Masterstock-Braised Corn-Fed Duck by Victor Liong

Masterstock Braised Corn-Fed Duck
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Serves

6-8

Prep

10 minutes

Cooking

45 minutes

Elevate your culinary skills with our masterclass by the incredible Chef Victor Liong. Learn how to create his famous Master Stock-Braised Corn-Fed Duck – a dish bursting with rich, layered flavours thanks to a carefully crafted master stock. Perfected with Chinese spices and made better with each use, this recipe is a must-have for home cooks and food lovers alike. Chef Victor, of Melbourne’s two-hatted Lee Ho Fook, shares his expertise on deboning, plating, and unlocking the textures and quality of Aurum Poultry Co.’s corn-fed duck. Whether you’re cooking for family or creating a feast to impress, this recipe is your ultimate guide to flavour perfection.

Full Masterclass Video 

Ingredients

Master stock ingredients

  • 1 x whole corn-fed duck
  • 400ml light soy
  • 300ml dark soy
  • 300g sugar
  • 2000ml water
  • 1000ml cockerel stock
  • 20g star anise
  • 20g cinnamon
  • 200g spring onions
  • 100g ginger, sliced

Dipping sauce

  • 1 x long red chilli, finely diced
  • 2 x garlic cloves, finely chopped
  • 50g rice vinegar
  • 2g salt

Method

Step 1: Prepare the master stock

  1. Bring everything to the boil.
  2. Simmer for 20 minutes.
  3. Strain away solids, keep the liquid.

Step 2: Trim the corn-fed duck

  1. Trim away wing tips and head from duck.
  2. Bring the master stock to the boil.
  3. Add the duck and allow to come back to the boil.
  4. Simmer on low heat with lid on for 30 minutes.
  5. Remove from heat and allow duck to rest in master stock for 30 minutes.
  6. Remove and cool until cool enough to handle.
  7. Cut and arrange on a platter.

Step 3: Serve with dipping sauce

  1. Finally, combine all the sauce ingredients and it’s ready to serve.
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