This is great accompanied by spring onions, cucumber and Chinese pancakes. You could also try it in a warm salad with cashew nuts, spinach and noodles.
Serves 4-6 . (The small utility duck I tested it on was excellent, but just enough for 2, beware).
Trzeba miec duzo czasu, cierpliwosci, duzy garnek z pokrywka,. W garnku musi sie zmiescic cala kaczka do podsmazenia (grube dno!), potem ta kaczka musi sie zmiescic, zalana plynem, I pod pokrywka pyrlic dosyc dlugo. Odpowiedni garnek moze byc ograniczeniem.
Trzeba wytrwalosci, szczególnie pod koniec, kiedy odparowujesz sos, jest znacznie dłużej nic sie spodziewasz – trzeba mieć pod reką wino albo dobre towarzystwo, bo strasznie dlugo sie gotuje, zanim naprawde zrobi sie takie, jak trzeba.
Ale zrobilam, bylo bardzo dobre.
- 1 small to medium duck, giblets removed
Mirepoix
- 1 onion, peeled and quartered
- 2 stalks celery, halved
- 1 leek, white only, halved
- 2 carrots, peeled and quartered
- 1 bulb garlic, halved lengthways
- 1 orange, halved
- 2 red chillies, halved
- 1/4 bunch coriander stalks
- 80g fresh root ginger, peeled and roughly chopped
- 2 cinnamon sticks
- 3 star anise
- 2 litres chicken or vegetable stock (tyle, zeby prawie przykryl kaczke w garnku)
- 2 tbsp soy sauce
- 4 tbsp hoisin sauce
- 2 tbsp clear honey
- 250ml Madeira wine
For 16 small pancakes – about 15cm (less than 6 inch) in dia. If you want more (advisable!) double the quantities!.
- 300g plain flour
- 1/4 tsp table salt
- 250ml boiling water
- 4 tbsp sesame oil
Garnish
- 1 bunch spring onions, finely julienned
- 1 cucumber, finely julienned
- hoisin sauce
Pre-process the duck
- Heat a large saucepan over a moderate heat.
- When hot, add the duck and brown all over (strain some of the fat off during the browning).
- When golden all over, remove from the pan.
- Put the mirepoix ingredients into the pan and brown well. To znow, trwa, trzeba co jakis czas mieszac, zeby sie nie przypalilo – zadna filozofia, tylko czas.
- Heat up the stock, so that it is hot when needed
- Add the Madeira to vegetables and simmer until it reaches a syrup-like consistency.
- Mix in the stock, soy and hoisin sauces, and the honey, then add the duck and cover with a lid.
- Simmer gently for 1½ hours.
Make the pancakes.
- Put the flour and salt into a deep bowl.
- Pour in the boiling water. I do not measure the watre, but set the whole flour+salt in a bowl on a scale, and pour water directly from the kettle into the flour, watching the 250g mark..
- Mix well, then turn out on to a floured worktop and knead until silky (5-10 minutes). Be patient, this kneading really helps to get the result.
- Cover with clingfilm and set aside for 20 minutes to rest.
- Roll the dough into a sausage shape.
- Cut into 16 slices and keep covered with a damp cloth (tetrowa pieluszka tu idealna).
- Take one piece, dip one side in the sesame oil and flatten the dough with the palm of your hand.
- Roll it into a thin circle and lay it on a piece of baking paper.
- Repeat with the remaining slices and stack between baking paper.
- Heat a frying pan over a moderate heat and dry-fry the pancakes until cooked through.
- Stack between the paper again and cover with a damp cloth.
Roast the duck
- When it is cooked, carefully remove the duck from the stock using two slotted spoons and place it on a roasting tray lined with tinfoil.
- Cover with clingfilm.
- Preheat the oven to 200°C/400°F.
- Strain the cooking liquid into a clean, flat saucepan or large frying pan and bring to the boil.
- Reduce the liquid by two thirds to form a gravy-like sauce. TO TRWA WIEKI! (mnie chyba zabralo dobre 30 minut)
- Brush the duck all over with the sauce, then heat through in the oven for 10 minutes until slightly crisp on the outside.
Serve
- Slice the duck into small flat pieces, they should have some skin and some meat in each, as much as possible. Keep warm.
- Heat the pancakes in a steamer
- Serve with the duck, spring onions, cucumber and hoisin sauce.