Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, duckstrami with smashed cucumbers. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Duckstrami with Smashed Cucumbers is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Duckstrami with Smashed Cucumbers is something that I have loved my entire life.
To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Smashed cucumbers release different flavor compounds.
To get started with this recipe, we have to first prepare a few components. You can have duckstrami with smashed cucumbers using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Duckstrami with Smashed Cucumbers:
- Prepare 2 duck breasts, skin on
- Get 20 g/¾oz fine sea salt
- Make ready 2 tsp soft dark brown sugar
- Get 1 tbsp garlic powder
- Take 4 juniper berries, ground
- Make ready 2 bay leaves, finely crushed
- Prepare 2 tsp ground coriander
- Prepare 1 tsp paprika
- Make ready 1 tsp mixed spice
- Make ready 1 tsp cracked black pepper
- Get 4 spring onions, trimmed and cut diagonally, to garnish
- Get steamed jasmine or long-grain rice, to serve
- Take for the rub
- Take 2 tsp coriander seeds, toasted and crushed
- Prepare 2 tsp cracked black pepper
- Prepare vegetable oil, for brushing
Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces.
Steps to make Duckstrami with Smashed Cucumbers:
- To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.
- To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest.
- To serve, slice the duck breasts, Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice
Cut each piece in half lengthwise. On a work surface, place a piece of. This is a light and refreshing cold dish for hot summers, popular on Chinese restaurant menus and in home cooking kitchen. This is Elaine's newly upgrade version with the extra step of marinating the. Bangor steals the spotlight tonight on TV!
So that’s going to wrap it up with this exceptional food duckstrami with smashed cucumbers recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
