Best Twice Cooked Duck With Pea Shoots Recipes

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SPLIT PEA AND SMOKED DUCK SOUP



Split Pea and Smoked Duck Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 pound of smoked duck breast, skin on
1 cup finely diced Italian pancetta
1 large onion, minced
2 carrots, coarsely chopped
1 bay leaf
2 pounds split peas
8 cups chicken broth
Kosher salt and freshly ground black pepper to taste
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup heavy cream
2 cups minced watercress

Steps:

  • Cut the smoked duck into a fine dice and place it, skin side down, in a heavy-bottom casserole over medium heat along with the pancetta. Cook for 3 minutes to release the fat from the meat, stir and continue cooking for 5 minutes. Remove half the meat, drain well and set aside.
  • Add the onion and carrots, stir and cook until the vegetables begin to soften, about 3 minutes. Add the bay leaf, the split peas and the chicken broth, stir, partly cover and simmer for 40 minutes to 1 hour until the peas are tender.
  • Adjust the consistency of the soup with more chicken broth if necessary to achieve a thick, but still soupy, consistency. Adjust the seasoning with salt and freshly ground black pepper to taste. The soup can be made to this point up to one day before serving.
  • A half-hour before serving, warm the soup. Place the lemon juice in a bowl with a dash of salt and several grinds of black pepper. Slowly whisk in the olive oil. Add the reserved duck and pancetta and toss. Add the watercress and set aside. When the soup is hot, stir in the heavy cream, quickly and vigorously. You want to completely enrich the soup while smashing as few peas as possible. Serve garnished with the duck and watercress salad.

Nutrition Facts : @context http, Calories 1001, UnsaturatedFat 16 grams, Carbohydrate 115 grams, Fat 33 grams, Fiber 40 grams, Protein 63 grams, SaturatedFat 14 grams, Sodium 1551 milligrams, Sugar 21 grams, TransFat 0 grams

TWICE COOKED DUCK



Twice Cooked Duck image

Provided by Ming Tsai

Categories     main-dish

Time 2h15m

Number Of Ingredients 10

Canola oil to cook
2 tablespoons minced garlic
2 tablespoon minced ginger
1 tablespoon fermented black beans
1/4 cup chopped scallions
1/2 cup hoisin sauce
1 cup red wine
1 cup dark soy sauce
1/2 cup sugar
1 whole roasted duck*

Steps:

  • In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.

TWICE-COOKED DUCK WITH PEA SHOOTS



Twice-Cooked Duck With Pea Shoots image

The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce. Leftover broth can be saved for a little noodle soup.) Then, at the last minute, the chopped, cooked meat is briefly stir-fried; showered with aromatics like ginger, orange zest, garlic, cumin and hot pepper; splashed with rice wine; and finished with just-wilted pea shoots.

Provided by David Tanis

Categories     dinner, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

4 Muscovy duck legs, about 1 pound each (or 4 pounds smaller Pekin legs)
Salt
1 teaspoon Chinese 5-spice powder
4 thick slices ginger
1 large onion, halved
4 tablespoons rice wine
1 1/2 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon grated orange zest
1 teaspoon spicy black bean paste (available at Chinese grocers)
1 teaspoon sesame oil
2-inch chunk ginger, peeled and cut in fine julienne
6 garlic cloves, roughly chopped
8 to 10 small dried red chile peppers
1 teaspoon cumin seed
1 cup reserved defatted duck broth
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil
6 ounces pea shoots, leaves and tendrils (or use baby spinach or mizuna leaves)
3 tablespoons slivered scallions

Steps:

  • With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. Trim the skin a bit, too, if it seems quite thick. Reserve duck fat for another purpose. Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. Cover with 4 cups water and bring to a boil. Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less). Take the duck legs from the pot and let them cool. Remove the meat from the bones and chop into rough 1/2-inch pieces. Strain and cool the cooking broth and skim any fat from surface. This step may be done up to 2 days ahead of finishing the dish.
  • In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate. Measure 1 cup of defatted duck broth. Mix the cornstarch and water in a small container. Have all these ingredients in easy reach of the stove.
  • In a wok or large cast-iron skillet, heat the vegetable oil over high heat. Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. Season lightly with salt. Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. Stirring frequently, cook for one minute more, taking care not to burn the garlic. Add the rice wine mixture and duck broth and bring to a brisk simmer. Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted. Transfer to a serving platter and sprinkle with scallions.

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