Best Steamed Duck With Ham And Leeks Recipes

STEAMED DUCK

Steps:

• Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process.
• Place vegetables (onions - ginger root) inside the duck.
• Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit).
• Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process).
• Preheat oven to 450-degrees F.
• Remove duck from steamer.
• Heat soy suce and honey together and then brush over duck.
• Roast duck for 20-30 minutes or until skin is brown and crisp.
• Cut into serving pieces to serve.

CHEESY LEEKS & HAM

Steps:

• Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
• Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL

Steps:

• Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
• In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
• In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.

STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE

Steps:

• Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
• Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.

STEAMED DUCK WITH HAM AND LEEKS

Steps:

• 1. Wipe duck with a damp cloth. Place in a pan with cold water to cover and bring to a boil then simmer, covered, 20 minutes. Drain, reserving duck stock. 2. Let bird coo1. Cut meat away from bones in 1- by 2-inch rectangles. Cut smoked ham in similar-size pieces. 3. Cut off long, green, flexible leaves of leeks. With each leaf, tie together one piece of duck and ham, then place in a heatproof bowl. 4. Skim off fat from duck stock. Mince ginger root and combine with stock, sherry, soy sauce and salt. Mix well. Pour over duck-ham bundles. 5. Steam by the bowl-in-a-pot method until duck is tender (about 1 hour). See HOW-TO, _Steaming. NOTE: This dish is also known as Jade Belt Duck. VARIATION: * Omit the leeks. Arrange the duck and ham rectangles crosswise in alternating layers in the heatproof bowl and top with 6 canned mushrooms or slice ham very thin and wrap each slice around one piece of duck. Steam as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.