The Gourmet Pirate Thread

[HappyPirate]

Welcome to my New Thread, this thread is about cooking recipes and sharing them.
Everything from Main meals to deserts.
I am your Host......................"The Gourmet Pirate"
I have often been asked, "What do you cook for a ship full of sailors?"

So Today let us look at the coming festive season, we all wish something exotic and spicy for our coming Christmas Parties.

Plum & Ginger Chinese Roasted Duck
Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Glazed, Roasted Duck with crispy skin served with a sweet spiced plum sauce is a beloved staple at any Chinese restaurant. But let me tell you: this homemade Plum & Ginger Glazed Chinese Roasted Duck is even better – and surprisingly easy to make.
How to cook Chinese Roasted Duck perfectly:

To make sure your Chinese Roasted Duck is cooked to perfection, you must follow this simple rule: roast 40 minutes per kilo at 375F (190C). My duck weighted 2.2 kilos so I roasted it 1 hour and 25 minutes.
We only add the Plum and Ginger Glaze toward the end to make sure it doesn’t burn. If you notice that your bird starts to become too brown, simply cover it loosely with foil. And a little bonus trick for next time you want to roast a duck without using a glaze: the more you dry the skin before cooking it, the crispier it will be!
Holidays like Christmas are the perfect time to try your hands at a roasted duck. Don’t be afraid and give it a go! The amazing flavor is definitely worth the effort and the calories!

Easy Plum and Ginger Roasted Duck

Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.

Prep Time 5 minutes, Cook Time 1 hour 25 minutes, Resting time 15 minutes, Total Time 1 hour 45 minutes

Ingredients

• 1 duck 2.2kg

For the glaze

• 1 cup plum jam
• 2 tsp ground coriander
• 1 tsp ground ginger
• 2 tsp sea salt

For the sauce

• 2 tbsp honey
• 1 star anise
• 1 tsp ground ginger
• 28 oz canned plums 800 g, pitted and cut in half, syrup reserved

Instructions

1. Preheat oven to 375F / 190C.
2. Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
3. Place in the oven and roast 40 minutes per kilo. My duck weighted 2.2 kilos so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.

For the sauce

1. In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes.
2. Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.

For the glaze

1. In a medium bowl, whisk together jam, ground coriander, ground ginger, sea salt and just enough water to make the glaze spreadable (around 2 to 3 tsp should be enough). Set aside.
2. 30 minutes before the duck is cooked through, take it out of the oven and pause timer. Brush with glaze (if you don't have a brush, simply use a spoon). Put it back in the oven for 10 minutes, without foil.
3. Take it out of the oven again, and brush with glaze. Put it back in the oven for 15 minutes or until duck is cooked through and juices run clear. If duck starts to become too brown, cover loosely with foil.
4. Remove duck from roasting pan, cover with foil and let it rest in a warm place for 15 minutes (don't skip this step!). Cut into pieces and serve with plum sauce. Serving suggestion: this cranberry and pistachio rice and/or mashed potatoes.

There you have it......................Perfection, Plum & Ginger Chinese Roasted Duck


Please share any other recipes, main meals, deserts, what ever you like.
But "Duck recipes are always special"

 

[Vineta Sexting]

Amazing and very interesting way to cook braised ribs

 

[HappyPirate]

So just Imagine, you got 100 of guest coming to your place for a Christmas Party...……………..
So what do you cook???
."The Gourmet Pirate" is here..........what you need is !! Roasting an Ostrich WHOLE!!!
The biggest Bird in the world. A average duck weighs 2.5 Kg a Ostrich weighs 55KG
RECORD BREAKING BIRD!!! Roasting an Ostrich WHOLE!!!

 

[PantySlayer]

Hmm yum, duck is going to have to be apart of Christmas lunch this year!

 

[Vineta Sexting]

So just Imagine, you got 100 of guest coming to your place for a Christmas Party...……………..
So what do you cook???
."The Gourmet Pirate" is here..........what you need is !! Roasting an Ostrich WHOLE!!!
The biggest Bird in the world. A average duck weighs 2.5 Kg a Ostrich weighs 55KG
RECORD BREAKING BIRD!!! Roasting an Ostrich WHOLE!!!

Soooo yummy

 

[HappyPirate]

Roast Duck with Rum and Fruit Stuffing
Ingredients

• 100g sultanas
• 4 tablespoons rum
• 100g sultanas
• 3 small apples, peeled, cored and diced
• 2 tablespoons butter
• 200g white bread, diced

• 1/4 teaspoon ground cardamom
• 1/4 teaspoon dried sage
• 1 pinch, salt and freshly ground pepper, to taste
• 1 young duck (about 2kg)
• 1 tablespoon clarified butter
• 250ml white wine

Directions
Preparation:45min › Ready in:45min

1. Preheat the oven to 200 degrees C.
2. Rinse the sultanas under cold water and drain well. Soak in rum.
3. Remove the lid and continue to roast the duck for another 45 minutes basting it with its juices from time to time.
4. Heat butter in a large frying pan and fry the diced bread over a medium heat until they becomes golden in colour. Add cardamom, sage, salt and pepper. Place into a bowl.
5. Simmer the apple cubes in the same frying pan for 4 minutes turning them from time to time until they begin to soften. Add to the bread mixture. Mix in the sultanas and rum.
6. Wash the duck under cold water and dry off with paper towel. Rub the insides and outsides with salt and pepper.
7. Heat the clarified butter in the frying pan over medium high heat and sear the duck in it. Stuff the duck with the filling. Close the cavity with kitchen string. Lay the duck in a roasting dish with the breast side-up.
8. Deglaze the duck stock in the frying pan with water and pour it over the duck. Cover the roasting dish and roast for 30 minutes.
9. Pour out the juices and combine with white wine. Boil for a few minutes in a small saucepan. Season with salt and pepper.
10. Carve the duck and serve with the sauce.
11. Remember when you looking at recipies always look at a Duck recipe.
12. Everyone loves Duck,

 

[HappyPirate]

Yes, There a Duck with Rum recipe, just Lovely.

 

[Miss Monique]

Yum looks delicious and such a great thread. Nothing better then roast Duck

 

[Vineta Sexting]

Yes, There a Duck with Rum recipe, just Lovely.

View attachment 77144

Delicious

 

[Miss Monique]

This one looks good and be a great way to use up that leftover duck

Chinese Duck Fried Rice

Easy rice stir-fry with Peking duck and various aromatics for a true Asian style comfort food dish in just a few short minutes.

palatablepastime.com

 

[Vineta Sexting]

This one looks good and be a great way to use up that leftover duck

Chinese Duck Fried Rice

Easy rice stir-fry with Peking duck and various aromatics for a true Asian style comfort food dish in just a few short minutes.

palatablepastime.com

I would love to taste this delicious yummy duck....will try to cook this at home.

 

[Langtrees VIP Perth]

just to throw in a few vegetarian recipes....and how delicious do they look.....

Vegetarian recipes

Whether it’s a New Year’s resolution, a lasting change, or jumping on the meat-free Monday’s train, we’ve got a bunch of vegetarian soups, pastas, salads and currys, that are easy, quick and simple to follow.

www.taste.com.au