Tong Chee Hwee gives the classic Chinese roast duck recipe a glamorous update with the addition of luxurious truffle. Begin this recipe the day before you need it in order to let the duck marinate. Truffles can be found online and in specialist supermarkets.
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Begin by preparing the duck. Wash the duck inside and out and pat dry. Mix together the salt, sugar and Chinese five-spice powder and rub the seasoning into the cavity of the duck
1 duck, weighing roughly 2 kilos
60g of salt
30g of sugar
5g of Chinese five-spice powder
Use a bamboo skewer soaked in water to close the cavity, then place the duck into a large bowl and pour boiling water over it to blanch the skin. Remove the duck from the bowl and leave on a rack to air dry
To make the duck glaze combine the water, maltose and white wine vinegar together in a pan and bring to the boil until it forms a glaze-like consistency. Remove from the heat and set to one side until required
90g of water
2 tbsp of white wine vinegar
200g of maltose
When the duck is dry pour the glaze over the skin and leave to marinate in the fridge for 24 hours
Preheat the oven to 250℃/gas mark 9
Place the duck in the oven to roast for 15 minutes, then reduce the heat to 180℃/gas mark 6 and cook for a further 70 minutes. Remove the duck from the oven, cover with foil and leave to rest for at least 20 minutes, collecting all the juices that run from the duck
To make the duck sauce fry the spring onion, garlic and yellow bean paste in the truffle oil, then add the salt, sugar, truffle and chicken stock to the pan along with the juices from the resting duck. Stir to combine, bring to the boil then remove from the heat and set to one side until required
4 spring onions, white part only, grated
1 garlic clove, minced
1/2 tsp yellow bean paste
1 dash of truffle oil
1 pinch of salt
1 pinch of sugar
6g of truffle, minced
120ml of chicken stock
Remove and slice the legs from the duck, then carve the rest of the bird into generous pieces. Avoiding pouring directly onto the skin, pour the truffle sauce around the duck to serve and garnish with coriander and fresh sliced truffle
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