Sunday, 25 May 2014

Chinese 5 Spiced Roasted Duck with Sugar snap Peas and Pan fried Asparagus covered in a unique Peach Sauce & Peking Duck Pancakes Starter


Starting Sunday's Kitchen a few weeks ago, I thought it will be the perfect way to finally put down our favourite recipes and also spread our love for cooking. We do love cooking  (our dad loves cooking)  we love enjoying it, and I love documenting everything. The plan was to start with our favourite recipes, but what are plans really for if not to change in the last minute? 

We are still sharing our favourites, but we are also improvising on the way, cooking some things for the first time. And this week our first timer will be no other, than a duck! How do you decide to cook a duck if not for a special occasion? Well, there wasn't anything special happening these days, but there was a half priced duck and you can't say no to a bargain! 

So here we go, cooking a Roasted Duck with Green Vegetables and Peach Sauce and probably peoples most favourite Chinese starter - Peking Duck Pancakes. Before jumping to the recipe, there are few things you should bear in mind when you cook duck:

  • It is a fatty meat and a useful tip when cooking it is to cook it in a way that the fat will drip away from the bird, such as putting it on a grill or stand.
  • There is not as much meat on the duck, compared to the chicken, therefore make the most of it, so don't forget underneath the duck.  
  • The duck is very rich in taste, so you need to find sauce that will compliment the meat and will make the dish really exquisite.

Chinese 5 Spiced Roasted Duck with Sugarsnap Peas and Panfried Asparagus covered in a unique Peach Sauce & Peking Duck Pancakes Starter


Cooking time + Preparation - 2hrs and 30min and Serves- 4-5

Ingredients:
Sauce:
  • Juice from a can of peach slices in light syrup
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 2tbsp soy sauce
  • 1tbsp dijon mustard
  • 4-6 slices of peaches from the can
  • Season with salt and pepper
Vegetables:
  • Bunch of asparagus
  • 3 cloves (crushed, pressed down with a wooden spoon) garlic
  • 2-5 tbsp juices from the cooked duck
  • Sugar snap peas boiled in salted water
Pancakes:
  • Half of the cooked duck breast - shredded
  • Sliced half cucumber
  • Sliced bunch of spring onions
  • Pre-made chinese pancakes (Wonton pastry)
  • Hoisin Sauce (You can find it in almost every supermarket or keep an eye out for any chinese wholesale)
It may look like there are too many ingredients and the recipe is really complicated, but actually it is not difficult at all, you will just need a spare 2 hours!  


1. Rub the duck with the Chinese 5 Spice and plenty of sea salt. 




2. Place it upside down on a prepared baking tray and place in a pre-heated oven at gas mark 4 (180C).


3. After 1hour and 5minutes turn over and add more salt. Then leave for another 1hour and 5minutes.


4. After a total of 2 hours and 10 minutes, take the duck out and cover it in tin foil. While waiting for the duck to stand for 20 minutes, prepare the peach sauce. Add all of the ingredients (juice from a can of peach slices in light syrup, 3 tbsp extra virgin olive oil, 1 clove garlic, finely chopped, 2tbsp soy sauce, 1tbsp dijon mustard,  4-6 slices of peaches from the can, salt and pepper) into a bowl and mix well. Put into a pan and leave to simmer for 15 minutes. Then sieve into a sauce bowl, discarding the peach slices.  


5.  Boil the sugar snap peas for 8-10 minutes.


6. Wth the juices from the duck and the crushed garlic, fry the asparagus for 5-7 minutes on a medium to high heat.



7. To prepare the starter- slice the cucumber and the spring onions length ways. Heat the hoisin sauce in a pan or in the microwave.


8. Prepare everything ready to serve. For preparing the starter, place a pancake and add sliced cucumber and spring onions on top, together with shreded duck and hoisin sauce. Roll and enjoy the deliciously light starter.



 When it comes to serving the main, remember not the quantity matters here, but the quality. Make sure you serve with the sauce, it is truly irresistible. And a glass of cold white wine will be an ideal finishing touch!






Bon Appetit!


                                                            

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