Best Bobby Flays Duck And Hoisin Dumplings Recipes

CHINESE-STYLE DUMPLINGS

Steps:

• For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.
• Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
• For the sauce:
• Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
• To Assemble and Cook:
• Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.

ROTISSERIE DUCK WITH HOISIN BASTE SERVED WITH GRILLED ORANGES, SCALLIONS AND PANCAKES

Steps:

• One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry.
• Heat grill to medium heat and set up rotisserie. Season duck with salt and pepper and skewer it onto the rotisserie rod. Place a drip pan under the duck to catch the rendered fat. Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes. Cook the duck for 1 to 1 1/2 hours for medium-rare doneness. Remove from the grill and brush with more of the baste. Let the duck rest for 10 minutes before slicing into thin slices.
• Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown. Remove from the grill and cut each 1/2 into 1/4's.
• Drain scallions. Place Hoisin Baste, 2 slices of duck and scallions onto each pancake. Squeeze grilled orange over the meat, roll and eat.
• Heat oil in a medium saucepan on side burners or on the grates of the grill. Add onions, garlic and ginger and cook until soft. Add remaining ingredients and season with salt. Cook until the tomatoes cook down, about 25 to 30 minutes. Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes. Let cool to room temperature.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

DUCK A L'ORANGE

Steps:

• For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
• Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
• For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
• Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
• Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
• For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
• For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
• For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
• To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.

PORK AND CHIVE DUMPLINGS

Steps:

• In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
• Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
• In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
• Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
• You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
• To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
• Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
• Cooks' Note
• To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
• I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.

SOHUI KIM'S PORK DUMPLINGS

Steps:

• In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
• In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture.
• Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
• Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets.
• Repeat procedure until all dumplings are made.
• Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
• Pour the water or broth into the pan, and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
• Serve with the dipping sauce of your choice.
• Makes about four dozen dumplings.

SOUR ORANGE GLAZED DUCK WITH HERB CREPES

Steps:

• Preheat oven to 300 degrees F.
• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens). Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
• Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
• Brush the surface of the crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress. Fold over and roll up and serve.
• Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature. Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
• In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is gone.

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE

Steps:

• In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.;
• Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;