Easy Asian Duck Breast Recipes
Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen!
Growing up in Beijing, I was spoiled by fantastic duck dishes. Imagine hunting down the best BBQ joint in Texas, or the best Fish n’ Chips in London. In Beijing we’d weed through hundreds of Peking duck restaurants to find the best spot. Some famous brands have a long history and many branches; for example Quan Ju De (全聚德), the most well-known restaurant, opened their first store in 1864. Bian Yi Fang (便宜坊), another famous chain, was created in 1416. Even for top chains like these, we’re very picky about which eatery to go to get the highest quality duck.
Over the years I’ve received quite a lot of requests for Cantonese roast duck and Peking duck recipes. I’ve been working on them constantly, but so far I haven’t found a recipe that I’m satisfied enough to publish on this blog. Mastering the technique of roasting Peking duck is a long journey that I have yet to conquer. That being said, it doesn’t mean that we have to book a trip to Beijing to enjoy delightful Peking duck rolls.
Asian Style Duck Breast With Sauce Recipe
Recently I received some fresh duck from Tasty Duck – a well-known duck supplier in North America. They partner with 27 local farm families throughout Pennsylvania to raise Peking ducks. The flocks are humanely raised free-roaming in temperature-controlled barns, fed only corn and soybean without antibiotics or hormones.
Today I want to introduce an easy duck recipe that is practical to cook even on a weekday evening, and two great ways to serve to curb your duck cravings!
No matter whether you’re ordering Peking duck or Cantonese roast duck in a Chinese restaurant, you will find the duck skin is super crispy and the meat well-done. It is contrary to the mainstream way – always serve duck breast medium-rare. The truth is, if you marinate the duck before roasting, the meat will remain juicy and tender even when it’s cooked medium or medium-well.
What To Serve With Duck Breast (17 Easy Sides)
In this recipe we use a simple marinade made with hoisin sauce, cooking wine, five spice, garlic and ginger. Not only does it infuse the duck breast with a nice fragrance and keep the meat tender during cooking, it also eliminates the gamey taste from any wild duck.
The other key step is scoring the duck before cooking. I’ve compared cooking scored and unscored duck breast – a scored duck breast will render almost double the amount of fat!
To score the duck without piercing the meat, use a sharp knife and gentle pressure to slice the skin. Note, duck skin is not even and one end is always thicker than the other. So make sure to gradually reduce pressure as you move down.
Easy Peking Duck And Pancakes
When you use wild duck or any cut of duck breast that is smaller in size and has a thinner skin, the first method is the quickest way to go. For example, when I cook duck breast that weighs about 7-ounces (200 grams) per piece, I simply pan fry it in a skillet (See recipe here).
In this case, simply sprinkle salt on both sides of the duck. Cook the duck breast, skin side down, in a preheated pan with butter (or oil) over medium-low heat. Mallard or Muscovy duck breast skins take about 6 to 8 minutes to crisp up. A small wild duck only needs about 3 to 4 minutes (on medium heat). Then you flip the duck breast to cook the other side, until it reaches medium or medium-rare in the center. It takes another 4 to 5 minutes for larger pieces, and 1 to 2 minutes for small wild ducks.
For example, the duck breast I used in this recipe weighs about 12 ounces (340 grams) per piece. The skin is about 1/4-inch (1/2 cm) thick, and the thickest part is almost 1/3-inch (1 cm) thick. To cook large pieces like these, you need to use the second approach to render the duck fat more thoroughly.
Crispy Duck Breasts With Balsamic Glazed Tangerines Recipe
In this case, I used an approach I learned from Duck, Duck, Goose – a cookbook written by Hank Shaw, an award-winning writer and chef whose expertise is cooking with wild game.
This is the fastest way to serve the duck. Right before baking the duck, transfer 2 tablespoons duck fat into another skillet. Cook spiraled vegetables in the duck fat to get extra delicious veggies – my favorite sides are zucchini and sweet potatoes. Season the veggies with a pinch of salt and black pepper, and cook until tender and caramelized. Then you’ll have a main dish and a colorful side for dinner. For the duck, we simply dip it in plum sauce. YUM!
To get the top results, check out my mom’s secret Duck Pancake recipe. You will need an hour to prepare and cook the pancakes, but you will get the most unbelievable pancakes that taste 10 times better than the ones from a frozen package. If you’re hosting a party, you can make these pancakes a few days ahead and reheat them before serving. It is by far the best way to showcase your duck dinner and impress all of your guests!
Seared Duck Breast Recipe
When you’re ready to serve, slice the duck breast to thin pieces, then serve it with hot pancakes, sliced cucumber and onion, and sweet bean sauce (or hoisin sauce).
One word about sweet bean sauce (Tian Mian Jiang) – it is the authentic accompaniment to Peking duck – it tastes very similar to hoisin sauce, but less sweet and a bit more savory. Recently I discovered an interesting thing: many Chinese restaurant in the US will give you sweet bean sauce when you order Cantonese roast duck or moo shu pork, but they call it hoisin sauce. If you like the sauce that comes with your Chinese takeout but find it tastes different from your hoisin sauce, try out sweet bean sauce – that’s probably what you’ve been eating!
The recipe teaches you how to make perfect crispy duck even when you use a fattier cut of breast. Marinated in a flavorful sauce, the meat remains juicy and tender when you cook it medium or medium-well. I love using this recipe to cook for a crowd, because you can finish multiple duck breasts in the oven together and serve everything at the same time. For a family dinner, serve the duck with plum sauce and a simple side. To impress your guests, make my mom’s famous duck pancakes and serve it Peking style.
Chinese Style Duck Breast
Serving: 1 servings , Calories: 194 kcal , Carbohydrates: 0.3 g , Protein: 27.2 g , Fat: 9.4 g , Cholesterol: 84 mg , Sodium: 147 mg , Fiber: 0.4 g , Sugar: 0.1 g
Did You Make This Recipe? Don’t forget the last step! Leave a comment below, and tag me @ and # on Instagram!
Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.The skin is fried till crisp and golden brown, while the Chinese BBQ Duck Breast is cooked to a perfect medium-rare filled with juices.
Char Sui Roasted Duck Breast
My Chinese BBQ Duck is made with ONLY 5 simple ingredients in an Air Fryer. Get your rice ready because this recipe will blow your mind!
I get my duck breast at Costco’s frozen section; I prefer using duck breast instead of a whole duck as it is easier to control the temperature.
Halfway through cooking, turn up the air fryer, top the duck breast with a honey glaze, and the skin will become extra crispy!
Faux Peking Duck
With the leftover glaze, you can boil it on the side and drizzle it on top of rice and vegetables when serving.
If you can’t find duck breast, check out my viral Air Fryer Soy Sauce Chicken recipe that is also super easy and delicious.
** if you like it more well-done compared to medium-rare, air fry at 300F for 20 minutes, and air fry at 400 for another 10-12 minutes. keep an eye out to prevent it from burning.
Beijing Roast Duck (peking Duck Pancakes) And Merlot Wine Pairing • Curious Cuisiniere
*** if you are using an oven, pre-heat the oven at 320F and bake for 20 minutes, next turn the heat up to 400F and bake for 10-15 minutes until crispy and golden brown.
Crispy and juicy Chinese BBQ Duck Breast is super easy to make at home. The skin is fried till crisp and golden brown, while the Chinese BBQ Duck Breast is cooked to a perfect medium-rare filled with juices. My Chinese BBQ Duck is made with ONLY 5 simple ingredients in an Air Fryer. Get your rice ready because this recipe will blow your mind!
Keyword: Air Fryer, Appetizers, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, Chinese Food, dinner Ideas, duck recipe, gluten free, Healthy, Healthy Asian Recipes, QUICK RECIPES
Cherry Smoked Duck Breasts With Cherry Salsa Barbecuebible.com
You can marinate the duck breast and leave it in the fridge for up
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