Roasted Duck with Hoisan Sauce Dipping

30.06.2010 - Brunei.  I LOVE Roasted Duck and Hoisan sauce.  My first roasted duck making. Looks great and taste good.  Here is my recipe i created.  I hope you like it as i do.

Happy Cooking!!

Ingredients:

Half large Duck
few cups water ( for boiling duck enough to cover whole duck)
2 pcs star anise
4 slices ginger
1 scallion, cut into halves
1 stick cinnamon
5 tbsp Maltose Sugar Syrup
5-6 tbsp white vinegar ( i used Apple cider vinegar, ACV might be very strong in boiling water, ) i recommend to use white vinegar
1 or 1/2 Lemon ( squeezed juice and in whole lemon )
4tbsp dark soya sauce
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water

DUCK DIPPING SAUCE
3 tbsp Hoisan Sauce
2 shallots ( finely chopped )
2 garlic ( finely chopped )
Sugar, salt to taste
Dash of sesame oil
3tbsp water
1 tbsp Constarch mixed with 4 tbsp water

Garnish
1 Cucumber, halved, seeds removed and slice finely


Preparation:

*Clean duck. Wipe dry and tie string around neck.

*Hang duck in cool, windy place 4 hours.

*Fill large soup pan with water. Bring to boil. Add ginger, scallion, vinegar, andstar anise, slices ginger, scallion, cinnamon, Maltose Sugar Syrup, Apple Cider vinegar, Lemon ( squeezed o whole lemon juice and in the lemon to the boiling water ), dark soya sauce.  Bring to boil.  Pour in dissolved cornstarch. Stir constantly.

*Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.

*Hang duck again in cool, windy place for 6 hours until thoroughly dry or overnight.

* Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings) or just over pan with aluminium foil will do but it will be a little smoky. Roast for 30 minutes.

*Turn duck and roast for 30 minutes more. Turn breast side up again. Roast 10 minutes more and the duck is ready.

* Dish up and chop, Plating garnish with slice cucumber and the duck is eaten hot with hoisin sauce and warm rice.  If you want to rolled in Mandarin Crepes eat as Peking Duck, please do not chop the duck, instead you slice the crispy skin just after baked and leave the meat to roll with the crepes and hoisin sauce.

Poached Duck with Mandarin Orange Peel Soup & Vinegar Ginger Dipping Sauce

12.11.2012 - Batam.  Poached whole duck with Mandarin Orange Peel Soup & Vinegar Ginger Dipping sauce is my Mom's classic signature dish! 

Our family just love this dish, the Mandarin Peel Soup is so refreshing and so as the Vinegar Ginger dipping sauce, with that sour, spicy from ginger and sweetness from sugar taste just a great combination with the beautiful poached duck.  I remember we ate this only occasionally on special event. 

I know this pic of poached whole duck doesn't really looks appealing, 

but the taste just magic!!  

Poached Duck and Soup
clean duck put aside.


MANDARIN ORANGE PEEL SOUP & POACHED DUCK

Fill a pot of water to boil, while boiling,


put in 3 or 4 red dates,


a thumb size of preserved salted veg ( tai tio choi ) for soup.


add in a few dried mushroom ( already soaked and cleaned ) if u like dried mushroom you can add more as you like.,


add in 1 whole cleaned dried mandarin orange peels. ( dried mandarin orange skin already been dried under the sun for a month or so until completely dried and make sure your orange peel no mould on it. ) If you wish a stronger orange smell and taste, you may add more orange peels. i love orange peels, i add about 1 and 1/2 peels in the soup! smells heaven!!!


Now cook the soup til boiling stage, add in whole duck. Let it cook for 45mins and gradually slow down the fire, so depending on your size of the duck, slowly cook until duck is cooked through.
When duck is cooked, dish up and put aside. chop the whole duck when its totally cool or warm and plating time.

Back to the soup, bring the soup to a boil, add in taste salt, chicken granules and little bit oyster sauce to taste.



VINEGAR GINGER DIPPING SAUCE RECIPE
pile and grated fresh ginger about half a small rice bowl and add vinegar about the same level of the amount of ginger and add sugar until you get that sweetness and the spiciness of the ginger and sourness of the vinegar consistency. these 3 sauce should taste exactly happening with the duck at the same time when you eat. This is it for the sauce. Very delicious with the duck. Unfortunately i forgotten to take picture of the Vinegar Ginger Dipping Sauce.
Happy cooking