Ingredients
Duck and Vegetables
- 2 centimetre piece of ginger
- 2 garlic cloves
- 1 tablespoon TM vegetable stock concentrate
- 40 grams soy sauce
- 500 grams water
- 2 pre-marinated Peking duck breasts, (skin on)
- 2 carrots, peeled and sliced into thin discs
- 2-3 --- heads of baby pak choy, roughly cut into pieces
- 4-5 button mushrooms, sliced
- 30 grams sesame oil
White Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon fish sauce, (or to taste)
- 1/2 tablespoon sugar
- 1/2 tablespoon corn starch
- 5 tablespoon water
- 1 teaspoon Chinese shaoxing wine
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ginger and garlic into the TM bowl and chop 3 sec / speed 7. Transfer into a bowl and set aside. Do not clean the bowl.
Add water, stock and soy sauce to the bowl and lock the lid in the position and remove MC.
Score duck skin diagonally then place onto the Varoma bowl skin side down. Set aside pre-marinated sauce for later use.
Place sliced carrots on the Varoma tray then secure the lid on before placing the Varoma into position. Commence cooking 9 min / Varoma / speed 1
Mix the white sauce ingredients in a bowl and set aside.
Add pak choy vegetables on the Varoma tray on top of the carrots and continue cooking 6 mins / Varoma / speed 1. Once cooked keep vegetables aside, preferably warm.
**NOTE*** If, like me, you prefer your vegetables really wilted, take this opportunity to further steam your vegetables to your liking while crisping the duck. Once you’ve moved the duck to the frying pan as per the next step, transfer the uncooked pak choy vegetables into the Varoma bowl and steamed for a further 2-3 mins / Varoma / speed 1.
Heat a small frying pan and fry the skin side of the duck in its pre-marinated sauce for approximately 4 minutes, or until skin is crispy and to your liking. Once cooked, leave duck breasts to rest skin side up.
Place sesame oil and reserved garlic and ginger into the TM bowl and heat 1 min / 100oC / speed 1.
Add mushrooms and white sauce mix for 5 min / 100oC /
/ speed 1.
Add greens and carrots and combine 10 sec / reverse / speed 2.
Slice duck and serve with vegetables immediately.
/ speed 1Tip
You can use any leafy green Asian vegetable of your choice if pak choy isn’t your cup of tea (bok choy, kai lan comes to mind). You could also add any additional vegetables like snow peas and baby born; bear in mind you will need to adjust the steaming time according to how you like them cooked.
Also, while I have noted that this recipe caters for two, you can increase that by adding more duck breasts (as many that can fit the Varoma bowl) and accompany with some beautifully cooked jasmine rice, as pictured above. It’s sure to be a bit of a crowd pleaser!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Today I have a whole duck, and a family of four to feed. I researched duck recipes and liked the look of this one.
I took this idea and ran with it.......
The duck cavity is stuffed with orange and gratefruit quarters-that's the fruit I had! The whole bird is seasoned with salt, pepper and pomegranite molasses and roasting in a hot oven; while Thermie and I do the rest.
Making gravy stock in the mixing bowl, with veg and duck giblets in the steam basket. The varoma is full of potatoes, and the varoma tray has carrots now and broccoli to be added later.
I'll use the whisk to make mash and serve roast duck with spiced, orange gravy, steamed carrots and broccoli
Simple ingredients......amazing results
What a great recipe!
Many thanks for sharing another way to take advantage of the many functions of our Best Friend in the Kitchen! Here in France I can get ready-to-bake Crispy Duck halves but I'm not familiar with the "pre-marinated Peking duck breasts" you mention. Duck breast is really popular in France so I can buy it fresh and marinate it myself. Do you buy yours ready-marinated or do you have a marinade recipe?
P.S. I l-o-v-e your photos! I wish mine were as good on my own blog
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
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