Recipes > Main Dish > Crispy Duck with Hoisin-Guinness Dipping Sauce

Crispy Duck with Hoisin-Guinness Dipping Sauce

Name: Crispy Duck with Hoisin-Guinness Recipe
Total time: 110 min
Cuisine: Asia
Ingredients: 1 Cups Hoisin Sauce; 1 Can (14.5 oz) Guinness Stout Beer; 1/2 Cup Apple Cider Vinegar; 1 Large Fresh Rosemary Sprig; 1/2 Cup Cornstarch Slurry; 2 Maple Leaf Farms Whole Ducks; 2 Cups Canola Oil; To Taste Salt and Pepper; 2 Cups Flour; 3 Large Eggs, beaten; 2- 7oz Pkg Panko Bread Crumbs; 1 3.5oz Pkg Rice Vermicelli Noodles; As Needed Canola Oil; As Needed Canola Oil; 1 Cup Each Carrots, Onions, medium dice; 1 Tbsp Minced Garlic; 30 Sugar Snap Peas; 1 Pint Grape Tomatoes; 1 Small Bunch Fresh Chives, cut into 1 inch pieces; 2 Quarts Boiling Water; 2 Tbsp Salt; 2 Tbsp Butter; 2 Tsp Crushed Red Chili Pepper; 6 Tbsp Dry Roasted Peanuts, crushed; 2 Tbsp Chopped Cilantro

Winner, 2002 Duck Recipe Contest, Chef Gary Peach

Ingredients

1 Cups Hoisin Sauce
1 Can (14.5 oz) Guinness Stout Beer
1/2 Cup Apple Cider Vinegar
1 Large Fresh Rosemary Sprig
1/2 Cup Cornstarch Slurry
2 Maple Leaf Farms Whole Ducks
2 Cups Canola Oil
To Taste Salt and Pepper
2 Cups Flour
3 Large Eggs, beaten
2- 7oz Pkg Panko Bread Crumbs
1 3.5oz Pkg Rice Vermicelli Noodles
As Needed Canola Oil
As Needed Canola Oil
1 Cup Each Carrots, Onions, medium dice
1 Tbsp Minced Garlic
30 Sugar Snap Peas
1 Pint Grape Tomatoes
1 Small Bunch Fresh Chives, cut into 1 inch pieces
2 Quarts Boiling Water
2 Tbsp Salt
2 Tbsp Butter
2 Tsp Crushed Red Chili Pepper
6 Tbsp Dry Roasted Peanuts, crushed
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.