Master Stock Braised Duck
Ingredients
4 Luv-a-Duck Fresh Legs
2 large cloves garlic, sliced
3cm piece ginger, julienned
½ bunch coriander, stems and leaves separated
1 star anise wheel
1 cinnamon quill
2 strips orange peel
½ cup Shaoxing wine (Chinese cooking wine)
½ cup soy sauce
1 tablespoon sesame oil
¼ cup brown sugar
3 cups water
1 long red chilli, sliced to serve
2 green spring onions, shredded and soaked in iced water
1 cup white rice to serve
Steamed Asian greens to serve
Products used
Method
- Pre heat the oven to 180°C. Place the duck skin-side down, in a frying pan over a low/medium heat. Cook for 8-10 minutes to render out some of the fat.
- Turn over a and brown on all sides.
- Transfer the duck to a roasting pan and drain most of the oil from the pan and reserve it for another recipe.
- Return the pan to a medium heat and cook the garlic, ginger and coriander stems for 1 minute or until aromatic. Add in the star anise, cinnamon, orange peel, wine, soy, sesame oil, sugar and water. Bring the stock up to the boil, then reduce to a simmer for 5 minutes to infuse. Pour the master stock over the duck, cover with foil and roast for 45 minutes.
- Meanwhile, steam the rice in a pot for 20 minutes, set aside and keep warm.
- Turn up the oven to 220 degrees. Transfer the duck to a clean oven tray and roast for a further 10 minutes, or until the duck skin is golden.
- Strain the master stock into a saucepan and simmer for 15 minutes, or until reduced and thickened.
- Serve the duck with steamed rice, steamed greens and garnish with coriander leaves, green shallots and sliced red chilli.
Chef’s tips
Recipe by Courtney Roulston and courtesy of Farm-to-Fork