Re: Food, Food, Glorious Food - what you having for dinner?
Reply #285 - February 04, 2010, 11:13 PM
Here is the recipe for the duck from Rick Stein's Far Eastern Odyssy:
Serves 6
* 1 x 2.5kg duck, jointed into 6 pieces
* 50g garlic, crushed
* 50g peeled ginger, thinly sliced
* 1 litre freshly squeezed orange juice
* 4 tbsp fish sauce
* 1 tbsp granulated sugar
* 5 star anise
* 4 red bird?s eye chillies
* 2 fat lemongrass stalks, core finely chopped
* freshly ground black pepper
* 8 spring onions, white part only, plus 1 whole spring onion for garnish
* ? tsp cornflour
1. Heat a heavy-based pan over a medium-high heat. Add the duck pieces skin-side down, and leave to cook for 5?6 minutes until crisp and golden. Turn over and cook for a further 2 minutes until lightly browned. Lift on to a plate and set aside.
2. Pour all but 2 tablespoons of the oil from the pan into a bowl (save for another dish as it?s great for frying). Return the pan to a low heat, add the garlic and ginger and cook gently for a couple of minutes until lightly golden.
3. Add the orange juice, fish sauce, sugar, star anise, chillies and lemongrass and season with black pepper. Return the duck to the pan, part-cover and leave to simmer for 1? hours, turning the pieces of duck over from time to time. Cut the white parts of the spring onions in half, add to the duck and cook for a further 30 minutes until the duck is meltingly tender. Trim the remaining spring onion, cut in half and finely shred lengthways.
4. Lift the pieces of duck into a warmed serving dish and keep warm. Skim the excess fat off the top of the remaining liquid and leave it to simmer vigorously until reduced and concentrated in flavour. Mix the cornflour with 1 teaspoon water, stir in and simmer for 1 minute more. Pour back over the duck, scatter over the shredded spring onion and serve.
Time consuming but well worth it!