P.F.Chang's Menu: VIP Duck Yassy's version
As you already
know, I like re-creating meals from restaurants or eatery places that I
have visited. It is fun to brainstorming what are in the dishes I like.
One of the restaurants I like to go to is called "P.F. Chang's". You can find many restaurants or fast food place that offer Chinese food but, often times, I get disappointed with what I get from those places.
Partly because I am from Japan, and many Chinese restaurant in Japan seemed to hire real Chinese chefs, and dishes Chinese restaurants in Japan offer tastes much superior/better than Chinese food you can get from most Chinese restaurants here in the states.
One thing in the "to do list" when we back home in Japan to go see my family is actually to visit Chinese restaurant with our family and enjoy tasty food there.
Chef at the restaurant we go to in Japan is Chinese chef and, his food is real tasty and I enjoy every bite of it.
That being said, P.F. Chang's dishes taste similar to how I remember "Chinese food" back home in Japan, and when we want to eat decent Chinese food, we visit P.F. Chang's. I have tried some of their dishes and, so far, they have not disappointed me yet.
With recent visit, I wanted to try something different and, since it requires long drive to come visit them, I wanted to try something new and something I would not eat often.
Then, I was browsing through the menu and I saw "Duck" section. I have cooked Duck before but, I do not cook it often and I have decided to try their Duck menu called "VIP Duck"; half duck was sliced and it had sweet glaze on them and it came with sesame cucumber with sliced green onion on top.
With one bite, I tasted Hoisin sauce, Chinese Five spice.. and, all the familiar flavor combination and their Duck was tender, juicy and the sweet glaze was very tasty.
Then, Christmas season has started soon and I started seeing Duck products at the grocery store more and, I have decided to re-create the VIP Duck menu with my way.
The restaurant's menu was with half Duck but, we do not have a lot of people in the house. Therefore, I decided to try out with boneless duck breast.
My version of VIP Duck is Pan seared Duck breast with Hoisin garlic sauce. I think it came pretty close for the taste of the sauce and, I am happy with the result.
My husband has mentioned that P.F. Chang's Duck was touch more tender,juicy but the sauce was pretty close to theirs.
So, how do you make "Pan seared Duck breast with Hoisin garlic sauce"? Here is how.
Pan seared Duck breast with Hoisin garlic sauce..
Ingredients for Brown rice with wild rice;
5/16C Uncle Ben's brown rice
1/16C Wild rice
2 tbs butter
Pinch of Kosher salt
Ingredients for Mixed vegetables;
1/2 white onion sliced
1/2 celery sliced diagonally
1/8 Green pepper sliced
1/8 red pepper sliced
1/4 Cubanelle pepper sliced
3 whole water chestnut sliced
Morton's Natures Seasons
pinch of Chinese Five spice
1 Whole Star Anise
Extra Virgin Olive Oil
Ingredients for pan seared Duck breast;
1 lb boneless Duck breast
Pinch of Kosher salt
Pinch of black pepper
1 whole Star Anise
Extra virgin olive oil
Ingredients for Hoisin Garlic sauce;
2.5tbs soy sauce
2tbs sugar
1 tbs sake
2 tsp Honey
1 tsp Hoisin sauce
1 tsp black bean sauce
a little bit of grated ginger
2 garlic cloves grated
1/32 tsp Chinese Five spice
<Brown rice with wild rice>
1. Add 3/4C + 1/8C + 1/16C brown rice with 1/16C wild rice and 2 1/3C water, 2tbs butter,pinch of Kosher salt and stir, let them come to boil
2. Turn the heat down to medium low, cover the pan with lid and cook for 15 minutes.
3. After 15 minutes on medium low heat, turn the heat down to simmer and cook 15 minutes more
** 1C of uncooked rice should make about 3 adult servings. You can look the cooking instruction on your preferred brand of rice package and adjust amount of liquid,rice, and cooking time.
** Since cooking rice takes longer, start with rice first, and then start working on other things.
Makes; 3 servings
<Mixed vegetable>
1. To the skillet, drizzle extra virgin olive oil and when skillet is hot enough, add 1/2 white onion sliced, 1/2 celery sliced diagonally,1/8 Green pepper sliced,1/8 red pepper sliced, 1/4 Cubanelle pepper sliced, 3 whole water chestnut sliced, and sprinkle Morton's Natures Seasons, pinch of Chinese Five spice, and stir
** Chinese Five spice is spice blend that contains Anise, Cinnamon, Star Anise,Cloves,and Ginger.
2. Toss in 1 whole star Anise and cook the vegetable until tender crisp
** Whole Star Anise looks pointed star shape like the picture below. It is very fragrant,and they are fruits of Chinese evergreen.
Anise tastes a little bit like licorice and when you add Chinese Five spice or a whole Star Anise, you may want to play around to see how much of those spice is needed. Sometimes, a little goes long way.
Whole Star Anise..
** You can get whole star Anise at specialty spice store or from online retailer like spice barn located in Ohio state
3. Serve
Makes; 2 servings
<Pan seared Duck breast>
0. Preheat the oven at 375F
1. Place a paper towel over the plate, place boneless Duck breast on top
2. Place another piece of paper towel over the boneless Duck breast and press lightly to take off any moisture out from the duck breast
** Wet Duck breast would not make any good sear,and crispy skin outside
3. Take off the paper towel and score the Duck skin cross pattern with about 1/4" between the sliced line
** Scoring the skin ensure that the fat can render well and makes crisp skin outside.Make sure that you are not scoring the meat. Score only skin.
4. Season the duck breast both sides with pinch of kosher salt and black pepper
5. Place the oven safe skillet on medium high heat and heat the skillet hot enough to sear the duck breast
** You can test the temperature by wet your hands,then flick/sprinkle water drops onto the skillet. If you hear the sizzles,the skillet is hot enough.
6. Place the seasoned Duck breast skin side down on the skillet,and leave them alone for about 4 minutes
7. Flip the Duck breast over,add 1 whole Star Anise and cook another 4 minutes long
** If you were to cook more than 1 duck breast,make sure that the skillet is not overcrowded with duck breast. If too many were on the skillet, it is rather being steamed than being seared. And, do not move it around,just leave them alone.
8. After that, drain the fat,take out the whole Star Anise
9. Flip it over the duck breast so the breast is skin side down again,and place the skillet in the oven and cook for 8-10 minutes or until meat thermometer reads 125F-130F
Here is a picture of seared Duck breast. You can see the skin got very crispy.
Seared Duck breast resting on the plate..
10. When duck breast is nicely seared and temperature reads 125F-130F, take it out from the oven and let it rest on the plate for 5-10 minutes
** Remember that after you take off the meat from the skillet and set it on the plate to rest,meat will still be cooking and temperature will rise about 5F-10F more,and by the time you will slice them, it will be at medium rare temperature (130F-135F)
** Do not cover the duck breast with foil while resting them because covering makes the crispy skin soggy/soft
11. Slice the Duck breast against the grain
Makes; 2 servings
<Hoisin Garlic sauce>
1. To the sauce pan, add 2.5tbs soy sauce, 2tbs sugar,1 tbs sake,2 tsp Honey, 1 tsp Hoisin sauce,1 tsp black bean sauce, a little bit of grated ginger, 2 garlic cloves grated,1/32 tsp Chinese Five spice and stir and simmer to dissolve the sugar in the sauce
** Both Hoisin sauce,Black bean sauce can be found at the regular grocery store at international aisle.
2. Let the sauce thicken up a little
3. Turn off the heat and pour the sauce over the seared Duck breast when serve
Makes; enough sauce for 1 lb duck breast
** This Hoisin garlic sauce is versatile and,you can use it in your stir fry of any kind and also good sauce for grilled meat such as sliced beef or skillet chicken breast/fish fillet etc..
Enjoy!
One of the restaurants I like to go to is called "P.F. Chang's". You can find many restaurants or fast food place that offer Chinese food but, often times, I get disappointed with what I get from those places.
Partly because I am from Japan, and many Chinese restaurant in Japan seemed to hire real Chinese chefs, and dishes Chinese restaurants in Japan offer tastes much superior/better than Chinese food you can get from most Chinese restaurants here in the states.
One thing in the "to do list" when we back home in Japan to go see my family is actually to visit Chinese restaurant with our family and enjoy tasty food there.
Chef at the restaurant we go to in Japan is Chinese chef and, his food is real tasty and I enjoy every bite of it.
That being said, P.F. Chang's dishes taste similar to how I remember "Chinese food" back home in Japan, and when we want to eat decent Chinese food, we visit P.F. Chang's. I have tried some of their dishes and, so far, they have not disappointed me yet.
With recent visit, I wanted to try something different and, since it requires long drive to come visit them, I wanted to try something new and something I would not eat often.
Then, I was browsing through the menu and I saw "Duck" section. I have cooked Duck before but, I do not cook it often and I have decided to try their Duck menu called "VIP Duck"; half duck was sliced and it had sweet glaze on them and it came with sesame cucumber with sliced green onion on top.
With one bite, I tasted Hoisin sauce, Chinese Five spice.. and, all the familiar flavor combination and their Duck was tender, juicy and the sweet glaze was very tasty.
Then, Christmas season has started soon and I started seeing Duck products at the grocery store more and, I have decided to re-create the VIP Duck menu with my way.
The restaurant's menu was with half Duck but, we do not have a lot of people in the house. Therefore, I decided to try out with boneless duck breast.
My version of VIP Duck is Pan seared Duck breast with Hoisin garlic sauce. I think it came pretty close for the taste of the sauce and, I am happy with the result.
My husband has mentioned that P.F. Chang's Duck was touch more tender,juicy but the sauce was pretty close to theirs.
So, how do you make "Pan seared Duck breast with Hoisin garlic sauce"? Here is how.
Pan seared Duck breast with Hoisin garlic sauce..
Ingredients for Brown rice with wild rice;
5/16C Uncle Ben's brown rice
1/16C Wild rice
2 tbs butter
Pinch of Kosher salt
Ingredients for Mixed vegetables;
1/2 white onion sliced
1/2 celery sliced diagonally
1/8 Green pepper sliced
1/8 red pepper sliced
1/4 Cubanelle pepper sliced
3 whole water chestnut sliced
Morton's Natures Seasons
pinch of Chinese Five spice
1 Whole Star Anise
Extra Virgin Olive Oil
Ingredients for pan seared Duck breast;
1 lb boneless Duck breast
Pinch of Kosher salt
Pinch of black pepper
1 whole Star Anise
Extra virgin olive oil
Ingredients for Hoisin Garlic sauce;
2.5tbs soy sauce
2tbs sugar
1 tbs sake
2 tsp Honey
1 tsp Hoisin sauce
1 tsp black bean sauce
a little bit of grated ginger
2 garlic cloves grated
1/32 tsp Chinese Five spice
<Brown rice with wild rice>
1. Add 3/4C + 1/8C + 1/16C brown rice with 1/16C wild rice and 2 1/3C water, 2tbs butter,pinch of Kosher salt and stir, let them come to boil
2. Turn the heat down to medium low, cover the pan with lid and cook for 15 minutes.
3. After 15 minutes on medium low heat, turn the heat down to simmer and cook 15 minutes more
** 1C of uncooked rice should make about 3 adult servings. You can look the cooking instruction on your preferred brand of rice package and adjust amount of liquid,rice, and cooking time.
** Since cooking rice takes longer, start with rice first, and then start working on other things.
Makes; 3 servings
<Mixed vegetable>
1. To the skillet, drizzle extra virgin olive oil and when skillet is hot enough, add 1/2 white onion sliced, 1/2 celery sliced diagonally,1/8 Green pepper sliced,1/8 red pepper sliced, 1/4 Cubanelle pepper sliced, 3 whole water chestnut sliced, and sprinkle Morton's Natures Seasons, pinch of Chinese Five spice, and stir
** Chinese Five spice is spice blend that contains Anise, Cinnamon, Star Anise,Cloves,and Ginger.
2. Toss in 1 whole star Anise and cook the vegetable until tender crisp
** Whole Star Anise looks pointed star shape like the picture below. It is very fragrant,and they are fruits of Chinese evergreen.
Anise tastes a little bit like licorice and when you add Chinese Five spice or a whole Star Anise, you may want to play around to see how much of those spice is needed. Sometimes, a little goes long way.
Whole Star Anise..
** You can get whole star Anise at specialty spice store or from online retailer like spice barn located in Ohio state
3. Serve
Makes; 2 servings
<Pan seared Duck breast>
0. Preheat the oven at 375F
1. Place a paper towel over the plate, place boneless Duck breast on top
2. Place another piece of paper towel over the boneless Duck breast and press lightly to take off any moisture out from the duck breast
** Wet Duck breast would not make any good sear,and crispy skin outside
3. Take off the paper towel and score the Duck skin cross pattern with about 1/4" between the sliced line
** Scoring the skin ensure that the fat can render well and makes crisp skin outside.Make sure that you are not scoring the meat. Score only skin.
4. Season the duck breast both sides with pinch of kosher salt and black pepper
5. Place the oven safe skillet on medium high heat and heat the skillet hot enough to sear the duck breast
** You can test the temperature by wet your hands,then flick/sprinkle water drops onto the skillet. If you hear the sizzles,the skillet is hot enough.
6. Place the seasoned Duck breast skin side down on the skillet,and leave them alone for about 4 minutes
7. Flip the Duck breast over,add 1 whole Star Anise and cook another 4 minutes long
** If you were to cook more than 1 duck breast,make sure that the skillet is not overcrowded with duck breast. If too many were on the skillet, it is rather being steamed than being seared. And, do not move it around,just leave them alone.
8. After that, drain the fat,take out the whole Star Anise
9. Flip it over the duck breast so the breast is skin side down again,and place the skillet in the oven and cook for 8-10 minutes or until meat thermometer reads 125F-130F
Here is a picture of seared Duck breast. You can see the skin got very crispy.
Seared Duck breast resting on the plate..
10. When duck breast is nicely seared and temperature reads 125F-130F, take it out from the oven and let it rest on the plate for 5-10 minutes
** Remember that after you take off the meat from the skillet and set it on the plate to rest,meat will still be cooking and temperature will rise about 5F-10F more,and by the time you will slice them, it will be at medium rare temperature (130F-135F)
** Do not cover the duck breast with foil while resting them because covering makes the crispy skin soggy/soft
11. Slice the Duck breast against the grain
Makes; 2 servings
<Hoisin Garlic sauce>
1. To the sauce pan, add 2.5tbs soy sauce, 2tbs sugar,1 tbs sake,2 tsp Honey, 1 tsp Hoisin sauce,1 tsp black bean sauce, a little bit of grated ginger, 2 garlic cloves grated,1/32 tsp Chinese Five spice and stir and simmer to dissolve the sugar in the sauce
** Both Hoisin sauce,Black bean sauce can be found at the regular grocery store at international aisle.
2. Let the sauce thicken up a little
3. Turn off the heat and pour the sauce over the seared Duck breast when serve
Makes; enough sauce for 1 lb duck breast
** This Hoisin garlic sauce is versatile and,you can use it in your stir fry of any kind and also good sauce for grilled meat such as sliced beef or skillet chicken breast/fish fillet etc..
Enjoy!
Posted by yassy at 1/17/2012 12:26 PM 
Categories: Restaurant Challenge
Tags: chinese cooking duck rice mixed vegetable Hoisin Garlic sauce
Categories: Restaurant Challenge
Tags: chinese cooking duck rice mixed vegetable Hoisin Garlic sauce
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