13 May 2005 17:54:58 -0400

It's essential that foo looks good as well as tasting terrific - and this salad looks and tastes fabulous. It's also low in fat and quick to prepare. -- posted by Lene

Asian Duck Salad

Mon, 08 Aug 2005 22:45:44 -0400

A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well. -- posted by Wendys Kitchen

Saucy Duck -Breasts or Whole

Fri, 09 Sep 2005 13:29:29 -0400

You can use either duck sauce or orange marmalade both works well! I'm posting for ease duck breast or for price use whole duck.You can use whole duck. Just before you grill it place it in boiling water return to boil then lower to simmer for 15 minutes. Carefully remove from water. I use a large pasta pot so I can left it out while still in the strainer. Dry and tie legs and wings close to the body of duck then coat with glaze and grill till desired doneness. Grilling it over indirect heat for 45 minutes then browning it over direct heat till brown and crisp. -- posted by ~Rita~

Duck Curry

Sat, 11 Feb 2006 19:42:46 -0500

Pretty quick to prepare and cook. Delicious! -- posted by Baz

Fesenjan Duck With Pomegranate & Walnut Sauce

Wed, 22 Feb 2006 15:38:03 -0500

This duck recipe is adapted from Claudia Rodens "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings. -- posted by firefly68

Duck Curry

Tue, 07 Nov 2006 16:24:50 -0500

I got this recipe from a cookbook Wonderful Ways to Cook Curries I paid 50c for the book in a thrift shop and dont plan to keep the poor old thing. I havent made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons. -- posted by JustJanS

Honey and Chili Roasted Duck

Sat, 24 Feb 2007 16:43:33 -0500

A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also. -- posted by mikekey

Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

Thu, 17 May 2007 23:45:13 -0400

Wonderful recipe from Thai Food by David Thompson. It has a slightly salty and nutty taste while the pea shoots and herbs maintain a wonderfully fresh flavour because they are not overcooked. I found the soup was at its best if topped with the garnishings in the serving bowl but then allowed to rest 5 minutes before serving. Note that this is best with home-made stock but if you're using store bought stock use a low-sodium variety, don't season with salt and use the smaller amount of soy sauce. -- posted by Peter J

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Fri, 08 Jun 2007 22:03:05 -0400

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers. -- posted by NcMysteryShopper

Five-Spice Duck Breasts With Vegetable Sticks

Sun, 10 Jun 2007 21:31:29 -0400

Cook up a real dream of a dish with this sticky glazed duck and stir-fried vegetables. -- posted by English_Rose

Hunan Tea-Smoked Duck

Tue, 26 Jun 2007 21:22:41 -0400

This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook. -- posted by Cynna

Marinated Duck Breast With Mango Salsa

Fri, 12 Oct 2007 03:22:26 -0400

Marinated duck breast. A quick easy and a light meal. -- posted by The Flying Chef

Malay Braised Duck Curry

Wed, 28 Nov 2007 16:12:42 -0500

Please see my recipe for Recipe #268623. -- posted by Jewelies

Roast Duck With a Honey Soy Basting Sauce

Thu, 27 Dec 2007 03:05:13 -0500

Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews. -- posted by The Flying Chef

Chinese New Year Roast Duck Rolls

Sun, 03 Feb 2008 21:15:06 -0500

Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, serve the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake. -- posted by Olha

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

Mon, 04 Feb 2008 01:27:36 -0500

Recipe from my grandmother's recipe box from some restaurant in Saigon, Vietnam. The recipe says that the duck should be cooked rare or medium rare. Medium to medium well would be better. -- posted by Celticevergreen

Honey Spiced Duck Crepes

Mon, 11 Feb 2008 19:38:30 -0500

Off the back of Master Chef Crepe. Duck may be replaced with chicken too. -- posted by Cook Food Mood

Lacquered Duck in Mandarin Pancakes

Tue, 25 Mar 2008 20:08:01 -0400

From "Chinese New Year", Good Food Magazine February 1988 -- posted by JackieOhNo!

Chinese Take-Out Peking Duck With Peking Pancakes

Fri, 08 Aug 2008 16:57:03 -0400

Peking duck is a real celebration dish, usually at the center of a Chinese banquet. While the dish can be a bit laborious to prepare, we've tried to simplify the process by using duck breasts instead of a whole duck. It makes less of a mess in your oven and cuts down significantly on the prep and cooking time. This is a delicious and fun dish to serve to a group, but don't forget the napkins! From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Chinese Dumplings Style

Wed, 29 Oct 2008 18:33:00 -0400

"This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks", from Food Net. -- posted by MVS666013

Shanghai Duck Stir Fry

Mon, 08 Dec 2008 23:23:29 -0500

From a duck recipe site. -- posted by dicentra

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Duck Curry - Cari Vit (Vietnamese Style)

Mon, 22 Dec 2008 19:01:32 -0500

The best duck curry ever! -- posted by Chef #1086687

Chinese Apricot Duck on the Grill/Bbq

Mon, 29 Dec 2008 22:55:50 -0500

The apricots in this dish really cut through the richness of the duck. Serve with prepared cous cous. -- posted by English_Rose

Authentic Chinese 5-Spice Peking Duck

Sun, 11 Jan 2009 20:28:36 -0500

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird. -- posted by Personal Chef Adam

Oriental Duck Salad

Sun, 08 Feb 2009 23:50:56 -0500

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom. -- posted by English_Rose

Duck in Hot and Sour Sauce

Wed, 25 Feb 2009 15:50:20 -0500

A Malaysian dish of hot and sour duck, delicious! -- posted by English_Rose

Big John's Thai Roast Duck With Red Curry

Fri, 06 Mar 2009 17:44:20 -0500

Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious. -- posted by Big John

Crisp Skin Duck

Thu, 16 Apr 2009 01:33:59 -0400

This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes. -- posted by CJAY

Honey Orange Duck

Thu, 16 Apr 2009 01:34:10 -0400

This is from the Diana Liu cookbook. A very good way to cook duck. -- posted by CJAY

Roast Duck

Thu, 16 Apr 2009 01:35:25 -0400

This is another duck recipe from the Diana Liu cookbook. Takes a bit of time but is delicious served with chinese plum sauce. -- posted by CJAY

Szechuan Lychee Smoked Duck.

Sun, 04 Oct 2009 01:53:25 -0400

Very good -- posted by eaten.

Vincent and Mary Price Chinese Style Purple Plum Duck

Sat, 28 Nov 2009 15:22:37 -0500

From the vintage cookbook "Come into the Kitchen Cook Book" (1969) by Mary and Vincent Price comes an old Chinese style recipe that seems to have been popular amongst cooks of the 1960s. The chapter "Westward Empire" features recipes from 1820 to 1890, and includes Purple Plum Duck. -- posted by Julesong

Yum Ped Yang (Roast Duck and Mango Salad)

Sun, 10 Jan 2010 23:56:13 -0500

Chinese roast ducks are the ducks you see hanging in the glass case in any Chinese restaurant or grocery. The have been glazed with a sweet hoisin sauce. Very quick and easy recipe. Great for picnics since you can toss right before serving. -- posted by Celticevergreen

Shanghai Duck

Mon, 11 Jan 2010 20:35:19 -0500

A delicious recipe I learned from my aunt. It brings the taste of the duck to perfection. Though a long winded recipe, it is simple and completely worth it! I personally love this with Chinese Steamed Bread. -- posted by Miss Sarah C

Recipezaar: Duck,Asian recipes

Roast Duck

Roast Wild Duck

Peking Duck

Chinese Duck Salad

Honey Spiced Duck

Tea Smoked Grilled Duck

Warm Oriental Duck and Mango Salad

chinese duck with pancakes

Hot Duck Vindaloo

Cantonese Duck

Braised Duck With Red Curry

BBQ Duck And Ramen Soup

Chinese-Style Duck Confit

Versatile Egg Rolls

Singapore Teochew Duck

Duck Soup

Steamed and Roasted Whole Duck

Chilli Orange Duck

Garam masala duck with peas and fragrant rice

Mandarin Duck (((Authentic)))

orange lacquered duck

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)

thai braised duck with green beans

Duck Spring Rolls With Dipping Sauces

Honey & Garlic Duck Fried Rice

Peking Duck over Yangzhou Fried Rice

Duck With Ginger and Lime

Duck and Pineapple Curry

Cantonese Roast Duck

Magret of Duck With Ginger and Green Onions

Hoisin Barbecued Duck

Swiss Chard Gratin

Persian Duck With Walnuts

Shanghaied Duck Ddeok

Warm Oriental Duck and Mango Salad

Asian Duck Salad

Saucy Duck -Breasts or Whole

Duck Curry

Fesenjan  Duck With Pomegranate & Walnut Sauce

Duck Curry

Honey and Chili Roasted Duck

Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Five-Spice Duck Breasts With Vegetable Sticks

Hunan Tea-Smoked Duck

Marinated Duck Breast With Mango Salsa

Malay Braised Duck Curry

Roast Duck With a Honey Soy Basting Sauce

Chinese New Year Roast Duck Rolls

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

Honey Spiced Duck Crepes

Lacquered Duck in Mandarin Pancakes

Chinese Take-Out Peking Duck With Peking Pancakes

Chinese Dumplings Style

Shanghai Duck Stir Fry

Crispy Duck Rolls With Pomegranate Dipping Sauce

Duck Curry - Cari Vit (Vietnamese Style)

Chinese Apricot Duck on the Grill/Bbq

Authentic Chinese 5-Spice Peking Duck

Oriental Duck Salad

Duck in Hot and Sour Sauce

Big John's Thai Roast Duck With Red Curry

Crisp Skin Duck

Honey Orange Duck

Roast Duck

Szechuan Lychee Smoked Duck.

Vincent and Mary Price Chinese Style Purple Plum Duck

Yum Ped Yang (Roast Duck and Mango Salad)

Shanghai Duck

Fesenjan Duck With Pomegranate & Walnut Sauce