Ente: Roast duck with crispy skin, often served with potato dumplings
Welcome to a delightful culinary experience presented by On Kocht! Today, we're bringing the rich flavors of German-inspired cuisine straight to your kitchen with an irresistibly tasty Crispy Duck served with colorful stir-fried vegetables and a savory brown sauce. Perfect for special occasions or when you're feeling a touch of gourmet creativity at home. Let's get started!
- Pre-cooked duck (an entire duck, pre-cooked, available at specialty stores)
- 2 tablespoons of milk
- 40 milliliters of water (plus additional for sauce thickening)
- Vegetables for stir-frying (pre-cut to save time):
- 1 carrot, julienned
- 1 baby bok choy, chopped
- Spitzkohl (pointed cabbage), chopped
- Bamboo shoots, sliced
- 1 zucchini, sliced
- Onion flower blooms (or regular onion), a handful for two portions
- Dark soy sauce, to taste
- Oyster sauce (optional, can be substituted with additional soy sauce if unavailable)
- Cornstarch (Mondamin brand preferred), mixed with water to create a slurry for the sauce
- 40 milliliters of water (to mix with cornstarch)
- Garlic, minced
- ½ teaspoon sambal oelek (or to taste; can be omitted for a milder flavor)
- A pinch of pepper, for seasoning
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Total Time:** 30 minutes
**Equipment:**
- Cutting board and knife
- Large skillet or wok
- Small bowl (for cornstarch slurry)
- Measuring spoons and cup
**Cooking Tips:**
- Be cautious when adding the cornstarch slurry to the sauce; it's better to start with less and add more as needed to reach the desired thickness.
- Re-fry the duck just before serving to ensure the skin stays crispy.
**Servings:** 2
**Instructions:**
1. If the pre-cooked duck is not already cut, divide it into two equal halves.
2. Heat a large skillet on medium-high heat and place the duck skin-side down to crisp up the skin. Cook for about 4 minutes or until brown and crispy. Tip: For the best result, prepare the duck a few hours in advance and re-fry it right before serving to make the skin extra crispy.
3. Remove the duck from the skillet and set it aside to rest in a warm place.
4. In the same skillet, add the minced garlic and cook it briefly to release its aroma.
5. Add the bamboo shoots first as they are firmer and require a bit more time to cook.
6. After a couple of minutes, add a ½ teaspoon of dark soy sauce for color and flavor. If using, you can also add the oyster sauce at this stage.
7. Add the remaining vegetables to the skillet, stir-frying them to your preferred level of doneness. Those who enjoy crunchier vegetables should cook them for a shorter time.
8. While the vegetables are stir-frying, prepare the sauce: Mix the chosen amount of cornstarch with 40 milliliters of water to create a slurry.
9. Once the vegetables are stir-fried to your liking, reduce the heat and add the cornstarch slurry to the skillet to thicken the sauce. Start with a small amount and add more if necessary to achieve the consistency you prefer.
10. Return the duck to the skillet just to heat through.
11. Taste and adjust seasonings as necessary, adding more soy sauce or pepper if needed.
12. Serve hot and enjoy the combination of crispy duck with the flavorsome vegetables and rich brown sauce.
This recipe is crafted by On Kocht, for more delightful recipes visit their YouTube channel at https://www.youtube.com/@onkocht9254.
#homecooking #germancuisine #foodie #delicious
YouTube channel - On Kocht: https://www.youtube.com/@onkocht9254
Ente: Roast duck with crispy skin, often served with potato dumplings
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