Thursday, July 7, 2011

DUCK - Asian style Version 2

This is a variation of the other duck recipe - Asian Style I originally put out.  This one is an easier version.  The difference is how I prepared the duck.

1/2 can of 7Up or Ginger Ale
1/4 c of soy sauce
1TB of powdered 5 Spices (available in Asian stores)
3TB of corn syrup
Canola oil

Sauce for Brushing:
1/3 c of Plum Barbecue sauce (I used F&W - Fischer & Wieser Hot Plum Chipotle Sauce for brushing

Marinate the duck breasts in the first 4 ingredients for 4 hours. Place in pan half filled with hot water (bain marie) on rack.  Brush the duck generously with the Hot Plum Chipotle Sauce or Plum Barbecue sauce.  Bake for 20-25 minutes in preheated 350 degrees F oven.  Remove and let sit for 30 minutes before slicing.

Pictured above 4 duck breasts served

Garnish or Accompaniment uses 1 bunch of chopped scallions and 1-1/2 inch peeled and shaved ginger sauteed in safflower oil seasoned with sea salt generously.  I cooked this in a small saucier pot as pictured. 
Can be served as dinner with rice on the side and Siracha sauce on top of the rice.  Above, served with salad and the ginger scallion condiment.
We used left over slider buns or hot dog buns to make sandwiches.
The sandwich had siracha, cilantro, the scallion-ginger condiment, pickled relish - mayonnaise is optional.
Try it, we loved it!!

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