Crispy Duck with Hoisin-Guinness Dipping Sauce

Crispy duck with hoisin guiness dipping sauce

Winner, 2002 Duck Recipe Contest, Chef Gary Peach

Ingredients

  • 1

    1 Cups Hoisin Sauce

  • 2

    1 Can (14.5 oz) Guinness Stout Beer

  • 3

    1/2 Cup Apple Cider Vinegar

  • 4

    1 Large Fresh Rosemary Sprig

  • 5

    1/2 Cup Cornstarch Slurry

  • 7

    2 Cups Canola Oil

  • 8

    To Taste Salt and Pepper

  • 9

    2 Cups Flour

  • 10

    3 Large Eggs, beaten

  • 11

    2- 7oz Pkg Panko Bread Crumbs

  • 12

    1 3.5oz Pkg Rice Vermicelli Noodles

  • 13

    As Needed Canola Oil

  • 14

    As Needed Canola Oil

  • 15

    1 Cup Each Carrots, Onions, medium dice

  • 16

    1 Tbsp Minced Garlic

  • 17

    30 Sugar Snap Peas

  • 18

    1 Pint Grape Tomatoes

  • 19

    1 Small Bunch Fresh Chives, cut into 1 inch pieces

  • 20

    2 Quarts Boiling Water

  • 21

    2 Tbsp Salt

  • 22

    2 Tbsp Butter

  • 23

    2 Tsp Crushed Red Chili Pepper

  • 24

    6 Tbsp Dry Roasted Peanuts, crushed

  • 25

    2 Tbsp Chopped Cilantro

Directions

Sauce:

  • 1

    Place first four ingredients in saucepan. Reduce by half while preparing duck. Use cornstarch slurry to adjust sauce to coat the back of a spoon, but no thicker; set aside.

Duck:

  • 1

    Remove skin from both ducks. Remove bones. Cut each duck breast into 1 1/2 to 2 inch long slices. Cut remaining duck into 1 inch cubes.

  • 2

    Pour canola oil into large skillet to a depth of 1/4 inch. Preheat oil to medium-high.

  • 3

    Lightly season both sides of duck pieces with salt and pepper. Dip into flour, eggs and bread crumbs. Fry until golden on both sides. Place on a paper towel-lined rack. Hold in a 150 degree oven.

Noodles:

  • 1

    Break 6 tablespoons vermicelli into 1 inch pieces; fry until puffed. Drain on paper towels. Reserve remaining vermicelli.

Vegetables:

  • 1

    Add carrots to skillet of hot oil. When carrots are half cooked (2 1/2 to 3 minutes), add onions. Cook one minute; add garlic. Stir mixture to keep from browning. When onions are translucent, remove from heat. Add peas, tomatoes and chives; toss. Cover; set aside.

  • 2

    Place remaining vermicelli in salted boiling water. Cook for 3 minutes. Check for doneness (should be firm but with no hard centers), drain. Toss with butter and crushed chili pepper. Toss well with reserved vegetables.

Assembly:

  • 1

    Arrange duck, vermicelli and vegetables on plate and ladle with sauce. Garnish with peanuts and cilantro.

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Prep Time: 65 min
Cook Time: 45 min
Ready Time: 1 Hour 50 Minutes
Servings: 6 servings