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Pekin Duck Soup

INGREDIENTS:

125 Grams “Capella” Pekin Duck cooked meat
7 cups chicken stock
2 spring onions – finely chopped
1 tbsp. Oil
30 mm piece of fresh root ginger – peeled and chopped
125 Grams Melon sliced
Salt and pepper to taste
1 tbsp. Medium Sherry
1 tsp. Corn starch

METHOD:

Step 1 : Fry spring onions in oil for one minute
Step 2 : Add Duck meat and ginger and stir fry for one minute
Step 3 : Add the melon slices and stir fry for a further two minutes
Step 4 : Blend the corn starch with a little chicken stock and add along with the remaining ingredients and stock
Step 5 : Simmer for three to four minutes until the soup becomes clear

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Shanghai Duck

SERVES – 8

INGREDIENTS:

2.3 Kg. “Capella” Pekin Duck
8 Spring Onions – cut into 2 inch lengths
2 md star anise, broken into 16 sections
2 sl ginger root – 1” size
1 cup dark soya sauce
1 cup light soya sauce
1 cup water
¾ cup sugar / honey

METHOD:

Step 1 : Put the onions, star anise and ginger root in a heavy pot.
Step 2 : Place the duck, breast side up in the pot.
Step 3 : Mix the remaining ingredients and pour over the duck. Cover and bring to a boil. Simmer for about two hours or until tender, turning every half hour
Step 4 : Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy ….not too long.
Step 5 : Remove and chop into small pieces
Step 6 : Reserve liquid and serve at the table as a sauce. Serve it as is, or thicken a little.

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Duck Over Charcoal

SERVES – 4

INGREDIENTS:

2 “Capella” Pekin Ducks
Salt and pepper
3 cups Wine Vinegar
4 lemons (for juice)
1 cup olive oil
2 cloves garlic, pressed
2 onions, chopped
1 cn chopped pimientos
3 tbsp.soya sauce
½ tsp. Oregano
12 strips bacon

METHOD:

Step 1 : Wash ducks thoroughly in cold water and dry

Step 2 : Season to taste with salt and pepper

Step 3 : Combine vinegar, lemon juice, olive oil, garlic, onions, pimento, soya sauce, oregano salt and pepper. Marinate ducks in this mixture at least 8 hours.

Step 4 : Cook over charcoal fire that has burned down low. Close top of grill. Cook about 1½ hours.

Step 5 : Place 6 strips of bacon on each bird and cook for 30 minutes more.

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Baked Duck And Mushroom

INGREDIENTS:

5-6 “Capella” Pekin Duck breasts, boned, skinned, cut into strips
450 g. Mushrooms, sliced
225 g. Cheddar cheese
4 eggs, whipped
½ tsp. Salt
1 cup bread crumbs, fine crushed
½ cup butter
1 cup chicken broth
½ fresh lemon

METHOD:
Step 1 : In a non metallic container, marinate duck strips in egg and salt for 1 hour
Step 2 : Roll duck in bread crumbs to coat well. Heat butter in fry pan, brown duck strips lightly, remove and place in a baking dish
Step 3 : Place sliced mushrooms on top of duck then cheese on top of mushrooms.
Step 4 : Pour chicken broth and left over butter from fry pan over the top of the entire dish. Bake at 175 Degree C for 45 minutes. Remove from oven, squeeze ½ lemon over the top and serve

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Chilly Duck

INGREDIENTS:

1 Kg. “Capella” Pekin Duck breasts, cubed
6 cloves garlic, minced
6 medium onions, chopped
5 green peppers, chopped
450 g. Tomato sauce
8 red peppers
4 chilly chopped
1½ tsp. Tabasco sauce
2 tbsp. Chilly powder
1 tbsp. Cumin
1 tsp. Cayenne pepper
1 tsp. Salt
250 g. Lima beans or can of baked beans

METHOD:
Step 1 : In a large Pan cook the duck with the garlic, onions and green peppers until done
Step 2 : Add the remaining ingredients except the beans
Step 3 : Simmer for 1 hour stirring occasionally
Step 4 : Add the beans and simmer 25 minutes longer.

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Barbecue Duck Breasts With Sweet Potatoes & Apple Jelly

barbecue-duck-breasts
(Sweet potatoes have pinkish skins and flesh varying from creamy white to deep orange.
Choose a long cylindrical tuber to make neat round slices for this Cajun dish)
Serves 2

INGREDIENTS: 2 “Capella” Pekin Duck Breasts
1 large sweet potato about 400 g.
30 ml/ 2 tbsp Apple Jelly
1 tbsp. Sherry vinegar
50 gm. Butter – melted
Coarse salt and freshly ground black pepper
METHOD :
Step 1 : Slash the skin of the duck breasts diagonally at 2.5cm/1 in. intervals and rub plenty of salt and pepper over the skin and into the cuts.
Step 2 : Scrub the sweet potato and cut into 1 cm/½ in. slices, discarding the ends.
Step 3 : Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes,
according to how pink you like your duck.
Step 4 : Meanwhile, warm the Apple jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.
Step 5 : Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad

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Whole Roasted Duck

whole-roasted-duck

INGREDIENTS:
1 ‘CAPELLA’ Duck about 2 Kg. – neck removed
1½ Cup Dry Red Wine
1½ Cup Soya Sauce
2 Tablespoon fresh Lemon Juice
½ Cup Hoisin Sauce
2 peppercorns (optional)
2 (2½”) Cinnamon Stick
¼ teaspoon dried hot Red Pepper Flakes
6 Garlic cloves smashed
2 (¼”thick) piece peeled fresh Ginger, smashed
2 small Onion, quartered
2 Cup water
2 tablespoon all purpose Flour

METHOD:

Special Equipment : Kitchen String, an instant-read meat thermometer

Step 1 : Put oven rack in middle position and preheat oven to 205 °C .
Step 2 : Wash and dry Duck, then “groom” it by removing any remaining feathers and quills with tweezers or needle nose pliers. Tie legs together using string, then tuck wings under body to secure.
Step 3 : Combine all remaining ingredients except water and flour in a large sealable plastic bag and add Duck. Marinate, chilled, 1 hour
Step 4 : Transfer Duck to a roasting Pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 1½ cup marinade through a Sieve into a saucepan and discard reminder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 68 ° C when inserted in meaty part of a thing or 72 ° C in breast (do not touch bone), then cook for 15 to 20 minutes more.
Step 5 : While Duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in ¼ cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Step 6 : Remove Duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 72 ° C at leg and 74°C at breast)

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Roast Duckling A La Orange

roast-duckling-a-la-orange

INGREDIENTS:
2 Kg. To 2.2 Kg. “Capella” Pekin Duck
1 tsp. Seasoned salt
½ tsp. Rosemary
½ cup Celery, chopped
½ cup Onion, chopped
2 cup brown sauce, or chicken stock
3 tbsp. Sugar
1 tbsp. Butter
½ cup Vinegar
1 cup Orange Juice
1 tsp. English mustard
½ tsp. Cornstarch
¼ cup Grand Marnier

METHOD :

Step 1 : Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and Rosemary.
Step 2 : Preheat oven to 220° C
Step 3 : Place the duckling in a roasting pan, add ½ cup of water, and roast for 1 ½ hours, basting occasionally.
Step 4 : Remove the duckling from the oven and keep warm
Step 5 : Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and sauté until tender. Add
two cups of brown sauce. Boil for 20 minutes
Step 6 : The basic sauce is now ready for additional flavouring
Step 7 : To prepare the Orange Sauce – Melt the butter, vinegar and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil.
Step 8 : Strain the sauce, then thicken with cornstarch and season with Grand Marnier.

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Pancakes For Ducks

PANCAKES FOR DUCKS

Type – 1

INGREDIENTS:

175 G. plain flour (Maida)

150 Ml. Boiling water

2 tablespoon oil (Til)

METHOD:

Step 1 : Place the flour in a bowl. Pour in the boiling water slowly and make a warm dough.
Step 2 : Knead for two minutes and then stand for 10 minutes. Shape the dough into a 2” diameter roll. Cut the roll into 12 mmthick slices
Step 3 : Brush one side of each slice with sesame oil and lay another s slice on top of it with the oiled surfaces together (like a sandwitch)
Step 4 : Roll the double piece out from the center on a lightly floured surface and make a 125 mm diameter chapati. Make as many as the dough allows
Step 5 : Make chapattis on a Tava. Turn over when one side is done
Step 6 : Pull the two pieces apart into separate slices
Step 7 : Fold each piece into a half circle on the side brushed with oil
Step 8 : Pile the Pancakes on a plate and place in a steamer for 10 minutes
Step 9 : Bring to the table immediately for wrapping up pieces of duck and Accessories.

Type – 2 

INGREDIENTS:

2 ½ cups ( 310 g.) plain flour

2 teaspoons Castor Sugar

1 tablespoon sesame oil

METHOD:

Made same as Type – 1, but NOT steamed Or They can be made in advance and kept covered in a cool place.They can be reheated in a sealed aluminium foil or steamed just before Serving.

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Pekin Duck – Pancakes

INGREDIENTS :
  • 1 “CAPELLA” Duck about 2 kg. To 2.5 kg.
  • 2 tablespoon sugar
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • Pinch salt
  • 30 Pancakes ( See Recipe for making pancakes )
  • 15 spring onions or 1 cucumer

FOR THE GARLIC VINEGAR DIP : 

6 cloves garlic
6 tablespoons vinegar

FOR THE MUSTARD SOYA SAUCE DIP :

1 teaspoon dry mustard
2 tablespoon soya sauce

FOR THE CHILLY SOYA SAUCE DIP :

1 tablespoon chilly sauce
3 tablespoons soya sauce

METHOD : Step 1 : Clean the duck thoroughly and lower it momentarily into a pan of

boiling water to scald. Dry immediately with kitchen paper and hang by the feet to dry overnight in a cool, airy place.

Step 2 : Mix together the sugar, sherry and water, adding the salt to help the sugar dissolve. Rub the outside of the duck with this sweetened water several hours before roasting. Hang to dry again. When dry, rub the duck a second time with the sweetened water.

Step 3 : Place the duck in a moderately hot oven (375°F, 190°C, Gas Mark 5) on a rack with a pan underneath to catch the drips. Roast for 20 minutes,then lower the temperature to 300°F (150°C, Gas Mark 2) for 1 hour. Finally, raise the temperature to 400°F (200°C, Gas Mark 6) for 20 minutes. The duck should then be well cooked and the skin very crispy.

Step 4 : While the duck is cooking, prepare the Pancakes .Chop the spring onions into segments 5 cmlong. If using cucumber, peel and cut into thin strips about 5 cm long. For the garlic-vinegar dip, peel and crush the cloves of garlic and mix with the vinegar.for the mustard-soya sauce dip, combine he dry mustard with the soya Sauce For the chilly-soya sauce dip, combine the chilly sauce with the soya sauce. Plum sauce and haisein sauce are also traditionally served with the dish.

The duck is carved at the dining table. At the first carving, only the skin is sliced off. To eat, dip 1 or 2 pieces of the skin in a sauce and place in the middle of a pancake. Top with a piece of spring onion or a strip of cucumber, fold over one end of the pancake and roll up. Eat with the fingers while the duck skin is still crackling and warm.

Repeat the process until all the sliceable meat has been carved from the duck and each person has packed and eaten 3-6 rolls of duck skin and duck meat.

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