Best Chinese Duck Sauce Recipes

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

CHINESE DUCK SAUCE

Steps:

• Put all ingredients in a blender and process until smooth.
• Refrigerate a few hours before using.

CHINESE DUCK WITH PLUM SAUCE AND CHINOIS PANCAKES

Steps:

• Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
• Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
• Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
• Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
• Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake.
• Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
• In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
• Stir in the ginger, garlic and scallion.
• Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
• Cut each pancake in half, place a scallion on each and roll into a cone shape.

LINDA'S CHINESE DUCK SAUCE

Steps:

• Combined all ingredients in a med-sized pan, and bring to a boil.
• Turn the heat down, and simmer uncovered until all the fruit is very soft, about 30 mins., or longer.
• When room temperature, mix well. (I use my blender).
• Put in a container, and store in the refrigerator.

REALLY CRISPY DUCK BREAST WITH CHINESE-STYLE CRANBERRY SAUCE RECIPE - (4.5/5)

Steps:

• 1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving. Heat the sesame oil in a small saucepan and cook the onion until softened. Add the ginger and red wine vinegar. Bring to the boil and cook until the vinegar has almost cooked away. Stir in the cranberry sauce, ½ tsp Chinese five spice, the red wine, orange zest, orange juice and sugar. Bring to the boil and cook for 6-8 minutes until thickened slightly. Season with salt and remove the orange zest before serving. 2. Preheat the oven to 200C/400F/Gas 6. 3. Score the skin of the duck breasts several times with a sharp knife. Sprinkle over the remaining Chinese five spice, salt and pepper, then rub into the skin and score lines. 4. Heat a drop of vegetable oil in an ovenproof frying pan or roasting tray over a low-medium heat. Sit the duck skin-side down in the pan or tray and slowly fry for 10-12 minutes. Be patient at this stage as it will give you a really crispy skin as a result. Drain away all the excess fat. Turn the breasts over so they are skin-side up, and cook in the oven for 6-8 minutes (you may need a couple of minutes longer if the breasts are very thick). 5. Remove from the oven and leave to relax for about 5 minutes. This will ensure the duck breasts are tender while still keeping the skin crispy. The duck is now ready to serve on warm plates with a spoonful of sauce and accompaniment of your choice. Try some stir-fried spinach or pak choi with sesame oil, and noodles or mashed potatoes flavoured with thinly sliced spring onions.

CHINESE RESTAURANT-STYLE DUCK SAUCE

Steps:

• In a small bowl whisk together all ingredients until smooth. There will be larger pieces of apricot from the jam.
• Using a fine sieve, strain the mixture into a small bowl. Use the back of a spatula to push the sauce through. Discard the mixture that does not pass through the sieve.
• Serve as desired. Refrigerate any leftover sauce in an airtight container for up to a week.