My husband only like two parts of duck: leg and breast. Just a simple pan seared duck breast with sauce will make him very happy. Don’t forget he is the guy who can never forget about teriyaki chicken.
I also added pan fried potato as side to this dish.
Prepare a potato. Peel it and cut it into medium thick chunks. Boil some water in a pot. Add potato chunks in and boil for about 10 mins. Or just till potato turns almost cooked and becomes a little soft. Drain them and set a side.
Season duck breast with salt and black pepper. Cut cross on duck skin with a knife several times just to prevent curling during frying.
Heat a pan. No need to add any oil since duck contains much fat. Skin side down. Sear with low heat till golden brown.
Then flip over to sear the other side. Flip again when it turns brown in color. Sear the skin side till it becomes hard and crispy. Set it aside.
You can use the same pan to fry potatoes. Or if you think duck oil is not healthy, you can use another pan. Fry potatoes till golden brown.
For the sauce. In a sauce pan, add in 2 tsp light soy sauce, 1 tablespoon sugar, 2 tsp fresh lemon juice, and 1 tablespoon water. Simmer to reduce.
Cut duck breast into slices. Arrange them and potatoes in a plate. Pour sauce over the duck
I like duck gizzard, and I also like chicken gizzard. Actually, when I was little, I didn’t eat any animal gut, mainly because I didn’t dare to. But there was one time, my neighbors had a BBQ party. They also gave us some skewers. One of them was chicken heart. I thought I just gave it one bite and see what it tastes like. After that bite, I fell in love with chicken heart immediately. Then later, I dared to eat gizzard, which is also yummy to me.
This dish is a quick stir-fry. And it’s a combination of duck gizzard and spicy flavor.
1. Cut duck gizzard into slices. For about 1 cm.
2. Chops 2 cloves of garlic, 1 stalk spring onion, 2 green chili and a little ginger.
3. Prepare the sauce: 1 tablespoon cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, 1 tsp corn starch and 1/2 tsp salt. Mix them well in a bowl.
4. Heat a pan. Add in 2 tsp oil. Sauté ginger and garlic till aromatic.
5. Add duck gizzard in. Quickly stir fry with high heat for about 2-3 mins. They will turn white in color.
6. Add in green chili, stir fry till chili flavor is out.
7. Pour in the sauce. Let gizzard mix with sauce evenly. And reduce the sauce a bit.
8. Finally, sprinkle spring onion. Stir fry a bit. And ready to serve.
1. Wash two duck legs in water. Then wipe them with kitchen towel.
2. Heat a pot on stove. Sear the duck leg till brownish, because duck contains much fat.
3. Add in 2 tablespoon sugar, 1 tablespoon light soy sauce and 2 tsp dark soy sauce. Stir fry to let duck leg be coated with dark sauce.
5. Pour in enough hot water covers duck. Add in ginger slices, and star anise. Bring to boil. Then turn to low heat. Cover with lid and simmer for 1 hour.
6. Remove the lid. Turn to high heat to reduce the sauce.
Serve hot with white sesame and chopped spring onion.
My father-in-law gave us this half duck and spice pack for braised duck. I tried this dish today. It’s a bit time consuming but Duck turns out great.
1. Clean Duck. Prepare boiling water. Scald Duck with boiling water till the duck skin becomes very tight.
2. Heat 1 tablespoon oil in a deep put. Add in 3 tablespoon brown sugar and 2 tablespoon sugar. Stir till caramelized. Sauté ginger slices and garlic cloves till aromatic.
3. Add in duck, pour in enough hot water covers duck. Add in spice pack, 1/2 cup dark soy sauce and 1/2 cup light soy sauce. Bring to boil.
4. Have a taste of soup, add in sugar and salt to season.
5. Turn to medium low heat. Cover with lid and braise for 1.5 hrs.
6. Take the duck out. Cool down.
7. Put hard boiled egg and hard tofu into braising pot. Simmer for 30 mins.
8. Cut duck into slices or chunks like I did. Place them in a plate, sided with egg and tofu.
9. Pour 1 cup braising stock into sauce pan. Add in 1 tablespoon oyster sauce and Corn starch water. Reduce to condensed sauce. Pour over duck slices.
But this time I want to try something different. It’s Chinese New Year, which means there are so many mandarin oranges. So i just have that thought, using oranges to cook roasted duck leg.
First, make the marinade:
Juice of a medium orange
1/2 tsp lemon juice
2 tsp honey
Mix them well.
Sprinkle a little salt and black pepper over duck leg. To make duck more tasty, I poked it with toothpicks. But I didn’t poke skin just want to keep skin complete and looks great after cooking.
Cut the duck leg at the point like one finger below the joint. So when it’s baked, it will shrink and expose the bone. Put duck leg in a zip bag. Pour the marinade in. And let duck stay in fridge for overnight.
When you are ready to cook, first preheat oven to 170 degree C. Take the duck out and drain. Don’t discard the marinade, it would be used to make sauce. Wipe the skin with kitchen towel. In a small bowl, mix 1/2 tsp honey, 1/2 tsp vinegar and 1/2 tsp water. Brush it over the duck skin. After it got dried, brush again. Repeat for like 2 or 3 times. Put the duck leg into over and roast for 40 mins.
Pour the marinade into sauce pan. Add in 1 tablespoon water. Heat with low heat and keep stirring till condensed.
Spread orange sauce in a plate, put the roasted duck leg over it. You can also garnish the dish with orange peel. But remember to remove the white part first.
Cut duck leg at one finger below the joint. Poke duck with toothpicks for severest times. Marinate duck leg with 1 fresh orange juice, 1/2 tsp lemon juice and 2 tsp honey for overnight.
Preheat oven to 170 degree C. Mix 1/2 tsp water, 1/2 tsp honey, and 1/2 tsp vinegar in a small bowl. Brush duck skin with it for 2-3 times. Brushing should Wait till it’s dry. Roast duck leg for 40 mins.
Heat marinade in a sauce pan. Add in 1 tablespoon water. Keep stirring till condensed.
Today, we went to try out Tunglok Xihe Grandstand’s signature Peking duck. Priced at $66 (whole duck), it is cheaper than Imperial Treasure which we have yet to try. Other than Peking duck, we just ordered one pot of tea (Xiang Pian tea, which is a type of flower tea), which is $2 per person and free-flow. Which was a good decision on hindsight, since one whole Peking duck is more than enough for 2 people. If we had ordered any more dishes, we definitely can’t finish it.
We went on Saturday afternoon, with reservation. Turns out reservation was not really necessary as the place was only half full (Note that this is Saturday, on the week before Chinese New Year). The nearest MRT to Grandstand is Sixth Avenue, though we went by bus 156. The decor of the place is good. Very oriental Chinese style.
Tunglok Xihe uses Irish duck, which is supposedly the best type of duck for Peking duck. I find it softer which is good. Some types of duck can be very hard and tough to chew. Also, Tunglok Xihe uses the authentic Beijing style of cooking duck, which is quite rare in Singapore (more popular is the Cantonese style in Singapore).
The friendly and very skilful chef who slices the duck.
The duck came in less than 15 minutes, which is very fast. The chef will slice it in front of you, so that you can be sure that you are getting a new and full duck. The duck comes with many sauces (traditional sweet sauce and also some exotic sauces like blueberry jam (!!) and crackling sugar. There are also cucumber and onion, and a dumpling skin to wrap the duck with. My wife from Northern China loves the dumpling skin as it is a common type of food in Northern China.
The skin of the duck is so soft it melts in your mouth. You can try it with the different sauces, each has a different effect. The leg meat and the breast meat each have different textures too. Overall, I ate the sweet sauce the most. The exotic sauces I just gave one try to experience it. The Xiangpian tea (free flow) complemented the duck well. Since the duck is by nature a bit oily, it is good to have some tea to dissolve the oil.
In the end, two of us managed to finish the presented Peking duck. It was definitely more than enough for 2 people. There are also other lesser parts of the duck, which the staff will ask you if you want to fry it (add $12). We chose to dabao it (packed in plastic container) instead as we were too full.
After eating, there is a Giant supermarket just nearby (probably the largest Giant I have seen other than the one at Vivocity), where you can buy groceries if you want.
Overall, we give 8/10 for Tunglok Xihe Peking Duck. Overall good ambience, nice food (we can only speak for the Peking duck since that is what we tried). Highly recommended!
My wife’s special arrangement of the duck meat on the dumpling skin.Another one of my wife’s creative arrangement of the duck.The leftover duck packed in a container (free).
I guess many people know Beijing Roast Duck. Crispy roast duck is popular in China. Duck meat will be cut into slices, and wrapped with cucumber strips and sweet bean sauce. I can eat a lot.
It should be crispy roast duck, but I only found big ducks in supermarket. So I decided to try with a small chicken.
1. Pour hot boiled water onto whole chicken.
2. Use a bottle ( with water inside) to make chicken stand and dry it. The chicken’s skin will become tightened and bright.
Oh! Poor chicken. 😦
Later you will suffer heated roasting. Please cool as much as you can now.
It will take hours till chicken’s surface is completely dry. So I used a fan to blow directly at the chicken.
3. Prepare the mixed sauce to brush chicken.
Vinegar: 1 tsp
Cooking wine: 2 tsp
Honey: 2 tsp
Water: 2 tsp ( said in original recipe, but I forgot)
4. When the chicken is totally dry. Brush the mixed sauce onto the skin evenly and completely. Then dry it.
5. After chicken’s skin becomes dry, brush again. Dry it.
6. Stuff chicken with Apple chunks ( wet bun also used in original recipe, but I didn’t use it). And close chicken’s bottom with toothpicks.
7. Preheat oven to 200 degree C. Put chicken on the grill with breast side up. Under the grill put a baking pan covered with aluminum foil and filled with a little water.
8. Roast with 170 degree C for 40 mins. Then flip chicken over and roast for 20 mins. ( after totally roasted 60 mins, I found the chicken’s color is still a little light, so I roast it for another 20 mins, with the breast side up. And I also took all the apple chunks out.)
After it’s done, take it out and cut into small pieces, which I am not good at.
Then wrap chicken slices with cucumber and sweet bean sauce. Hmmm, so yummy.
I still think I didn’t dry it longer enough. The skin could be more crispy. But the chicken is tender inside. Very delicious.
Cooking For Fun 