Comments on: Five Spice & Orange Duck

By: mycookinghut

mycookinghut — Thu, 05 Nov 2009 18:50:46 +0000

Wendy,
Just out of curiosity where you live at the moment? Is it really difficult to find just duck breasts?
I am glad you love this recipe!!

By: Wendy

Wendy — Tue, 03 Nov 2009 03:55:48 +0000

Bought a frozen duck (at least I thought I did) in a tight sealed plastic wrap in May this year. It stated "Missing Part". I did not think much of it, thinking maybe the gibblets are gone. To my surprise, one leg was missing. It took me a while to cut out the leg, wings and the breast meat. I run out of time and quickly seasoned it with the ingredients except ginger, cinnamon sticks or star anise. In restrospect, I think it will taste better with them. I left them in a big bowl covered with plastic for a few hours and left home. I never seared any meat and it turned out very good. The leg took longer to cook. Over all, I like the way it turned out. Thanks, Leemei. Good duck breast is hard to find.

By: mycookinghut

mycookinghut — Sat, 31 Oct 2009 20:45:42 +0000

Hi Wendy,
Thanks for dropping by! I usually leave the skin on but cut it off when it's cooked.
As duck skin is very fatty, I usually don't put any oil but just sear in a non-stick pan.
Good luck with your cooking and let me know what you think!

By: Wendy

Wendy — Sat, 31 Oct 2009 20:12:28 +0000

I would love to get this a try. It looks so delicious and not time consuming like the peking duck. Does your duck breasts have skin on? What kind of oil do you prefer to sear the duck, margerine, butter, olive or cooking oil like vegetable, canola, corn, etc.? Or sear in a non-stick pan with no oil? I have a whole frozen duck at home and probably will take some work to de
bone.

By: My Cooking Hut

My Cooking Hut — Mon, 12 Nov 2007 20:14:56 +0000

[holybasil] Merci pour votre commentaire. Le canard c’est l’un de mes plats préféré!

[Rasa Malaysia] Thank you for your comment. I love both Peking & Crispy duck too!

[jeena] Thank you very much for your comment again. Give this recipe a try and I am sure you will love it!

[Arnaud] Merci pour ton commentaire et la confirmation que le canard etait delicieux!! La prochaine fois je vais faire une autre recette!

By: Arnaud

Arnaud — Mon, 12 Nov 2007 10:38:59 +0000

Superb pictures, felicitations ! and i can confirm it was as yummy as it looks good !
I want more !!

By: jeena

jeena — Sun, 11 Nov 2007 20:14:18 +0000

I absoloutley LOVE duck! It is so tasty but like you said about your mum I only cook it once in a while also. I love your recipe here it sounds delicious, it is very well written by the way…..easy to understand. I love all the pictures.

By: Rasa Malaysia

Rasa Malaysia — Sun, 11 Nov 2007 19:23:19 +0000

I am not a big fan of duck (or any kind of red or dark meat), except Peking duck (for the skin), but your duck is super-duper delicious looking and gorgeous. Totally restaurant quality, and yes, congrats on the new site. Gotta change my blogroll.

By: holybasil

holybasil — Sun, 11 Nov 2007 04:02:41 +0000

oh la la…j’adore le canard à l’orange! c’est parfait pour la saison d’hiver. Alors, bravo pour les belles photos!
A

By: My Cooking Hut

My Cooking Hut — Sat, 10 Nov 2007 19:52:31 +0000

[boo_licious] Thank you for your comment and dropping by!

[Steamy Kitchen] Cheers! I love duck and this is one of my fav recipes!

[Kristin] Thanks for dropping by! Are you hungry yet? Anytime, Kris!