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Gingery Duck

belucciscooking's picture
Duck is a very healthy food except for the fat. It has all necessary nutrients, minerals and vitamins. In this episode, Chef is going to cook duck he has used ginger marinade to kill the duck smell and enhance flavor.
Ingredients
  Duck breast 750 Gram
  Ginger wine 1⁄4 Cup (4 tbs) (for the marinade)
  Ginger juice 1⁄4 Cup (4 tbs) (for the marinade)
  Sherry 1⁄4 Cup (4 tbs) (for the marinade)
  Lemon juice 1 Teaspoon (for the marinade)
  Soya sauce 1 Teaspoon (for the sauce)
  Five spice powder 1 Teaspoon (for the sauce)
  Pepper powder 1⁄2 Teaspoon (for the sauce)
  Honey 1 Teaspoon (for the sauce)
  Ginger juice 1⁄4 Cup (4 tbs) (for the sauce)
  Garlic 1 Tablespoon, chopped finely (for the sauce)
  Plum sauce 1 Tablespoon (for the sauce)
  Shallots 1⁄4 Cup (4 tbs), chopped finely (for the sauce)
Directions

GETTING READY
1. In a bowl, combine the ingredients for the marinade. Place the duck piece in a ceramic dish and pour the marinade over it. Let the duck marinate for 6-7 hours or overnight in the refrigerator.

MAKING
2. Coat the duck in the marinade. Then remove it from the marinade.
3. Heat a skillet over medium high heat. Transfer the duck to the skillet. Braise it for sometime to sear the juices.
4. Add the marinade to the pan and braise the duck for 10 minutes, spooning the sauce over the duck occassionally.
5. Transfer to a hot oven (350 degrees F) for 45 minutes.

SERVING
6. Serve the succulent Gingery Duck with steamed rice.

TIPS
Marinating the duck is ginger marinade is essential because it enhances flavor & kills the duck smell.

NOTE
Five-spice powder is a mixture of five spices i.e star anise, cloves, cinnamon, fennel & pepper (Sichuan) used primarily Asian cookery.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Cook Time: 
45 Minutes
Wanna have gamebird for the meal? Well, here is something for you. Watch how chef in the video makes a healthy meal by using duck. Flavored with sweetness of ginger, this duck will be a treat for you and your family.

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