Category Archives: From the galley

5 Spice Duck Risotto

I can hear you saying… NOT ANOTHER DUCK RECIPE! I promise I’ll post something different next week.

This is only my second time making a risotto. The first was several years ago when I made a crayfish risotto. This may not look pretty but it is delicious! You could easily make this for two people using one duck breast… there almost seemed to be more duck than rice… but Dwayne wasn’t complaining. I was just happy it turn out as lovely as it did!

Risotto4

Ingredients

2 1/4 tsp five spice
2 duck breast
1 large onion, finely diced
2-3 garlic cloves, finely diced
2 large oyster mushrooms, thinly sliced
4 dried shiitake mushrooms, soaked in boiling water for 5 minute, squeeze out the water and slice
1 cup of arborio rice
1/2 cup red wine
500ml – 700ml hot chicken stock
1/2 tsp cracked pepper
1 tsp light soy sauce
2 green spring onions, thinly sliced
small bunch of greens, thinly sliced i.e. kale, spinach, bok choy
chives, finely sliced for garnish

5 Spice Duck Risotto
Finely sliced leafy greens, spring onions and duck tossed through the rice at the end of cooking.

Method

Lightly score the duck skin a few times and rub the duck breast all over with 1 tsp of the five spice.

Place skin side down in a cold non stick pan on a medium heat without oil for 7-10 minutes or until golden brown, flip and seal the other side for 30 seconds. Remove from pan but keep the oil from the duck fat.

Place the duck breast skin side up on a rack in a roasting tin and put on the middle rack of a 220°C preheated oven. Cook for 15 minutes. Then take duck from the oven and let it cool before slicing.

While the duck is cooking….

Heat fat from the duck in a large pan and add the onion and garlic, and cook on medium heat for several minutes. Add the mushroom and continue to cook, stirring occasionally for a few minutes.

Add the rice and continue to cook on medium heat, toasting the rice for 4 minutes. (This is an important part of making risotto).

Then add the red wine, the remain 1 1/4 tsps of five spice, and light soy sauce. Allow the red wine to be absorbed before you begin to add the stock. Add 1/4 of a cup of stock at a time… allowing each 1/4 cup of stock to be absorbed before adding more. Keep stirring the rice and testing the consistency.

When the rice is almost done (you have tasted it and are happy with the consistency) add the spring onions, leafy greens and the sliced duck. Lightly toss the ingredients through  as you finish cooking for a couple of minutes. Bon appetite!

Risotto2

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5 Spice Duck Risotto



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Tea Smoked Duck with Asian Style Salad

I love duck! Love it! Whenever I want to make something special I will often think of duck. This was my first attempt at smoking duck and it turned out delicious… if I do say so myself!

Smoking mix

1 cinnamon stick
1 star anise
1 clove
1 cup of uncooked rice
1/2 cup of tea
1/4 cup sugar

Tea smoked duck

And this is how I made it….

In a mortar I crushed the cinnamon stick, star anise and clove (crushed but not powdered) and then I combined this spice mix with the rice, tea and sugar.

I lined a wok with a couple of layers of foil and added the tea mix. I heated this over high heat until it was smoking hot. On a trivet, over the smoking tea, I placed the duck breast, skin side up.

I covered the top of the wok with foil, put the lid on and turned the heat down to low. Then I let it smoke for 20-25 minutes.

If you want crispy skin duck (as we did), take the duck out of the wok a little earlier. Heat a fry pan (no oil needed), add duck skin down and cook for a few minutes until crispy.

Tea smoked duck

My Salad

Shredded cabbage, thinly sliced large red chilli, thinly sliced beans, bean sprouts, finely chopped small red chilli, chopped coriander, mint and basil, grated carrot and grated green apple (apple tossed with the juice of 1/2 lime).

For the dressing – I used the same dressing I made for my green mango salad.

I served the duck with salad and lontong which is a compressed rice cake.

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Tea Smoked Duck

 

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Spiced Roast Duck Breast with Mango Salad

Cooking on a boat

Ingredients
2 duck breast, pat dry and score the duck breast

Spice mix

1cm cinnamon stick
4 petals of start anise
1 tsp peppercorns
1 clove

Salad

1 green mango, shredded or grated
2-3 spring onions, thinly sliced
2 asian shallots, thinly sliced
1 long red chilli, juilianned or diced.
basil, mint, coriander, chopped

Salad Dressing

Salad dressing is the same I use for the Cambodian Green Mango Salad

3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

cooking on a boat

Method

For the duck…

Using a mortar and pestle, crush the spices until well ground (or use five spice powder if you prefer).

Rub the spice mix all over the duck breast.

Heat a frypan until hot (do not add oil). Place duck skin side down and cook for a few minutes, on moderate heat, until fat renders.

Then place the duck into a preheated oven, set at 210c, for 15 minute. Remove the duck from the oven and let it rest for 10 minutes before slicing.

For the salad..

Put all the ingredients for the dressing in a jar and give it a good shake. Refrigerate until needed.

Combine all the salad ingredients and dress the salad at the time of serving.

Serve the sliced duck with the mango salad for a fresh zesty treat.

Crispy Duck Breast Salad

I cooked this crispy duck breast salad for our 12th anniversary dinner. Our anniversary dinner was a day late because we both forgot our anniversary, until the end of the day when I remembered. I, of course, played the “I was just waiting to see if you’d remember” card… but Dwayne saw through it!

Crispy Duck Salad
Crispy Duck Salad
Crispy Skin Duck Salad - this one I made for Hellen and Phil for their anniversary.
Crispy Skin Duck Salad – this one I made for Hellen and Phil for their anniversary.

What I had aboard… duck breast, cabbage, carrot, chilli, star anise, cinnamon sticks, chicken stock, ginger, garlic, peppercorns and soy.

What I did…

I made a master stock of :

  • 1 cup chicken stock
  • 1/2 cup dark soy
  • 1 star anise
  • 1 cinnamon stick
  • 2 cm ginger, sliced
  • 2 garlic, crushed
  • 6 peppercorns

I mixed all the stock ingredients together and marinated the two duck breasts for 12 hours.  Then I removed the duck and put the marinade into a pot and brought it to the boil. I simmered this stock for 10 minutes before adding the duck breast. I then added the duck and simmered for a further 5 minutes. I removed the duck breasts (reserve the stock) and dried them on a paper towel and sat them before a fan to dry.

Crispy Duck Salad

In the mean time I made a salad of shredded cabbage, carrots and julienne chillies.

To serve I placed the salad on plates and set them aside. I heated oil in a fry pan and fried the duck for a few minutes on the underside before turning it over and frying the duck breast, skin side down, until crispy. Once crispy, I sat the duck aside for a few minutes while I heated the reserved stock, reducing it. I sliced the duck and placed it on the salad and ladled  some of the reduced master stock over the salad.

Crispy Duck Breast
Crispy Duck Breast
The salad to go with this duck was made with apple and carrot.
The salad to go with this duck was made with apple and carrot.

Bon appetite!

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Crispy Duck Breast Salad

Chinese Tea Eggs

Another one of Dwayne’s favourites! We were shopping at an Aeon shopping centre, near Senibong Cove in Malaysia, when Dwayne’s nose led him to a pot of Chinese Tea Eggs simmering away outside a cute little tea shop. The aroma permeating from the pot was a delightful combination of cinnamon, star anise and soy. Not able to pass them by he purchased a few of the eggs and delighted in their taste, for they tasted as delicious as they smelled.

So taken was he by the tea eggs that I had to experiment with making my own. I did a search on the net and found some interesting recipes. I ended blending a couple of ideas and making up my own recipe.  I didn’t like the sweetness of the bought eggs so I omitted the sugar that was in most recipes. Add a 1/2 cup of sugar if you like it sweet.

Chinese Tea Eggs with star anise, soy, cinnamon, orange peel
Chinese Tea Eggs

This is how I made them…

Ingredients

  • 10 softboiled eggs

(I boiled the eggs with a little bicarb to help them peel easier. )

  • About three cups of water
  • 2 Tbs Kecap Asin (or soy sauce)
  • 2 Tbs Kecap Manis
  • 1/2 tsp salt
  • 4 pods of star anise
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1/2 tsp black peppercorns
  • 1/2 tsp fennel seeds (optional)
  • 2 slices of lemon or orange
  • the contents of four opened black teabags (I didn’t have any lose tea) NOTE: Lapsang Souchong tea would be great in this recipe but I haven’t been able to find it yet. It would give it a smoky flavour.

Method

Do not peel the boiled eggs, but crack them all over to allow the flavour and colour of the marinade to penetrate them.

Add all ingredients, including eggs, to a saucepan and bring to the boil. Reduce the heat and simmer.

I simmer the eggs for about 30 minutes and then I let them sit in the marinade for another 12-18 hours. The longer you leave them in the marinade the more flavour and colour they will have.

They are a handy little snack when sailing and also a nice treat to take to fellow sailors when visiting.

Chinese Tea Eggs