Ginger-Sake Breast of Duck and Duck Adobo
Two preparations are combined to make this duck dish. The duck breasts are marinated in sake, soy sauce, and fresh ginger, and then roasted. The duck legs are braised with a thick brown sauce, a technique popular with Hawaii’s Filipino population.
Ingredients
- Marinade and Duck Breasts
- Sake - 2-1/2 cups
- Soy Sauce - 1 cup
- Sugar - 1 tablespoon
- Garlic Clove - 1, minced
- Fresh Ginger - 2 tablespoons, minced, peeled
- Asian Sesame oil - 1 tablespoon
- Olive Oil - 2 tablespoons
- Duck Breasts - 6, boneless
- Duck Adobo
- Duck Legs - 6, thigh bone removed
- Fresh Ginger - 2 tablespoons, minced
- Garlic Clove - 1, minced
- Brown Sauce (recipe follows) - 4 cups
- Raspberry Vinegar - 1 cup
- Peppercorns - 5, cracked
- Bay Leaves - 2
- Salt and freshly ground pepper to taste
- Stir-fried Vegetables
- Peanut oil - 2 tablespoons peanut oil
- Red, yellow, and green bell peppers - 1/2 cup each, seeded, deribbed, and cut into julienne
- Won bok (napa cabbage) - 1/2 cup, chopped
- Short-Grain Rice - 2 cups, steamed
- Brown Sauce (Makes 4 cups)
- Vegetable Oil - 2 tablespoons
- Green Onions - 2 whole, finely chopped
- Fresh Gingerroot - 2 tablespoons, minced peeled
- Garlic Cloves - 4, minced
- Sichuan peppercorns - 1 teaspoon
- Star anise pods - 3
- Beef Stock - 1/2 cup
- Soy Sauce - 1 cup
- Sake - 1/2 cup
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
Instructions
To prepare the marinade and duck breasts: Combine all the marinade ingredients in a shallow non-aluminum container. Add the duck and turn it to coat. Marinate at room temperature for 2 hours, or cover and refrigerate for up to 6 hours. If refrigerated, remove from the refrigerator 30 minutes before cooking.
To prepare the adobo: In a Dutch oven or a heatproof casserole over medium heat, brown the duck legs evenly on all sides. Add the ginger and garlic and saute for 2 minutes, or until light brown. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer. Cover and braise for 1-1/2 to 2 hours, or until the legs are fork-tender. Keep warm.
To cook the duck breasts: Preheat the oven to 350 F. Remove the duck from the marinade. In a large saute pan or skillet over high heat, fry the duck breasts skin-side down for 4 minutes, or until browned and crisp. Turn and brown the other side of the breasts. Put the breasts on a baking sheet and bake for 5 minutes, or until medium-rare. Keep warm.
To prepare the vegetables: In a wok or a medium saute pan or skillet over medium-high heat, heat the oil and stir-fry the vegetables until crisp-tender, about 2 minutes.
Oil 4 cone-shaped or 2-1/2-by-3-inch molds. Pack the hot steamed rice into the molds and set aside.
To serve: Unmold one cone of rice on each plate. Surround the rice with the vegetables. Slice the duck breasts and fan the slices on the plates. Place one duck leg and some adobo sauce on each plate.
Brown Sauce
This versatile Asian-style brown sauce can be used as a braising sauce for nearly any meat or vegetable. Chilled, it gels and can be used as a garnish for savories and salads.
In a large stockpot over medium-high heat, heat the oil and saute the onions, ginger, garlic, peppercorns, and star anise until the onions are translucent and the mixture is fragrant, about 2 minutes. Add the stock, soy sauce, sake, sugar, and salt. Raises the heat to high and boil for 10 to 12 minutes. Use immediately, or cover and refrigerate for up to 3 days, or freeze up to 3 months.
