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.

No comments:

Post a Comment