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Truffle roasted duck

Truffle roasted duck

Truffle roasted duck

  • Main
  • medium
  • 6
  • 2 hours, plus 24 hours marinating

PT2H

PT24H

Why not try?

1
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
2
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
3
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
4
When the duck is dry pour the glaze over the skin and leave to marinate in the fridge for 24 hours
5
Preheat the oven to 250℃/gas mark 9
6
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
7
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
8
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
  • coriander stalks
  • truffle

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Ingredients

Metric

Imperial

Duck glaze

  • 90g of water
  • 2 tbsp of white wine vinegar
  • 200g of maltose

Truffle duck sauce

To garnish

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