Cooking

Twice-Cooked Hoisin Duck

posted: 06/30/10

Episode 24: Andrea's Menu

INGREDIENTS

  • 1 5-pound/2.2-kg duck; heart, liver, gizzard and neck discarded
  • 1 tablespoon/10 g Chinese five-spice powder
  • 1 tablespoon/10 g ground coriander
  • 1/2 bunch fresh cilantro, coarsely chopped
  • One 3-inch/8-cm piece fresh ginger, peeled, coarsely chopped
  • One 3-inch/8-cm piece galangal, peeled, finely slice
  • 1 stalk lemon grass, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 tablespoons/30 ml soy sauce
  • 1/4 cup/70 g hoisin sauce, plus more for garnish
  • 1 tablespoon/15 ml peanut oil
  • 2 garlic cloves, finely chopped
  • 1 red jalapeno chili, seeded, finely chopped
  • 1/2 onion, thinly sliced
  • 1 carrot, peeled, thinly sliced diagonally
  • 1/4 head Napa cabbage, cut into 3/4 -inch-/2-cm-wide ribbons
  • 1/4 head green cabbage, cut into 3/4 -inch-/2-cm-wide ribbons
  • 2 tablespooons/30 ml soy sauce

PREPARATION:

TO MARINATE THE DUCK:

  1. Place the duck breast side up on a rack and place the rack in a roasting pan. Rub the Chinese five-spice powder and coriander over the duck. Rub the cilantro, ginger, galangal, lemon grass and garlic over the duck. Cover and refrigerate the duck for at least 3 hours and up to 1 day.
  2. Uncover the duck and drizzle the soy sauce over the duck. Add 2 cups/470 ml of water to the roasting pan. Place the roasting pan over high heat and bring the water to a boil. Cover the roasting pan.
  3. Reduce the heat to medium-low and steam for 30 minutes. Uncover the duck and allow it to cool slightly, and then refrigerate the duck for 1 to 2 hours. Preheat the oven to 450?F/230?C. Pat the duck dry with paper towels.
  4. Using your hands, spread 1/4 cup/70 g of the hoisin sauce all over the duck. Roast the duck uncovered for 45 minutes, or until the duck is golden brown, the skin is crisp, and juices run clear when the thigh is pierced. Transfer the duck to a carving board and allow it to rest for 10 minutes before carving.
  5. Meanwhile, place a wok over medium-high heat. Add the oil and swirl to coat the wok. Add the garlic and chili pepper, and saut? for 15 seconds, or until fragrant. Add the onions and carrots, and saut? for 1 minute, or until the onions soften slightly. Add both cabbages. Stir fry for 3 minutes, or until the vegetables are crisp-tender. Add the soy sauce and stir fry 1 minute longer, or until the sauce reduces slightly.
  6. Cut the thigh and leg meat from the duck. Cut the breasts from the duck and slice crosswise. Using a pastry brush, brush some hoisin sauce on 4 plates. Mound the cabbage alongside the hoisin sauce. Arrange the duck meat alongside the cabbage and hoisin sauce, and serve.
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