Warm Sesame Glazed Duck with Dressed Salad [1]

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Ingredients

For the Duck:

12 duck legs

3 star anise

10 cloves garlic, chopped

60g fresh root ginger, roughly chopped

20g coriander, stalks only, washed- (use leaves in salad)

1tsp. five spice

Toasted sesame seeds

Good vegetable oil for frying

For the Duck Sauce: 12 tbsp. tomato ketchup

3 tbsp. honey

Juice of 2 oranges

3 tbsp. soy sauce

6 tbsp. Sesame oil

For the Salad: Blanched French green beans

Beansprouts

Mooli

Spring onion slice and sautee with butter

Orange segments

Picked coriander leaves

Sprigs of watercress

For the Orange Dressing: 100ml white vinegar

100 ml water

750ml of fresh orange juice

100ml lemon juice

Strip of orange zest and lemon zest

75g chopped shallots

6 coriander seeds

2 star anise

Pinch of saffron

20g sugar

For the Maple Syrup Vinaigrette: 2 tablespoons reduced duck stock (or veal)

5 tablespoons olive oil

3 tablespoons sherry vinegar

4 tablespoons of maple syrup reduced

salt and pepper

Servings

4

Person

Preparation

1

Procedure for the Duck:
2

Cover the duck with water, add the herbs and spices, bring to the boil and simmer gently for 40-60 minutes, until the meat is completely tender
3

Remove the duck from the stock remove the bone
4

Cut the duck into bite sized pieces, leaving the skin on
5

Deep fry the duck in vegetable oil
6

Coat with duck sauce and toasted sesame seeds
7

Procedure for the Duck sauce:
8

Whisk all the ingredients together
9
10

Procedure for the Orange Dressing:
11

Boil and reduce first 2 ingredients until half
12

Boil and reduce rest of ingredients until thick
13

The two can now be mixed together, before seasoning
14

To thicken: Add 1 level dessertspoon of cornflour mixed with 1 level tablespoon of water, whisking it into the simmering orange dressing, allowing to cook for 1-2 minutes until slightly thicken
15
16

Procedure for the Vinegarette:
17

Make the maple syrup reduced
18

For the maple syrup vinaigrette, warm the stock and whisk in all the remaining ingredients, seasoning with salt and pepper. Use while at room temperature
19
20

To Finish:
21

Pre-heat oil to 170°C for deep-frying
22

Deep-fry the duck pieces until crispy, drain and mix with the enough duck sauce to coat each piece, sprinkling with the lightly toasted sesame seeds to finish
23

In a separate bowl, place the French beans, beansprouts, mouli, and orange segments, seasoning and drizzling and mixing liberally with the orange dressing
24

The salad can now be topped with the glazed duck pieces, buttered spring onion slices, watercress sprigs, and coriander leaves
25

Drizzle with the maple syrup vinaigrette.
26

Top with 4 half crispy orange slices

Cooks Note

Serves 4