Duck coated in a range of piquant flavours is served up with a cooling cucumber and asparagus salad by Great British Chef Paul Ainsworth. Recipe courtesy www.greatbritishchefs.com (Serves 2-3)
Step By Step Instructions
- To cook the duck, pre-heat the oven to 230°C/gas mark 8. Heat a large frying pan until hot and add the duck, breast-side up. Fry for 4-5 minutes, turning frequently, until browned all over. 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.
- Add the port to the vegetables and cook for a further five minutes, or until the volume of the liquid has reduced by half.
- Stir in the hoisin sauce, Kikkoman’s soy sauce and honey, then add the duck stock (or chicken stock). Place the duck, breast-side down, into the frying pan, cover with greaseproof paper and cook for 20 minutes. Turn the duck over and cook for a further 15 minutes.
- 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 and is syrupy.
- Reduce the oven to 200C/Gas mark 6. Brush the duck all over with the reduced liquid and roast for 10-12 minutes, or until golden-brown.
- For the vegetables, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper.
- Best served with traditional Chinese pancakes or steamed rice.