Hoisin Glazed Duck Breast, the final step!!

Funny how time flies with so much developing with in that short time leaving me with much to share but first the next and near final step in this unique and flavorful preparation of my version of Hoisin Duck. First the difference between this recipe and application and Peking Style Duck is only the breasts are used and the breasts are only brine or marinated, not cooked but rather in there raw state. I prefer duck to be served rare to med-rare however this is the exception at medium. Now that the breasts have dried out a bit it is time to gently smoke them. Smoking of the duck can be done in a gas oven, smoker or even on the grill and the process is simple. It is important to remember we are only kissing the breasts with the sweet aromas of Jasmine Green Tea and sugar and not smoking them to final fare, that is where the grill meets the hoisin glaze in the next and final step. But first it is time to Tea Smoke the duck breast. I learned this technique over 20 years ago and was surprised at how well it worked, first line the bottom of a gas oven with a metal cookie sheet, turn oven to 500 degrees for 30 mins to be sure the baking sheet has come to temp, Brush the duck breasts fat side with a bit of sesame oil, place the duck breasts skin side down directly on the middle rack of the oven and now comes the magic. Take one cup of Green Jasmine Tea leaves and 1 cup of Raw Sugar mixing the blend well now very carefully place the blend onto the hot baking pan in the oven and close the oven door, wait about 2 mins until smoke begins to develop then turn the oven off and allow the duck breasts to sit in this tea smoked sauna for 15 mins.

 This technique is best in a commercial kitchen with the hood fan on for obvious reasons do  not try this in your homes kitchen unless it is commercial quality with a very good hood. OK, after the 15 mins remove the duck and place aside, clean the oven by removing the sheet pan the sugar and tea burned on. Now back to the duck breasts, the breasts should have a slightly golden color to them and smell like something you have never smelt before, imagine the smoky sweet aroma with the sesame.  The glaze is simple  1 tsp Hoisin,  1/2 tsp, 5 spice and  1/2 cup water. Combine the three and mix until all is incorporated now gather the duck, glaze, basting brush and head to the grill. At this point the duck has reached about 100-110 degrees (Rare) so the grill time is only long enough to caramelize the hoisin glaze meaning the sugars have burned or cooked leaving the breast skin and fat crisp and beautiful as pictured below which takes about 3 mins per side or 5-6mins total. Presentation is up to you because once you taste the duck and some of the Napa Wasabi Slaw your buds will be taking you on a journey of its own.

I have much to share so stay tuned, until then "Think Good Thoughts & Smile"..

Hoisin Duck, taking the next step!!

Now the Brine is cooled and ready it is time to clean the Duck breasts for there soak in this flavorful bath. I like to use Muscovy Duck Breasts for this application, they are slightly larger. Muscovy Ducks originated in Central America and are overall a much leaner duck. Take the breast and trim back the fat to fit the meat, with sharp knife in hand slice into the fat being sure not to cut the meat below making three slices into the fat, place Duck in a air tight container with lid off pour brine to cover the breasts, cover and allow to soak for 24 hours in refrigerator. After the breasts have soaked remove them from the brine, pat dry with a paper towel and place on a rack above a sheet pan fat side down then back into the refrigerator for two hours uncovered. I said this is a long process but it is well worth the time and patience as you will experience if you try this process, one could take the breasts directly to the grill but what comes next is what sets this recipe and technique a step above. I will be back to share how to tea smoke in your oven until then, "Think Good Thoughts & Smile".

Hoisin Roasted Duck, the beging of a memorable experience!

I am one of those that remembers special events or days that had extreme meaning in my life, such as March 7, 2010. That was one of the most beautifully spent days for me in which I will hold close to heart much like the couple I prepared this duck for back in 1996 for the 10 year anniversary of there first kiss, that is correct I said kiss, not marriage. Fact is I still get a Christmas Card from the couple every year and to date the meal I prepared for them is still there most memorable some 17 years later. Duck is one of those birds or fowl that needs patience and care in preparing, trying to rush the preparation of Hoisin Duck will end leaving the ducks meat very tough and the skin almost rubber like when what you want is crisp skin and flavor filled tenderness inside. The application is much like preparing Peking Duck although in this recipe only the Ducks breast are used and the brine they are soaked in is cold unlike the Peking Duck where the whole bird is first soaked in the spiced filled bath on the stove top prior to green tea smoking it which is also done in this application or recipe. I will offer the preparation of this over a couple of postings and begin with the brine. Many chefs do not believe in brining, as with anything I believe there is a place for it and balance is key, it all depend on the individual recipe, one belief I do have in common is that many brine's are filled with too much sodium leaving a salty finish, once again patience. Trying to push flavor and tenderness needs to be done gently and over time, if you are looking for a quick duck recipe this one is not for you. So what is in the brine you ask?

Ingredients

2 1/2 cups water (reserve 1/2 cup)
1/2 cup Bokbunja (black raraspberry wine)
2 tbsp low sodium soy sauce
1 tsp clove
1 tsp star anise
1 tsp five spice
1 tbsp hoisin sauce
2 bay leaves

Simply combine all the mentioned ingredients in a pot, bring to boil, reduce to simmer for 15 mins, remove from heat, add reserved water and allow to cool for 30 mins then place in refrigerator for additional 30 mins before going to next step which will be my next post. Until then "Think Good Thoughts & Smile".

Napa Cabbage Slaw with Wasabi Vinaigrette....

 Napa which is north of San Francisco in the heart of the wine country has nothing to do with Napa Cabbage or Hakusai in Japanese. This delicate almost lace like cabbage comes from or at least originated in Asia and is used in all types of Asian Cuisine. Unlike Green or Red cabbage Napa cabbages delicate crisp leaves will absorb flavors such as the vinaigrette I previously posted giving it something special in my view. This slaw is simple to prepare and will hold for a couple of hours before turning slightly soggy. If Napa Cabbage is not available Savoy Cabbage which is similar in texture can be substituted.

2 cups Napa Cabbage (finely shredded)
1 cup Wasabi Greens ( if you can't find them, radish greens can be used in substitute)
1/2 cup Dikon Radish ( small dice))
1/2 cup Cilantro (rough chopped)
1/4 cup Green Onions (chopped
2-3 tbsp Wasabi Vinaigrette
1 tbsp toasted sesame seeds

Combine all ingredients in a large mixing bowl and toss until greens are evenly coated with the vinaigrette, place in refrigerator for 10 mins, remove and toss again, serve.
As previously stated this goes very well with Roasted Hoisin Duck which I will be back to offer up the marinade and what to do with the Duck before it is roasted. Until them "Think Good Thoughts & Smile".

Wasabi Vinaigrette, and a little about Bokbunja Joo!

Crisp Wasabi Greens, Dicon Radish, Napa Cabbage with a Wasabi Vinaigrette. The fresh intensity of the Wasabi Greens with the suttle overtones of sesame and rice vinegar combined with the nasal felt strength in perfect balance of the fresh wasabi that lingered on my tongue just long enough to keep me wondering if I had finally arrived and if so could I remember how much of what ingredient I used in the wasabi vinaigrette I had just prepared, would I ever be able to duplicate the perfect balance of flavors I so selfishly prepared for myself with out sharing, the answer my friends is yes, yes I did remember the exact amount of ingredients that make this Wasabi Vinaigrette tossed with mentioned ingredients to become a Slaw that works so perfect with Roasted Hoisin Duck. So here it be, Wasabi Vinaigrette.

Ingredients:

2 tbsp Olive Oil
1/2 tsp Roasted Sesame Oil
1 tbsp Rice Wine Vinegar
1 tbsp Bokbunja Joo(black raspberry wine)
1 tbsp fresh grated Wasabi (adjust if using powdered)
1 tsp fresh grated ginger or pickled ginger
1tsp Low Sodium Soy Sauce

Combine all the ingredients and chill before tossing with the slaw. Speaking of the Slaw I will offer it in my next post and since I mentioned the Hoisin Duck I might as well do the whole gastronomical experience but first I want to make mention of the Bokbunja Joo, this is a Korean Black Raspberry Wine that is often served chilled as a dessert wine. It is a bit sweet and packs 16% to 20% alcohol, it does very well in marinades as I will exhibit here, with the duck, in the very near future.

Fun fact,  in Korean Medicine it is said that Bokbunja Joo increases sexual stamina as well (something to think about). With this said I will return, until then "Think Good Thoughts & Smile".