How To make Duck and Cover
Oranges Lemons 2 ea Pie crusts
1 ea Duck
STOCK:
Giblets from Duck 1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt Pepper, black SAUCE:
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
VEGETABLES:
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. Add mushrooms, onion, carrot and celery. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. Make a roux with flour and butter, stirring constantly until flour is a medium brown. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth. When sauce is medium thick, remove from heat. Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust browns. This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny Stamm and Garry Williams Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Duck and Cover's Videos
Peking Duck Part Three: Homemade Peking Duck Wrapper Recipe
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As I promised in my Peking duck video, today we are making duck wrapper. You can buy these in almost any Asian market. Just go to the frozen department and you will find it. This video is for those who can't find Peking duck wrapper. It is very simple but takes time to make.
???? PRINTABLE RECIPE - check back later
PREVIEW VIDEO LINKS
- Authentic Peking Duck Recipe [北京烤鸭]:
- Peking Duck Part One: How To Butcher and Clean a Duck [北京烤鸭的宰杀与处理]:
INGREDIENT LIST:
- 320 grams of all-purpose flour
- 180 grams of hot water
- 1/3 tsp of salt
INSTRUCTION
Dissolve 1/3 tsp of salt in 180 grams of hot water. Slowly pour it into the flour. In the same time, use chopsticks to stir it. The flour is still very hot so we will cover it with a plastic film and let it sit for 10 minutes to cool down.
This is 10 minutes later. Start gathering all the flour. Try to make a dough. Knead it for about 5 minutes to get a smooth dough.
Cover it and let it sit for 30 minutes.
Coat your finger with a layer of flour. Poke a hole in the middle of the dough. Keep stretching this dough and make it into a big ring.
Once it is big enough, cut it open in the middle. Then you have 2 even long strips. Divide them into 32 even pieces. Sprinkle some flour so they don't stick together. flatten them one by one.
take one piece of the dough. Start rolling it into a round wrapper. Once you finished all of them. pile 8 pieces wrapper together and apply oil in between each layer.
Roll 8 pieces of wrapper together. In this way, you can get many thin wrappers in one roll and it saves you time.
Once you roll it into 5-6 inches across. Place it on a plate. Put it above boiling water and steam this on high heat for 15 minutes.
Take it out. Normally, the first layer will be mushy because it catches all the steam that dropped down from the lid. We gonna take that off. Then you can split all the wrappers while they are still hot. Your hands might be burning a little bit but do not wait for them to cool down or else it will be almost impossible to split them.
Use a small round lid to make a mark with and use scissors to cut all the wrappers into round shape.
The classic way to use it is to serve it right next to the Peking duck. If you are not going to serve it immediately, put it in a plastic bag so it doesn't dry out or you can freeze it. whenever you want to use it again, don't need to defrost, just directly steam it on high heat for 20 minutes and you are good to go.
A SPECIAL ANNOUNCEMENT:
A lot of you have been asking about my wok. It is a cast iron wok that has hammer marks- it’s a really beautiful pattern. I love it so much that I use it in most of my videos. It cooks the food evenly and is non-stick if you season it well. It can serve you for the rest of your life and you can pass on to the next generation. I decided to make it as my first product. I will update more information in my following videos.
If you are interested in buying it, please email me at soupeduprecipes@gmail.com with the subject title “WOK”. I will have an amount reserved for you at a large discount when it is ready. That's my way of saying thanks for watching and will hopefully encourage you to cook more of my recipes! Hoping for a August AMAZON product launch. please email soon to get on the list, so I can prepare everything well.
If you want, email me at soupeduprecipes@gmail.com and I'll put you on a list of people to contact when I'm ready (there will be an exclusive first batch).
Soy Roasted Duck Recipe
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Jiang Banya (酱板鸭) is a complicated duck recipe that includes four different cooking methods, salting, roasting, braising, and dehydration. I have no idea how to name it in English because there is nothing similar in western Cuisine. This duck is a specialty from Hunan Province, where my grandparents live. Whenever we visit them, Jiang Banya is always the star on the dinner table. After I moved to the USA, I have attempted this many times to recreate the flavor, and I am very proud of the result.
????PRINTABLE RECIPE -
INGREDIENTS
A whole duck (2kg)
100 grams of coarse sea salt (5% of the duck weight) (Amazon Link -
2 slices of sand ginger (Amazon Link -
2 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
2 white cardamom (Amazon Link -
1 gardenia fruit pod (Amazon Link -
1 tsp of white peppercorns (Amazon Link -
1 tsp of fennel seeds (Amazon Link -
3 tbsp of Sichuan peppercorn or to taste (Amazon Link -
1/2 cup red dried chilies or to taste (Amazon Link -
2 tbsp of oil
2 inches of ginger, sliced thinly
5 cloves of garlic
2 scallions
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link -
6 cups of purified water
5 tbsp of soy sauce (Amazon Link -
3 tbsp of dark soy sauce for the color (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
5 tbsp of rock sugar (Amazon Link -
INSTRUCTIONS
Use a pair of scissors to cut open the duck cavity. Trim off any unwanted parts such as the connective tissues, the huge piece of the neck skin, the butt, and some duck fat.
Rinse the duck thoroughly under running water. Use paper towels to absorb the moisture.
Put the duck on a big try, skin side up. Flatten the duck by pressing it down firmly. Coat the duck with a large amount of coarse sea salt.
Put a flat board on the duck, then weigh it down with a huge pot that is filled with water. Set it in the fridge for 12 hours.
The next day, rinse the duck thoroughly with some boiling hot water. This will shrink up the skin and wash off all the salt so the duck will not be too salty. Wipe off the moisture with a paper towel.
Preheat the oven to 450 F. Place the duck on a rack on top of a baking pan.
Heat a heavy-duty cast-iron skillet until smoking hot. Flip the skillet over and apply a thin layer of oil at the bottom.
Put the duck into the oven and place the hot, heavy skillet right on top of the duck. Bake for 30 minutes to render the fat.
While waiting, we can prepare the braising brine. Add oil to a large pot and saute all the dried spices along with the ginger slices, garlic cloves, and scallions for a couple of minutes or until fragrant. Add 5-6 cups of bottled water or distilled water, then bring to a boil.
Add soy sauce, dark soy sauce, Chinese cooking wine, and rock sugar. Simmer for 15 minutes.
Take the duck out of the oven and remove the cast iron skillet. Transfer this duck into the braising brine (you can cut the duck smaller if your pot doesn’t fit). Braise on low heat for 1 hour.
Transfer the duck onto a baking rack - skin side up. Stick it into the oven again. Set the temperature at the lowest. Let it dehydrate for 6-8 hours. The time varies depending on your oven’s minimum temperature. Enjoy!
You can store the brine for future use. Check this video to learn more about Lushui (卤水) -
Duck Rillettes Recipe - Slow Roasted Duck Confit Pate Spread
Learn how to make a Duck Rillettes Recipe! Go to for more information, and many, many more recipe video. I hope you enjoy this Duck Rillettes Recipe!
Roasting a Whole Duck - Simple and Delicious
In this episode, we visit the home of one of our amazing regular customer's - Paul Lanzarini - and he shows us how he roasts a duck to achieve beautiful crispy skin, moist breast meat, and delicious legs.
For more information or written instructions, visit our roasting page at
SECRET REVEALED! Best Chinese Braised Duck Recipe 潮州卤鸭 Teochew or Chiu Chau style • How to cook duck
Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Although Chinese from different dialect have their own version of braised duck, the Teochew braised duck is considered the most popular in Singapore.
You can easily find a stall selling braised duck in food centers all around Singapore. I guess the reason is because the preparation of this dish is although slightly laborious, you can hardly go wrong with the dish once you get the hang of cooking it. Serve the braised duck with freshly cooked jasmine white rice and drizzle some of the thick dark sauce on the rice as well as some simple side dishes of braised hard-boiled eggs. Hmm, simply delicious!
Refer to the ingredient list below or go to our webpage for easy reference:
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 8
1 whole duck - about 2kg
1 cup of dark soya sauce (premium quality)
1/2 cup of light soya sauce
2 tablespoons of five spice powder
4 - 5 cinnamon sticks
40g of rock sugar
1/2 teaspoon of szechuan peppercorn
1 teaspoon of white peppercorn
8 pieces of cloves
2 pieces of star anise
100g of blue ginger
70g of old ginger
90g of garlic
Duck & Cover Burger
Duck is another classic christmas dish. We have re-invented it as a burger, with a potato-knödl-bun, delicious! Check the recipe on our blog: