Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 01 Jul 2015 20:35:01 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Roasted Duck with Chinese Steamed Buns http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html#comments Mon, 07 Oct 2013 18:51:03 +0000 http://www.steamykitchen.com/?p=28629 On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea ...

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On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea fowl, partridge, pheasant and pigeons can be had but only on special order).

I’m on a quest to lay off chicken for a while and explore some of the “other poultry”- both in the kitchen as well as on our homestead. While it’s a little too early to talk about the 20, 18, 17 duck eggs that we’re incubating (they’ll hatch this week), our plan all along is to raise our own meats.

Smoked Duck and Chinese Steamed Buns Recipe

Oh, before any of my readers freak out, no we haven’t cooked Duckie Momo or Nibbles. Both of them are on the “protected list” and are considered our pets. 

The past two weeks of recipe testing were devoted to taking one of the most elaborate Chinese dishes and creating a no-fuss, simple recipe that anyone can make.

Smoked Duck and Chinese Steamed Buns Recipe

Have you ever tried one of China’s most celebrated dishes – the sublime Roast Peking Duck with its crackling, crispy skin served in a fluffy Chinese steamed bun? It’s a complicated, multi-step recipe that involves air-drying the duck, blowing the duck to separate the skin from the body (essential to get the crackly-thin skin), pouring boiling water over the duck to tighten the skin, and roasting the duck while hanging (the duck, not you). If you’re interested, Serious Eats has an easier version.

Smoked Duck and Chinese Steamed Buns Recipe

I wasn’t interested in getting my version of the recipe to match Peking Duck, but rather to create a recipe that we could build on and that any kitchen novice to tackle. I distilled the dish to just 3 main ingredients.

1) duck
2) green onion (scallion)
3) bun made with a brilliant secret ingredient

Prep and hands-on cooking is less than 1 hour. (The duck will take longer in the oven, but it’s inactive, hands-off babysitting)

Smoked Duck and Chinese Steamed Buns Recipe

Roasting the Duck

The original Peking Duck is slathered and basted with a sweet/salty liquid of soy sauce and honey. I opted to simply season the duck with salt and pepper. Why make it any more complicated than than, when the duck itself has such incredible flavor?

I’m using our outdoor wood-fired grill from Memphis Grills, which acts as our outdoor oven. Yes, it’s wood-fired! We use 100% hardwood wood pellets that fuel the grill. It’s cleaner and healthier than charcoal and gives everything we cook a natural wood-fired taste.

You can roast your duck in your oven or out in your BBQ grill.  The most foolproof method of cooking duck is low and slow to keep the meat moist and tender — and then finish off with a blast of high heat to crisp up the skin.

Smoked Duck and Chinese Steamed Buns Recipe

Green Onion Goodness

In Asian cookery, green onion (or scallion) is used more than just for garnish. Raw green onion, cut into very thin, long slivers  and soaked in ice-cold water adds curly crunch texture! Plus, soaking it in water mellows out the spicy/harsh flavor of raw green onion. Give it a try. Here’s a more in-depth post on how to do this as a garnish.

In addition to curly-crunchies, I also minced some of the green onion with salt and flash-cooked with smoking-hot cooking oil to make “Scallion Oil.” It’s easy. It takes 5 minutes.

Smoked Duck and Chinese Steamed Buns Recipe

Cheater Chinese Steamed Buns

Okay, get ready for my secret ingredient. Prepared dough! This is a trick I learned from my Mom. A can of prepared sourdough biscuit dough creates light, fluffy, pillowy steamed buns!

All you have to do is roll out the dough discs into ovals and fold over. Steam for 8 minutes. Done.

The only thing missing now is the Sweet Chili Sauce, which you can make yourself, purchase (try finding Mae Ploy brand) or use purchased sweet plum sauce.

Roasted Duck with Chinese Steamed Buns Recipe Video

 

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Smoked Duck with Chinese Steamed Buns Recipe

Servings: 8-10 Prep Time: 45 minutes Cook Time: 2 hours
chinese smoked duck and steamed buns featured-9948

You'll also need roasting pan with rack (if oven cooking). I do not truss the duck (tie duck legs together), because I find that it's unnecessary - the bird cooks more evenly if you don't truss. Plus, an untrussed duck is easier to carve.

Regarding the prepared dough in a can: Look for the regular sized cans (the giant, fat "Grands" are too big). From my testing, the sourdough biscuits work the best, but buttermilk biscuits also work too.

Ingredients:

1 whole duck
kosher salt and pepper
1 large bulb ginger, sliced
1 whole garlic bulb, cut in half
8 stalks green onion/scallion)
1/2 cup cooking oil (rice, vegetable, canola or peanut)
2-3 cans prepared sourdough biscuit dough
1 tablespoon white vinegar
Prepared Asian Sweet Chili Sauce or Plum Sauce

Directions:

Preheat oven or grill to 300F

1. To clean the duck, I like to give it a little salt rub to thoroughly clean the skin. Rub a handful of kosher salt all over the duck. Give that duck an exfoliating scrub! Rinse all salt away and pat dry. Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. I like to sew the cavity shut, but it's not necessary.

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.

GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.

2. While the duck is cooking, let's prepare the scallions and bun.

SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.

CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.

BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.

3. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.

BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.

SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.

4. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.

 

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Duck Breast with Sweet and Sour Cranberry Chutney Recipe http://steamykitchen.com/1810-duck-breast-with-sweet-and-sour-cranberry-chutney-recipe.html http://steamykitchen.com/1810-duck-breast-with-sweet-and-sour-cranberry-chutney-recipe.html#comments Tue, 16 Dec 2008 20:16:14 +0000 http://steamykitchen.com/blog/?p=1810 Ming Tsai’s Duck Breast with Sweet and Sour Cranberry Chutney I had a chance to chat with Asian superstar chef Ming Tsai a few weeks ago – andI’m too lame to learn how to turn our recorded phone convo (.wav format) into a podcast. Too busy too figure it out too! Plus, I’m a highly VISUAL person (can you tell?) ...

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Ming Tsai’s Duck Breast with Sweet and Sour Cranberry Chutney

I had a chance to chat with Asian superstar chef Ming Tsai a few weeks ago – andI’m too lame to learn how to turn our recorded phone convo (.wav format) into a podcast. Too busy too figure it out too! Plus, I’m a highly VISUAL person (can you tell?) and anything auditory does. not. compute.

Thanks to Lenny, the podcast with Chef Ming Tsai is up!

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Duck Breast with Sweet and Sour Cranberry Chutney Recipe

My parents are Buddhists but they’ve lived here in the United States since 1967 and have celebrated Christmas with food and presents every single year. When my brother and I were little, we believed in Santa Claus until the day I found my mother’s secret hiding place for gifts. I didn’t let on that I knew about the stash, as I totally enjoyed sneaking into the walk-in closet and wading my way through the piles of clothes, blankets and luggage to get to the booty in the back.

I’d just stare at the blonde Cabbage Patch Kid and Barbie doll convertible, caressing the box and counting down the days til Christmas Eve. So yeah, Christmas more about new toys back then and not so much the religious stuff.

On the other hand, my in-laws take Christmas seriously, and spend much of the month of December decking out the house with holiday lights and trinkets. You couldn’t sneeze without knocking over an angel or shorting out the dancing Santa.

At our home, I’d like to think we have a nice blend of traditions. For the past six years, we’ve hosted Christmukkah, as our good friends are Jewish and all but the Chinese take-out places are closed! My in-laws also come down to be with the family, and each time they make the trip they stuff an entire suitcase with more holiday decorations to hand down. I love it when Scott would show the boys the ornaments that were so carefully preserved and say, “I made this wooden reindeer in first grade!”

I got a chance to chat with celebrity Chef Ming Tsai and ask him about his holiday plans – he’s preparing a slow roasted lamb for his family and gave me some tips for my Christmukkah meal. I’m making Ming’s Seared Duck Breast with Sweet and Sour Cranberry Chutney from his self-published book called Ming’s Master Recipes (www.ming.com). I tested the recipe a couple of weeks ago and holy holiday cheer, it was fabulous!

Ming says that the key to searing duck breast is to render, or melt away the fat first. This savory, delicious fat is used to cook the duck and also saute the potatoes. The Sweet and Sour Cranberry Chutney is the perfect blend of Ming’s signature east and west cooking.

Duck Breast with Sweet and Sour Cranberry Chutney Recipe

Ming Tsai’s Seared Duck Breast with Sweet and Sour Cranberry Chutney Recipe

Adapted from Ming’s Master Recipes by Ming Tsai

serves 4

4 duck breasts, fat trimmed
Salt and freshly ground black pepper
2-4 Yukon gold potatoes, either boiled or baked skin on 45 minutes at 350F
Sweet and Sour Cranberry Chutney (recipe below)

Use a sharp knife to score the skin on the duck breast several times, making 3-5 slashes on the diagonal then rotating knife to slash the other way, to make a slanted checkerboard of sorts. Score all the way through the fat, but take care not to cut through to the meat.

Place the duck breasts, skin side down in a large frying pan and then heat the frying pan on low heat. As the pan heats up, the fat will begin melting (rendering). Let fry until the skin is brown and crispy, about 7-10 minutes. Turn the heat to high and flip the duck meat side down. Fry for 3-5 minutes for medium rare. Flip the duck breasts again and sear for 3-5 minutes to re-crisp the skin. Let rest for 5 minutes before slicing. Transfer to a plate, meat side down and let rest. In the same pan, with the luscious duck fat, turn the heat to high and add the potato slices.Serve with Sweet and Sour Cranberry Chutney.

For the Sweet and Sour Cranberry Chutney
1 red onion, cut into 1/2 inch dice
1 cup dried cranberries, chopped
1/4 cup sugar
1 cup rice vinegar
1 tablespoon cooking oil
Salt and freshly ground black pepper, to taste

Heat a sauté pan over high heat. When hot, add the oil and swirl to coat. Add the onions and sauté until soft, about 5 minutes. Season with salt and pepper. Add the cranberries, sugar and the rice vinegar. Simmer on medium-low for 10 minutes, until most of the liquid is absorbed. When cool, transfer to container and cover, store in refrigerator for up to two weeks.

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