Best Crispy Duck Heong So Ngap Recipes

Crispy Duck image

Provided by Food Network

Categories main-dish

Time 59m

Yield 2 servings

Number Of Ingredients 19

6 star anise
4 tablespoons freshly grated ginger
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons ground Sichuan peppercorns
2 tablespoons sea salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 skin-on duck breasts, skin scored in a criss-cross pattern
1 tablespoon groundnut oil (peanut)
Salad greens, for service
3 1/2 ounces water
2 ripe plums, stoned and quartered
2 ounces dried apricots, chopped
2 tablespoons sugar
1 tablespoon honey
1 cinnamon stick
1 star anise
Juice of 1 lime
Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.

Steps:

To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
Preheat an oven to 400 degrees F.
Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

Crispy Duck (Heong So Ngap) image

Number Of Ingredients 10

1 duck, deboned and patted dry with kitchen paper
oil for deep frying
MARINADE
1 teaspoon five spice powder
1 teaspoon salt
2 tablespoons light soy sauce
2 tablespoons Shao Hsing Hua Tiau wine
5-6 slices ginger
3 stalks spring onions, cleaned and cut into 5 cm lengths
1/2 cup flour

Steps:

Apply marinade on duck, inside and outside. Place the ginger slices and spring onions in the cavity of the duck. Leave the duck aside for about five to six hours, or preferably overnight, in the refrigerator.Steam the duck for about two hours until it is tender. Remove and set aside to allow the duck to dry. Remove the ingredients from the cavity. Give the duck a brushing of light soy sauce and coat it with plain flour.Deep-fry the duck in hot oil over a low-medium heat until the duck turns golden brown and crispy. Drain off oil, then chop duck into bite-size pieces and serve with spiced salt.To prepare spiced salt: Stir-fry two tablespoons fine salt in a clean and dry wok over a medium-low heat for two to three minutes, or until salt turns lightly golden. Turn off the heat and add in half a teaspoon of ng heong fun (five spice powder) and a dash of pepper. Mix well.

Nutrition Facts : Nutritional Facts Serves

Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty image

Provided by Evelyn Liu

Categories Dinner

Yield 12 servings

Number Of Ingredients 13

2 duck legs
4 cups boiling water
6 tablespoons soft brown sugar
⅔ cup rice vinegar
½ cup spring onion, chopped
½ cup ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar
12 chinese pancakes
¼ cup hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced

Steps:

Lightly score into the skin of the duck legs.
In boiling hot water, add vinegar and sugar. Stir.
Submerge the duck legs in the glaze mix for 20 seconds.
Preheat the oven to 160°C (320°F).
Pad dry the duck legs with kitchen roll.
Mix well all the marinade ingredients.
Give the duck legs a good rub in the marinade.
On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
Roast the duck legs for 30 minutes on 160°C (320°F).
Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
Rest the duck legs for 10 minutes, then shred them with two forks.
Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
Enjoy!