- 2 whole ducks (dull)
- 1 whole lemon (juce and zest)
- 4 cloves of garlic (cracked with a knife)
- 3 shallots (roughly chopped)
- 1 bunch of spring onions
- 2 oranges (sliced)
- 4 slices of fresh ginger
- 300 ml dark soy or regular soy
- coriander seeds
- black pepper
- 1 cup of sugar
- skewers for sew
- 2 cups of flour
- 3 whole eggs
- 2 tablespoons of olive oil
- 1 cup wheat starch
- 1 cup of heavy cream
- 1 cup of full fat milk
- regular water (for balance consistency)
- 1/2 tablespoon of caster sugar
- salt to taste
Chili Plum Sauce
- 2 cups of dried plum or any sour plum type
- 1/2 red chili pepper
- 1 tablespoon of caster sugar
- 2 tablespoons of mirin
- 1/2 lemon juice
- half tablespoon of rice vinegar
- cabbage (very finely sliced)
- cucumber (thin slices with a slicer)
- horse radish (optional)
- fresh coriander (optional)
- carrot (optional)
Before You Begin
First we need to "Brine" duck to get a crispy skin. Brine process is made both to add flavor to the product and to dry and crunchy its skin. Simply "Brine" consists of a mixture of salt, sugar and water.
In some cases, dry curing can also be done. In the dry brine process, an equal amount of salt and sugar is mixed and applied directly to the skin or meat of the product. This curing can be applied to meat, fish or poultry or any meat products.
This process can be applied as 15-20 minutes to 1 or 2 days depending on the desired taste in the product. After the curing process is finished, the product is cleaned from salt and sugar and then cooked.
Duck Preparation & Directions
- Dissolve the frozen ducks for food safety, we recommend that you thaw your cabinet at +4 degrees.
- Clean the feathers on them without burning the skin, clean the inside and outside with a paper towel.
- For curing, add 1 liter of water, 200 ml of dark soy, shallots, crushed garlic, grain coriander, ginger grater, sugar and boil the mixture.
- Fill the ducks with orange slices, 2 slices of ginger, spring onions and sew them with a garbage skewer.
- Cure each side for 5 minutes by applying boiling brine liquid to the skin with a bucket without dipping the duck into the liquid on the heated curing pan.
- Preheat your oven to 220 degrees.
- Put the ducks in an oven cooking bag without losing their fat and fluids.
- Cook for about 1-2 hours depending on the type of duck.
- To lint the duck, you have to do it by wearing nitrile gloves by hand while the duck is still hot. It is impossible to do when it cools down.
- Put the remaining duck oil in a bowl and cool.
- To make the ducks crispy, you can add a small amount of this oil and cook it in the second cooking in the oven or pan.
Crepe Preparation & Directions
- Beat the egg in a large bowl, add vegetable oil, heavy cream and milk and mix together.
- Combine dry ingredients in a separate container.
- Add dry ingredients to the liquid ingredients, whisking constantly with a whisk.
- Separate the lumpy parts by passing through a fine filter
- Once the batter consistency dense and fluid its ok, if not you can add extra milk, water or flour to the mixture to reach the right density.
- Let the batter rest for 15 minutes.
- Bake crepes in a shallow pan of 20-24cm in diameter.
Chili Pulm Sauce
- Boil the dried plums (with the seeds, if any) in a saucepan pour over with water.
- Cut chili pepper in half, remove the seeds and chop into very thin cubes.
- Add onion, sugar, siren, plums and lemon and vinegar to a rondue.
- For a thick sauce, it can filter the entire mixture and pull the liquid remaining in the pot.
- You can darken the sauce with a teaspoon of starch you will add extra.