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Bebek Cabai HijauCara Memasak Masakan Bebek Cabai Hijau Bahan : 1 ekor bebek, bersihkan 2 bh jeruk nipis 250 gr cabai hijau tua, buang tangkainya 500 ml air 5 btr kemiri goreng 10 bh bawang merah 3 siung bawang putih 2 cm jahe 2 cm lengkuas 2 cm kunyit 1/2 sdt lada 1 sdt gula pasir 2 btg serai memarkan 3 lbr daun jeruk 3 bh asam kandis 5 sdm minyak untuk menumis Cara Membuat: 1. 2. 3. 4. 5. Bersihkan bebek, potong menjadi 16 bagian. Lumuri potongan bebek dengan air jeruk nipis hingga rata, biarkan selama 15 menit. Haluskan: cabai hijau, kemiri, bawang merah, bawang putih, jahe, lengkuas, kunyit, lada, hingga halus. Panaskan minyak, tumis bumbu halus hingga harum. Tambahkan serai, daun jeruk, asam kandis, garam, gula masak hingga semua bumbu matang. 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)
1 ekor bebek ukuran sedang, biarkan utuh 1 butir jeruk nipis, ambil airnya 3 sdm minyak untuk menumis
12 butir bawang merah 5 siung bawang putih 8 butir kemiri, sangrai 10 buah cabai hijau
2 cm jahe 3 cm kunyit sangrai sdt garam 2 batang serai, ambil bagian putihnya, memarkan 1 lembar daun kunyit, simpulkan, sobek-sobek 2 liter air
Cara membuat1. 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. di wajan, panaskan minyak, tumis bumbu halus, serai, dan daun kunyit sampai harum. Masukkan bebek, aduk-aduk sampai bebek berubah warna. 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.
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 wifes 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 wifes 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 Pencit Bahan :
1 ekor (800 g) bebek, cuci, potong 4 bagian 2 sdm cuka masak 1 sdt garam 1 L air Minyak, untuk menggoreng
6 butir bawang merah 4 siung bawang putih 4 cm jahe 2 cm kunyit, bakar 1 sdt asam jawa 2 sdt garam
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
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. 2. 3. 4. 5. 6. 7. 1 ekor bebek sdt ragi instan 450 ml santan 1 tangkai serai, memarkan 2 lembar daun salam 2 cm lengkuas, memarkan Minyak untuk menggoreng
Haluskan: 1. 2. 3. 4. 5. 6. 7. 8. 9. 5 butir bawang merah 3 siung bawang putih 1 sdt ketumbar 4 butir kemiri 2 cm kunyit 2 cm jahe 1 sdt garam sdt gula pasir 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 wing 4-5 slices ginger 1 clove garlic, chopped finely 1 shallot, chopped finely 2 star anise 1 (about 2" long) cinnamon 1/2 cup of Shao Xing Wine 2-3 tbsp soya sauce 1/2 tbsp dark soya sauce 1 tbsp oyster sauce 1/2 tsp pepper 1 cup water 1 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: 2012-11-18From 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: Sweet 300g 100gr 50gr 50 1 Basil, Oyster Salt, Soy Roasted and sour 100 Tablespoon teaspoon teaspoons gr of of fish lemon minced sauce Sliced Sliced gr big sauce, Duck banana breast flower carrots Onion chilli Fish Sauce sauce, Sugar, Pepper Cilantro peanuts. ingredients: Sugar sauce juice. garlic
1 3 2
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
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 lets 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 youve got like I did. So unfreeze the duckling if it was frozen and wash it with cold water:
Duck Baked with Apples Recipe: Step 12. 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 23. 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 34. Feel ducks belly with apple pieces:
Duck Baked with Apples Recipe: Step 45. 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 56. 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 67. 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 78. 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 KandisRendang 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.
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
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
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 350F selama 30 menit. Lepaskan daun pisang pembungkus lalu potong kecil-kecil daging bebek tersebut dan dihidangkan bersama isinya.
Magical Honey Glazed Duck with Cherry SaucePosted on January 18, 2013 by Foodies Be Trippin
Im just going to come right out and say it. Duck is delicious. That is, when its 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. Im 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 didnt. 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. Youll 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 Kubys Sausage House. No
its not a male dance club, but they do have lots of house made sausage, selection of high quality, very fresh meat. For the Glaze and Cherry Sauce
as well as a wide
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 youre ready. As I said, its 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 415F.
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 dont use on this recipe will be great for cooking another time. Dont worry, its healthy fat I think. Once the oven has reached 415F, put the duck in the oven. Cook for 30 minutes.
Before we move forward, lets 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 dont over do it. You still have 3 more glazings 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. Youre 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 doesnt thicken enough, you can also add between 1/2 to 3/4 of cornstarch to it.
THATS IT!! See, that wasnt 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 BebekSemur 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
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
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
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 buah nanas, bersihkan, potong dadu 500 ml santan
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.
Valentines Day Dinner: Duck Breast with Red Wine Sauce and Cauliflower Two WaysLest 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 valentines 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, Ive cooked a few pieces of fish here and there, but even those were few and far between. Valentines Day seemed as good a reason as any to test my meat-cooking chops again and see just how rusty Id become. This is not to say that, prior to the last four years, Id 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 didnt 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 dont think he realized itd been four years since I cooked a nice piece of meat, but he knew that itd been a damn long time. As we were eating, he admitted this to me, and said that hed 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-sweetjuicy 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 Sauce From this New York Times recipe Serves 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 each Kosher Salt 1 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, sliced Thyme sprigs 1 tablespoons unsalted butter 1 small shallot, sliced thinly 1 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 wine 1 cups unsalted chicken broth 1 1/5 teaspoons brandy 1 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 heavybottomed 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 isnt 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 oil 1 medium - large head cauliflower 1 teaspoon whole cumin seeds 1/2 teaspoon kosher salt, plus additional 1/2 teaspoon freshly ground black pepper Chopped fresh mint 1/4 cup pomegranate arils Preheat oven to 425F.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 Garlic Serves about 4 Inspired 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 pounds 1 1/2 cup chicken broth 2 tablespoons unsalted butter 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup crumbled feta cheese 2 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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Archive for category DuckApplications open Sept. 1 for waterfowl hunting reservationsPosted 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 physicians 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. conservation, duck, goose, hunting, ozarks Leave a Comment
Arkansas Commission proposes late migratory seasonPosted by Staff Writer in Arkansas, Duck, Geese, Hunting, Ozarks on July 27, 2011
LITTLE ROCK The mercury may say the temperatures over 100 in Arkansas, but Commissioners with the Arkansas Game and Fish Commission were discussing duck season during last weeks 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 1 Nov. 19-Nov. 27 Dec. 8-Dec. 23 Dec. 26-Jan. 29 Youth Hunt: Feb. 4-5 Option 2 Nov. 24-Dec. 4 Dec. 10-Dec. 23 Dec. 26-Jan. 29 Youth Hunt: Feb. 4-5 Option 3 Nov. 19-Nov. 27 Dec. 6-Jan. 16 Jan. 21-Jan. 29 Youth 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 Dove Sept. 3-Oct. 18 and Dec. 10-Jan. 2 or Sept. 3-Oct. 30 and Dec. 26-Jan. 6 Teal Season Sept. 10-25 Early Canada Goose Statewide Season Sept. 1-15 Northwest Canada Goose Zone Season Sept. 24-Oct. 3 arkansas, duck, goose, hunting, ozarks Leave a Comment
Conservation Commission sets dove and other early migratory bird seasonsPosted by Staff Writer in Dove, Duck, Hunting, Missouri, Missouri Department of Conservation, Ozarks, Uncategorized on July 3, 2011
JEFFERSON CITYMissouri hunters who pursue doves, teal and other early-migrating birds will find this years 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.) Wilsons (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. conservation, doves, missouri, ozarks Leave a Comment
Round-round, get-around, doves get aroundPosted 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. Theyre 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 MISSOURIS 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 shouldnt 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 conservation, dove, hunting, missouri, ozarks Leave a Comment
Waterfowl say its spring as they head northPosted 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. Were 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 refuges 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. Its 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 its just fun to watch the ducks.
Tuesday Recipe DayPosted 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 Im 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 dont 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 cant 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 JambalayaRecipe courtesy Emeril Lagasse, 2007Prep Time: 40 min Inactive Prep Time: 10 min Cook Time: 32 min Level: Intermediate Serves: 8 to 10 servings
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
DirectionsSeason 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 mediumlow, 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 Kwongs 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 dont think Ill 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 breast tablespoon of Sichuan pepper 1 tablespoon salt flakes sunflower oil for deep frying
Citrus Sauce: cup water cup brown sugar 40ml fish sauce 3 star anise 1 cinnamon quill orange, peeled and sliced crossways juice 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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Resep Ikan: Gabus Pucung Kaya Bumbu Resep Ikan: Pecak Gurame Resep Udang: Udang Galah Asam Pedas
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 gongseng 1 gelas santan kental sedikit minyak untuk menumis Bumbu: 50 g ketumbar 1 sdm lada putih (merica) 3 sdm jintan 1 sdm jintan ikan 6 butir kapulaga putih
3 butir bunga lawang keling (pekak, star anise) 1 butir biji pala 3 siung bawang merah 5 siung bawang putih 10 buah cabai merah kering 1 kelingking (2 cm) kayu manis 1 kelingking (2 cm) kunyit 1 kelingking (2 cm)jahe 5 butir kemiri 1 batang serai (sereh) 1 genggam daun temurui/salam koja 5 lembar daun pandan garam secukupnya 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 Delon Jl. Mohammad Zam 44 (sebelah Masjid Baiturrahman) Banda Aceh 085294720034 Riset disponsori oleh PT Tiga Pilar Sejahtera Tbk. Sun-dried Tomato & Cheese Focaccia Peppery Pork Pastry
Malaysian Lor Ark (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 dont 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 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 Method1. 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).
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. Dont throw away any sauce leftovers its good for stewing eggs and tofu!
Chinese 8 Treasure Duck () 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 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 () ?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 ()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 Panggang 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 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 everPosted 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 duckyes! If there are 4 people then cook two ducks then everyone gets a leg and a breast each. Its indulgent but duck is a pretty indulgent thing to eat. Its 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 youre 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 theyre good for. 3 large onions Garlic Rosemary Red currant jelly Some pre bought duck fat or a bit of vegetable oil. plain flour Chicken stock (just make some up from a stock cube or one of those pouches and get it in a pan on a low heat.) Salt Pepper
Your choice of vegetables. 1. ok so first thing. Get your oven on nice hand high. 220C. 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. Dont 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 didnt 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 its 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 youre 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. Its 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
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
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 TiramBebek 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.
1 ekor bebek, potong jadi 8 bagian 300 ml air 1 sdt garam 3 sdm minyak untuk menumis 100 ml air
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
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 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 : 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 bagian 300 ml air 1 sdt garam 3 sdm minyak untuk menumis 100 ml air Bumbu Bebek Goreng Saus Tiram : 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 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
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
DirectionsTo 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
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
DirectionsSeason 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.
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
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
DirectionsPreheat 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 SaladRecipe 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
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
DirectionsHeat 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 SauceRecipe courtesy Robert IrvinePrep Time:
25 min Inactive Prep Time: 6 min Cook Time: 30 min Level: Easy Serves: 2 servings
1 tablespoon grapeseed oil 2 duck breasts, skin on 1 teaspoon curry powder Salt
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
DirectionsHeat 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 Goa