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Masterclass Pressed Duck with Plum Sauce

 

Ingredients

 
1.8kg Canter Valley whole duck
 

Marinade
115ml light soy sauce
225ml shauxing cooking wine
10 spring onions, sliced (white part only)
10 pieces dried orange peel
5 star anise, crushed
5 tbsp rock sugar, crushed
5 knobs ginger, peeled and sliced

 
Dusting
50g corn flour
25g rice flour
4 egg whites
 
Plum sauce
400g palm sugar
100ml fish sauce
100ml tamarind juice
100ml hoisin sauce
200g Provisions plum paste 







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Method

Place all marinade ingredients in a pot and gently bring to the boil, allowing the flavours to infuse and the sugar to dissolve. Allow to cool then strain.
 
Take a sharp knife and cut the duck cleanly between the breast. Open it up and you will see the back bone, cut it out so you are left with 2 pieces of duck each with a breast and a leg. Place the duck in a suitable container, pour the cool marinade over, give a good mix, wrap and place in the fridge overnight.
 
Next day, turn on your steamer filled with plenty of water. Once boiling, take the duck out of the marinade and place skin-side-down on the steamer tray and steam for 1 hour (be careful not to let the steamer boil dry, add more hot water if required). Remove duck from the steamer and allow to cool down enough to handle. Place the duck skin-side-down on a chopping board and remove the rib cage using your fingers then using a small sharp knife, cut along the leg bone removing the bone. Do the same for the wing so you are left with 2 halves of a duck with no bones. Place on a tray, wrap with plastic film, place another tray on top with approx. 4kg of weight on top of that and leave in the fridge overnight.

Next day, turn on the steamer again. Take your duck out of the fridge, it should be pressed evenly all over. Mix the rice flour and corn flour together and into a shaker (a sieve can be used instead). Once the steamer is boiling, mix the egg whites until soft peak is reached and spoon about 1/2cm thick onto the skin side of the pressed duck, making sure to go right out to the edges. Dust evenly all over with the flour mix, gently blow off any excess flour and steam egg white-side-up for 7 minutes. Remove from the steamer and allow to cool.
 
To make the plum sauce, add the palm sugar to a heavy-bottomed pot and cover with water. On a moderate heat, dissolve sugar and reduce down to approx. 1 cup (thick and syrupy). Add all other ingredients and stir until smooth. Do not boil at this stage. Strain and
set aside.
 
To cook the duck, heat up enough oil to 180°C to cover the duck sufficiently and fry until golden brown and crispy on top. Remove from fryer and drain, slice into even pieces and place on a plate. Spoon over the plum sauce and enjoy.

 

Stuart Langsford
 
THE FOOD SHOW 2013
MasterClass
 

ABOUT US

Canter Valley is a producer and supplier of quality gourmet poultry products to the restaurant, food service and retail markets in New Zealand.