Hoisin Duck
This recipe is Gareth Ward's take on Hoisin Duck and it is fabulous! It is one of his favourite dishes and it looks really spectacular too!
Ingredients
- 1 locally shot mallard per 2 people
For the hoisin sauce:
- 4 cloves garlic
- 480g muscovado sugar
- 160g Chinese fermented black beans
- 120ml vegetable stock
- 120ml soy sauce
- 120ml rice wine vinegar
- 20g sesame oil
- 2 tsp five spice
For the pickled cucumber:
- 1 cucumber
- 200g spring onions
- 200g chives
- Vegetable/Rapeseed oil
- Sugar
- Rice vinegar
Method
For the mallard: score the skin and cook the bird whole on the crown. Cook at 150°C for 10-15 minutes or until the meat is cooked; check the heat with a meat probe.
Leave to rest.
For the hoisin sauce: mix all ingredients together in a blender until smooth and pass through a sieve to remove any lumps.
To pickle the cucumber: finely chop the chives and the spring onions. Put in a blender. Just cover with oil and blend until infused. Pass through muslin cloth to remove bits. This can be made in batches and frozen until needed.
Peel the cucumber and cut into 5 inch pieces. Put in a vac pac bag with sugar and rice vinegar. Seal until ready to serve.
To serve your Hoisin Duck, crisp the whole bird in a pan, or with a blowtorch and slice to order. Spoon hoisin over the duck breast and take the cucumber and slice thinly. Cover the cucumber in the oil and place over the top of the duck. Serve.
Ingredients
- 1 locally shot mallard per 2 people
For the hoisin sauce:
- 4 cloves garlic
- 480g muscovado sugar
- 160g Chinese fermented black beans
- 120ml vegetable stock
- 120ml soy sauce
- 120ml rice wine vinegar
- 20g sesame oil
- 2 tsp five spice
For the pickled cucumber:
- 1 cucumber
- 200g spring onions
- 200g chives
- Vegetable/Rapeseed oil
- Sugar
- Rice vinegar
Method
For the mallard: score the skin and cook the bird whole on the crown. Cook at 150°C for 10-15 minutes or until the meat is cooked; check the heat with a meat probe.
Leave to rest.
For the hoisin sauce: mix all ingredients together in a blender until smooth and pass through a sieve to remove any lumps.
To pickle the cucumber: finely chop the chives and the spring onions. Put in a blender. Just cover with oil and blend until infused. Pass through muslin cloth to remove bits. This can be made in batches and frozen until needed.
Peel the cucumber and cut into 5 inch pieces. Put in a vac pac bag with sugar and rice vinegar. Seal until ready to serve.
To serve your Hoisin Duck, crisp the whole bird in a pan, or with a blowtorch and slice to order. Spoon hoisin over the duck breast and take the cucumber and slice thinly. Cover the cucumber in the oil and place over the top of the duck. Serve.
