Crispy Chinese Duck with Vegetables and Hoi Style BBQ Sauce
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 1 hr |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 1 bunch soup greens, roughly diced
- 1 apple, quartered
- 1 bunch spring onion (s), finely chopped
- 1 large onion (s), quartered
- 3 clove (s) garlic, halved
- 1 piece (s) ginger, finely chopped
- 3 bay leaves
- 2 star anise
- 2 teaspoons honey
- 2 tablespoon peanut oil
Spices:
- salt and pepper
- Five-spice powder, approx. 1/2 - 1 teaspoon
- 1 pinch (s) chili powder if required
- possibly herbs, mixed
- Soy sauce, light, approx. 1 - 2 tablespoon
- N / A soy sauce, dark, approx. 2 - 3 tablespoon
- 1 glass rice wine or red wine, approx. 200 ml + tablespoon
- sugar, brown or honey, about 2 -3 tablespoon
- 1 shot Maggi
- some vegetable broth
- some lemongrass
- 3 tablespoon sauce thickener
For the duck:
- 4 duck breast fillet (s) or 1 kg turkey or chicken breast strips
- 2 tablespoon peanut oil
For the vegetables:
- 1 bunch soup vegetables
- 2 thick onion (s)
- 2 cloves garlic)
- 500 g mushrooms
- 1 bunch beans
- 1 large red pepper (s)
- 300 g broccoli florets
- 1 jar bamboo shoot (s)
For the rice:
- 1 bag jasmine rice
- 3 cup water with 200 - 250 ml content
Print Recipe
Pin Recipe Instructions
- For the sauce, fill a large saucepan halfway with water and bring to the boil. Add all ingredients to the prepared ingredients for the sauce and bring to the boil. Add rice wine (or red wine). Stir in 1 - 2 teaspoons light and 2 - 3 tablespoons dark soy sauce and 2 - 3 tablespoons honey or brown sugar. Season with 1/2 - 1 teaspoon salt, 1/2 - 1 teaspoon five-spice powder and let everything simmer for about 30 minutes. Use salt, pepper, brown sugar, five-spice powder, lemongrass powder, maggi and a little powdered broth to taste. At the end, thicken everything with a sauce thickener.
- Preheat the oven to 160 ° C for the duck breast. Wash the duck breast, pat dry and cut the side of the skin into a diamond shape. Then cut the meat side with 4 - 5 cuts.
- Heat a pan over medium heat and fry the duck breast without oil on the skin side for about 5 minutes until the skin is golden brown. Then turn and fry the meat side briefly. Then season with a pinch of salt and pepper. Finally, place the duck breast in a baking dish and fill up with sauce all around (approx. 3 - 4 soup ladles full). Brush the skin with leaked duck fat and fry for about 30 minutes in a preheated oven until the skin is crispy and brown.
- Alternatively, for turkey strips or chicken breast strips, sear the meat in a hot pan in 2 tablespoons of peanut oil. Season the breast strips with a pinch of salt, 1 pinch of pepper and 1 pinch of five-spice powder. If you like it a little hotter, you can add about a pinch of chili powder. When the meat is well seared, remove it from the pan and add it to the sauce later.
- For the vegetables, first wash the peppers and soup vegetables and cut into small strips. Chop the onions and garlic, clean the champions and chop coarsely. Wash the beans and halve them if necessary, drain the bamboo shoots. Pluck the broccoli into small florets.
- Then fry the onions and garlic in a large saucepan in hot peanut oil. Add the mushrooms and fry briefly. Then add the beans, carrots (from the soup vegetables) and the remaining vegetables. Add the three cups of water and simmer over medium heat. Use 1 pinch of salt, pepper, herbs as required, five-spice powder, lemongrass, brown sugar and vegetable stock to season. Then add 1 tablespoon rice wine, light soy sauce, Maggi and honey.
- Rice goes well with it, we cook it according to the instructions on the packet (I always use about one cup per person).
- Tips: I always take jasmine rice because I think it has more flavor.
- When serving, I always use a coffee cup, which I lightly wet with oil. The finished rice comes in there and then the cup is thrown onto the plate.
- I always use some ready-made Chinese spice powder for seasoning.
- You can also fry prawns with it, it tastes very tasty.
- Basically you can fry any meat of your choice with it (tastes with pork or
- Beef just as delicious).
- The sauce is very easy to freeze.
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