Recipezaar: Whole 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

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

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

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

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

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

Duck Curry

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

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

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

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

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

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

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

Duck Curry - Cari Vit (Vietnamese Style)

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

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

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

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.

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