Aromatic duck with asparagus and cucumber salad
- Main
- Medium
- 2
- 60 minutes
PT1H
Ingredients
Aromatic duck
- 1 duck crown , 900g
- 1 onion , peeled and quartered
- 2 red chillies , halved
- 85g of root ginger , peeled, roughly chopped
- 1 garlic clove , halved
- 2 cinnamon sticks
- 3 star anise
- 1 large orange , halved
- 1 handful of coriander , stalks only
- 250ml of port
- 4 tbsp of hoisin sauce
- 2 tbsp of soy sauce
- 2 tbsp of clear honey
- 2l chicken stock
- 2 celery sticks , halved
- 1 leek , halved
- 2 carrots , quartered
Asparagus and cucumber salad
- 6 asparagus , stems removed, halved lengthways
- 1 cucumber
- 3 spring onions , sliced lengthways
- 4 French breakfast radishes , sliced lengthways
- 1 tsp chives , chopped
- 1 tbsp of chervil , chopped
- 1 dash of lemon juice
- salt
- ground black pepper
- olive oil
Equipment
- Fine chinoise
Method
1
For the aromatic duck, place the onion, celery, leek, carrots, chillies, ginger and garlic into a large bowl. Rub the duck all over with a little salt and place on top of the vegetables. Cover with cling film and leave to marinate for 15-30 minutes, or, for best results - leave overnight in the fridge
- 1 duck crown
- 2 celery sticks
- 1 leek
- 2 carrots
- 2 red chillies
- 85g of root ginger
- 1 garlic clove
- 1 onion , peeled and quartered
2
Preheat the oven to 230˚C/gas mark 8. Heat a large frying pan until hot and add the duck breast, skin-side down. Fry for 4-5 minutes, turning frequently, until browned all over
3
Remove the duck from the pan and set aside to rest on a cooling rack. Remove some fat from the frying pan, leaving about two tablespoons. Add the vegetables from the bowl, the cinnamon sticks, star anise, orange and coriander stalks and fry for five minutes
- 2 cinnamon sticks
- 3 star anise
- 1 large orange
- 1 handful of coriander
4
Add the port to the vegetables and cook for a further five minutes, or until the volume of the liquid has reduced by half
- 250ml of port
5
Stir in the hoisin sauce, soy sauce and honey, then add the chicken stock. Place the duck, skin side up, into the frying pan, cover with greaseproof paper and cook for 20 minutes. Turn the duck over and cook for a further 15 minutes
- 4 tbsp of hoisin sauce
- 2 tbsp of soy sauce
- 2l chicken stock
- 2 tbsp of clear honey
6
Remove the duck from the frying pan and place onto a cooling rack set over a roasting tray. Strain the liquid in the frying pan through a sieve into a large saucepan and cook until the liquid has reduced to the consistency of a syrup
7
Reduce the oven to 200˚C/gas mark 6. Brush the duck all over with the reduced liquid and roast for 10-12 minutes, or until golden-brown
8
For the salad, mix all of the ingredients together in a bowl and season to taste with salt and freshly ground black pepper. Serve the whole crown at the table to carve. Best served with traditional Chinese pancakes or steamed rice
- 6 asparagus
- 3 spring onions
- 1 cucumber
- 4 French breakfast radishes
- 1 tsp chives
- 1 tbsp of chervil
- olive oil
- 1 dash of lemon juice
- salt
- ground black pepper
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Aromatic duck with asparagus and cucumber salad
