Bebek Cabai HijauCara Memasak Masakan Bebek Cabai Hijau Bahan :

1 ekor bebek, bersihkan2 bh jeruk nipis250 gr cabai hijau tua, buang tangkainya500 ml air5 btr kemiri goreng10 bh bawang merah3 siung bawang putih2 cm jahe2 cm lengkuas2 cm kunyit1/2 sdt lada1 sdt gula pasir2 btg serai memarkan3 lbr daun jeruk3 bh asam kandis5 sdm minyak untuk menumis

Cara Membuat:

1. Bersihkan bebek, potong menjadi 16 bagian. 2. Lumuri potongan bebek dengan air jeruk nipis hingga rata, biarkan selama 15 menit. 3. Haluskan: cabai hijau, kemiri, bawang merah, bawang putih, jahe, lengkuas, kunyit, lada,

hingga halus. Panaskan minyak, tumis bumbu halus hingga harum. 4. Tambahkan serai, daun jeruk, asam kandis, garam, gula masak hingga semua bumbu matang. 5. Masukkan potongan bebek, aduk hingga bebek berubah warna dan setengah matang. Tuang air

secukupnya dan masak dengan api kecil hingga daging bebek empuk dan kuah menjadi kental berminyak.

GULAI BEBEK (SUMATERA BARAT)

Bahan

1 ekor bebek ukuran sedang, biarkan utuh 1 butir jeruk nipis, ambil airnya 3 sdm minyak untuk menumis

Haluskan

12 butir bawang merah 5 siung bawang putih 8 butir kemiri, sangrai 10 buah cabai hijau

2 cm jahe 3 cm kunyit sangrai ½ sdt garam 2 batang serai, ambil bagian putihnya, memarkan 1 lembar daun kunyit, simpulkan, sobek-sobek 2 liter air

Cara membuat

1. bakar bebek utuh di atas bara api sampai berminyak untuk menghilangkan bulu-bulu halus dan mengurangi amis bebek. Potong bebek menjadi 6 bagian kemudian lumuri air jeruk nipis, cuci bersih, tiriskan.

2. di wajan, panaskan minyak, tumis bumbu halus, serai, dan daun kunyit sampai harum. Masukkan bebek, aduk-aduk sampai bebek berubah warna.

3. tuangkan air, rebus sampai bebek empuk dan bumbu harum. Angkat, sajikan.

 Untuk 6 orang

Thai Red Curry with Roasted Duck Recipe (Kaeng Phed Ped Yang)

Red Curry with Roasted Duck is popular on Thai restaurant menus especially in the West. It is not the kind of dish that Thai people would usually make at home but is a good choice for a special occasion such as a dinner party. If you wish to make your own curry paste for this dish then see our homemade Red Curry Paste recipe or if you are short on time, you can always use a ready-made curry paste.

Ingredients

1 1/3 cup coconut cream, reserve 2 tablespoons (30ml) for garnish 2 1/4 cup coconut milk 6 oz (200g) roast duck, thinly sliced 1.76 oz (50g) red curry paste 3 tablespoons Thai fish sauce 1 tablespoon (20g) palm sugar 3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish) 1 large eggplant, cut into 1/2 inch (1 cm) pieces 1 1/2 cup (5oz, 150g) fresh pineapple, cut into bite-sized pieces (1 inch x 1.5 inch) 6 small cherry tomatoes (4 oz, 100 grams) 10 seedless grapes (optional) 3/4 cup (1 oz, 30g) sweet basil leaves (reserve some for garnish)

Preparation

1. Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.

2. Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.

3. Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.

4. Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.

Chinese Stewed Duck

There are many duck recipes available out there and I am a lover of duck meat. Yet, I must confess that despite there being such a big variety of duck recipes, I am still partial to the chinese duck recipes – peking duck, roasted duck and stewed duck. Today, I shall share with you my wife’s family recipe for stewed duck. We call it Lor Ark in Hokkien.

This duck recipe uses dark soya sauce and some simple ingredients to give the duck an aromatic flavour yet retain the juiciness of the flesh. If you can get hold of the ingredients mentioned, I would recommend that you try this recipe for you will be amazed by how easy it is to cook a wonderful and delicious stewed duck dish. This is my wife’s recipe for Chinese Stewed Duck

 Ingredients

 1 whole duck (approx 2 kgs)

3 inches galangal (lengkuas) 8 shallots 4 cloves garlic 50 grammes 5 spice powder 3 tablespoons dark soya sauce 2 tablespoons sugar salt to taste 1 litre hot water 4 tablespoons cooking oil

 Method

Clean duck thoroughly by rubbing it with some salt. Rinse. Rub about 30 grammes of 5 spice powder over the duck and allow to marinade for 1 to 2 hours.

Pound the galangal, garlic and shallots separately.

Heat 2 tablespoons of oil in wok and saute shallots till aromatic. Remove shallots. Add garlic and saute till aromatic. Remove garlic. Add galangal and saute till aromatic.

Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.

Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.

Stew / simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.

Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

Bebek Goreng Sambal Pencit

Resep Masakan Bebek Goreng Sambal PencitBahan :

1 ekor (800 g) bebek, cuci, potong 4 bagian 2 sdm cuka masak 1 sdt garam 1 L air Minyak, untuk menggoreng

Bumbu, haluskan:

6 butir bawang merah 4 siung bawang putih 4 cm jahe 2 cm kunyit, bakar 1 sdt asam jawa 2 sdt garam

Sambal pencit:

5 butir bawang merah 30 buah cabai rawit merah 1 sdt garam 1/4 sdt gula pasir 1 buah (150 g) mangga muda, iris halus bentuk korek api

Serundeng:

250 g kelapa setengah tua, parut memanjang, sangrai hingga kering 6 siung bawang putih, haluskan, tumis sebentar

Cara Membuat :

Lumuri potongan bebek dengan cuka masak dan garam. Diamkan selama 1 jam, sisihkan.Lumuri potongan bebek dengan bumbu halus hingga rata, tuangi air, aduk rata. Masak hingga bebek empuk dan bumbu meresap sempurna, angkat. Sisihkan bumbunya.Goreng bebek dalam minyak banyak dan panas, hingga kecokelatan, angkat, tiriskan, sisihkan. Pisahkan minyak sisa menggoreng bebek. Tiriskan.Sambal pencit: Tumbuk kasar semua bahan, kecuali mangga. Tambahkan mangga dan siram dengan 6 sdm minyak panas bekas menggoreng , aduk rata. Sisihkan.Serundeng: Campur kelapa sangrai dan tumisan bawang putih, siram 3 sdm minyak panas bekas menggoreng, aduk rata. Sisihkan.Sajikan bebek bersama sambal pencit, serundeng, sisa bumbu rebusan bebek.

RESEP MASAKAN BEBEK GORENG TULANG LUNAK

Bahan:

1. 1 ekor bebek2. ½ sdt ragi instan3. 450 ml santan4. 1 tangkai serai, memarkan5. 2 lembar daun salam6. 2 cm lengkuas, memarkan7. Minyak untuk menggoreng

Haluskan:

1. 5 butir bawang merah2. 3 siung bawang putih3. 1 sdt ketumbar4. 4 butir kemiri5. 2 cm kunyit6. 2 cm jahe7. 1 sdt garam8. ½ sdt gula pasir9. Penyedap jika suka

Cara Membuat Resep Masakan Bebek Goreng Tulang Lunak:

1. Tusuk-tusuk bebek dengan garpu, taburi ragi instan. Diamkan selama 4 jam. Lumuri ayam dengan bumbu halus, lalu diamkan lagi selama 1 jam.

2. Masukkan bebek ke panci presto, tuang santan. Tambahkan serai, daun salam dan lengkuas. Masak selama 1 jam.

3. Keluarkan bebek dari panci presto, lalu dinginkan. Potong-potong bebek, lalu goreng sampai matang. Angkat.

Braise Duck Wing (Mel's Style)

I'm cooking this Braised Duck Wing without a proper recipe.  It is just according to my "tongue" taste and overall it is still delicious.

    If you like to try my this recipe, it is just all based on my assumption.  The ingredients goes like this ;

Braised Duck Wing adapted by Mel 8 pieces duck wing4-5 slices ginger1 clove garlic, chopped finely1 shallot, chopped finely2 star anise1 (about 2" long) cinnamon1/2 cup of Shao Xing Wine2-3 tbsp soya sauce1/2 tbsp dark soya sauce 1 tbsp oyster sauce1/2 tsp pepper1 cup water1 tbsp vegetable oil

1.  Bring a pot of water to boil and put in the duck wings to blanch for about 20 seconds.  Dish out and     pick off any feathers sticking in the wings if there's any.  Usually there is.

2.  Put oil in a frying pan and put in the ginger slices.  Fry about 1 minute and put the chopped garlic,     shallot, star anise and cinnamon in.  Fry for about 1 minute or till fragrant.3.  Pour in all the duck wings and stir fry for about 2 minutes.4.  Stir in the Shao Xing Wine, oyster sauce, soya sauce, dark soya sauce, pepper and water.  Once it is       boil, lower the heat to slow and let it simmer till the wings are tender.5.  Serve hot with steamed rice.

Banana Flower Salad with Sliced Duck Breast Recipe (Goi Vit)

Date: 2012-11-18

From many stunning Vietnamese Salad Recipes. Today is weekend, so I decide to show one delicious dish for you, your family and friends. It is Banana Flower Salad with Sliced Duck Breast. It is really easy for eating, especially you can use it when hot days . The combination between Vegetables with Duck Meat will bring an amazing flavor in your mouth. And I bet you will fall in love with it.

Banana Flower Salad with Sliced Duck Breast (Goi Vit)

This recipe also can be a dessert. There are 2 steps to make this dish. Moreover, all steps are

easily. You just need about 20 minute to make one of amazing Vietnamese Salad Recipes with us.

Ingredients:

- 300g Duck breast- 100gr Sliced banana flower- 50gr Sliced carrots- 50 gr Onion- 1 big chilli- Basil, Oyster sauce, Fish Sauce- Salt, Soy sauce, Sugar, Pepper- Cilantro- Roasted peanuts.

Sweet and sour sauce ingredients:

- 100 gr Sugar- 1 Tablespoon of fish sauce- 3 teaspoon of lemon juice.- 2 teaspoons minced garlic

Making Dipping Sauce: Add sugar and fish sauce into the pan. Cook until this mixture become viscous. Next, add lemon juice into this mixture. Finally, add minced garlic into sauce. With many

Vietnamese Salad Recipes, here is one of important steps to make dishes more delicious.

Process

Step 1: Marinate duck breast with oyster sauce, soy sauce, onion, salt, sugar, sauce, pepper. Then, mix them and waiting for 2 hours to infuse. The duck breast can boil, but the dish will be more delicious if you grill the duck breast. Because grilling will helpduck breast become gold and fragrant.

Step 2: Mix the duck breast, sliced banana flower, sliced carrots, sliced onion, chopped chilli and basil. Next, add sweet and sour sauce in to the mixture.

Finally, your dish is ready to serve. The combines colour of carrots, banana flower and basil which make this dish more wonderful. The beautiful colour will help you more satisfy when you enjoy the meal. Next time, I will continue to introduce another dish from Vietnamese Salad Recipes. Good Luck for your cooking and see you soon.

From Vietnamese Food Team.

Duck Baked with ApplesAugust 8th, 2009 in Duck, Main Dish Recipes by Julia Volhina

Total cooking time: 3h 0min

Duck Baked with Apples

I find duck dishes somehow not so much popular in US. Not every Asian restaurant has it in the menu, which surprises me a lot as I always thought about ducks being almost national Chinese food.

Maybe it has something to do with the so called “bird flu” which caused the panic a few years ago, or maybe it is related to the fact that ducks are not very diet food due to the amount of fat, or it could be just because people are too used to see those birds alive on the streets (yes, I live in Columbus, OH and there are tons of ducks and canadian geese slugging around on every parking place, as a result I see more ducks on the city streets than on the plates, which would be unbelievable in let’s say Europe ).

Nevertheless, I like ducks. Taste of baked duck with apples reminds me of family celebrations in my childhood, such as New Year or birthdays parties. Fortunately I could find a deeply frozen duckling in the local Kroger. I baked it and, must say, the taste was delicious. So now I can share with you my article about how to prepare Duck Baked with Apples with step-by-step guide and photos included below.

Ingredients:

Duckling (about 7lb) 4-5 apples Marjoram Black pepper Salt

How to make, step-by-step:

1. You can use big cast iron duck oval pan (if you have one) or roster pan big enough for the duck you’ve got like I did. So unfreeze the duckling if it was frozen and wash it with cold water:

Duck Baked with Apples Recipe: Step 1

2. Rub the duck with them mix of salt and black pepper, season with marjoram and let it settle while you are preparing apples:

Duck Baked with Apples Recipe: Step 2

3. It is better to take not sweet apples to be baked with duck, however any other will do as well. So wash apples, cut each into 6-8 pieces and remove seeds:

Duck Baked with Apples Recipe: Step 3

4. Feel duck’s belly with apple pieces:

Duck Baked with Apples Recipe: Step 4

5. And sew it with threads or toothpicks like I did. If you have any more apples left, just put them around the duck in the pan:

Duck Baked with Apples Recipe: Step 5

6. Warm the oven up till 390F-400F, put pan with duck to the oven and bake it for about 1 hour. Then pour the duck with juice which created during the backing. If there is not much juice, pour 1 cup of water to the pan. Be very careful as the whole thing is very hot:

Duck Baked with Apples Recipe: Step 6

7. Continue backing and pouring the duck with the juice, from time to time, till the duck gets soft and can be easily pierced with a fork (depends of the quality of the duck it can take from 2 to 3 hours). Then take it out of the oven and remove threads / toothpicks:

Duck Baked with Apples Recipe: Step 7

8. Cut the duck into portion pieces and serve with baked apple pieces and your choice of the side dish:

Baked Duck with Potato Puree and Fried Zucchini

Bon Appetit!

Resep Masakan Rendang Bebek Asam Kandis

Rendang Bebek Asam Kandis - Resep Masakan Rendang Bebek Asam Kandis - Bagi bunda yang ingin membuat masakan rendang bebek asam kandis untuk keluarga tercinta, maka resep rendang bebek asam kandis berikut ini dapat dijadikan pilihan yang tepat. Silahkan siapkan bahan dibawah ini

dan ikuti panduan cara membuat rendang bebek asam kandis dibawah ini.

Bahan :

1ekor bebek, potong 4 1 butir jeruk nipis, ambil airnya 1 sdt garam Minyak untuk menumis 1 lembar daun kunyit, ikat simpul 7 lembar daun jeruk 3 lembar daun salam 2 batang serai, memarkan 5 buah cengkih 3 cm kayu manis 3 buah asam kandis 2 liter santan dari 3 butir kelapa

Haluskan:

6 siung bawang putih 8 butir bawang merah

4 cm jahe 5 cm lengkuas 2 cm kunyit 1 sdt ketumbar 1/2 sdt jintan 8 buah cabai merah 11/2 sdt garam Penyedap jika suka

Cara Membuat:

Lumuri bebek dengan garam dan air jeruk nipis, diamkan selama I5 menit. Tumis bumbu halus, daun kunyit, jeruk, daun salam, serai, cengkih, kayu manis, dan asam

kandis. Santan, aduk sampai mendidih. Masukkan bebek, masak sampai kuah mengental dan bebek

matang. Angkat.

Semoga panduan membuat rendang bebek asam kandis yang tersaji dalam resep rendang bebek asam kandis diatas bermanfaat untuk pembaca forumresep.com

Bebek Betutu

Bahan-bahan :

1 ekor daging bebek daun pisang untuk membungkus.

Bahan bumbu yang dihaluskan :

6 siung bawang putih 18 bawang merah 3 batang serai 6 kemiri 4 cm jahe 5 daun jeruk purut 6 cm kencur 6 cm kunyit 1 sdt merica 1 sdt ketumbar 2 sdt terasi bakar 1 1/2 sdm garam 3 sdm minyak goreng 5 cabai rawit

Cara Membuat :

Cuci dan bersihkan daging bebek Campur semua bumbu yang dihaluskan dengan minyak goreng di

dalam baskom. Aduk hingga merata.

Oleskan bumbu di atas di bagian luar daging bebek. Lalu masukkan sisa bumbu semua ke dalam perut bebek.

Tutup bagian belakang bebek yang terbuka dengan tusuk sate. Bungkus bebek tersebut dengan daun pisang hingga rapat lalu

dikukus selama 50 menit. Angkat bebek yang sudah dikukus lalu masukkan ke dalam oven

yang terlebih dahulu dipanaskan dengan temperatur 350ºF selama 30 menit.

Lepaskan daun pisang pembungkus lalu potong kecil-kecil daging bebek tersebut dan dihidangkan bersama isinya.

Magical Honey Glazed Duck with Cherry   Sauce Posted on January 18, 2013 by Foodies Be Trippin

I’m just going to come right out and say it.  Duck is delicious.  That is, when it’s done right. Back when I was in college there was a restaurant just off campus that had glazed duck with a cherry sauce over mashed potatoes on its menu.  Since that time it has been one of my dreams to one day replicate that duck recipe.  Fast forward more years then I would like to admit, and I came across a recipe for that seemed pretty spot on to the original. I decided to give it a try.

I’m not going to lie… this was not an easy recipe to make.  Between the hunt for a whole duck and the dizzying, clear-as-mud directions provided by the original recipe, I almost gave up.  But after my first bite, I was sure glad I didn’t.

May I present… Magical Honey Glazed Duck with Cherry Sauce

Glazed Duck Over Mashed Potatoes and Grilled Asparagus

Ingredients for this amazing meal…

For the Duck

1 Whole Duck – Approximately 5 lbs Salt

Like any meat, it is essential to buy your duck from a trusted source. You should be able to located one at a high-end supermarket, at a local butcher shop or at a nearby farmers market. But call ahead.  You’ll save yourself a lot of time, and gas, in doing so.  In the end, I found my duck from a local meat market/German restaurant called Kuby’s Sausage House.  No…

it’s not a male dance club, but they do have lots of house made sausage, as well as a wide selection of high quality, very fresh meat.

For the Glaze and Cherry Sauce

10-12 sage leaves 1 cup of water 3 tablespoons of honey 3 tablespoons of balsamic vinegar 3 tablespoons of soy sauce (I used low sodium, just because I already had it) 1 1/2 cups of canned red pitted sour cherries and juice 1/8 teaspoon of ground cinnamon

Glaze and Sauce Ingredients

Alright, I hope you’re ready. As I said, it’s a bit of a process.  I did my best to simplify it here… but trust me, I promise it will be worth the effort.

Directions

Make sure your duck is fully defrosted (most stores sell it frozen). Remove the giblets from the inside – you can save these for a fun saute session the next day.  Once the duck is no longer frozen, thoroughly rinse it inside and out, under cold running water. Drain any excess water and blot both the inside and outside with paper towels until dry.

Then place the clean, dry duck on a large plate or roasting pan, if it fits in your fridge. Season the duck generously with salt on both sides and place in the refrigerator, uncovered, for 1-2 hours (2 is better, if you have the time).  This will help further dry out the skin.

Before you close the fridge, I recommend you take a moment to morbidly admire the lovely carcass. Send a shout out to Daffy, Donald or even Howard the Duck and thank them for being so delicious.

Duck 5 lbs – Washed, Patted Dry and Seasoned with Salt

After 1-2 hours remove the duck from the fridge and cover it with paper towels. While the duck is getting to room temperature, you should start some of the prep work for the glaze and sauce.

Preheat your oven to 415ºF.

Add 10-12 sage leaves (washed) in a small sauce pan along with one cup of water and bring it to a boil.  Once it reaches the boiling point, reduce the temperature to low and let it simmer for 7 to 8 minutes. Remove it from the heat, remove the sage leaves and let the water cool.

Once the sage water has cooled, add in 3 tablespoons of honey, 3 tablespoons of balsamic vinegar, 3 tablespoons of soy sauce and mix.  Once again, bring the mixture to a boil and continue boiling for 7 to 8 minutes, until the mixture becomes slightly syrupy.  At this point, it should have reduced to about 2/3 of a cup. When ready, pour a 1/3 of that syrup into a measuring cup and set it aside.  Leave the remainder of the syrup in the sauce pan.

Here is where the fun begins. Over the next two hours you will glaze the duck four times and rotate thrice.

First, place the soon-to-be-tasty-tasty duck, breast side down, on a rack and in a roasting pan.

**Have a heat resistant container ready near the oven, because you will need to drain and retain some of the duck juices (aka fat) to use later.  But, I recommend you save all of the unused goodness in the container for later.  What you don’t use on this recipe will be great for cooking another time.  Don’t worry, it’s healthy fat… I think.

Once the oven has reached 415ºF, put the duck in the oven.

Cook for 30 minutes.

Before we move forward, let’s recap.  At this point you should have:

A duck in the oven (breast side down) 1/3 cup of the glaze set aside 1/3 cup of the glaze still in the sauce pan One medium sized, heat resistant container for draining the duck juices

… Back to cooking!

After your duck has been in the oven for 30 minutes, remove it.   Make sure to close the oven door to keep the temperature.  At this point, you will rotate the duck to breast side up (1st rotation).  Use this opportunity to drain the duck juices from the pan into the container you set aside earlier.  Place the duck back in the oven and…

Cook for 30 minutes.

After 30 minutes, remove the duck from the oven, but DO NOT rotate it.  Drain the fat into your container.

Next, using the glaze you set aside (not the glaze in the sauce pan), glaze the breast side of the duck (1st glazing).  Make sure to get good coverage, but don’t over do it. You still have 3 more glazing’s to go.

Put the duck back in the oven and cook for 15 minutes.

Once again, remove the duck from the oven and drain the fat.  This time, you will rotate the duck back to breast side down (2nd rotation).  You will also glaze the back side (2nd glazing) and then place back in the oven.

Cook for another 15 minutes.

Once again, remove the duck from the oven and drain the fat. At this point, you DO NOT rotate the duck, but you will glaze the back side again (3rd glazing). Place the duck back in the oven.

Cook for 15 additional minutes.

Yet again, remove the duck from the oven and drain the fat.  Rotate it to breast side up (3rd rotation), glaze breast side (4th glazing) and put the duck back in the oven.

Cook for the final 15 minutes.  

… You’re almost there!!

Take the duck out of the oven… make sure you brace yourself or have someone ready to catch you, because at this point it will be breathtakingly beautiful.  I mean look at it…

The Final Glazed Duck

Set the duck aside.

For the sauce, add about 2 tablespoons of the duck juice (sans fat) into the sauce pan with the glaze in it. Next, add 1 1/2 cups of red pitted sour cherries with juice and 1/8 of a teaspoon of cinnamon to the pan.

Stirring gently,  bring the sauce to a boil. Keep it boiling for 7 to 8 minutes or until it has slightly thickened.  If your sauce doesn’t thicken enough, you can also add between 1/2 to 3/4 of cornstarch to it.

THAT’S IT!!  See, that wasn’t so hard. You now have the most amazing duck and cherry sauce.  In order to replicate the dish from my college days, I elected to serve mine over mashed potatoes and grilled asparagus.

Yeah buddy! Time to eat!

Glazed Duck Over Mashed Potatoes and Grilled Asparagus

Resep Masakan Semur Bebek

Semur Bebek - Resep Masakan Semur Bebek - Bagi bunda yang ingin membuat masakan semur bebek untuk keluarga tercinta, maka resep semur bebek berikut ini dapat dijadikan pilihan yang tepat. Silahkan siapkan bahan dibawah ini dan ikuti panduan cara membuat semur bebek dibawah

ini.

Bahan :

1 ekor bebek, potong 12 bagian 1 butir jeruk nipis, ambil airnya 1 sdt garam 3 cm jahe, memarkan 4 cm lengkuas, memarkan 3 batang serai, memarkan 3 lembar daun salam 4 butir cengkih 1500 ml air 250 ml santan 4sdm kecap manis

Haluskan:

3 siung bawang putih 7 butir bawang merah 1 sdt ketumbar 1/4 sdt jinten 1 sdt lada 1/2 lembar kembang pala 1/2 biji pala 5 butir kemiri

11/2 sdt garam penyedap jika suka

Cara Membuat:

Lumuri bebek dengan air jeruk nipis dan garam, diamkan selama 15 menit. Tumis bumbu halus sampai harum, masukkan jahe, lengkuas, serai, daun salam,cengkih. Tuang air, santan, kecap manis, aduk. Masukkan bebek, masak sampai empuk dan matang

Semoga panduan membuat semur bebek yang tersaji dalam resep semur bebek diatas bermanfaat untuk pembaca forumresep.com

Bebek Masak Nanas

Resep Masakan Bebek Masak Nanas

Bahan :

800 gram daging bebek tanpa tulang, potong dadu Minyak untuk menggoreng secukupnya 3 sdm minyak untuk menumis 2 sdm kecap manis 6 buah cabai merah besar, buang bijinya, potong memanjang 2 cm lengkuas, memarkan 2 batang serai, iris tipis 3 lembar daun jeruk purut ½ buah nanas, bersihkan, potong dadu 500 ml santan

Bumbu Halus:

5 butir bawang merah 3 siung bawang putih 5 butir kemiri 3 cm jahe, bakar 3 cm kunyit, bakar 1 sdt ketumbar, sangrai 1 sdt terasi, bakar 1 sdt garam Penyedap secukupnya

Cara Membuat :

Goreng daging bebek sampai setengah matang, agak kekuningan. Sisihkan.Tumis bumbu halus sampai harum. Masukkan kecap manis, cabai, lengkuas, serai dan daun jeruk. Aduk.Masukkan daging bebek dan nanas, aduk sebentar sampai rata.Tuangkan santan, masak dengan api kecil sampai mendidih, angkat.

Goreng daging bebek sampai setengah matang, agak kekuningan. Sisihkan.Tumis bumbu halus sampai harum. Masukkan kecap manis, cabai, lengkuas, serai dan daun jeruk. Aduk.Masukkan daging bebek dan nanas, aduk sebentar sampai rata.Tuangkan santan, masak dengan api kecil sampai mendidih, angkat.

 Valentine’s Day Dinner: Duck Breast with Red Wine Sauce and Cauliflower Two Ways

Lest you think I cooked my devoutly carnivorous boyfriend a mere salad for valentine's dinner, there was much more in store.  Admittedly, despite my affection for kale, a kale salad does not a valentine’s meal make. Though I'd told him a few times that I was planning on an entirely vegan valentine's feast (which he had, in fact, assured me he would devour without question), my plan was to cook something out of the ordinary. 

Yes, that is a little heart drawn in red wine sauce. Yes, I am a dork. I wracked my brain a couple of weeks ago, trying to remember the last time I cooked a piece of meat at home (bacon, soup and random meats cooked in the homes of others excepted).  From my recollection, it had been about four years.  Yes, seriously, four fucking years.  I am not a big meat eater - this we know - but this still shocked me.  Sure, I’ve cooked a few pieces of fish here and there, but even those were few and far between.  Valentine’s Day seemed as good a reason as any to test my meat-cooking chops again and see just how rusty I’d become.  This is not to say that, prior to the last four years, I’d been a huge meat eater / cooker – I never really have been, and my meat eating tends to be relegated to restaurants and the homes of family and friends.   Since this was a special meal, though, I decided to go big, and settled on duck breasts.  Duck, done well, is awesome – tender, juicy and so flavorful that any comparison to its poultry brethren is entirely misguided. 

So after our salads, I left Rob for a few moments with bread and room temperature Icelandic butter sprinkled with crunchy sea salt, and of course a glass of red, to keep him occupied for the few minutes it would take me to retreat to the kitchen to put the finishing touches on and

plate our second course.  Everything was pretty much ready – the duck was removed from the fire just before I served the salad, so it was able to rest while we filled ourselves with roughage.  I had prepared the sauce and cauliflower puree earlier in the day, and had kept them over low heat during kale time, so those were the perfect temperature.  The only aspect I didn’t time quite well enough was the roasted cauliflower, which sadly got a bit cold – but it was delicious nonetheless.

Rob admitted as we were eating that he had been a bit skeptical when I told him I was making duck.  I don’t think he realized it’d been four years since I cooked a nice piece of meat, but he knew that it’d been a damn long time.  As we were eating, he admitted this to me, and said that he’d been worried for no reason.  I had to agree – the duck was really great – the skin was perfectly crisp, the meat soft and tender, and the simple flavorings spot-on.  The wine sauce was the perfect accent – leading with wine, deepened by the flavor of duck tenderloins; rich, yet light.  Since the red wine imbued a bit of sweetness to the plate, I paired the dish with cauliflower, which I find has a subtle, natural sweetness.  I also love having a range of textures on my plate, so I opted to treat the cauliflower two ways: pureed for velvety smoothness, and roasted for crunch.  The roasted cauliflower, which I took from Smitten Kitchen, was topped with pomegranate arils post-roasting, which provided for a tart-sweet-juicy pop; a bit of a surprise texture that also served to highlight the sweet notes in the cauliflower and tie it together with the sauce.  Once plated, I took a step back and felt pretty proud of myself.  It was a well-composed, pretty, thoughtful and frankly delicious plate of food.   And I didn't go bonkers in the process. 

Peppered Duck Breasts with Red Wine SauceFrom this New York Times recipeServes 2

My duck breasts were significantly smaller than those called for in the original recipe, so each serving was a full breast.  I couldn't finish nearly all of it, but Robbie cleaned his plate with no problems.   Though I thought the duck could have been taken from the heat a good 45 seconds earlier, Rob thought they were cooked perfectly. 

2 duck breasts, about 6 ounces eachKosher Salt1 tablespoon freshly crushed black peppercorns (I laid them out in a bowl so they wouldn't escape and used the bottom of a glass bottle to crush them)2 garlic cloves, slicedThyme sprigs1 tablespoons unsalted butter1 small shallot, sliced thinly1 1/2 teaspoons tomato paste ( I like to use the tomato paste in the tube so that you don't have to open up a whole can for just a little bit)2 tablespoons plus 2 teaspoons medium-bodied red wine1 cups unsalted chicken broth1 1/5 teaspoons brandy1 teaspoons potato or corn starch.

Remove the tenderloins, thin strips of meat on undersides of the duck breast, and reserve for the sauce. (NOTE: My duck breasts were already trimmed for the most part, but there were a couple of small strips of meat that came off with trimming the rest of the fat away, so I used those and a bit of the extra skin for this purpose. I mean, can you go wrong with extra duck skin? (FYI - No.).) With a sharp knife, trim away any gristle from the undersides and trim any excess fat from the edges of the breasts, preferably without slicing away the top four layers of skin on your thumb (cooking with a paper towel bandaged around your finger is inconvenient at best). With a VERY sharp knife, core the skin in a diamond-shaped pattern, without cutting to the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for an hour. (For deeper flavor, refrigerate for several hours or overnight, then return to room temperature to cook.)

Heat 1/2 tablespoon of the unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for a minute, then add 2 tablespoons of red wine and the chicken broth. Raise the heat to a brisk simmer and let the liquid reduce to a bit less than 3/4 cup, about 10 minutes. Strain the sauce and return to the heat. Add the remaining tablespoon red wine and the brandy and cook for 1 minute more. In a small bowl, dissolve potato or corn starch in a tablespoon of cold water, then stir into sauce. Whisk in the remaining 1/2 tablespoon butter. Taste and add salt as necessary. (Sauce may be made in advance and reheated, thinned with a little broth.)

Remove and discard the garlic and thyme sprigs from the breasts. Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, lay in the duck breasts skin side down and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook on the bottom side, 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle. Serve with the sauce.

 Cumin-Roasted Cauliflower with Pomegranate and Mint Serves 2 generously Adapted very slightly from this recipe over at Smitten Kitchen

I didn't really measure anything for this recipe.  I drizzled olive oil over the cauliflower just until it was evenly coated, then spilled out waht appeared to be a teaspoon of cumin seeds into my palm. I decided to forego the yogurt, since we had a creamy element on the plate already, and I felt the tanginess would overpower the other items on the plate.  This recipe, if you can really call it that, is such a keeper.  The cumin seeds elevate it from the ordinary, and the mint and pomegranate give an otherwise earthy dish a load of brightness and a little bit of spunk.  1 tablespoons olive oil1 medium - large head cauliflower 1 teaspoon whole cumin seeds1/2 teaspoon kosher salt, plus additional1/2 teaspoon freshly ground black pepperChopped fresh mint1/4 cup pomegranate arils

Preheat oven to 425°F.Lightly coat a baking sheet with olive oil or cooking spray.

Cut your cauliflower into bite-size florets and place on baking tray.  Drizzle over the olive oil and sprinkle with cumin seeds, salt and pepper.  Toss to coat evenly. Toss florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until the cauliflower is cooked through and well-browned. Keep a watchful eye towards those later minutes - the line between crispy and carcinogenic is sometimes a tough one to toe when you're doing a bunch of things at once in the kitchen.  

That said, I LOVE those near-black pieces. When the cauliflower is done to your liking, remove it from the heat and sprinkle with mint and pomegranate seeds.

Cauliflower Puree with Feta and GarlicServes about 4Inspired by this recipe

This stuff is so good, you may never turn to mashed potatoes again.  May... 

Yes, I put this in a bowl just to get a picture of it and then put it immediately back into the pot. Again, dork.

1 head cauliflower, 2 to 2 1/2 pounds1 1/2 cup chicken broth2 tablespoons unsalted butter1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/4 cup crumbled feta cheese2 cloves garlic, peeled and roughly chopped

Core the cauliflower and cut it into evenly-sized, about bite-sized, florets.  Pour the chicken broth into a steamer pot and add water so that you have about an inch of liquid.  Steam the cauliflower over the liquid until a paring knife inserted into the florets is met with little (but some) resistance, about 15 minutes.  Remove half the cauliflower from the steamer and place in your food processor of blender.  Transfer the cooking liquid (about a cup's worth) to a measuring cup, and pour about 1/2 of a cup of the liquid into the blender / processor.  Puree the cauliflower until it's smooth.  Add the rest of the cauliflower and the garlic to the blender.  Add a few more tablespoons of cooking liquid (just enough to allow the machine to process it) and puree until smooth.  Add more cooking liquid as needed, with the intent of adding as little of possible, as you don't want your puree to be watery.  Once smooth, add the butter, feta cheese, salt and pepper to the machine and process until combined.  Check for flavoring; you may wish to add more feta cheese, salt or pepper to suit your taste. 

I prepared my puree ahead of time, and let it sit over low heat.  This allowed for a bit of the excess liquid to evaporate, so we were left with a smooth, creamy, decadent-tasting puree that was really quite healthy (and really delicious).  

Note: If you're hesitant to plunk some raw garlic into your puree, you can place it in the pot with the cooking liquid while you steam the cauliflower.  This will imbue the cauliflower with a very faint garlic aroma, and will significantly take the edge off of the garlic before you puree it.   You can go halfsies too and keep one raw and one slightly leeched of flavor.Your Ozarks Outdoor Authority

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Applications open Sept. 1 for waterfowl hunting   reservations

Posted by Staff Writer in Duck, Geese, Hunting, Missouri, Missouri Department of Conservation, Ozarks on August 11, 2011

JEFFERSON CITY– Missourians who want to hunt ducks or geese on most wetland areas managed by the Conservation Department can start applying for reservations Sept. 1. Those who want to hunt at the three areas under the Quick Draw reservation system will enter the drawing closer to their hunt dates. All applications will be handled online again this year.

Hunters have from Sept. 1 through 15 to apply for waterfowl hunting reservations at Conservation Department-managed wetland areas. MDC will accept applications exclusively online again this year. You can apply for reservations at 12 wetland areas at http://www.mdc.mo.gov/node/9638. Drawing results will be available Oct. 1 at http://www.mdc.mo.gov/node/9632.

Drawings for Eagle Bluffs, Grand Pass and Otter Slough conservation areas will be handled under the Quick Draw system again this year. For those three areas, a drawing on Monday of each week will assign hunting slots for the following Friday through Monday. A Quick Draw each Thursday will assign slots for the following Tuesday through Thursday.

Whether applying through the traditional reservation system or Quick Draw, applicants need the nine-digit identification number found at the top of their hunting or fishing permit. The number also is next to the bar code on Conservation Heritage Cards.

To apply for reservations under Quick Draw, hunters over age 15 and under age 65 need a small-game hunting and a migratory bird permit. Hunters under age 16 only need a Conservation Identification Number.

Disabled hunters may apply for ADA blinds through Quick Draw. For non-Quick Draw areas, hunters may apply by calling the area office on or after Oct. 3. Hunters wishing to use an ADA blind must submit a physician’s statement of eligibility. For more information, visit http://www.mdc.mo.gov/node/9631.

Quick Draw applications will close at 3 p.m. the day of the draw. Results will be posted at the Quick Draw website at 12:01 a.m. the following day. Successful applicants who provide email addresses will receive notice of their reservation and of their order in the morning lineup to select hunting spots. Unsuccessful applicants will not be notified, but can check draw results online.

Neither Quick Draw nor the traditional system allows nonresidents to apply for reservations. However, resident hunters who draw reservations can include nonresidents in their hunting parties. Nonresidents also can take part in the daily, on-site “poor-line” drawings under both systems.

Up to three additional people can hunt with someone who receives a reservation through Quick Draw. If four people want to hunt together, it makes sense for all four to apply, since each has an equal chance of being drawn.

Hunters who fail to use reservations are not penalized under either reservation system. Unclaimed reservations are added to those available in the “poor line,” where hunters without reservations can draw for a chance to hunt.

Quick Draw determines reservation holders’ place in line for selecting hunting spots. To give “poor line” hunters an equal chance at the best hunting spots, Quick Draw divides the selection process into tiers of five spots each. In each tier, one spot is reserved for poor-line hunters. Quick Draw includes reservations for handicap-accessible blinds.

Hunters may apply for reservations at only one Quick Draw area per day. However, there is no limit on the number of days you can apply. If you submit an application and change your mind about where you want to hunt, you can change your application up to the time of the drawing.

Most MDC-managed wetland areas are in good condition. However, some areas, including Bob Brown and Ten Mile Pond CAs, will have reduced food and cover because of flooding earlier in the year. Reports on hunting conditions at wetland areas will be available this fall at www.missouriconservation.org.

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Arkansas Commission proposes late migratory   season

Posted by Staff Writer in Arkansas, Duck, Geese, Hunting, Ozarks on July 27, 2011

LITTLE ROCK – The mercury may say the temperature’s over 100 in Arkansas, but Commissioners with the Arkansas Game and Fish Commission were discussing duck season during last week’s monthly meeting. The Commission also discussed the early season migratory bird dates which will be set during a special Commission meeting on July 26.

AGFC Waterfowl Program Coordinator Luke Naylor presented the Commission with three season proposals.

Proposed late migratory bird season dates:Option 1Nov. 19-Nov. 27Dec. 8-Dec. 23Dec. 26-Jan. 29Youth Hunt: Feb. 4-5

Option 2Nov. 24-Dec. 4Dec. 10-Dec. 23Dec. 26-Jan. 29Youth Hunt: Feb. 4-5

Option 3Nov. 19-Nov. 27Dec. 6-Jan. 16Jan. 21-Jan. 29Youth Hunt: Feb. 4-5

The late migratory bird season dates will be approved at the August commission meeting.

Proposed early migratory bird season dates:Mourning Dove and Eurasian Collared DoveSept. 3-Oct. 18 and Dec. 10-Jan. 2 or Sept. 3-Oct. 30 and Dec. 26-Jan. 6

Teal SeasonSept. 10-25

Early Canada Goose Statewide SeasonSept. 1-15

Northwest Canada Goose Zone SeasonSept. 24-Oct. 3

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Conservation Commission sets dove and other early migratory bird   seasons

Posted by Staff Writer in Dove, Duck, Hunting, Missouri, Missouri Department of Conservation, Ozarks, Uncategorized on July 3, 2011

JEFFERSON CITY–Missouri hunters who pursue doves, teal and other early-migrating birds will find this year’s seasons for those species pretty much the same as last year.

At its meeting in West Plains May 27, the Missouri Conservation Commission approved the following early migratory bird seasons:

• Sora and Virginia rails: Sept. 1 through Nov. 9 (70 days), limits 25 daily and 25 in possession. (Combined total for both species.)

• Wilson’s (common) snipe: Sept. 1 through Dec. 16 (107 days) limits 8 daily and 16 in possession.

• American woodcock: Oct. 15 through Nov. 28 (45 days), limits 3 daily and 6 in possession.

• Mourning doves, Eurasian collared doves and white-winged doves: Sept. 1 through Nov. 9 (70 days), limits 15 daily and 30 in possession. (Combined total for all three species.)

• Blue-winged teal, green-winged teal and cinnamon teal: Sept. 10-25 (16 days); limits 4 daily and 8 in possession. (Combined total for all three species.)

Additional details about early migratory bird hunting regulations will be published in the 2011 Migratory Bird Hunting Digest. The publication will be available from hunting permit vendors later this summer and online at http://www.mdc.mo.gov.

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Round-round, get-around, doves get   around

Posted by Staff Writer in Arkansas, Birds, Duck, Hunting, Missouri, Missouri Department of Conservation on June 6, 2011

Every dove hunter knows how fast a mourning dove can fly, but most of us probably have never dreamed how far they go. Nevertheless, MDC has hunters to thank for a wealth of new information about doves’ migratory ways.

The agency recently reported the results of an eight-year study that tracked the movements of mourning doves. Workers banded 20,401 doves at conservation areas (CAs) between 2003 and 2010. All 15 CAs were ones where the agency encourages dove hunting. Hunters returned 2,311 of the bands, along with information about where and when the doves were shot.

Buried in the resulting mountain of information are what wildlife managers call “vital rates,” things like the percentage of doves that hunters take home each year, how long the birds live and how age, sex and other factors affect birds’ survival. Eventually, all those data will find their way into computer models to help MDC understand dove populations and manage them effectively.

Blah, blah, blah. Want to know some INTERESTING stuff that emerged from the study?

FEWER THAN ONE IN EIGHT DOVES SURVIVES TO SEE ITS SECOND HUNTING SEASON. Still, they keep ahead of hunters and other predators by cranking out fledglings at a rate of two every 28 days or so during a nesting season that starts in March and continues into September.

A FEW DOVES (.04%) SEE EIGHT HUNTING SEASONS. Hunters recognize the Methuselahs. They’re the ones that turn into flying corkscrews at the sight of a human standing at the edge of a cornfield.

More than 90 percent were returned by hunters right here in Missouri. However, A FEW OF MISSOURI’S BANDED DOVES GOT AS FAR AS IDAHO, SOUTH DAKOTA, UTAH, NEW YORK, ALABAMA, FLORIDA AND MEXICO BEFORE ENDING THEIR JOURNEY IN A KITCHEN.

I guess I shouldn’t have been surprised at Missouri doves’ far-flung travels. At the rate some of those birds were going last time I saw them, they could have been pecking corn next to pigeons in Central Park or sipping margaritas before I got home.

 

Info Fr0m; Mo. Dept of Conservation

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Waterfowl say it’s spring as they head   north

Posted by Staff Writer in Arkansas, Birds, Duck, Geese, Missouri, Missouri Department of Conservation on March 6, 2011

A bonanza for wildlife watchers is at hand as hundreds of thousands of snow geese and other waterfowl are stopping at wetlands and lakes as they head north to summer breeding grounds.

“We’re right in the peak of the snow goose migration,” said Andy Raedeke, a waterfowl biologist for the Missouri Department of Conservation (MDC).

Snow goose numbers at the Squaw Creek National Wildlife Refuge near Mound City increased from 173,000 on Feb. 21 to almost 800,000 on Feb. 28, according to the refuge’s weekly waterfowl counts.

Besides the refuge, migrating geese and ducks, shorebirds and songbirds can be seen at MDC conservation areas. The Cooley Lake Conservation Area in Clay County and the Little Bean Marsh Conservation Area in Platte County are within the Kansas City metro area. But wetlands in the rural areas of northwest and west central Missouri also attract migrants, such as the Nodaway Valley Conservation Area in Holt and Andrew counties, or the Four Rivers Conservation Area in Bates and Vernon counties.

Visit the mdc.mo.gov website for locations, directions and descriptions of conservation areas.

Geese are among the first birds to head north once the days lengthen and a warming period arrives, Raedeke said. Ducks, shorebirds and songbirds will follow with the peak times to see migrating wetland birds from now into April.

The snow geese usually head north during a February warm up, he said. But the snow and bitter cold that lingered this winter delayed the peak snow goose migration to early March. It’s warming up now though and waterfowl are on the move.

“Right now is a good time to watch spring migration,” Raedeke said. “Sometimes I like to go to the marsh and put out some decoys, because it’s just fun to watch the ducks.”

Tuesday Recipe   Day

Posted by Staff Writer in Duck, Recipes on March 1, 2011

Hunting is not just about the harvesting of animals for the kill.  Responsible hunters (of which I’m sure we all are) love the hunt, but we also love to eat that in which we take.

Tuesday is our Wild Game recipe day.  We will try and give you a new recipe for as many species of game as we can.  I hope you enjoy your feasts.  Some of these recipes will be from others I find and some will be ours.

How To Cook Wild Duck

The duck breasts are cut into 2-bite-size pieces…

For the marinade, we need fresh garlic, shallots, rosemary, olive oil, and a coarse spice blend

Pulse the vegetables a few times in a food processor. Combine seasoning, oil, and chopped vegetables in a medium-size bowl until you have a “wet” paste, not too thick and not too thin. You have a lot of flexibility here, so don’t worry about the exact amounts. Be generous with vegetables and spices. Now add the duck pieces to the marinade and let this sit for at least 30 minutes, up to 3 hours. If you can’t cook the duck right away, store it in the refrigerator. However, the olive oil will solidify under refrigeration. You will have to let the mixture come back to room temperature, so the oil drips off easily before you place the duck into a pan.

Place a dry non-stick pan on the highest setting (or highest flame), and heat until it begins to smoke. Add a few duck pieces to the pan, and let them sear in place, for about 1 minute. You might want to turn the duck pieces on a paper towel before cooking – too much oil will lower the pan temperature and prevent the meat from forming a nice crust.

After about 1 minute, turn the pieces over and sear for another 30 – 45 seconds. It all depends on the size of the breast strips, but you will get a feel for it pretty quickly. The meat should be “rare” inside, as the carry-over heat will finish it to a “medium-rare” on the way from the kitchen to the table.

Be careful not to “crowd” the pan with too many duck pieces. You want to retain the highest possible heat throughout the searing process. Serve immediately!

Duck and Tasso Jambalaya

Recipe courtesy Emeril Lagasse, 2007

Prep Time:

40 min

Inactive Prep Time:

10 min

Cook Time:

32 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

1 (5-pound) duck, trimmed of fat and cut into 8 pieces 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 pound tasso, small diced 2 links andouille sausage, sliced 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/2 cup chopped celery 1/2 teaspoon cayenne, plus more for serving 2 tablespoons Emeril's Original Essence, divided, recipe follows 2 cups peeled, seeded, and chopped tomatoes 1 1/2 tablespoons chopped garlic 3 bay leaves 2 teaspoons minced fresh thyme leaves 5 cups chicken stock or canned low-sodium chicken broth 3 cups long-grain white rice 1 cup chopped green onions (green and white parts)

1 pound small shrimp, peeled and deveined 1/2 cup minced fresh flat-leaf parsley

Directions

Season the duck pieces with salt and pepper.

Heat a large, cast iron or enameled cast iron Dutch oven over medium-high heat. When hot, add the duck, skin side down, and sear until golden brown on all sides, 8 to 10 minutes. Remove from the pan and set aside.

Add the tasso and andouille to the fat in the pot and cook, stirring, until browned, about 2 minutes. Add the onions, bell peppers, celery, teaspoon of salt, cayenne, 1 tablespoon Essence, and 1/2 teaspoon of black pepper and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.

Add the thyme, stock, and browned duck pieces. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the duck is very tender, about 1 hour.

Remove duck pieces from the pan and cool slightly. Skim the fat from the top of the liquid and discard. When the duck is cool enough to handle, remove the meat from the skin and bones and tear the meat into bite size pieces. Discard skin and bones.

Increase the heat to high and return the duck meat to the liquid. When the liquid comes to a boil, add the rice and the green onions. Stir well and continue cooking until liquid returns to a boil. Reduce the heat to medium-low, cover and cook until the rice is cooked and has absorbed all the liquid, usually 20 minutes.

Season the shrimp with the remaining 1 tablespoon of Essence. Uncover the Dutch oven and, working quickly, add the shrimp to the pan and toss briefly and gently to combine. Cover the pot, remove from the heat, and let sit, undisturbed, for 5 to 10 minutes, until the shrimp are opaque and pink.

Add the minced parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne, to taste. Serve directly from the pot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Twice Cooked Duck Breast with Citrus Sauce

This recipe is from Kylie Kwong’s cookbook, “It Tastes Better”. You can also find it on the MasterChef website here. I originally cooked this as a whole duck and I remember saying to the DB; “this is a lot of work, I don’t think I’ll bother doing this again”. Then when we ate it we both said; “we are SO cooking this again”. It was so delicious!

It has been awhile since that first time and I had a craving for duck. I gave it a go with duck breast only, instead of the whole duck, and it worked a treat. The recipe below has been adapted for duck breast only, if you are doing a whole duck, see the link above.

This recipe needs to be started the day before.

Ingredients:

Duck:2 duck breast½ tablespoon of Sichuan pepper1½ tablespoon salt flakessunflower oil for deep frying

Citrus Sauce:½ cup water½ cup brown sugar

40ml fish sauce3 star anise1 cinnamon quill½ orange, peeled and sliced crosswaysjuice of 2 small limes

Method:

Duck:Dry roast the peppercorns and salt flakes in a heavy based pan. When the peppercorns begin to “pop” and become aromatic, remove from the heat. Allow to cool and then grind to a powder.

Rinse the duck breast and pat dry. Rub the duck all over with the salt and pepper mix. Cover and refrigerate overnight.

Place the duck breast in a steamer basket over a saucepan of boiling water. Steam, covered for approximately 40 minutes or until a knife inserted into the breast runs with clear juices.

Remove the duck breast and place on a tray with the skin side up, to drain. Allow to cool slightly and then transfer to the refrigerator to fully cool.

CitrusSauce:Combine the water and the sugar in a small pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 7 minutes, or until slightly reduced. Add the fish sauce and spices and simmer for a further minute. Stir through he lime juice and orange and remove from the stove.

Lightly toss the cooled duck breast in flour to coat and shake off any excess.

Heat the oil in a deep fryer or wok until the surface starts to shimmer slightly. Deep-fry the duck breast for about 6 minutes until well browned and crispy. Remove from the oil and drain well on paper towel, then leave to rest in a warm place for 5 minutes.

Gently re-heat the citrus sauce.

Slice the duck breast and arrange on a service plate, spoon over the hot sauce and serve immediately.

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Jakarta - Kari dari serambi Mekah ini rasanya gurih pedas menggigit. Aroma harum daun temurui dan rempah yang royal membuat rasa anyir bebek lenyap. Gurih-gurih pedas dan sedap!

Bahan:1 ekor itik (bebek)25 gram kelapa gongseng1 gelas santan kentalsedikit minyak untuk menumisBumbu:50 g ketumbar1 sdm lada putih (merica)3 sdm jintan1 sdm jintan ikan6 butir kapulaga putih3 butir bunga lawang keling (pekak, star anise)1 butir biji pala3 siung bawang merah5 siung bawang putih

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Cara membuat:

Cuci bebek dan potong-potong. (Lebih baik lagi bila bebek utuh dipanggang sebentar agar lemaknya menetes keluar. Setelah itu baru dipotong-potong). Ikat potongan bebek dengan daun pandan.

Kecuali serai, kayu manis, dan daun temurui, semua bumbu ditumbuk dan dihaluskan. Tumis bumbu halus sampai matang, masukkan potongan bebek. Tambahkan santan dan air

hingga semua potongan bebek terendam. Masukkan sereh, kayu manis, dan daun temurui. Masak dengan api kecil sampai matang dan dagingnya empuk.

Untuk sie itek masak putih, jangan pakai cabe kering maupun merica, dan tambahkan 5 butir kemiri lagi.

Resep dari: Ibu Chairiyah Keude Nasi DelonJl. Mohammad Zam 44(sebelah Masjid Baiturrahman)Banda Aceh085294720034

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Malaysian ‘Lor Ark’ 滷鴨 (whole duck)

March 8, 2010 by reginachennault

I tried this recipe before using just duck legs, but this time I decided to do it with the whole duck– which means I would have to chop the duck myself. As you can see, my chopping skill is very bad… oh well, my family don’t care much as long as it tastes good!

Malaysian 'Lor Ark' (whole duck)

Malaysian ‘Lor Ark’ Recipe– from Hochiak! Delicious Asian Foods

Ingredients:1 whole duck (approx 2 kgs)3 inches galangal (lengkuas)8 shallots4 cloves garlic50 grammes 5 spice powder3 tablespoons dark soya sauce2 tablespoons sugarsalt to taste1 litre hot water4 tablespoons cooking oil

Method

1. Clean duck thoroughly by rubbing it with some salt. Rinse. Rub about 30 grammes of 5 spice powder over the duck and allow to marinade for 1 to 2 hours.

2. Pound the galangal, garlic and shallots separately.3. Heat 2 tablespoons of oil in wok and saute shallots till aromatic. Remove shallots. Add garlic

and saute till aromatic. Remove garlic. Add galangal and saute till aromatic.4. Return shallots and garlic into the wok and stir together with galangal till even. Add dark

soya sauce and sugar. Stir well.5. Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so

that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it

to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.

6. Stew/simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.

7. Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

Regina’s Note:

If after 1.5 hours of stewing and the liquid is still watery, remove the duck and just cook down the liquid until it thicken a little (if you have chicken hearts or gizzards on hand, you can add in this time to stew). When the sauce thicken, return the duck back to wok to stew for a little while, then the duck and the sauce will be flavorful.

Don’t throw away any sauce leftovers– it’s good for stewing eggs and tofu! Chinese 8 Treasure Duck (八宝鸭) Recipe =)

A traditional and delicious dish that's slowly becoming "endangered"!!

Hey fellas! The other day, I so happened to be having a chat with April on Instagram about one of

my biggest food aspirations, which is to learn the ways to cook as well as history behind ALL the traditional Chinese dishes that I grew up eating at home from my Mother. Which is what I got to do when I was back in Kota Kinabalu for a month. There's so many that I hold dear to my heart since I was young. But today, I'd like to

introduce you to a dish that's very special to my family, which is the 8 Treasure Duck.

Another reason why I'm particularly passionate about sharing about this dish is

because: 1) It's one of Dad's favourites and a dish that my family and I cherish a lot on special

occasions 2) It seriously is one of those "endangered dishes" that's slowly growing extinct I'm not even kidding. It really is a dish that's more common to my parent's generation

and I later realised that not a lot of people I know have had them before. Not to mention, this dish doesn't appear in the menus of any Chinese restaurant anymore (except for a very rare few, as I've mentioned in my post on Dad's 60th). As for my family, this dish isn't a dish we cook at home very often as well but we have on a few special occasions over the years and I'd be SO sad if it actually went "extinct" one day!!

That's why, it's times like these when I'm really grateful to have a blog because I get

to share with people my food experiences, especially the ones that are very personal to me.

So what is the 8 Treasure Duck (八宝鸭) ? It's basically a traditional Chinese dish (with Shanghainese origins, I believe) that's

first marinated, fried, stuffed with 8 different ingredients (hence, the "treasures" or "jewels" of the dish) before it's steamed or braised till soft and falling off the bone. Absolutely DELICIOUS.

Making the 8 Treasure Duck (八宝鸭) As Traditional as this dish may be, every family (or restaurant chef) adopts slightly

different methods and ingredients for their recipes, which is fine. But, in terms of INGREDIENTS: My parents still think that the core ingredients should always include glutinous rice

and dried shrimps at the very, very least. Other common "jewels" that you may see in other versions of this dish include dried scallops, chinese ham, gingko nuts and so on. BUT, if you have trouble finding all the ingredients, don't fret. Feel free to include anything that you feel suitable or like to eat =)

As for the METHOD: Some may choose to debone the duck (so it's easier to eat and allows you to put more

"fillings" in the dish) but we highly discourage this because it's so much more work. Plus, the bones actually add much more flavour to the dish, especially for the "treasures" encased in the cavity. We also chose to stick with this quantity of ingredients (even though it definitely can't all fit in one bird) because you'd be gathering all these various ingredients anyway, so you might as well take a bit more and steam the extras into "Lo Mai Fan" aka "Steamed Glutinous Rice" which people can enjoy.

Finally, the other thing that crossed my mind was whether this would be a dish I'd be

make in Melbourne too, or only in Malaysia where I have a bigger kitchen. The answer is: YES. Because, the splatter from deep frying the duck was not as bad as I imagined and if you read the recipe below, it's pretty easy and straight-forward too!

So, there you have it. Very happy to be sharing this precious family recipe with all of

you today and I truly hope you will make this to share with your friends and family too so we can keep this traditional Chinese recipe alive for many generations to come =)

The extra side of "Lo Mai Fan", which is just as awesome to eat... Especially with some chilli on the

side YUM!

__________________________________

8 Treasure Duck Recipe

N.B.: The bacon was later replaced with dried red dates and the duck had been fried in this shot

Ingredients: For the duck: 1 whole duck (2.0 - 2.5kg) 2 tbsp dark soy sauce 1 tbsp 5 spice powder Oil for frying (around 2.5 L) For the filling: 1/2 cup dried chestnuts (soaked 24hrs, then drained) 1/2 cup dried lotus seeds  (soaked 24hrs, then drained) 5 pieces dried chinese mushrooms (soaked 24hrs, then drained) 2.5 tbsp dried shrimps  (rinsed, drained then drained)

1 medium carrot                                (diced)1 1/4 cups glutinous rice (soaked 24hrs, then drained)

5 dried red dates (pitted, but some packets sell pitted ones already) 2 yolks of salted duck egg 2.5 tbsp oyster sauce 1 tbsp sesame oil

Splash of Shao Xing wine 1/4 cup hot water (for the bird) Extra hot water (for the rice)

For the sauce: 1 tbsp corn starch + 3 tbsp water

Salt and pepper to taste

Method: 1. Rub the soy sauce all over the duck and marinate in the fridge overnight. 2. Chop up chestnuts roughly. Pit the soaked lotus seeds and remove the green stems (because it's

bitter). Boil the dried lotus seeds and chestnuts in a small pot until softened (approx 1 hour). Drain, set aside.

4. Heat up enough oil in a large wok until it covers at least HALF the duck. Once hot,

place the duck in the wok and fry until DARK (not golden). Later, turn the duck and fry the other side until dark as well. Set aside.

5. Dice mushrooms and chop dried shrimps finely. Mix all the ingredients for the

filling in a large bowl (except for the hot water). 6. Stuff the cavity of the bird with the filling. You will have extra filling but don't

worry. Pat gently to enclose. Pour 1/4 cup of hot water into the cavity (to help the steaming process).

7. With the extra filling, place in a metal/glass container and fill till half with hot

water. Steam this together with the duck later and you will have extra "Lo Mai Fan" aka "Steamed Glutinous Rice" on the side =). 

8. Place the stuffed bird and container of glutinous rice in a large, deep metal dish.

Steam in a wok under the LOWEST heat for 2hr 30min. Take a wet cloth to wrap the handle of the wok to stop air escaping from the wok. Check water level and top up with hot water, if necessary (though I never had to top up with water!). 

Note: If the container of glutinous rice can't fit on the metal dish with the bird, steam separately for 45minutes after the bird is done.

9. Once done, remove bird onto a serving plate and also the container of rice. Pour the

remaining sauce into a small pot and place under low heat. Add the corn starch solution. Once bubbling and thickened, season with salt and pepper to taste.

10. Drizzle sauce over the duck at the table once guests are seated/dinner is ready.

Decorate with blanched broccoli florets. ENJOY =)

DIG IN!!! The "treasure" was well worth the effort and UBER delicious

Would also like to take this opportunity to give a quick shoutout to the amazing Julie

(of Gourmet Getaways). Julie is a fantastic blogger and an even better individual who's shown so much interest in Chinese cooking and had asked for this recipe from the start. So, I'm dedicating this recipe to you, Julie!! Thanks so much for the great friendship and inspiration all this while and I hope your family enjoys this recipe!! =)

Resep Masakan Bebek Panggang

Cara Memasak Masakan Bebek PanggangBahan :

1 ekor bebek, bersihkan 2 buah jeruk nipis, peras airnya 2 ruas jahe, haluskan

Bumbu Perendam :

1 sendok teh merica bubuk 1 bungkus bumbu penyedap 2 sendok makan kecap inggris 2 sendok makan margarine cair 2 sendok makan madu Garam secukupnya

Cara Memasak :

1. Lumuri daging bebek dengan jeruk nipis, jahe, dan bumbu peredam. Diamkan selama 1 jam hingga bumbu meresap.

2. Panggang bebek dalam oven bersuhu 160 derajat celcius selama dua jam sambil terus diolesi bumbu peredam hingga matang.

3. Sajikan bersama acar mentimun dan sambal.

Roast Ducktastic and the best roast potatoes   ever Posted on January 5, 2013 by timmyfoody

Ok so the only way you can make this recipe better is instead of using one duck to use two duck…yes! If there are 4 people then cook two ducks then everyone gets a leg and a breast each. It’s indulgent but duck is a pretty indulgent thing to eat. It’s fatty, not that good for you but tastes awesome. Especially when you combine this with roast potatoes cooked in the duck fat.

I kept this pretty simple. I served it with a gravy made from the duck with red currant and rosemary. A pretty traditional sauce but so good with duck. I just served all this with some Broccolini, just very simply steamed.

Ok so for this recipe you’re going to need;

1 or 2 ducks. About 2kg each.Potatoes – get some that are good for roasting. If you are buying from the supermarket then it normally says on the packaging what they’re good for.3 large onionsGarlicRosemaryRed currant jellySome pre bought duck fat or a  bit of vegetable oil. plain flourChicken stock (just make some up from a stock cube or one of those pouches and get it in a pan on a low heat.)SaltPepper

Your choice of vegetables. 

1. ok so first thing. Get your oven on nice hand high. 220°C. In a large deep oven roasting dish. Get the onions. Peel them and slice each of them into three thick slices. Lay these in the bottom of the pan. Now get your ducks. They will probably come without the head but still have the neck. Chop the neck off and put it in the bottom of the pan with the onions. If it does have the head on then cut off the head and freak out any vegetarians you have nearby.

2. Ok so now get a very sharp knife and cut into the fat in a criss-cross pattern. Don’t cut right down into the flesh, just deep enough to cut in to the fat. Around the legs and back of the duck stick the knife in there point first to put a few holes in the fat. This will help the fat to drain off a bit.

3. Now put the ducks on the onions in the pan. Season with salt and pepper and put in the oven. As soon as you do this, peel and chop the potatoes into a good roast potato size (not too small as we are going to cook them for quite a long time). Rinse in water. Put in a pan add water, salt and bring to the boil. Cook for 15 mins. Give the duck about 20 mins on high then take out the oven and drain off any fat that you get out the duck. Put this into a smaller oven roasting dish and add 4 cloves of garlic and a few sprigs of rosemary. (we will use this for the potatoes)

4. Put the duck back in the oven and reduce the heat to about 160 (at this point put on a timer for 2 hours). Now pop the other pan with the duck fat in it into the oven to heat up for a few mins. If you didn’t get much fat from the duck then add a bit of pre bought duck fat or some vegetable oil.

5. While the fat is heating up. Drain the potatoes (they should be slightly undercooked), put back into the drained pan with the lid on and it a shake. We want to mash up the edges of the potatoes to help them get all crispy.

6. Now grab the pan of oil out the oven. Watch out it’s going to be hot! Put on the hob and turn on to a medium heat. Now add the potatoes carefully to the pan. With a spoon drizzle the fat all over the potatoes. Season with good quality sea salt and pepper and pop back into the oven.

7. At this point grab the duck out the oven and baste with some of the juices in the bottom of the pan and a ladle of the chicken stock and pop back into the oven. Repeat this every 20 mins or so.

8. After the potatoes have been in the oven for 35 mins or so take them out and give them a turn and a jostle around a bit.

9. After the duck has been in the oven for about 2 hour they should be done. Remove from the oven and check. Stick a knife in near the leg and breast and if the juices run clear then you’re all good. Remove them from the pan and put on a plate or chopping board to rest.

10. Now drain off all the juices into a bowl with a colander, put the oven pan onto the hob and put the drained onions and duck necks back into the pan. Turn on the hob onto medium high and start moving around. Add a spoon or two or flour and mix well and keep moving around. Now turn down. While this is happening with a spoon skim off the duck fat from the drained juices that you put in the bowl and put this in a cup or something. Do not mistake for a tasty drink. It’s not.

11. Ok so gradually add the chicken stock to the pan stirring all the time. It should be bubbling away nicely. Now add the juices that we skimmed the fat from as well. We can cook this for a few more mins. While this is happening get a pan on the hob with a glass of salted water in there. Bring to the boil and add the vege and a knob of butter.

12. Ok so now drain the duck gravy using a colander into a sauce pan. Add a spoon of the red currant jelly and a small handful of chopped rosemary. Stir and taste. Add a bit of salt and pepper if needed.

13. Remove the potatoes from the oven. They should be nice and crispy and awesome. Carve the duck. Chop off the legs then remove the breast with a sharp knife starting at the breast bone and working your way down. Ill try and put up a video of how to carve a bird soon.

14. Serve up on a plate with some potatoes, the duck, vege and a drizzle of the gravy. Sorted.

Save the carcass as we can make a duck and mushroom soup with it. Ill put that up tomorrow.

Duck with Orange Hazelnut Stuffing Recipe

Duck with Orange Hazelnut Stuffing Recipe photo by Taste of Home

For over 50 years, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.

Duck with Orange Hazelnut Stuffing Recipe

Prep: 30 min. Bake: 2 hours Yield: 8 Servings

30 120 150

Ingredients

2 domestic ducklings (4 to 5 pounds each) 1 teaspoon salt STUFFING: 4 cups coarse soft bread crumbs 2 cups chopped peeled tart apples 2 cups chopped toasted hazelnuts 1 cup chopped celery 1/2 cup chopped onion 1/2 cup orange juice 2 eggs, beaten 1/4 cup butter, melted 2 to 3 tablespoons lemon juice 2 teaspoons grated orange peel 1-1/2 teaspoons grated lemon peel 1 teaspoon seasoned salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg GRAVY: 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups chicken broth 1/3 cup orange marmalade

Directions

Sprinkle the inside of ducks with salt; prick skin several times and set aside. Combine the first 15 stuffing ingredients; spoon into ducks.

Place with breast side up on a rack in a large shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing.

Remove all stuffing and keep warm. For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

Serve with ducks and stuffing. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 1,031 calories, 80 g fat (24 g saturated fat), 229 mg cholesterol, 1,120 mg sodium, 35 g carbohydrate, 5 g fiber, 45 g protein.

Resep Masakan Bebek Goreng Saus Tiram

Bebek Goreng Saus Tiram - Resep Masakan Bebek Goreng Saus Tiram - Bagi bunda yang ingin membuat masakan bebek goreng saus tiram untuk keluarga tercinta, maka resep bebek goreng saus tiram berikut ini dapat dijadikan pilihan yang tepat. Silahkan siapkan bahan dibawah ini dan ikuti panduan cara membuat bebek goreng saus tiram dibawah ini.

Bahan :

1 ekor bebek, potong jadi 8 bagian 300 ml air 1 sdt garam 3 sdm minyak untuk menumis 100 ml air

Bumbu:

3 siung bawang putih, cincang 100 gr bawang bombai, iris bulat tipis 20 bh cabai rawit merah, iris tipis 2 btg daun bawang, potong serong 1 sdt lada 2 sdm saus tiram 2 sdm kecap manis

Cara Membuat:

Bersihkan bebek. Campur bebek dengan air dan garam, masak hingga bebek empuk. Angkat, sisihkan.

Panaskan minyak, goreng bebek sampai berwarna kecoklatan. Panaskan minyak, tumis bawang putih dan bawang bombai sampai harum. Masukkan cabai rawit, lada, kecap manis dan saus tiram, dan 100 ml air, masak kembali

sampai mendidih. Masukkan bebek dan daun bawang, masak kembali sampai air tinggal sedikit.

Semoga panduan membuat bebek goreng saus tiram yang tersaji dalam resep bebek goreng saus tiram diatas bermanfaat untuk pembaca forumresep.com

Resep Masakan Gulai Bebek

Cara Membuat Masakan Gulai Bebek Bahan :

1 ekor bebek manila, potong jadi 16air secukupnya untuk merebus2000 cc santan2 sdm mingak goreng untuk menumis

Bumbu :

5 siung bawang merah5 siung bawang putih10 butir kemiri10 buah cabai merah, haluskan1 ruas jari jahe1 batang serai1 ruas jari lengkuas, memarkan5 helai daun salam5 helai daun jerukgaram dan merica bubuk secukupnya

Cara membuat :

1. Lumuri bebek dengan garam dan merica bubuk, lalu rebus hingga matang. Angkat dan tiriskan.

2. Tumis bebek bersama bumbu hingga harum, tuang santan.3. Masak dengan api kecil sambil diaduk hingga bebek matang, angkat.

Selamat mencoba !

Resep Bebek Goreng Saus TiramSaturday, December 4th 2010. | Resep Masakan Indonesia | By Widha Istiyati

Resep Bebek Goreng Saus Tiram – Saus tiram ternyata tidak hanya sedap saat digunakan untuk seafood. Bebek goreng yang dimasak dengan saus tiram ini juga boleh dicoba!

Bahan Bebek Goreng Saus Tiram :1 ekor bebek, potong jadi 8 bagian300 ml air1 sdt garam3 sdm minyak untuk menumis100 ml air

Bumbu Bebek Goreng Saus Tiram :3 siung bawang putih, cincang100 gr bawang bombai, iris bulat tipis20 bh cabai rawit merah, iris tipis2 btg daun bawang, potong serong1 sdt lada2 sdm saus tiram2 sdm kecap manis

Cara membuat Bebek Goreng Saus Tiram :1. Bersihkan bebek. Campur bebek dengan air dan garam, masak hingga bebek empuk. Angkat, sisihkan.2. Panaskan minyak, goreng bebek sampai berwarna kecoklatan.3. Panaskan minyak, tumis bawang putih dan bawang bombai sampai harum. Masukkan cabai rawit, lada, kecap manis dan saus tiram, dan 100 ml air, masak kembali sampai mendidih.4. Masukkan bebek dan daun bawang, masak kembali sampai air tinggal sedikit.

Untuk 8 orang

Cranberry, Blueberry, and Apple Cider-Glazed Duck with Chestnut, Oyster, Corn and Mushroom Dressing

Photo: Cranberry, Blueberry, and Apple Cider-Glazed Duck with Chestnut, Oyster, Corn and Mushroom Dressing Recipe

Ingredients

Cranberry, Blueberry, and Apple Cider Glaze:

1/2 cup fresh cranberries 3/4 cup fresh blueberries 4 cups apple cider 3 cups maple sugar 1/2 cup apple cider vinegar 1 (5-pound) whole duck, washed, wings trimmed and patted dry 4 Rhode Island Greening Apples, cored and quartered

Chestnut, Oyster, Corn, and Mushroom Dressing:

Oil 1/2 pound button mushrooms, wiped clean and sliced 3/4 cup diced yellow onions 1/4 cup diced celery 1/2 cup corn kernels 2 teaspoons minced garlic 1 teaspoon Essence, recipe follows 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 dozen shucked oysters, drained with their liquor reserved 1/4 cup chopped roasted chestnuts 2 large eggs, lightly beaten 1 to 2 cups buttermilk Hot sauce Worcestershire sauce 4 cups stale crumbled cornbread

Directions

To make the glaze: Place cranberries, blueberries, apple cider, maple sugar, and apple cider vinegar in a saucepan and bring to a boil. Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency, about 30 minutes. Strain through a fine mesh sieve and cool. Preheat the oven to 400 degrees F. To make the duck: Remove the duck from the refrigerator and let come to room temperature, about 30 minutes. Trim off excess fat from the duck. Piece the skin with the tines of a fork all over the duck. Spread half of the glaze over the duck, turning and rubbing to coat evenly. Place, breast-side up on a rack in a roasting pan. Add some water to the bottom of the pan to prevent the glaze from burning and roast for 45 minutes. Turn duck so that it is breast side down, brush with more glaze and add some more water to the bottom of the pan to prevent the glaze from burning and roast for 30 minutes. Turn duck back over, brush again with the glaze and add the apples to the pan and roast for another 20 minutes, or until golden brown and cooked through.

Remove from the oven and let rest, covered with foil, for 15 minutes.

To make the dressing: Preheat the oven to 375 degrees F. Lightly grease a 9 by 11-inch baking dish and set aside. In a large saute pan, add oil and heat. Add the mushrooms, onions, celery, and corn and saute for 4 minutes, or until soft. Add garlic and saute for 30 seconds more. Season with Essence, salt, and cayenne. Remove from heat and cool.

Fold in the oysters and chestnuts. In a mixing bowl, whisk the eggs, oyster liquor, and 1 cup of the buttermilk together. Season with hot sauce and Worcestershire. Pour the mixture over the cornbread. Mix well. After the liquid has soaked into the cornbread, fold in the oyster/mushroom mixture. If the mixture is too dry, add a little more buttermilk.

Pour into the prepared pan. Bake until the dressing is golden brown and cooked through, about 55 minutes. Remove from the oven and cool for 5 minutes before serving. Slice duck and serve with some of the dressing.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Duck Breast with Apples and Potato Goulash: Petto d'Anitra al Aceto di Mele

Ingredients

2 1/4 pounds duck breasts Salt and pepper 1/4 cup unsalted butter 2 Empire apples, peeled, cored and cut into 1/4-inch dice 1/4 cup red wine vinegar 10 to 15 pink peppercorns Potato Goulash, recipe follows

Directions

Season the duck breasts with salt and pepper.

In a large, heavy-bottomed skillet, heat the butter over high heat until it foams and subsides. Add the seasoned duck breasts and cook for 1 minute on each side. After 1 minute of cooking on the second side, add the apples and cook for an additional 4 minutes.

Add the vinegar and swirl the pan to mix the vinegar with the duck fat and butter. Add the peppercorns and cook for another 2 minutes, adding more vinegar, if necessary, to keep the pan from getting to dry.

Slice the breasts on a severe bias and serve with Potato Goulash.

Potato Goulash:

1 tablespoon extra-virgin olive oil 1 large onion, sliced into 1/4-inch rings 2 pounds small waxy potatoes, cut into quarters 2 tablespoons paprika Salt and pepper 1 tablespoon tomato paste

In a large, heavy-bottomed skillet, heat the olive oil over medium heat until hot but not smoking. Add the onions and reduce the heat to low. Cook the onions over low heat for 30 minutes, so that the onions are very soft and caramelized.

Add the potatoes and most of the paprika. Stir well to combine and season well with salt and pepper. Add enough water to the pot to just cover the potatoes and stir in the tomato paste.

Simmer for 15 to 20 minutes, until the liquid has reduced by half. Stir in the remaining paprika and serve immediately.

Duck Breasts with Citrus Port Cherry Sauce

Photo: Duck Breasts with Citrus Port Cherry Sauce Recipe

Ingredients

4 boneless duck breasts Kosher salt and freshly ground black pepper 1 large or 2 small shallots, minced 1/4 cup ruby port wine 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest 1/2 cup pitted frozen black cherries, thawed and roughly chopped

Directions

Preheat the oven to 400 degrees F.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.

In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.

Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!

Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs

Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad

Recipe courtesy Bobby Flay, 2008

Show: Grill It! with Bobby FlayEpisode: Duck

Recipe categories: Fruit, Blackberry, Vegetables, Arugula, Peach, Cheese, Nuts, Poultry,

more

recipe ratings & reviews(4)

Photo: Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad Recipe Rated 4 stars out of 5

Rate This Recipe Read 4 Reviews

Total Time: 45 min

Prep

30 min

Cook

15 min

Yield:

4 servings

Level:

Intermediate

Print Recipe Full-Page View Save to My Recipe Box Review Recipe

Ingredients

2 cups orange juice 1 pint blackberries 1 tablespoon dry mustard 1 tablespoon sweet paprika 1 teaspoon chili de arbol 1/2 teaspoon ground cinnamon 1/2 teaspoons five-spice powder 1/2 teaspoon ground coriander 4 duck breasts, scored Salt and freshly ground black pepper Canola oil Ripe peaches, halved and pitted 8 ounces goat cheese, cut into pieces, softened 2 cups baby arugula 1/2 cup coarsely chopped pecans, toasted

Directions

Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.

Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.

Brush the cut side of the peaches with oil and season with salt and pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries. Serve the remaining berries with the duck and peaches, if desired.

Duck Breast with Apple-Pomegranate Sauce

Recipe courtesy Robert Irvine

Prep Time:

25 min

Inactive Prep Time:

6 min

Cook Time:

30 min

Level:

Easy

Serves:

2 servings

Ingredients

Duck:

1 tablespoon grapeseed oil 2 duck breasts, skin on 1 teaspoon curry powder Salt

Sauce:

3 tablespoons unsalted butter, at room temperature, divided 1/4 cup pomegranate juice 1 Pink Lady apple (or other crisp, firm apple) peeled, cored, and finely diced 1/4 onion, finely diced Pinch sugar, if needed Mashed Sweet Potatoes with Goat Cheese, for serving, recipe follows Sauteed Julienned Vegetables, for serving, recipe follows

Directions

Heat a medium saute pan over medium-high heat and add the oil.

Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh.

Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes.

Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Deglaze the pan with the pomegranate juice. Allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with a pinch of sugar if the sauce tastes too tart.

When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.

Mashed Sweet Potatoes with Goat Cheese:

2 large sweet potatoes Salt 2 tablespoons goat cheese 1 tablespoon honey Pinch ground ginger Pinch ground cinnamon 1 teaspoon unsalted butter

Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it's done.

Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.

Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate.

Sauteed Julienned Vegetables:

Grapeseed oil 2 carrots, peeled and julienned 1/4 pound snow peas, julienned 1 small daikon, julienned Salt and freshly ground black pepper

Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.

Seared Duck Breast with Pomegranate Molasses

Recipe courtesy Anne Burrell

Prep Time:

5 min

Inactive Prep Time:

10 min

Cook Time:

40 min

Level:

Easy

Serves:

2 servings

Ingredients

2 duck breasts, skin scored into a crosshatch pattern Kosher salt 2 cups pomegranate molasses 1 bundle fresh thyme 1 cup pomegranate seeds

Directions

Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.

Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.

Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.

Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.

Just Ducky!!

Seared Duck Breast with Grape Sauce

Recipe courtesy Anne Burrell

Prep Time:

10 min

Inactive Prep Time:

25 min

Cook Time:

25 min

Level:

Easy

Serves:

4 servings

Ingredients

4 duck breasts Kosher salt

Extra-virgin olive oil 2 cups seedless red grapes 2 strips bacon, cut into lardons 1/2 cup port wine 2 tablespoons red wine vinegar 1 1/2 cups chicken stock

Directions

Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.

Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.

Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.

Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.

Slice the duck on a severe bias and serve garnished with the sauce.

Roast Duck

Ina Garten, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

20 min

Cook Time:

1 hr 0 min

Level:

Intermediate

Serves:

4 to 6 servings

Ingredients

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper

Directions

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Pan Roasted Duck Breast

Recipe courtesy The Cookworks

Prep Time:

30 min

Inactive Prep Time:

5 min

Cook Time:

1 hr 45 min

Level:

Intermediate

Serves:

6 servings

Ingredients

3 Muscovy duck breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow Special equipment: heavy bottomed ovenproof skillet

Directions

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Potato Rosti:

1 pound Yukon Gold potatoes 1/4 cup unsalted butter, melted 2 tablespoons chopped fresh rosemary 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Duck fat, for frying Special equipment: a 6-inch cast iron pan

Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and

crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:

2 cups brown sugar 1/4 cup raspberry vinegar 1/4 cup red wine vinegar 1/4 cup white wine vinegar 4 cups blueberries, fresh or frozen 1 cup minced onion 1/4 cup green peppercorns * 1 lemon, juiced 1 1/2 teaspoons grated fresh ginger * Can be found at specialty food stores.

Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

Duck Confit

Recipe courtesy Mike Kulick, Tattooed Moose

Prep Time:

10 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

1 pound

Ingredients

1/4 cup kosher salt 2 pounds duck legs and thighs 1 bay leaf 8 ounces duck fat 1 ounce fresh thyme

Directions

Dissolve the salt in 4 cups water in a large container. Add the duck and bay leaf, cover and refrigerate overnight.

Preheat the oven to 400 degrees F.

Drain the brine from the duck and discard the bay leaf. Place the duck, duck fat and fresh thyme in a roasting pan. Wrap tightly with plastic wrap, and then with foil. Place in the oven for 3 hours. Remove the foil and plastic and allow to cool.

You may re-wrap and refrigerate the duck as is, or when cool enough to handle, strain the fat (reserve for your next batch, or for making pommes frites) and pick the meat and skin from the bones. We use the bones for making gravy and stock and you can fry up the skins for cracklings - maybe the best snack ever!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Slow-roast Chinese duck recipePosted on 9 June 2010

A lovely way to roast a duck. The bird marinates in some classic Cantonese flavours then cooks very slowly, with the occasional baste, until its skin is auburn and glistening and its flesh is tender. Perfect, as here, for a latish Sunday lunch for two.

Slow-roast Chinese duck

Serves 2-4

1 free range duck

For the marinade

Piece of ginger a bit bigger than your thumb, peeled and finely chopped2-4 red chillies, finely sliced3 cloves garlic, peeled and finely chopped3 tbsps oyster sauce3 tbsps honey

2 tbsps rice wine2 tbsps dark soy sauce1 tbsp Sichuan peppercorns, crushed2 star anise, crushed2 tsps five-spice powder2 tbsps sesame oil1 tbsp sunflower or groundnut oil

Score the duck in a criss-cross pattern across both breasts. Mix together all the marinade ingredients, slather over the duck and place in a snug roasting tin, breast-side down. Leave to marinate for as long as you can, ideally overnight. Remove the duck from the fridge an hour before cooking.

Preheat the oven to 150ºC. Turn the duck breast-side up, sprinkle generously with sea salt and place in the oven. Roast for 1 hour, basting half-way through, then drain off as much fat as possible from the roasting tin and baste again before returning to the oven. Cook for a further 90 minutes, basting as often as you can be bothered – at least every 30 minutes. When the time’s up, leave the duck to rest for 20 minutes, loosely covered in foil. If you like, concentrate the ‘sauce’ by boiling the tin over the hob while the duck is resting. Pour this over the carved duck and serve with rice, fresh coriander and pak choi steamed with oyster and soy sauces and a few drops of sesame oil.

This entry was posted in Recipes, roast duck by Oliver Thring. Bookmark the permalink.

Aromatic Crispy Duck Pancakes4th August

2012

written by Nibblish

Crispy duck is a legendary chinese classic. While the traditional way to prepare Chinese crispy duck takes forever, it’s certainly not the only way to achieve a delicious Peking style crispy duck at home. Here is a dead easy recipe to prepare the best peking style crispy duck within a couple of hours – so easy in fact that I decided to add the extra challenge of making my own pancakes…

Ingredients:

Crispy duck:1 whole duck 1.5 – 2kg, rinsed and dried well3-4 tbsp salt1-2 tbsp Chinese Five Spice4 cm piece of ginger3-4 spring onions1 cucumber2 red chilisPlum sauce

Homemade pancakes:275g plain flour250ml water, just boiled2 tablespoons sesame oilExtra flour for dusting

Instructions:

1. Preheat the oven to 180°C. To prepare the duck, rub it inside and out with a lot of salt and then just all over with five spice. Grate some fresh ginger to rub the cavity and place more five spice and the leftover ginger into the duck’s cavity to flavour.

2. Place duck in a tray and roast in the hot oven for 1-1½ hours, or until cooked through. Spoon regularly the excess fat over the skin to baste.

3. If you decide to make your own pancakes – now is the time start making your dough. In a large bowl, pour all of the flour and gradually add in the hot water, mixing constantly. Place the dough onto a dusted work surface and knead it for 5-10 minutes and leave it to rest for 30 minutes, covered with a damp cloth.

4. Finely slice the cucumber, spring onion and chili and place on a tray.

5. Back to your dough. Dust a bit of flour over your work surface, stretch and knead the dough for another 5 minutes or until smooth. Roll it into a long sausage, and chop it into 18 equal pieces. Roll each portion back into a small ball.

6. Check your bird – if the skin isn’t quite crispy enough, turn the temperature up to 220°C. Pour the excess duck fat out of the tray and spoon a little over the duck skin to baste it one last time. Place into the hot oven for 10-20 minutes or until the skin is really crispy.

7. Back to your pancakes – the traditional method is to make two pancakes at a time. Take two of the balls, dip one side of one ball into sesame oil and place on top of the other ball. With a rolling pin, roll the 2 pancakes simultaneously into a 15 cm disk. Place the double pancake into a frying pan over gentle heat for a few minutes until dry and cooked. Allow to cool, and peel the two pancakes apart. If you’re struggling with the traditional method, just do one at a time!

8. Remove duck from the oven and leave to cool and rest for 5-10 minutes. Shred the meat off the bones using a fork or your fingers, place on a serving tray with the crispy skin. Serve the meat with warm pancakes, cucumber, spring onion and plum sauce. Et voila!

If making your own pancakes is a bit too much for you, skip steps 3, 5 & 7, buy pre-made ones and reheat in a steamer or microwave! As a gluten-free variant, make gluten free savoury pancakes with gluten-free flour, eggs, water, milk and butter!

Duck Roast Kerala Style

Kerala style duck roast is a spicy and popular dish. Fried duck with gravy is so tempting. Try this recipe and enjoy....

Ingredients:

Duck - 1/2 kg Garam masala powder - 2 tsp Turmeric powder - 1 tbsp Chilli powder - 1 tsp Pepper powder - 1 tsp Coriander powder - 1 tsp Onion(finely chopped) - 3 medium sized Curry leaves - 2 sprigs Dried red chillies - 3 Ginger paste - 2 tsp Garlic paste - 2 tsp Salt to taste Water Oil

 Preparation:

1. Clean and cut the duck into 4 pieces.2. Marinate the duck pieces with enough salt, turmeric powder, chilli powder, 1 tsp

garam masala powder and 1 tsp of oil. Keep it for 30 min.3. Heat oil in a deep frying pan and fry the duck pieces until its cooked well and turns

slight brown. Keep the fried pieces aside.4. Heat oil in a pan. Add dried red chillies and heat it for 1 min. Saute chopped onions,

curry leaves, ginger paste and garlic paste until the onions becomes translucent.5. After five min add 1 tsp garam masala powder, coriander powder, pepper powder and

heat it for 5 min.6. Add enough hot water to the prepared masala mix to have a thick gravy.7. Add fried duck pieces to the gravy and heat it for further 10 mins so that it absorbs

the masala well.8. Remove from heat. You may garnish it with curry leaves or chopped coriander leaves.9. Serve hot.

Note: You can prepare more gravy by adding coconut milk.

Resep Masakan Bebek Panggang

Bebek Panggang - Resep Masakan Bebek Panggang - Bagi bunda yang ingin membuat masakan bebek panggang untuk keluarga tercinta, maka resep bebek panggang berikut ini dapat dijadikan pilihan yang tepat. Silahkan siapkan bahan dibawah ini dan ikuti panduan cara membuat bebek panggang dibawah ini.

Bahan :

1 ekor bebek, bersihkan 2 buah jeruk nipis, peras airnya 2 ruas jahe, haluskan

Bumbu Perendam :

1 sendok teh merica bubuk 1 bungkus bumbu penyedap 2 sendok makan kecap inggris 2 sendok makan margarine cair 2 sendok makan madu Garam secukupnya

Cara Membuat :

Lumuri daging bebek dengan jeruk nipis, jahe, dan bumbu peredam. Diamkan selama 1 jam hingga bumbu meresap. Panggang bebek dalam oven bersuhu 160 derajat celcius selama dua jam sambil terus diolesi

bumbu peredam hingga matang. Sajikan bersama acar mentimun dan sambal.

Semoga panduan membuat bebek panggang yang tersaji dalam resep bebek panggang diatas bermanfaat untuk pembaca forumresep.com

Red Duck with Apples: Germano alle Mele

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

--

Serves:

6 servings

Ingredients

1 (4 1/2) pound duck 1 cup white wine, plus 1/2 cup white wine 1 cup cider vinegar plus 1/2 cup 1 lemon, juiced Salt and pepper 1 pound tart apples, like Macouns, peeled, cored and cut into chunks plus 2 more apple

peeled and thinly sliced 2 branches rosemary leaves 1 clove garlic, thinly sliced 1 cup chicken stock, recipe follows, plus 1 cup 2 tablespoons tomato paste 1/4 cup chestnut honey 2 bunches chives, thinly sliced

Directions

Preheat the oven to 375 degrees F.

Remove the head, neck, wing tips and feet of the bird and set aside for broth. Rinse the bird with cold water, then with the wine, 1 cup vinegar and lemon juice. Drain the liquids from the bird and rub the outside of the flesh with the liquids. Season the bird inside and out with salt and pepper. Stuff the bird with the apples, rosemary and garlic and truss the bird with butcher?s twine. Place the duck in a Dutch oven add 1/2 cup white wine and roast in the oven, uncovered, for 1 hour, basting occasionally with the chicken stock. When bird is cooked, remove from oven and allow to rest 10 minutes before carving. Meanwhile, drain the fat from the pan and add the tomato paste. Cook 2 to 3 minutes until the tomato paste changes color and deglaze the pan with the remaining 1/2 cup cider vinegar. Add the remaining 2 apples and cook until they have softened, about 4 minutes. Add the chestnut honey and stir until a thin sauce has formed. Carve the bird, sprinkle the chives into the sauce and pour over. Serve immediately.

Brown Chicken Stock:

2 tablespoons extra-virgin olive oil 3 1/2 pounds chicken wings, backs, and bones 3 carrots, coarsely chopped 2 onions, coarsely chopped 4 ribs celery, coarsely chopped 2 tablespoons tomato paste 1 tablespoon black peppercorns 1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

RECIPE: Roasted duck

Roasted duck with green beens and scalloped potatoes

Like the last recipe, roasted duck is another very easy dish to make that looks like you slaved for hours over it. I made one for Thanksgiving and it was by far the easiest dish of them all — easier than the vegetables. Because duck is so fatty, and nearly all dark meat — which is infinitely tastier than white meat — you really don’t have to do anything to make it taste good. This recipe, for a basic roasted duck, may possibly be the easiest fancypants dinner recipe ever. It will also leave you with duck fat — liquid happiness — for future dishes.

Ingredients

- salt- pepper- paprika- a duck (a 5-6 pound duck feeds about four people, with no leftovers)

Directions

* If you bought your duck frozen, let it thaw in the fridge overnight (and possibly in the sink for a couple hours the day of, just to make sure it’s fully thawed).

1.) Preheat your oven to 375 degrees, with your oven rack in the middle

2.) Remove the giblets from inside the duck. Sometimes these will come in a neat little plastic package, sometimes they’ll be loose. Some people save these for soups and pates; I throw them away because they terrify me. Rinse the duck and pat dry with paper towels.

3.) Sprinkle salt, pepper and paprika evenly all over the entire duck

4.) Either score it (lightly cutting the skin in a diamond pattern) or poke it all over with a fork, but don’t go all the way through. You just need to pierce through the skin so the (sweeeeet, sweet) fat can escape.

5.) Put it into a roasting pan with a rack, so your duck’s not sitting directly in the pan. (If this happens, it will basically boil in its own fat. Might sound kind of tasty, but the bottom will be a soggy mess. If you don’t have a rack, you can place the duck on a bunch of carrots and nugget potatoes.)

6.) Roast it for about two hours, turning it and basting it with its own fat twice. (I did this once at the 45-minute mark and again at around 1:30.)

7.) Take the duck out and tent with foil for 10 minutes or so.

* SAVE THE FAT! This stuff is heavenly. Just strain it — a cheesecloth works well if you have one; a normal strainer if you don’t — and store it in a jar. It saves in the fridge for months. You can use it for mashed potatoes, roasted potatoes, searing meats. It’s also not as bad for you as you might think, ranking somewhere between butter and olive oil.

Recipe: Smoked Duck with Port Wine Glaze (Guest Post from Fearless Grill)

Recipe Source (Glaze): Crispy Duck with Port Wine Glaze, found on the Kamado Cooking Website, at http://www.zenreich.com/ZenWeb/duckport.htm

We really like duck, especially prepared in our Big Green Egg smoker, but it is sometimes hard to find fresh duck in our area. For some reason, the local supermarkets seem to carry it most often in the fall, and sure enough, last weekend, Jess came home from

Whole Foods with a little quacker for Sunday dinner. Sunday morning, we discovered we were going to have more guests for dinner than we anticipated, and we needed to grab another duck. We didn’t feel like driving all the way to Whole Foods, and luckily the local Stop and Shop also had fresh ducks.

If you have ever tried to cook a store-bought duck, you know that ducks must eat too much junk food and play too many video games, because they are really fatty. I understand that wild ducks are much leaner, but since I don’t have a gun, and I wouldn’t eat a duck that might have been swimming in Boston Harbor, we had to go for the store bought ones.

Because ducks are so fatty, it is difficult to find recipes for whole duck. People usually steam them first to render some of the fat off, then chop them into pieces to grill. However, we have a Big Green Egg, and one of its many merits is that it can slow cook virtually anything without drying it out. Therefore, you can cook a whole duck and allow the fat to drip off

during cooking, and still end up with a nice moist and tasty result. Therefore, I ignored the preparation instructions associated with the recipes I found, and looked for a good way to flavor the duck. The port wine glaze from this recipe looked simple to prepare and tasty, and we had a bottle of cheap port on hand for cooking, so I decided to try it out. The recipe didn’t call for any other flavoring, but I added a simple kosher salt and black pepper rub to add some additional complexity to the flavor.

The ducks came out really well, with a nice smoke flavor, and a sweet contrast from the port. The port glaze also gave the ducks a great color. However, we experienced an interesting result in cooking them. We carved the smaller duck, which came from Whole Foods first. It still had a thick layer of fat under the skin, and I was really disappointed – I thought I had screwed up somehow. When we carved the larger Stop and Shop duck, all the fat was gone, and the result was exactly what I was expecting. Since we cooked them together, there was no difference in the cooking technique or temperature. For some reason, the Whole Foods duck retained its fat, which is strange, since their meats are usually a lot better than those from the other supermarkets around here. I actually had this happen once before with a different recipe, but since I only cooked one duck, I thought I had done something wrong. Now it seems the issue was with the meat, not the cook. From now on, I’ll be getting my ducks someplace besides Whole Foods.

Duck with Port Wine Glaze (Serves 3 - 4; approx. cost per serving not available)

One duckling – about 5 pounds

Kosher salt

Black pepper

Apple wood chips or chunks for smoking

For the glaze:

1 ¼ cups port wine. Note that this doesn’t need to be high quality, unless you plan to split it with the duck

2 cloves of garlic, minced

4 sprigs of fresh thyme

Equipment

Smoker Basting brush

1) Prepare the duck. Begin by removing the parts that the store so generously leaves in the body cavity. I sometimes save these to grill up for the dog. Wash the duck in cold water.

2) Using a fork or the end of your meat thermometer, liberally poke holes through the skin of the duck and into the fatty layer. Try to avoid poking all the way through the meat. This allows a path for the fat to drip out as the bird cooks.

3) Sprinkle each side of the duck with kosher salt and black pepper.

4) Set up your smoker for cooking. Using my Big Green Egg, I set up for indirect cooking, putting in the plate setter legs up, with a drip pan sitting on the plate setter. I used apple wood chunks to add smoke flavor, and brought the temperature up to 225 degrees Fahrenheit.

5) Put the ducks on the grate of your smoker. Make sure that they are completely over the drip pan, or you will make a huge mess. I normally cook poultry breast side up, but for duck, I like to cook it breast side down, to allow more of the fat to drip off.

6) While the ducks are smoking, prepare the glaze by combining the ingredients in a saucepan, and reducing over low heat until about 25% is remaining. Set aside.

7) Smoke the meat at 225 degrees for at least 4 hours, or until the internal temperature comes up to about 155 degrees. Your drip pan should be full of duck fat. Jess tells me this is useful for other recipes. Ick.  (Note from Fearless Kitchen: it is only useful for other recipes if you use a clean drip pan.  If it is the same drip pan you've used for 100 previous cooks, do not recycle the duck fat.  And clean your drip pan.)

8) If you are using a Big Green Egg, or another smoker that can raise its temperature quickly, open the vents and raise the temperature up to about 450 degrees. Otherwise, transfer to a gas or charcoal grill to finish the next step.

9) Using a grill-safe basting brush, brush the glaze onto the side of the duck that is facing up.

10) Cook for about 5 minutes at the higher temperature. Flip over, glaze the other side, and cook for 5 minutes more.

11) Remove from the smoker, and allow to rest for 5-10 minutes before carving. The internal temperature should be around 165 degrees.

Home About My Recipes Cooking 101 Recipes En Masse

Roast Duck With Orange Honey Glaze

This roast duck recipe is a true labor of love, but well worth it.  It takes some time to roast, but doesn’t need a ton of attention.  I made this with some garlic mashed potatoes and sweet, smokey red cabbage on Friday.  It was awesome and I have about a full cup of perfectly seasoned duck fat in the fridge for later use.

So, on to the duck!

Ingredients

Tools:

Roasting pan with rack String

Ingredients:

1 Whole Duck Kosher Salt 1/4 Cup Honey 1/2 Cup Fresh Squeezed Orange Juice (Mandarin is better) 5 Drops Liquid Smoke 1 Tablespoon Balsamic Vinegar

Instructions

Duck Directions:

Wash duck and remove all the giblets Remove any stray quills that remain Pat dry with paper towels Gently score the breast, leg and back skin in a criss-cross pattern with a very sharp knife,

being Careful to only through the skin and fat. Poke through the skin on the duck in the other places you haven't cut. Toss some Kosher salt into the body cavity and rub some more on the skin of the bird.

Truss the legs and wings. Roast at 300 degrees for 1 hour, breast side up. Remove, poke all over with a sharp knife and flip. Roast for 1 hour, breast side down. Remove, poke all over and flip. Roast for 1 hour breast side up. Remove, poke all over and flip. Roast for 1 hour breast side down. Remove, poke all over and flip. Roast for 1 hour breast side up. While duck is roasting its last hour, prepare the glaze. If you want to keep the duck fat, remove it now. Brush with the Glaze. Finish at 400 Degrees for 5 to 10 minutes, breast side up. Let the duck rest on the rack for at least 10 minutes. Carve and Serve!

Glaze Directions:

In a medium sauce pan, combine orange juice, honey and Balsamic vinegar. Bring to a boil and reduce to a strong simmer. Whisk until reduced to coat the back of a spoon. Add 5 drops of liquid smoke and whisk well. Brush liberally all over the duck.

Notes

For those who favor a meat thermometer (you know who you are), 165 F is your goal internal temperature.

If your duck isn't very fatty or is wild, reduce cooking times as necessary to keep it from drying out. Don't change the number of flips, just do it more often.

Roasted   Duck

Jan 26

Posted by jeffreyww

I had already started the duck in a 375 oven when the thought to look for sides struck me.  I wandered into this post and looked at the recipe for “gastrique” sauce and saw the honey roasted veggies and thought that they were something I could pull off.  I used what veggies I had on hand for the honey roasted side – parsnips and carrots.  I had no idea what a gastrique was.  Studying up after the fact shows such sauces to be made from fruits, usually.  Tons of recipes out there for those.

If I do this again I will be more patient.  The sauce should have reduced more, and the honey

roasted veggies needed more color.  The parsnips look like boiled French fries.  It all tasted pretty good but my technique really sucked.

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Resep Masakan Pedas “Semur Bebek Pedas”

Posted on | Jumat, 17 Agustus 2012 | No Comments

ResepmasakanID – Bebek super pedas biasanya identik dengan Bebek mercon khas Surabaya, namun masakan bebek kali ini disemur alias pakai kuah. Semur Bebek Pedas ini tidak kalah pedasnya dengan resep masakan yang lain seperti Resep Masakan Pedas “Semur Babat Pedas” dan atau Masakan Semur Lain hehee..Like this yo.

Semur Bebek Pedas

Bahan Semur Bebek Pedas

1 ekor Bebek, siangi, cuci bersih 4 sendok makan Minyak Goreng 1 ruang Lengkuas, parut halus 3 lembar Daun Salam 2 batang Serai, memarkan 1000 ml air

6 sendok makan Kecap Manis

Bumbu halus Semur Bebek Pedas

8 butir Bawang Merah 4 siung Bawang Putih 10 buah cabe merah keriting 5 buah Cabe Rawit merah 1 sendok teh Lada Putih Bubuk bulat 3 cm Jahe 1 sendok makan Ketumbar sangrai 1/2 sendok teh Jintan sangrai 6 sendok makan Kunyit 1 sendok teh Garam

Cara Membuat Semur Bebek Pedas

Buang kepala dan cakar bebek. Potong-potong bebek dalam ukuran kecil menjadi 20 bagian. Sisihkan

Panaskan minyak goreng, tumis bumbu halus hingga harum. Tambahkan lengkuas, daun salam, dan serai. Tumis hingga bumbu kering.

Masukkan potongan bebek, aduk hingga bebek berubah warna. Tuangi air dan Kecap Manis, masak hingga bumbu meresap dan bebek empuk. Angkat.

Sajikan hangat. | warisankuliner Untuk 4-5 porsi

Resep Bebek Betutu Bali Diposkan oleh redaksi | 7:09 AM

bebek

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Betutu adalah sebuah nama cara memasak untuk ayam dan bebek dari Bali. Dari penampakannya bebek terlihat utuh dan dibalut bumbu yang tebal menggugah selera makan. 

Bahan :

- Daging bebek 1 ekor utuh 

Bumbu dihaluskan :

- 6 siung bawang putih

- 18 siung bawang merah

- 3 batang serai

- 6 buah kemiri

- 1 ruas jahe

- 5 daun jeruk purut

- 1 ruas kencur

- 1 ruas kunyit

- 1 sdt merica

- 1 sdt ketumbar

- 2 sdt terasi bakar

- 1,5  sdm garam

- 3 sdm minyak goreng

- 5 cabai rawit

- daun pisang untuk membungkus.

Cara Masak Bebek Betutu :

1. Cuci dan bersihkan daging bebek 2. Campur semua bumbu yang dihaluskan dengan minyak goreng di dalam

baskom. Aduk hingga merata.3. Oleskan bumbu di atas di bagian luar daging bebek. Lalu masukkan sisa

bumbu semua ke dalam perut bebek.4. Tutup bagian belakang bebek yang terbuka dengan tusuk sate.5. Bungkus bebek tersebut dengan daun pisang hingga rapat lalu dikukus

selama 50 menit.6. Pindahkan bebek ke dalam oven, panggang dengan suhu 350 derajat C

selama 30 menit. Rasa daging bebek betutu ini akan lebih nikmat jika pemanggangan dilakukan diatas arang.

7. Lepaskan daun pisang pembungkus lalu potong kecil-kecil daging bebek tersebut dan dihidangkan bersama isinya.

 Tips: Di Bali setelah bebek  dibungkus dengan daun pisang, lalu dibungkus lagi dengan pelepah pinang sehingga rapat. Bebek ditanam dalam lubang di tanah dan ditutup dengan bara api selama 6-7 jam sampai matang.

Duck Breasts with Summer Fruits

Perry and I are big fans of duck. We don't have it often as it tends to be very expensive. I happened upon some duck breasts for a very reasonable price yesterday, so I decided to look for an interesting recipe for dinner. I found this recipe

and knew it would be a winner. I changed very little of the original as I thought it sounded almost perfect. I don't use much sugar, so instead decided to use evaporated cane juice and cut the amount in half to 40g. I used a little less butter than the original called for and I decided to salt and pepper the ducks ahead of time and put them in the fridge for a few hours before cooking (removing one hour ahead of time to come to room temperature).Here's what I did...

Caramelized the evaporated cane juice

Added 150ml dry red wine and 100ml beef stock then reduced until fairly thick

Seared the duck breasts, skin side down. Cooked them on medium heat for about 10 mins.

Turned and cooked for another 5-6 mins. Then allowed them to rest for 8 minutes.

Grilled 2 halved peaches and 1 thickly sliced mango and served with the duck. Drizzled the sauce overtop.

Glazed Long Island Duck

Coastal Living SEPTEMBER 2002

Yield: 6 servings

Ingredients

2 (5 1/2-pound) dressed ducks 2 teaspoons salt 2 teaspoons freshly ground pepper 12 shallots, peeled 10 garlic cloves, crushed

2 fresh rosemary sprigs 1 small lemon, cut in half

1/2 cup lemon marmalade 1/4 cup firmly packed brown sugar Garnishes: rosemary sprigs, lemon slices, fresh berries

Preparation

Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under.

Place ducks, breast side up, on a lightly greased rack in a broiler pan. Fill pan with hot water to depth of 1/2 inch. Bake, uncovered, at 450° for 45 minutes. Turn ducks over; bake 30 minutes.

Combine marmalade and brown sugar. Microwave at HIGH for 2 1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Insert a meat thermometer into thickest portion of thigh, without touching fat or bone. Bake 5 to 10 minutes or until thermometer registers 180°. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish, if desired.

Cardamom Rubbed Duck with Pomegranate Sauce

Ingredients:

1 5 lb duck

for the dry rub:zest of one lemon1 tablespoon cardamom1 1/2 tablespoons salt1/2 tablespoon freshly ground black pepper

for the sauce:1 small onion, diced1/2 tablespoon red pepper flakes3 cups pomegranate arils1/2 cup duck or chicken stockolive oil or rendered duck fat

Directions:Preheat oven to 325. Whisk together the rub the dry rub into the skin of the duck. Refrigerate 1 to 2 hours. Reduce heat to 325. Place the duck on a roasting rack on a roasting pan and roast for 2 hours or until cooked though.

Heat the oil or fat in a saucepan and saute the onions and red pepper flakes until the onions are translucent. Add the stock and 2 cups the pomegranate arils. Reduce the heat and simmer until the sauce thickens. Stir in the remaining arils. Drizzle over roasted duck.

My thoughts:This is a really simple yet festive dish. Perfect for a small holiday gathering.

Duck with Cherry Sauce Recipe

Duck with Cherry Sauce Recipe photo by Taste of

My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.

Duck with Cherry Sauce Recipe

Prep: 15 min. Bake: 2 hours + standing Yield: 4-5 Servings

15 120 135

Ingredients

1 domestic duckling (4 to 5 pounds) 1 jar (12 ounces) cherry preserves 1 to 2 tablespoons red wine vinegar Bing cherries, star fruit and kale, optional

Directions

Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.

Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired. Yield: 4-5 servings.

Resep Masakan Gulai Bebek

Gulai Bebek - Resep Masakan Gulai Bebek - Bagi bunda yang ingin membuat masakan gulai bebek untuk keluarga tercinta, maka resep gulai bebek berikut ini dapat dijadikan pilihan yang tepat. Silahkan siapkan bahan dibawah ini dan ikuti panduan cara membuat gulai bebek dibawah ini.

Bahan:

1 ekor bebek manila, potong jadi 16 air secukupnya untuk merebus 2000 cc santan 2 sdm mingak goreng untuk menumis

Bumbu :

5 siung bawang merah 5 siung bawang putih 10 butir kemiri 10 buah cabai merah, haluskan 1 ruas jari jahe 1 batang serai 1 ruas jari lengkuas, memarkan 5 helai daun salam 5 helai daun jeruk garam dan merica bubuk secukupnya

Cara Membuat:

Lumuri bebek dengan garam dan merica bubuk, lalu rebus hingga matang. Angkat dan tiriskan

Tumis bebek bersama bumbu hingga harum, tuang santan. Masak dengan api kecil sambil diaduk hingga bebek matang, angkat.

Semoga panduan membuat gulai bebek yang tersaji dalam resep gulai bebek diatas bermanfaat untuk pembaca forumresep.com

Honey Roasted Duck with Orange & Cranberry Sauce

Tender breast of duck served in a delicious orange and cranberry sauce, gently spiced with Pepper.

Ingredients

4 x 175g (6oz) duck breasts 4 tbs honey 1 orange, sliced Orange & Cranberry Sauce: 275ml (9fl oz) orange juice 1 tbs 1 tbs white wine vinegar 1 tbs brown sugar 50g (2oz) butter 1/4 tsp salt 1 tbs cornflour, mixed with a little cold water 1 tbs port (optional) 2 tbs cranberry sauce Schwartz Mixed Peppercorns with Spice Mill Schwartz Sea Salt and Black Pepper to season

Cook's Notes

Try making your own Cranberry Sauce to add to this recipe. Click here for a deliciously spiced recipe.

Method

STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

STEP 2Lightly score a criss cross pattern on the fat side of the duck breasts with a knife, drizzle with honey and season well with Salt and Black Pepper.

STEP 3Heat a non-stick pan and sear the duck skin side down. Reduce the heat and let the fat render for about 10 minutes.

STEP 4Transfer to a roasting tin, layer a slice of orange on each breast and then roast in the oven for 10 minutes. Leave to rest for 10 minutes before serving.

STEP 5Meanwhile, place all the sauce ingredients, except the cranberry sauce and Mixed Peppercorn with Spice, in a small pan. Bring to the boil, stirring, and simmer for 2-3 minutes until thickened. Stir in the cranberry sauce and grind in the Mixed Peppercorn with Spice to taste. Pour the sauce onto each serving plate and then place the duck on top of the sauce. Serve with baby roasted potatoes and green beans.

Honey Roasted Duck with Orange & Cranberry Sauce

Tender breast of duck served in a delicious orange and cranberry sauce, gently spiced with Pepper.

Ingredients

4 x 175g (6oz) duck breasts 4 tbs honey 1 orange, sliced Orange & Cranberry Sauce: 275ml (9fl oz) orange juice 1 tbs 1 tbs white wine vinegar 1 tbs brown sugar 50g (2oz) butter 1/4 tsp salt 1 tbs cornflour, mixed with a little cold water 1 tbs port (optional) 2 tbs cranberry sauce Schwartz Mixed Peppercorns with Spice Mill Schwartz Sea Salt and Black Pepper to season

Cook's Notes

Try making your own Cranberry Sauce to add to this recipe. Click here for a deliciously spiced recipe.

Method

STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

STEP 2Lightly score a criss cross pattern on the fat side of the duck breasts with a knife, drizzle with honey and season well with Salt and Black Pepper.

STEP 3Heat a non-stick pan and sear the duck skin side down. Reduce the heat and let the fat render for about 10 minutes.

STEP 4Transfer to a roasting tin, layer a slice of orange on each breast and then roast in the oven for 10 minutes. Leave to rest for 10 minutes before serving.

STEP 5Meanwhile, place all the sauce ingredients, except the cranberry sauce and Mixed Peppercorn with Spice, in a small pan. Bring to the boil, stirring, and simmer for 2-3 minutes until thickened. Stir in the cranberry sauce and grind in the Mixed Peppercorn with Spice to taste. Pour the sauce onto each serving plate and then place the duck on top of the sauce. Serve with baby roasted potatoes and green beans.