Friday 11 April 2014

Braised Duck



Takes: 4.5 hours
Serves 4

Ingredients:
  • 1 duck
  • 3 tsp sea salt
  • 4 star anise
  • 2 cinnamon sticks
  • 1 tsp peppercorns
  • 3 spring onions
  • 4 slices fresh ginger root, crushed
  • 60g honey
  • 3 tbsp organic ginger wine
  • 1.2 litres water
  • 1 cucumber, to serve

Method:
  1. Clean the duck well, then blanch in boiling water.  Remove and rinse in cold water, and rub the cavity with the salt.
  2. Put all the remaining ingredients in a large saucepan, add teh water and bring to the boil.  Add the duck, breast-side down, bring back to the boil, then reduce the heat and simmer, covered, for 20 minutes.  Turn the bird over and cook, still covered, for a further 20 minutes.
  3. Turn off the heat and let the bird cool in the liquid, without lifting the lid, for at least 4 hours.
  4. Remove the duck and drain.  Pull the meat off and use a little of the strained liquid as a sauce. 
  5. Serve with sliced cucumber and rice.  The cooking liquid can be served as soup.

'White-Cut' Chicken


Takes: 4.5 hours
Serves 4

Ingredients:
  • 1 chicken
  • 2 spring onions
  • 2 slices fresh ginger root, crushed
  • 1 tsp peppercorns
  • 2 tsp sea salt
SAUCE
  • 1 tsp sea salt
  • 3 tbsp water
  • 1.5 tbsp organic ginger wine
  • half tsp honey
  • 2 tsp sesame oil

Method:
  1. Clean the chicken and place in a large saucepan with enough water to cover it.  Add the spring onions, ginger and peppercorns; bring to the boil and skim.  Add the salt, then cover with a lid and simmer over a low heat for 30 minutes.
  2. Remove from the heat and leave the chicken to cook gently in the hot liquid, without lifting the lid, for 4 hours.
  3. To serve, remove the chicken and drain well, reserving the cooking liquid.  Pull the meat off the bone.
  4. Combine the sauce ingredients with 3 tbsp of the cooking liquid and bring to the boil.  Pour evenly all over the chicken and serve cold.