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Liver Blood Xu-Bu Xue Dang Gui Ya

Categories: Heart Blood Stagnation, Heart Blood Vacuity, Kidney Yang Vacuity, Liver Blood Vacuity, Liver Qi Stagnation, Spleen Yang Vacuity

liver blood xu- bu xue dang gui ya
Fx: regulate the qi, tonify and nourish the blood.
Sx :D dizziness, tired, fatigue, might have cold hands and feet
Dang gui 5g,Shu di 3g,Chaun xiong1g,Bai shao 2g,Dan shen 2g,Huang qi 2 g, Gou qi 5g,Gui zhi 1g,Duck*1 ( 3kg),Fresh ginger 1g,
Fx of herbs
Dang gui : moisten the bowel and tonify , nourish the blood
Shu di :tonify blood, benefit yin
Chaun xiong: move and nourish the blood
Bai shao: nourish the blood
Dan shen : active blood, break up blood stasis and clam the spirit
Huang qi : tonify qi and blood , increase immunity
Gou qi zi: enrich the kd, supply the liver
Gui zhi : warm and unblock channels
Duck- nourish kd yin ,moisten dryness
Fresh ginger-harmonize mj
rice wine- support other ingredients

How to cook:
1. In ceramic pot and boil 6 cups of water( 1 cup=150cc) then add all herbs cook for 40 minuets.
2. keep the tea you made
3. take out all organ from the duck and wash and clean
4. add #2 and ginger, rice wine , salt and cover duck w/ enough water and put in a rice cooker to cook.
5. wait until the rice cooker told you the food is done

serve size 6-8 people

Chinese Duck and Shiitake Dumplings

Categories: Kidney Qi Vacuity, Lung Qi Vacuity, Lung Yin Vacuity, Wei Qi Vacuity

Chinese Duck and Shiitake Dumplings
Yields about thirty-six 3-inch dumplings.

For the dough:
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:
Half a roast duck, preferably Beijing-style
8 dried shiitake mushrooms, soaked in hot water for 30 minutes
1/2 tsp. granulated sugar
6 oz. spinach, washed and trimmed
1/4 cup finely chopped water chestnuts
2 medium scallions, thinly sliced
1-1/2 Tbs. minced fresh ginger
1 Tbs. soy sauce
1 tsp. cornstarch
Freshly ground black pepper

To finish the dumplings:
Kosher salt, as needed (for boiled dumplings)
Vegetable oil, as needed (for pan-fried dumplings)
1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:
Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.

Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:
Separate the duck meat from the bones and skin; shred the meat finely by hand. Cut the stems from the mushrooms and discard. Squeeze excess moisture from the caps and chop finely. Transfer the duck and mushrooms to a medium bowl.

In a 12-inch skillet, bring 2 Tbs. of water and the sugar to a boil over high heat. Add the spinach and cook, stirring, until wilted, 30 seconds to 1 minute. Squeeze the excess water from the spinach and transfer to a cutting board to cool. Chop finely.

Stir the spinach, water chestnuts, scallions, ginger, soy sauce, cornstarch, and 1/4 tsp. black pepper into the duck and mushrooms. Transfer to a bowl and let cool.
Cut and roll the dough
Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.

Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Tip: If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you’re filling all the dumplings yourself, it’s best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings…
Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

…or pan-fry the dumplings:
Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

TCM Analysis- Overall, this recipe strongly tonifies the Lung Qi and Yin, boosts the Wei Qi, lowers cholesterol, and strengthens the Kidneys. The addition of Ginger with the duck helps to digest the recipe, because of their ability to strengthen the stomach, and prevent dampness.

Roasted Duck with Blueberry Sauce and Shiitake Wild Rice

Categories: Kidney Yin Vacuity, Liver Blood Vacuity, Spleen Qi Vacuity

Roasted Duck with Blueberry Sauce and Shiitake Wild Rice
1 fresh duck
3 T brown sugar
1 tsp minced fresh rosemary
one pint blueberries
1 cup thinly sliced shiitake mushrooms
1 shallot, minced
1 cup brown/wild rice mix
3 cups water
1 tsp turmeric powder
2 T corn starch
sea salt
directions: preheat the oven to 350. rub the duck with the brown sugar, rosemary, and a pinch of sea salt mixed together, then place in a roasting pan. bake for about 40 minutes covered with foil, then remove the foil. at this time spoon off a few tablespoons of the fat into a saucepan and cook another 20 minutes until the skin is crispy and the temperature of the meat of the thigh is 170 degrees. remove from the oven and pour off the fat into a jar. remove the duck and let it rest. scrape the brown drippings from the pan into a small saucepan.
after removing the foil from the duck and spooning the fat into a saucepan, heat the pan over a medium flame. add the shiitakes and shallot, stirring frequently until brown. add the rice and stir to coat evenly with the fat, then add the water and bring to a boil. cover, reduce to a simmer, and cook until all the water is absorbed, approximately 35-40 minutes.
while the rice is cooking, prepare the sauce: dissolve 2 T corn starch in 2 cups of water, then whisk into saucepan with the drippings, the blueberries and about 2 T of the duck fat. reserve the rest of the duck fat in a tightly lidded jar for a sad and gloomy day. let the sauce simmer until thickened. mash the blueberries against the side of the pan. salt to taste.
Serve the duck over the rice topped with the sauce. This can feed two people for several meals or a group of 4-6 once.
Analysis: duck is sweet and cool and nourishes kidney yin and essential qi. blueberries are sweet, cold, and nourish kidney yin; they are also anti-angiogenic and full of antioxidants and fight cancer. brown sugar moves and tonifies blood; it contains B vitamins. rosemary is warm and acrid and moves qi; it is also anti-angiogenic and anti-inflammatory. shiitakes are sweet and neutral and strengthen the lungs and stomach; they are anti-angiogenic and boost white blood cell counts and fight cancer. shallots are sweet, acrid, and neutral. they strengthen the qi of the lung and stomach and help to break down the fats in the meal. turmeric is warm and acrid and moves liver qi and breaks up static blood. wild rice is cool, bitter and sweet, brown rice is sweet and neutral. they strengthen qi overall and contain B vitamins to build blood and strengthen the nervous system.
this recipe is well suited for a woman with a mixture of yin/blood/qi deficiency. she would feel hot, irritable, restless and exhausted before, during, and after her period. this would be a particularly suitable meal for winter months as it is extremely nourishing. if she has difficulty digesting heavy foods, orange or tangerine zest may be added to the sauce to help break down the fats and prevent stagnant qi in the belly.