Tag Archives: fettucine

Sous Vide Duck Breast & Tea Smoked Duck Fettucine (Gordon Ramsay’s Cold Pan Method)

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6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

was in 2 minds whether to make this post.

anyway i had 1/2 duck leftover from my recent 15pax homecooked dinner for friends on 3.10.2014. i used 1/2 duck to make a 盐水鸭.

& i read 2 interesting recipes & thought i would try out sous vide duck breast & use the drumstick for a tea smoked duck fettucine. 🙂

the results were not that great so i thought of not posting it as a recipe. anyway, i will give the tea smoked duck another try to see if i can get it right.

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

the 6hr sous vide pan-roast duck breast was fine actually. i made quite a good one for my canard l’orange anyway, so the main difference was just the sauce.

the grape ginger sauce was kind of an overkill. next time i will just do it as a small dip. pouring it over the medium rare duck breast actually killed the photo & also masked the taste. i tried the duck w/o the sauce & it was quite good on its own. unfortunately i did not take a photo of the nicely medium rare duck after slicing it. 😦

i would rate it as passable but not great.

tea smoked duck fettucine

tea smoked duck fettucine

the tea smoked duck fettucine was an exciting recipe for me, as i can use this method to smoke meats (duck, belly pork, pork kuckles, even beef i think) w/o a real smoker.

however my first attempt wasn’t right in terms of timing. i did only 45mins in the oven at 130degC after smoking the tea & other condiments on a aluminium foil in an oven-proof wok over high heat & crimping the foil to make a fully sealed “smoking chamber”, i placed it in a preheated oven at 130degC for 45mins. for the crispy skin i used gordon ramsay’s cold pan method.

removing the aluminium foil, the tea smoked duck gave off a nice aroma in the room but the flavours could not really infuse to the meat..need longer than 45mins. i will probably try it for 2.5hrs to 3 hrs instead.

the fettucine recipe was actually ok & my 2 daughters ate up the pasta on the day & next. but the tea smoked duck achieved nothing & the texture was a bit tough nearer the bones as it was not smoked for long enough time.

my current standard of sous vide duck breast (much ado about nothing) is no match for my simple & easy to do 盐水鸭…

i can use both methods – 6hrs sous vide at 70degC OR smoking chamber method to produce the tender meat & then the cold pan method to produce the cripy skin. then a small grape ginger sauce dip would do.

i will post the recipe later when i get the correct preparation & results for the tea smoke duck.

c.h.e.f andy

 

Spicy Vongole Fettucine with White Wine

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spicy vongole fettucine with white wine

I bought “la la” (littleneck clams – see here for interesting write-up about littleneck, topneck clams etc) from Sheng Shiong today. I have never cooked vongole before but since I do pretty ok in the pasta department, I thought I give it a go. Here comes my first vongole! 🙂

There’s only my eldest daughter Su Min at home for dinner, so I cooked just enough vongole fettucine for 2 of us, PLUS trying out a grilled sotong (squid) recipe.

My preferred pasta is spaghetti but since there is an opened yet unfinished packet of fettucine, I used that instead.  I did the usual browning of peeled garlic cloves in olive oil over low fire and soaked in the aroma. I then emptied the olive oil & browned garlic into a bowl. I added some salt & oil to water in a sauce pan and bring it to boil and put a bunch of (say 200g) fettucine in the boiling water for 11 minutes according to the timing instructions. I tested the texture to make sure it is just al dente & transferred the fettucine to a colander & set aside. In the pan still greased with olive oil I added 15g butter & threw in cut chilli padi & cut spring onions (green onions). I transferred the bowl of olive oil with browned garlic back into the pan. I then turned the fire high & put in the clams. Next I added 1.5 cups of white wine & 1 teaspoon sugar, cover the pan & let it reduced for few minutes. The clams opened up when cooked. I added the fettucine, turned off the fire, tossed and added sea salt to taste.

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spicy vongole fettucine with white wine

The shellfish broth, sweetness of the white wine, fragrance of garlic & olive oil, & the spicy kick from the chilli padi all combined very nicely to make this a very tasty dish.

c.h.e.f andy

Ingredients:

  • 200g fettucine (or liguine or spaghetti)
  • 700g littleneck clams
  • 15g butter
  • 3 stalks spring onions chopped
  • 1-2 chilli padi
  • 4 tbsp olive oil
  • 1 whole bulb of peeled garlic cloves
  • 1.5 cups white wine
  • 1 tsp sugar OR to taste
  • sea salt to taste

Directions:

  • Prepare the pasta – add salt & oil to water in a saucepan & bring to boil. add fettucine and boil according to timing instructions. test to make sure the pasta is just al dente & empty into colander & set aside.
  • Cook the vongole pasta – brown whole bulb of peeled garlic cloves in olive oil in a pan over low heat. empty oil & garlic into a bowl. add butter to the pan & throw in cut spring onions & cut chilli padi. add the clams, turn up the fire, add the white wine & sugar, cover while the clams cook. The clams will open up when cooked. add in the fettucine, turn off the fire, toss & add sea salt to taste. serve.