Duck, Duck Daikon

Name: Duck, Duck Daikon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 2 servings
Ingredients: 1/2 cup white vinegar; 2 teaspoons salt, plus more for seasoning; 2 duck eggs; 3 tablespoons olive oil; 1 package turnip/daikon cake, cut into 2 1/2-inch long stick, 1/2 inch thick; Freshly ground black pepper; 1/4 cup chopped Chinese bacon or regular bacon (about 3 strips); 3 scallions, thinly sliced, half of one reserved for garnish; Sweet soy sauce

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

Duck, Duck Daikon

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Inspired by the turnip/daikon cakes served at dim sum restaurants and for Lunar New Year, this recipe pairs packaged cakes with poached eggs, sweet soy sauce and scallions.

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

545

Total Fat

48

Saturated Fat

11

Carbohydrates

12

Dietary Fiber

4

Sugar

6

Protein

16

Cholesterol

648

Sodium

431

Total: 17 min
Prep: 10 min
Cook: 7 min

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

545

Total Fat

48

Saturated Fat

11

Carbohydrates

12

Dietary Fiber

4

Sugar

6

Protein

16

Cholesterol

648

Sodium

431

Total: 17 min
Prep: 10 min
Cook: 7 min

Ingredients

1/2 cup white vinegar

2 teaspoons salt, plus more for seasoning

2 duck eggs

3 tablespoons olive oil

1 package turnip/daikon cake, cut into 2 1/2-inch long stick, 1/2 inch thick

Freshly ground black pepper

1/4 cup chopped Chinese bacon or regular bacon (about 3 strips)

3 scallions, thinly sliced, half of one reserved for garnish

Sweet soy sauce

Directions

Bring a medium pot of water with the vinegar and salt to a simmer. Crack the first duck egg into a small bowl and gently slide it into the pot directly over the air bubbles coming up from the bottom of the pot. Repeat with remaining egg.
While eggs are poaching, in a large fry pan add 2 tablespoons olive oil and heat over medium-high heat. Add daikon cake and Chinese or regular bacon, season with salt and pepper and saute until all sides of daikon cakes are brown and bacon is cooked. Add scallions and 1 tablespoon of sweet soy sauce. Saute for another minute or two. Remove duck eggs from water and place on a plate lined with a paper towel.
In a small bowl combine remaining soy sauce and olive oil and whisk together until blended. Divide the sauteed daikon pancake evenly between 2 plates, top each with a poached duck egg, drizzle with the sweet soy sauce mixture and garnish with reserved chopped scallion.