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Homemade Chinese 5 Spice Crispy Duck Recipe
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- čas přidán 17. 12. 2013
- www.fortunecookingcheftom.com
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Stir fry venison recipe
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2 large Duck breasts with skin
Shaoxing wine
Sesame oil
Honey
Chinese 5 spice powder(star anise, cloves, cinnamon, fennel and ginger root)
Ground black pepper
A pinch of salt
Sauce:1/2 tsp of minced ginger and 1/2 tsp of minced garlic, 1 TBS of Thai sweet and hot chili sauce, 1-2 tsp of sriracha hot sauce, 1/2 tsp of sesame oil, 2-3 TBS of light soy sauce, 2 tsp of hoison sauce, 1-2 TBS of chopped green onion and chopped cilantro.
Pan seared the skin for 5 minutes on medium heat until dark brown and crispy.
Preheated oven to 400 degrees and cook for 4 minutes. Enjoy!!!!!!
Best to serve with steam bun!!!!!!
I cooked this again last night. It will be a staple in my house forever! I made my own 5 spice and used it this time. It was delicious!
5 spice:star anise, cloves, cinnamon, fennel and ginger.
Wow, chef, what an amazingly beautiful plate! I'm salivating over this dish. Thanks for the recipe.
I love duck on rice and how it's made in Chinese cooking. The only problem is how long it takes to roast the duck. This is a really awesome quick recipe!
I can almost taste this! Looks absolutely delicious! I have to try this! Thanks for sharing! :)
OMG, that looks freaking amazing!
It seems that delicious ducks made by you are also good (^ ^)
I like eating together with SOBA I like how to eat!
Yummy !! I will give it a try thanks
Wow, great! Thanks for sharing. I wonder if I'll find the species though. :) You have my LIKE.
Looks Great!
Hmmm looks delicious.
Thanks for the recipe chef
Love your delicious videos. Thank you for sharing. Bless you
It seems that delicious ducks made by you are also good (^ ^)
I like eating together with SOBA I like how to eat!
It looks delicouis😋thanks👍
Woww yummy Yummy chef 😋, chef thanks for sharing
Great vid thanks, so many people suggest skin side down in a cold pan, but I’m sure you know what you are doing. 🙂👍
Ilike your style , you focus on the cooking and instruction, not the annoying talk talk talk waste of time! Thank you!
favorited to use recipe later
It's 4am I'm starving :o Few hours til shops open then Im so having this :D
Go to sleep
Oh wait I am 6 years late...
@@ianthethird420 Legend says I still haven't slept and am still hungry
@@ardechey Wow.. You are superhuman
@@ardechey Are you still interested in food btw?
4:24 “Golden brown” you say 👀 🤔
🤣 Great comment 🤣
🙈🤣
Hi Chef, my husband and I found your recipe recently. Just tried this recipe and must say, it is really superb. Please keep these simple and yet authentic recipes coming. Thank you.
Looks good & thanks for posting, I’m wondering if it’s possible to render the last of the white fat?….
Impressed
You call that golden brown?
looking good
It seems that delicious ducks made by you are also good (^ ^)
I like eating together with SOBA I like how to eat!
Look's very nice
Dewi yy
Looks lovely .... but a COLD sauce?
I love this recipe! I didn't use the rub, but used the sauce and it was delicious! Do you have a recipe for using the duck fat?
Great for scrambled eggs or crispy roast potatoes.
Tried it on potatoes...very good! I'll have to try with some eggs.
mrmojorison2012 Duck fat has many uses great for stir fry, or in a aoli but the best thing about it you can freeze it keep adding more to it each time you have duck then you can use the oil to do comfit duck legs yum yum
It's the only thing I sauté potatoes with. The great thing about this duck fat is that it's seasoned with the 5 spice.
I will definitely try out this delicious recipe, thank you. Just one thing I am not clear on: Did you place the seared duck in an oven for 4 minutes or just heat it in the pan for 4 minutes?
I can imagine it would be the pan for 4 minutes
Preheated 400°F oven for 4-6 minutes after the pan sear. Then rest counter top for 10+ minutes. Internal temp to 130°F for rare to medium meat. Depending on the thickness of the breast.
pls. can you give me the portion of each spice ( tsp or 1/2 tsp etc....) i need to make it save it . thanks
How would you do a sauce to go with boiled rice, or could you just warm this sauce up...?
I think that it is good to warm up the sauce with a little hot water (^ ^)
Can y please repeat in written the spices? thanks
Tom, in what sorts of recipes do you use the duck fat you save? Thanks.
Good for potatoes
How about YORKSHIRE PUDDING usimg duck fat?
mummmmmm
At a local Asian market here I found a bag of seasoning that all the label said in English was "Seasoning Material". The ingredients (translated) were: fennel seeds, tsao-ko (black cardamom?), dried ginger, dried orange peel, dried cassis, star anise, and licorice (I think that's what the pieces of wood are). I'm not sure what they are but a friend of my son's, who's Vietnamese, thinks it's for Chinese duck stew but I can't find any reference for these ingredients. I just found the HUGE pieces of dried orange or mandarin peel intriguing and when I brought it home the tiny black seeds looked more like sesame but I used them all anyway to use in a kind of chai. It tasted really good anyway. =D Can you tell me anything about them?
iluminameluna go to your local asian super market and ask for 5 spice they come in packets also
I don't like to kill the flavor of my duck breasts with tons of spices. However I love the really golden brown color of the skin.
Some things in life should never be ducked with
Would 18 spice powder work with this?
Mary Dork OMG! Lol 😄
Dear Gordom Ramsay...
Is it 130 F or C?
F
Thank you for this recipe it looks nice, I do prefer my duck cooked a little more so the fat layer melts out a little.
Where could I find a duck breast?
On a duck..
At your local butcher
Half an aromatick duck is NOT a starter. How come every chinese takeaway has it placed in the starter menu? It usually costs 16 euro which is double the price of most of the main courses. This is clearly incorrect. How can something so obviously wrong be so widespread? Even if it is intended for more than one person it should still be in the main course menu.
More duck for my msg duck sauce
How to burn a duck breast😂👀
Poor
pls. can you give me the portion of each spice ( tsp or 1/2 tsp etc....) i need to make it save it . thanks