Honey Spiced Duck Crepes Recipes

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DUCK WITH HONEY, SOY, AND GINGER

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12



Duck with Honey, Soy, and Ginger image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13



Peking Duck With Honey and Five-Spice Glaze image

Steps:

  • Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
  • In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
  • Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
  • Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
  • In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
  • Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
  • Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
  • Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
  • Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
  • Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

3 tablespoons mild honey, such as clover, acacia or orange blossom
2 tablespoons low-sodium soy sauce
1 teaspoon turbinado or light brown sugar
1 teaspoon five-spice powder
1 (5- to 6-pound) Peking or Long Island duck
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 (24-ounce) beer can or other aluminum can, emptied and filled halfway with water
1/2 cup hoisin sauce
1 teaspoon toasted sesame oil
8 homemade Chinese tortillas, or 8-inch store-bought flour tortillas, warmed
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
2 Kirby or Persian cucumbers, cut into 3-inch-long matchsticks

HONEY SPICED DUCK CREPES

Make and share this Honey Spiced Duck Crepes recipe from Food.com.

Provided by Cook Food Mood

Categories     Whole Duck

Time 1h5m

Yield 20 crepes, 5-7 serving(s)

Number Of Ingredients 15



Honey Spiced Duck Crepes image

Steps:

  • Fill pot with water. Add soy sauce, ginger, garlic and spice powder. Boil briskly for 2 minute.
  • Add duck and boil briskly for another 2 minutes. Allow duck to cool in pot till warm. Remove duck and drain well.
  • Cut duck into half through centre of breast bone. Drain off any excess liquid. Place duck in tray.
  • Mix marinade in bowl. Rub all the marinade well into the skin of duck. Marinade for 2 hours, then bake in oven at 300 Farenheit for 30 minute.
  • Slice duck when cool with very sharp knife.
  • Fold crepe diagonally, place duck meat into centre of crepe. Fold right side of crepe to left and vice versa.
  • Decorate with garnish.

1 1/2 kg duck
1 cup soy sauce
5 cm green ginger, grated
2 garlic cloves, crushed
1 tablespoon five-spice powder
20 pieces crepes
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry sherry
1/2 tablespoon salt
1/2 tablespoon five-spice powder
1/2 tablespoon sesame oil
1 tablespoon soy sauce
4 spring onions, garnish
4 red chilies, garnish

HONEY-GINGER PINEAPPLE CREPES

Make and share this Honey-Ginger Pineapple Crepes recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Honey-Ginger Pineapple Crepes image

Steps:

  • Make batter:.
  • Blend crepe ingredients in a blender. Chill batter while preparing pineapple.
  • Prepare pineapple:.
  • Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute pineapple until golden, about 5 minutes.
  • Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and sauté, stirring, 30 seconds.
  • Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
  • Make crêpes:.
  • While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking.
  • Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer.
  • Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds.
  • Flip cre‪pe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crêpes in same manner.
  • Add pineapple to honey mixture and simmer, stirring, until heated through.
  • Spoon about ‰ cup pineapple mixture over half of 1 crêpe, then fold in half. Repeat with remaining crêpes.
  • Pour remaining pineapple mixture over folded crêpes.

Nutrition Facts : Calories 322.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 78.8, Sodium 33.8, Carbohydrate 53.7, Fiber 2.6, Sugar 36.5, Protein 5.3

1/2 cup whole milk
1 large egg
1/2 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 tablespoon confectioners' sugar
1 tablespoon unsalted butter
1 (20 ounce) can unsweetened pineapple chunks, drained well
1 1/2 teaspoons minced peeled fresh ginger
1/4 cup honey
1/3 cup fresh orange juice

SPICY LACQUERED DUCK

Provided by Minh Bui

Categories     Duck     Marinate     Roast     Spice     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Spicy Lacquered Duck image

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
  • Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

1 cup soy sauce
2 tablespoons dry Sherry
2 tablespoons (packed) dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce*
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder*
1/2 teaspoon cayenne pepper
1 5-pound duck, thawed if frozen, rinsed

HONEY CREPES

This is a very easy and different crepe recipe. I had never heard of honey crepes before, but was very pleased with the results.

Provided by mk10pl

Categories     Dessert

Time 18m

Yield 8 Crepes

Number Of Ingredients 10



Honey Crepes image

Steps:

  • Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
  • In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
  • To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.

Nutrition Facts : Calories 151.6, Fat 6.6, SaturatedFat 3.7, Cholesterol 60.7, Sodium 68.1, Carbohydrate 18.2, Fiber 0.5, Sugar 3.3, Protein 4.3

2 large eggs
180 ml whole milk
125 ml water
125 g unbleached plain flour
45 g butter, melted
5 ml vanilla, extract
20 g honey, divided
oil, as needed
honey, for dirzzling
icing sugar

HONEY SPICED DUCK

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.

Provided by JustJanS

Categories     Duck Breasts

Time 42m

Yield 2 serving(s)

Number Of Ingredients 10



Honey Spiced Duck image

Steps:

  • Score the duck breast skin in a criss-cross fashion.
  • Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
  • Coat the duck in this marinade in a shallow bowl.
  • Cover and leave for 1 hour or overnight.
  • Set the oven to fairly hot, 200c/400f.
  • Put the duck on a rack in a roasting tin, reserving the marinade.
  • Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
  • Put the marinade and 40mls of the roasting juices in a small pan.
  • Add the spring onions and bring to the boil.
  • Simmer gently for 2 minutes.
  • I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

2 duck breasts
20 ml honey
20 ml sherry wine vinegar
20 ml soy sauce
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon Chinese five spice powder
freshly ground black pepper
8 spring onions

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