Best 4 Duck Crispy Twice Baked Xang Su Ya Recipes
Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you to the heart of Asian cuisine? Look no further than "duck crispy twice baked xang su ya". This exquisite dish, with its harmonious blend of crispy duck, aromatic spices, and a delectable sauce, is a testament to the culinary artistry that can be achieved when tradition meets innovation. Get ready to indulge in a feast for the senses as we reveal the best recipe to create this exceptional dish, ensuring that every bite is a symphony of flavors that will leave you craving more.
Here are our top 4 tried and tested recipes!
SZECHUAN FRAGRANT CRISPY DUCK (XIANG SU YA)
Provided by Marvellina
Number Of Ingredients 10
Steps:
- Place szechuan peppercorn in a pan and roast them lightly until really fragrant. Remove from the heat and place into a spice grinder and ground into a powder. Mix this with Chinese 5-spice powder and salt
DUCK (CRISPY TWICE-BAKED) (XANG SU YA)
We had this at the Zia Restaurant in Albuquerque and absolutely loved it, so I asked for the recipe. At first, I was refused, but when I told them that I need to know what the ingredients are, for medical reasons, I was presented with the recipe. It's really SUPER DELICIOUS!
Provided by Alan Leonetti
Categories Whole Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
- Wash duck inside and out and pat dry with paper towel.
- Preheat oven to 350 degrees.
- Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
- Remove from oven and allow to completely cool.
- Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
- Place the portions onto a rack in a shallow baking dish.
- Bake in the 350 degree oven 15 minutes.
- Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve.
- NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.
Nutrition Facts : Calories 3087.6, Fat 282.4, SaturatedFat 94.3, Cholesterol 447.7, Sodium 984.1, Carbohydrate 76.5, Fiber 1.1, Sugar 68.2, Protein 54
TWICE COOKED DUCK
Provided by Ming Tsai
Number Of Ingredients 10
Steps:
- In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.
TWICE COOKED DUCK
Steps:
- In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.
Tips:
- Choose the Right Duck: Use a medium-sized duck, around 4-5 pounds, for optimal results.
- Proper Cleaning and Drying: Ensure the duck is thoroughly cleaned and patted dry before cooking to achieve crispy skin.
- Score the Duck: Make shallow diagonal scores on the duck's skin to help the fat render and the flavors penetrate.
- Seasoning: Generously season the duck inside and out with salt, pepper, and five-spice powder for a flavorful dish.
- Low and Slow Roasting: Roast the duck at a low temperature (300°F) for a longer duration to render the fat and achieve tender meat.
- Twice-Baking: After roasting, let the duck cool slightly and then bake it again at a higher temperature (400°F) for a crispy skin.
- Carving the Duck: Allow the duck to rest for 10-15 minutes before carving to ensure the juices redistribute.
- Garnish and Serve: Garnish the duck with scallions, cucumbers, and cilantro for a visually appealing presentation.
Conclusion:
Xang Su Ya, the Twice-Baked Crispy Duck is a delightful dish that combines traditional Chinese flavors with modern cooking techniques. By following these tips and the detailed recipe, you can create a succulent and crispy duck that will impress your family and friends. Remember to adjust the cooking time based on the size of your duck and use a meat thermometer to ensure it reaches the desired internal temperature. Enjoy this delicious and crispy duck as a centerpiece of your next special occasion meal.
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