Sunday, April 08, 2007

Crispy Duck with Spiced Plum sauce


Duck is one of my favourite meats, some hate it, I can’t get enough of it & whenever it’s on a menu when I’m out I find it hard to go past & usually end up ordering it with no regrets. This recipe from Allan Campion & Michele Curtis ‘Food with Friends’ is a winner, the aroma of the spices while cooking is amazing & the plum sauce is really good with its combination of sweet & sour flavours. Quite easy to put together too though there are a few steps & pots to use!

Crispy Duck with Spiced Plum Sauce

Master Stock (below)
4 duck breast fillets
110g caster sugar
2 star anise
2-3 cinnamon sticks
4-6 plums, halves, stones discarded
80ml (1/3 cup) fish sauce
80-125ml (1/3-1/2 cup) lime or lemon juice
oil for cooking

Bring Master stock to the boil. Add duck, cover & cook for 10 minutes at a gentle simmer. Remove from heat & allow duck to cool in master stock. Once cool, remove duck from master stock & refrigerate.

Make sauce by putting 2 cups of the master stock in a saucepan over a medium heat. Bring to the boil, add sugar, stir to dissolve, then add star anise & cinnamon & cook for 10 minutes or so to infuse the flavours. Add plums and cook for 2-3 minutes. Remove saucepan from the heat.

Preheat oven to 180c. heat a large frying pan over a medium heat, add a splash of oil & cook duck filets for 3-4 minutes on each side until golden brown. Place on a tray, cook in preheated oven for 10 minutes. Remove, cover & rest for 5 minutes.

Reheat plum sauce, adding fish sauce & lemon or lime juice to taste, so the sauce is tart, sweet & sour. Carve each duck fillet into 6-7 slices. Arrange duck pieces on a platter and pour hot sauce & plums over.

Serve with steamed rice & garlic Stir Fried Greens (below)

Master Stock

1.5 litres (6 cups) water
250ml (1 cup) soy sauce
125ml (1/2 cup) Chinese rice wine
3-4 slices fresh ginger
1 lemongrass stem, sliced
2-3 pieces tangerine peel, optional
2 star anise
75g (1/3 cu) caster sugar

Put all ingredients in a large saucepan & bring to the boil.

Garlic Stir fried Greens

2 bunches gai laan (or bok choy, wonga bok, etc)
oil for cooking
4 garlic cloves, crushed
2 tablespoons grated ginger, optional
125ml (1/2 cup) chicken stock
1-2 tablespoons soy sauce

Wash greens well, discard big old leaves, thinly slice, chop up.

Heat a wok over high heat, add a splash of oil, the garlic & ginger and cook for 2-3 minutes, stirring often, making sure the garlic doesn’t burn. Add gai laan, toss for 1-2 minutes, add stock & cover with a lid. Cook for 3 – 4 minutes, tossing occasionally to ensure greens cook evenly. Remove lid & season with soy sauce.

5 comments:

Anonymous said...

Great work. Looks delish! I don't find it that easy to get duck breasts in Sydney though. Where do you get yours from?
Cheers,
Ali.

Ange said...

In Melbourne I get them fresh from the Vic Market or my local butcher sells them frozen - sorry cant help you in Sydney though!

Brooke said...

I have just stumbled on your blog and am blown away....all of the food you make looks delicious!! I am a Melbourne girl currently living in the US and I am excited to be able to follow your food journey's. I can't get Bill grangers books over here, so now I can make stuff from the ones you post. Thanks for creating such a wonderful, inspiring blog!! I am always cooking healthy food, but I can see that I may have to make some more desserts after being inspired by your site. All the best to you :). Brooke

KikiMiss said...

Oooooh, I love duck too. It is such a delicate and tasty meat. Thanks for posting all these fabulous recipes and photos. Great job you're doing with your babe in tow and all. Hope she inherits your culinary skills.

Ange said...

Brooke, thks & if you have any Bill requests let me know 7 I will see what I can do!

kikimiss, thks & I hops so too so I can put my feet up & enjoy the fruits of my labour (literally)