- Peking / Parisian Duck w/butternut puree
- We cross reference the classic French technique of “duck confit” with Asian vegetables and flavours.
- The result is meltingly tender meat on the bone with super tasty oriental aromatics.
- all the produce in this recipe is available during winter in Auckland.
- Ingredients
- 1 size 18 Canterbury farmed duck
- 5 teaspoons NZ sea salt
- 8 teaspoon black pepper
- 10 small shallots, halved
- 200 gms baby corn
- 1 x Renkon or lotus root
- 1 tablespoon honey
- 7 sprigs fresh thyme
- 7 tablespoons unsalted butter
- 3 litres of duck fat
- 50 g of fresh thyme
- 6 star anise seeds
- large piece ginger sliced
- small bunch spring onions
- pinch Chinese 5 spice
- 2 tbsp each of char sui sauce and hoisin sauce( available in most Chinese supermarkets)
- 3 tbsp red wine vinegar
8 cups of water or duck stock
6 star anise
1 stick of lemongrass
2 lemons
Asian veggies- bunch of bok choy and 100 gms shiitake mushrooms
- 1 butternut pumpkin
- 1 teaspoons sea salt
- 1 teaspoon black pepper
- small shallots, halved
- 1 tablespoons honey
- sprigs fresh thyme
- tablespoons unsalted butter
- 200 gms cornflour
Method
*Rinse the duck and its cavity under cold water and remove neck
*Place in deep braising pan with star anise ,cinnamon sticks and fresh thyme
cover with the duck fat.
*Place in the oven and Cook initially on high heat (200 degrees) until duck fat begins to boil from this point reduce heat to 130 degrees .
* For the duration of the cooking process you should ensure that the duck fat liquid is just simmering not at a rolling boil.
*150 minutes cooking time is all that should be required
*The flesh should be firm on the bone but also wanting to fall off the duck frame itself
*Remove duck from it's fat bath and rest for approximately 15 minutes
*Cut the duck into quarters or your preferred service sizes (pictured is the breast)
*Prepare glaze - pound 1 star anise and one knob ginger and one stick of lemongrass to a paste. (or use food processor)
*Mix in 1 tablespoon of Char siu sauce and 1 tablespoon of hoisin sauce
*Add the 3 tablespoons of red wine vinegar
*Brush this mix generously over the various parts of the bird. Place pieces with skin side facing up roasting tray lined with silicone paper. Sprinkle lightly with sea salt
*And roast at 200° for 7 minutes in a fan forced oven. Remove once skin becomes crispy.
For the sauce using the remaining glaze mixture ,combine with the duck stock or water and reduce gently to achieve syrupy texture
Should the elements of the sauce not be substantial add each of the above ingredients back into sauce pan at equal components.
Pumpkin Puree and Renkon (lotus root) method
- *Heat oven to 180 celsius Trim the ends from the butternut pumpkin, and add to roasting tray lined with silicone or baking paper shallots ,honey, thyme, and butter.
- *Cover the pumpkin with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened pumpkin and shallots from the peels into a food processor add unsalted butter
- *Puree the pumpkin mixture until smooth. Transfer to a piping bag and keep warm near stove. Repeat with the remaining pumpkin and shallots
*Slice the fresh lotus root into discs about 1 cm wide. Dredge these in a medium-size bowl filled with cornflour
*Once suitably dusted pan fry in oil until crispy on high heat around one minute per side , transfer to paper towel to drain.
*Plunge fresh baby corn in to salted boiling water for 20 seconds and remove also resting on a paper towel
*Sauté Bok choy and shiitake mushroom with baby corn in small amount of vegetable oil for around 30 seconds seasoning with a pinch of five spice powder and a teaspoon of char siu sauce.
Fresh lotus root and baby corn can be sourced from a multitude of asian grocery stores in Auckland we use “Wah lee” in Hobson street.
