1276 bei jing kao duck Recipes

duck breasts, light soy sauce, hoisin sauce, oyster sauce, honey, rice wine vinegar, five-spice powder

well flavoured duck stock or 850 ml chicken stock, rice wine, light soy sauce, star anise, boneless duck breasts, finely diced, chinese cabbage, finely shredded, garlic, crushed, sesame seeds, sesame oil, chopped fresh parsley

duck (mine were smaller than this, hence 2, i think this should be about right for 4 people.), dijon mustard, soy sauce, honey, garlic cloves, crushed, dry white wine, olive oil, cornflour

duck, maple syrup, honey, dijon mustard, dried thyme, orange juice, balsamic vinegar, garlic, orange liqueur or 40 ml port wine

duck legs, fermented black beans, garlic cloves, chopped, minced ginger, onion, diced, carrot, diced, celery rib, diced, shiitake mushroom, sliced, shaoxing wine, tamari, brown sugar, thyme, water, to cover, salt , pepper

duck breast halves, olive oil, fresh thyme, minced, garlic powder, paprika, salt & pepper, beef stock or 1 cup beef broth, chicken stock or 1 cup chicken broth, butter, shallot, minced, port wine, fig preserves, flour

duck (4-5 lb), beer or 1 (8 oz) can iced tea, salt, salt, star anise, freshly ground, paprika, black pepper, mustard seeds, freshly ground, msg, sugar

duck, salt, vodka, honey, water, fresh ginger, mandarin pancake, green onion, ends sliced to make a brush, hoisin sauce, cucumber, peeled and cut in slivers

duck, butter, melted, orange juice, lemon juice, onion, chopped, cayenne pepper sauce (or other hot sauce like tabascio), worcestershire sauce, garlic salt, black pepper, onion, quartered, orange, quartered

spring roll wrappers (wrappers), sage leaves, basil leaves, cilantro leaves, zucchini , thinly sliced on a mandolin paper 2 x 4, steamed till tender, sweet potatoes , sliced on a mandolin paper thin 2 x 4, steamed till tender, cooked duck, sliced thinly into 6 portions, balsamic vinegar, chopped rhubarb, cherry preserves, orange zest, sliced scallion, water, peanut butter, soy sauce or 1 tsp fish sauce, sesame oil, chili pepper flakes, thai peppers, diced finely (use as much or little as you like)

duck (about 3 lbs), salt, black soy sauce, brandy, garlic, crushed, oil, onions, sliced, water, cornstarch

balsamic vinegar, honey (orange blossom), dried tart cherry, cayenne pepper, boneless duck breasts, salt and pepper, to taste, fresh sage leaves

duck, split in half, butter, ketchup, sugar, ketchup, lemon juice, worcestershire sauce, pepper, salt, pressed garlic, onion, chopped, tabasco sauce

fresh lavender blossoms (use the same proportions of herbes de provence, if you can tsp find lavender) or 3 tsp dried lavender flowers (use the same proportions of herbes de provence, if you can tsp find lavender), fresh thyme leave, sea salt, whole black peppercorn, duck (thawed, if frozen ), canned low sodium chicken broth, dry red wine, honey (i use clover, but if you can find lavender or orange flower , it would add additional flavor), salt and pepper, to taste

ducks, quartered and trimmed of excess fat, salt and pepper, garlic powder, purple plums, strained and pits removed, frozen pink lemonade concentrate, fresh lemon juice, dry white wine, soy sauce, grated fresh orange rind, grated fresh lemon rind, powdered ginger, salt and black pepper, garlic powder, worcestershire sauce, brown sugar, catsup, red food coloring, generous amounts, oranges, cut into halves, canned crabapples (rings), maraschino cherries

whole duck breasts, dried cranberries, chopped, dark raisin, chopped, rosemary, chopped, salt and pepper, chives, cleaned, frozen phyllo dough, unsalted butter, melted

duck breasts, salt, pepper, ground cinnamon, fine sugar, balsamic vinegar, ground cinnamon, honey