Cost per serving $7.05 view details
- 3 x Chinese ducks - (abt 4 lbs ea) preferably air-dry
- 1/4 c. rice wine vinegar
- 1 tsp honey
- 1 c. plum wine
- 2 sprg fresh mint
- 2 x strips orange peel - (abt 1" by 2")
- 1 c. rice wine vinegar
- 1 c. plum puree (see below)
- 1/2 c. duck or possibly veal demi-glace
- 4 Tbsp. unsalted butter - (2 ounce) Salt to taste Freshly-grnd black pepper to taste Chinois pancakes (see below)
- 1/2 lb Elephant Heart plums halved, pitted
- 1/2 c. plum wine
- 1/4 c. raspberries, blueberries or possibly fresh black currants
- 1/4 c. flour
- 1 pch salt
- 1 x egg
- 1 Tbsp. sesame oil
- 1/2 c. lowfat milk
- 2 tsp chopped fresh ginger
- 1 x garlic clove chopped
- 1 x scallion thinly sliced
- 1 tsp unsalted butter
- 6 sm scallions cut in half
- For the Chinese Ducks: Prepare the ducks. Preheat the oven to 325 degrees. Mix 1/4 c. of the rice vinegar with the honey and brush the ducks all over with this mix.
- Place the ducks in a roasting pan and roast them about 30 min. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hrs, or possibly till the ducks are dark golden on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so which the fat continues to drain from the insides.
- Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add in the vinegar and reduce it by two thirds. Add in the plum puree and reduce it by half, till the flavor is quite intense. Add in the demi-glace and continue to reduce the mix by half, or possibly till it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it hot.
- Remove the breasts and legs from the duck. Place them on a grill or possibly under a broiler or possibly salamander till the skin is crispy.
- For the Plum Puree: Place the plums, wine and berries in a small saucepan, bring to a boil and simmer till the plums are soft, about 15 min. Puree the mix in a blender or possibly food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 c.. Set aside.
- For the Chinois Pancake: In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the lowfat milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add in water, 1 Tbsp. at a time, till you get the desired consistency. Stir in the ginger, garlic and scallion.
- Heat the butter in a non-stick crepe pan over moderate heat. Add in 2 Tbsp. batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat till golden. Turn it over and brown the other side. Remove from the pan and keep hot. Repeat the process till all the batter is used.
- Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake. Cut each pancake in half, place a scallion on each and roll into a cone shape.
- This recipe yields 6 servings.
- Comments:This recipe is a fantastic dish to mix with a fine wine. It will provide you with a perfect balance. The tartness of the sauce contrasts nicely with the richness of the duck.
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|Amount Per Serving||%DV|
|Serving Size 225g|
|Recipe makes 6 servings|
|Calories from Fat 519||83%|
|Total Fat 57.84g||72%|
|Saturated Fat 21.49g||86%|
|Trans Fat 0.0g|
|Total Carbs 7.44g||2%|
|Dietary Fiber 0.4g||1%|