February ’11: 蜜汁燒鴨 + 鴨肉八珍湯

蜜汁燒鴨

I got this duck for 2.99/lb, regular price (in Kingston anyway) is 3.99/lb.  After researching and worrying what to do with the two ducks I bought, I decided to try to roast it.  I have roasted many whole chickens since second year.  Roast duck is a bit more complicated but very doable.    I think I got a nightmare the night before I was going to roast it🙄 .  Thankfully the duck ended up to be very very very moist and juicy😀

醃製中的鴨子~

Ingredients:

Long Island Duck…………………………4 to 5lb

醃料:

老抽…………………………………………………..5勺
料酒…………………………………………………..2勺
生薑、蔥末、鹽………….…………………..適量
八角、桂皮、花椒 (打碎)………….小半碗
清水………………………………………………..小半碗

上皮料 :

Balsamic vinegar…………………………..60g
蜂蜜………………………………………………30g (加小量熱水溶解)

Procedure:

  1. Rinse the duck thoroughly, inside and out, under a cold running tap and pat dry with a paper towel.
  2. Pierce the skin of the duck all over with a cocktail stick or a thin bladed knife, at 1 inch intervals.
  3. Dry the duck inside and out using paper towel, if necessary trim excess skin and fat from neck area and cavity. Remove giblets from cavity.
  4. Thoroughly salt the inside and outside of the duck. Let sit for 15 minutes.  Meanwhile prepare the marinade sauce.
  5. Rinse the duck thoroughly. Pour and rub marinade inside and outside of the duck.  Let sit overnight or 1 day.  Turn the duck once during the marinating period.
  6. The next day remove the duck from the marinade.  Pat the duck as dry as possible, then put it on a rack and stick it in the fridge for at least 1 hour. You want the duck to be cold with very dry skin when it goes into the oven as it will take a while to render out the fat from under the skin without overcooking the meat. (Traditionally you should hang the duck and let it air-dry for 3-4 hours)
  7. Preheat oven to 300°F. Tuck wing tips under bird and tie the legs together using kitchen twine. Wrap the wings and the legs with aluminium foil.  Pour 2 cups of boiling water into the roasting tray.  Place breast side up and roast until skin begins to leech out fat, about 1 hour.
  8. After an hour, carefully remove duck from the oven and flip over, so that the breast side is down. Roast for another hour, then remove from oven and turn the bird breast side up again. Place back in the oven and roast until skin begins to brown, about 30 minutes, baste every 15 minutes.
  9. Meanwhile, combine honey and vinegar. Once the duck is finished roasting, remove from the oven and increase oven temperature to 425°. Allow to preheat for 15 minutes. Place duck back in oven and roast until skin is crisp, about 10 minutes. Remove from oven and brush on glaze, place the duck back in the oven and roast until glaze looks sticky, about five minutes. Let duck rest then carve.

Tip:

If you want to keep the fat, just let it cool a little bit, then pour the fat and any remaining water through a tea strainer into a tall container (such as a pyrex measuring cup). Cover and refrigerate until the fat has separated and solidified. Now you can scoop off the fat and use it to fry potatoes (or just about anything you want to improve the taste of). The concentrated roast duck stock at the bottom can be used to make sauces, or tastes great added to soups and stews.

出爐燒鴨

燒鴨脾

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

鴨肉八珍湯

把鴨架子用來熬鴨高湯~

材料:黨參、雲苓、白朮、灸草、當歸、川芎、白芍、熟地

功效:補氣、補血

黨參 :補中益氣,健脾益肺
雲苓 :敗毒抗癌、健脾化飲、寧心安神。
白朮 :健脾益氣,燥濕利水,止汗,安胎。
灸草(蜜甘草) :補脾益氣,清熱解毒,祛痰目咳,緩急止痛,調和諸藥
當歸 :補血活血,調經止痛,潤湯通便
川芎 :活血行氣,祛風止痛
白芍: 平肝止痛,養血調經,斂陰止汗
熟地 :滋陰補血,益精填髓

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