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Recipes That Can Be Made From 2 DucksCut each duckling into leg, breast and wing portions. Reserve giblets and carcass. For diagrams and explanations on how to joint a duck click here
Lemon Grass Smoked Duck
This was the winning entry in the Far Eastern Duck Class presented by Leslie Evans from Robinson College Executive Centre
Ingredients
Smoke Mix
2 apple chips, ¼ bottle cider, 30g wood chips, 3 stalks lemon grass
Rice
225 g Sushi Rice, 275ml water, 2 sheets nori
Rice dressing
4 tablespoons rice vinegar, 2 ¼ tablespoons sugar, 1 teaspoon salt
2 Duck breasts
Rice Filling
25g pumpkin, 25g cucumber, 25g shitake, 2 tsp red ginger, 1 pinch salt, 4 basil leaves, black sesame
Pak Choy
200g Pak Choy, 200g Choi Sum, ½ chilli, ¼ yellow pepper, 4-5 dashes soy sauce
Sauce
3 shallots, ½ red chilli, ½ green chilli, ¼ lemon grass, 1” galangal, ½ litre veal stock, 4 tomatoes, 4 leaves fresh basil, 1 lime, 2-3 drops fish sauce
Method
1. Wash and drain the rice. Place the rice and the water in a pan with a tight fitting lid
2. Boil for 15 minutes. Then cover with a cloth.Take off the stove for a further 15 minutes
3. Make the dressing by boiling the vinegar , salt and sugar together and cool
4. Add the dressing to the rice in a glass bowl, folding gently with a wooden spoon
5. Cut all the filling ingredients into thin strips, sauté in a little oil, seasoning with red ginger, sesame seeds and salt & pepper.
6. Place a piece of Nori on the rolling mat. Cover 2/3 with the rice, then the filling. Roll up and moisten the seal with a little water.
7. Leave wrapped in the mat and steam until hot.
8. Make the sauce by sweating off the shallots, red chilli and green chilli in a little oil.
9. Chop the galangal and add to the above mixture, also add the crushed lemon grass.
10. Roughly chop the tomatoes. Add to the above the veal stock and the lime juice. Reduce to desired consistency.
11. Strain and add the chopped basil and fish sauce
12. Place the smoking mix in the smoker and heat to produce smoke
13. When hot place the prepared duck breasts in to smoke skin side down. Smoke for approx 8-10 minutes, turn half way. When cooked crisp up skin in a hot frying pan and allow to rest for 5 minutes.
14. Saute the pepper, chilli and pak choy in a little oil until soft
15. Finish with a little soy sauce and seasoning
16. Cut the sushi roll at an angle into 2 pieces per portion
17. Place the greens on the plate
18. Place the carved duck breast on top of the greens
19. Finish with sauce
