Peking Duck Recipe · 2019-04-08 · Prepare the duck sauce by mixing the plum jam with the sugar,...
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Ingredients 4 boneless skinless duck breasts 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 2 tablespoons sesame seed oil 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish CULINARY WEEK April 8–12, 2019 All Week – Free Classes Tuesday – Free Lunch Friday – Commons on Fire Culinary Competition 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar 1/4 cup finely chopped chutney Directions Rinse the duck and pat dry. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Stir one tablespoon of the soy sauce into the spice mixture and rub evenly over the entire outside of the duck. Cover and refrigerate for at least 2 hours, or overnight. Place duck breast top side down and brown in a cold pan with sesame oil. Repeat on other side. Once the duck is cooked, coat duck with honey, turn duck over in pan and allow honey to caramelize. Remove from pan and allow to rest. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping. Ramen Class Hosted by: Frank Montes & Kevin Michalk Peking Duck
Transcript of Peking Duck Recipe · 2019-04-08 · Prepare the duck sauce by mixing the plum jam with the sugar,...
Ingredients4 boneless skinless duck breasts1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground white
pepper
1/8 teaspoon ground cloves3 tablespoons soy sauce1 tablespoon honey2 tablespoons sesame seed oil1 orange, sliced in rounds1 tablespoon chopped fresh parsley, for
garnish
CULINARY WEEK April 8–12, 2019
All Week – Free Classes
Tuesday – Free Lunch
Friday – Commons on Fire Culinary Competition
5 green onions1/2 cup plum jam1 1/2 teaspoons sugar1 1/2 teaspoons distilled white
vinegar1/4 cup finely chopped chutney
DirectionsRinse the duck and pat dry. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Stir one tablespoon of the soy sauce into the spice mixture and rub evenly over the entire outside of the duck. Cover and refrigerate for at least 2 hours, or overnight.Place duck breast top side down and brown in a cold pan with sesame oil. Repeat on other side.Once the duck is cooked, coat duck with honey, turn duck over in pan and allow honey to caramelize. Remove from pan and allow to rest.Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Ramen Class Hosted by: Frank Montes & Kevin MichalkPeking Duck
