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Crispy skin twice cooked hoisin duck
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Prep Time:
280 minutes
Cook Time:
470 minutes
Total Time:
750 minutes
Try mouthwatering Hoisin Duck with savory mushrooms and crisp bok choy, inspired by chef Curtis Stone.
Ingredients:
  • 1 Whole Fresh Duck, weighing approx. 2kg, neck removed
  • 2 cloves garlic, finely chopped
  • 20.00 ml fresh ginger, finely chopped
  • 20.00 ml fresh rosemary, chopped
  • 19.20 gm coarse sea salt
  • 1 lemon, halved
  • 405.00 gm hoisin sauce, divided
  • 2 medium carrots, peeled and julienned
  • 3 spring onions, thinly sliced on an angle
  • 2 heads baby cos lettuce, leaves separated
  • 400g fresh udon noodles (or large fresh hokkien noodles)
  • 18.20 gm Olive Oil
  • 1/4 brown onion, thinly sliced
  • 20.00 ml fresh ginger, peeled and finely chopped
  • 150g snow peas, ends and string removed
  • 1 cup mushrooms, thinly sliced
  • 2 baby buk choy, quartered lengthwise
  • 2 spring onions, chopped
  • 42.00 gm Soy Sauce
  • 66.00 gm Sweet Chilli Sauce
  • 1 tsp sesame oil
  • 1/4 bunch fresh coriander, for garnish
Instructions:
  • Lay the duck on a wire rack in a tray. Massage garlic, ginger, and rosemary all over and inside the duck, then generously season inside and out with sea salt.
  • Drizzle the lemon juice over the duck, tuck the squeezed lemon halves inside the cavity, and refrigerate on a rack to dry the skin for 4 hours.
  • Preheat the oven to a low 85C. Bake the uncovered duck for 6-8 hours, rotating halfway. Remove the duck, increase the heat to a high 250C, and strain any accumulated fat from the tray before continuing.
  • Coat the duck liberally with 1 cup of flavorful hoisin sauce and return it to the rack in the baking tray.
  • Roast the duck in the oven until sticky and crispy, for about 15-20 minutes. Allow it to cool at room temperature for 10 minutes before handling.
  • Heat the oil in a wok, sauté the onions for 1 minute, then add the garlic and ginger and stir-fry for an additional minute.
  • Toss in the mushrooms and bok choy, stir fry for 2 minutes, then mix in the spring onions followed by the snow peas after 30 seconds.
  • First, bring a large pot of water to a rolling boil, while simultaneously heating a large wok over high heat.
  • Add the noodles to the boiling water for 1-2 minutes to loosen and separate, then drain them in a colander.
  • Add the noodles and coriander to the wok, toss to coat evenly, then remove from heat.
  • Combine the soy sauce, sweet chili sauce, and sesame oil, then mix well.
  • Serve the noodle stir fry on a platter or in a bowl.
  • Slice the duck breast thinly with precision, ensuring each piece includes the crispy skin. Separate the legs and carve the meat off the bone. Delicately pick off any meat left on the bones and arrange all the duck pieces on a serving platter.
  • Prepare individual serving bowls for the carrots, coriander, and spring onions. Combine the remaining 1/2 cup of hoisin sauce with 1 tablespoon of water in a separate small bowl.
  • Lay duck pieces on lettuce leaves, add carrot, coriander, and spring onion, then drizzle with hoisin sauce.
  • Garnish with the noodles.

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