Duck ideas needed
- LMAshton Feb 27, 2013 07:02 PM
First, the caveat. The husband is a Sri Lankan, and as such, requires food that is spicy and/or very flavourful. And while I cook a lot of curries and other Asian foods, I am not experienced with duck. And the duck that I have access to is whole duck, so I need to be able to deal with the entire duck one way or another, but breaking the duck down into pieces is no big deal for me.
I've already checked out a few other threads about duck here but haven't found a lot.
So. Ideas? Recipes? Suggestions?
My favorite way to eat duck is an upscale version of nachos. Blue corn tortilla chips, roasted duck breast, manchego cheese, sriracha sour cream, guacamole, and scallions. If you like sweet and heat, I've also had duck confit quesadillas with mango habanero salsa that were pretty tasty.
Nachos or quesadillas are a great suggestion.
Or you can use the entire duck in this recipe from Mark Bittman (bump up the heat level by increasing the chilies):
2nd the suggestion for Thai red curry ... I've had one that had duck and lychee (pineapple could work too) in it, amazing!
I think Chinese style lettuce wraps would be delicious with duck. Shredded duck in sriracha or chili-oil spiked hoisin, laid on top of some rice / rice noodles, green onion, and julienned cucumber, then wrapped in a lettuce leaf. Possibly some toasted sliced almonds for crunch. (I guess what I'm envisioning is a spicy peking duck / lettuce wrap mash up!)
Duck is very common in Kerala cooking. You might start there to look for recipes. It's used in curries, usually with coconut milk and lots of spices, as well as something called a duck roast which isn't what you might expect. Comes with lots of sauce and vegetables. Sorry I don't have a recipe for you but we just came back from south India and had duck there several times.
That duck with pepper masala looks fantastic, as does the duck roast. Indian curries are pretty much always a win with us, especially if they're from the south, meaning spicier.
Thanks so much. Sometimes, just knowing the name of something makes it so much easier to figure things out. :)
Here's my "go to" when I have leftover roast duck (or goose). Quite spicy/flavorful.
Bacardi1 Stir-Fried Chili Garlic Duck
(adapted from Eating Well magazine)
One to 3 cups leftover roast duck (or goose), shredded or cut into small bite-size pieces
3-4 cloves garlic, peeled & chopped
2 tablespoons (or approx. a 2” piece) fresh ginger, peeled & grated or minced
Approx. 2-3 cups small broccoli florets (blanched lightly if fresh rather than frozen)
2-3 stalks of bok choy, sliced
Approx. 6-8 oz. fresh shitake mushrooms, stemmed & sliced
Approx. 3 tablespoons peanut or vegetable oil
2 tablespoons Asian chili garlic sauce
2 tablespoons water
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons rice vinegar
Thoroughly combine chili garlic sauce, water, dry sherry, soy sauce, cornstarch, & rice vinegar in a small bowl & set aside.
Heat oil in a wok or large skillet until shimmering hot, but not smoking. Add broccoli & bok choy, stirring & tossing constantly until color is bright & vegetables are just starting to get tender. Add garlic, ginger, & mushrooms & continue stirfrying for a couple of minutes. Give sauce ingredients a brief stir before adding to the hot pan, along with the duck. Continue cooking until everything is heated through. Serve over Jasmine rice.
Makes approximately 2-3 servings; 4 or more if served with other dishes.