Bucatari5stele
http://tunein.com/radio/Mill-City-Radio-s173790/

Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


Book


Booking.com


TalkToChef
Statistics
We have 150 registered users
The newest registered user is mirabela

Our users have posted a total of 270 messages in 259 subjects
Top posting users this month

Who is online?
In total there are 2 users online :: 0 Registered, 0 Hidden and 2 Guests

None

[ View the whole list ]


Most users ever online was 58 on Tue Feb 24, 2015 10:08 pm
Social bookmarking
Social bookmarking Digg  Social bookmarking Delicious  Social bookmarking Reddit  Social bookmarking Stumbleupon  Social bookmarking Slashdot  Social bookmarking Yahoo  Social bookmarking Google  Social bookmarking Blinklist  Social bookmarking Blogmarks  Social bookmarking Technorati  

Bookmark and share the address of Bucatari5stele on your social bookmarking website

Latest topics
» It's official!
Sun Sep 11, 2016 9:20 pm by Chef Pipos Petre

»  You have posted in this topic. It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http:/
Wed Dec 16, 2015 2:08 pm by Chef Pipos Petre

» It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?vie
Fri Nov 27, 2015 12:58 am by Chef Pipos Petre

» https://www.facebook.com/pipos.petre
Fri Nov 27, 2015 12:52 am by Chef Pipos Petre

» Join http://talktochef.com/ now!
Mon May 18, 2015 12:34 am by Chef Pipos Petre

» TalkToChef!
Sun May 17, 2015 10:48 pm by Chef Pipos Petre

» Luxury & Premium Mediterranean Gastronomy Collection
Thu May 14, 2015 7:35 am by lxenophon

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:17 pm by Chef Pipos Petre

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:15 pm by Chef Pipos Petre

RSS feeds

Yahoo! 
MSN 
AOL 
Netvibes 
Bloglines 


Keywords

Instagram
Instagram

You are not connected. Please login or register

MOST WANTED CANTONESE DUCK

View previous topic View next topic Go down  Message [Page 1 of 1]

1 MOST WANTED CANTONESE DUCK on Tue Sep 24, 2013 7:59 pm

Chef Pipos Petre

avatar
Admin
Admin
[You must be registered and logged in to see this link.]

Ingredients:

1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan.

Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool
slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.

http://www.bucatari5stele.org

View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum