Tag Archives: Ducks

It is low in calories contrary to what one might think. Indeed, one can easily remove body fat between the skin and flesh after cooking, the fat is also described as “good cholesterol”. Moreover, the duck has a correct rate of B vitamins, proteins equivalent to other meats and a large amount of iron.

Peking duck

écrit le par
Reply

Ingredients :

  • duck or a can of 1.6 kg
  • 3 tablespoon of liquid honey
  • 4 tablespoon of dark soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of 5 spice
  • 2 teaspoon of salt
  • 1 ginger

Preparation :

Heat 1 liter of water and bring to boil. Prick the duck everywhere with the tip of knife or fork and when the water is boiling plunge the duck for 3 minutes then remove and clean it well with paper towels to remove all fat, the skin is dry.

Remove the tail and neck of the duck.

Peel and chop the ginger and put it inside the duck and rub the cavity so we can smell the aroma.

In a bowl put the honey, soy sauce, sugar, rice vinegar, salt and the spices 5. Mix.

Brush over the duck using a pastry brush by putting the laque on the outside and inside and let stand 1 hour in refrigerator.

Brush over again with a layer of lacquer and then back in the fridge for 24 hours.

Keep the rest of laque for baste occasionally while cooking, if the skin is too dry and the duck is not yet cooked .

Preheat oven to 230 ° C and cook the duck for 15 minutes, then reduce to 170 ° C and bake for 1 hour.

Remove duck from oven and let stand 15 minutes before cutting.

Serve with white rice or cantonese, raw vegetables like the cucumber, carrots and radishes and the hoisin sauce.

Tips : For the rest of your duck you can eat rolled into a thin pancake with vegetables cut into julienne strips and hoisin sauce.

Anecdotes : Peking duck is a dish of traditional North China it is traditionally accompanied with vegetables and soy sauce elongated white vinegar and minced garlic or rice or white bun. It prepares this dish at events like Chinese New Year and weddings.
The duck was originally prepared in the Ming imperial court. At the time, the duck was roasted in a closed furnace. Having become the favorite dish of Emperor Qian Long (Chinese: 乾隆) and Empress Ci Xi, he was popular in the Qing. It remains to the present day a famous dish, typical of Chinese cuisine.

Lap kaï – laab kaï – chicken lap

écrit le par
Reply

Ingredients :

  • 4 chicken farmer thighs
  • 12 duck gizzards
  • 1 juice of a lime
  • 2 tablespoons of juice padek (kind of anchovy)
  • Salt
  • 1/4 of bunch cilantro
  • 1/4 of bunch of mint
  • 1/4 of bunch of chives
  • 2 shallots
  • 2 citronella
  • 20 g of galangal
  • 4 kaffir lime leaves (cytrus hystrix)
  • 2 tablespoon chopped toasted glutinous rice powder
  • 1 fresh chile
  • 75 cl of water
  • vegetables of choice (eggplant, green beans, radishes …)

Preparation :

Bone the chicken legs and put the bones aside.
Lightly season the chicken meat with salt and arrange on the grill to cook for 15 minutes, turning occasionally.
Fill a small saucepan with 75 cl of water, add salt and boil the bones and gizzards over medium heat for 20 minutes. Then collect 4 c. soup broth and reserve in a bowl.

Finely chop the lemongrass and kaffir lime leaves and shallots and chop galangal into small pieces.
Coarsely chop the mint leaves, cilantro and chives.
Coarsely chop the chicken  and finely chop the gizzards.

Arrange meat and giblets in a bowl, add the lemon juice, the padek, broth, lemon grass, galanga, chili, seeded and minced, shallots and kaffir lime leaves and mix well.

The dish should be a little spicy if not add a little salt. Finally add the roasted rice powder and the mint, cilantro and chives.
Place the lap on a plate and serve with fresh vegetables : eggplant, green beans, radishes and sticky rice.

Anecdotes: This dish is served to celebrate a big event, a birth, marriage or a new year. The lap is from the “traditional Laotian cooking.” Lap “in Lao means” wealth “Cooking the lap should bring wealth to the family and guests. Today, this dish so popular, is part of the kitchen everyday.
There are several kinds of lap : lap kai ; lap sinh (beef) or steak tartare Lao lap pèt (duck) ; lap pa (fish) … In general, the lap is always accompanied by sticky rice and fresh vegetables .