The Secret To Kai Market’s Drunken Duck

Sam Choy
By Sam Choy
Wednesday - June 02, 2010
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This week on the show, Hawaii’s own Darren Demaya, executive chef of Kai Market at the Sheraton Waikiki Resort, showcases the following creative recipes.


* 4 cups Kahlua
* 1/2 cup liquid smoke
* 5 cups water
* 1/2 cup salt
* 1/4 cup sugar
*2 cinnamon sticks


For Brining Duck:

Place all ingredients in large pot and mix until sugar and salt have dissolved. Place duck in brine and let sit for one to two days minimum. After two days, place duck on roasting rack and roast at 350 degrees until duck is cooked medium to medium well.

For Chili Mango Chutney:

* 2 cups water
* 2 cups sugar
* 4 cups diced mango
*4 Hawaiian chilies, minced
* 2 teaspoons chopped Chinese parsley
* 2 teaspoons lime juice

Start with making simple syrup (sugar and water). Cook until it starts to color, then add in mangoes and Hawaiian chilies. Cook until mangoes start to soften. Set aside to cool. When chutney is cooled, add chopped parsley and fresh lime juice, to taste.


* 10 Manila clams
* 10 shrimp
* 10 mussels
* 10 pieces calamari, cut into 1-inch strips

In a large skillet, sear seafood on both sides, then add cooked paella rice with a little chicken stock or clam juice so the rice doesn’t dry out. Stir until the clams have all opened. Take all ingredients and add to serving dish.

Garnish with pipikaula, lomi tomato and pitted kalamata olives.

For Paella Rice:

* 2 cups converted rice
* 1 cup tomato paste
* 1/2 cup diced onion
* 1/2 cup diced bell peppers (red, yellow, green)
* 1 teaspoon saffron

Place peppers and onions in large pan and sauté until onions become translucent. Add saffron and tomato paste. When everything is in a large pan, you may add chicken stock or clam juice and stir continuously. You may have to repeat this method until rice is cooked.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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