This is a creative use of Aurum Poultry Co.’s...
Ingredients
- 1 x Moorabool Valley Corn Fed Duck SHOP NOW
Duck Brine Solution
- 2.5 l water
- 300 gm salt
- 150 gm brown sugar
Maltose Glaze
- 300 ml water
- 900 ml white vinegar
- 450 ml red vinegar
- 120 gm maltose
Angelica Root and Red Date Sauce
- 13 gm Konbu Extract
- 20 gm Angelica Root
- 15 gm Dried Red Dates
- 25 gm Yuzhu
- 25 gm Dang Shen
- 40 gm Sugar
- 1000 gm Chicken Stock
- 25 gm Ginger
- 75 gm Spring Onion
- 100 gm Kecap Manis
- 5 gm Salt
Method
Step 1: Prepare Duck Brine Solution
- Whisk ingredients to combine, set aside.
Step 2: Make Maltose Glaze
- Heat water and maltose together until maltose has dissolved.
- Stir in vinegars.
- Can be made up to two weeks in advance.
Step 3: Dry Aged Duck
- Cut off duck wings and head – leaving some neck to hang a hook through.
- Pull out fat from the cavity.
- Remove legs as a pair, leaving the crowns whole – the legs will be prepared differently to the crown.
- Place the duck in prepared brine solution for three hours.
- Hang a hook through the neck of the duck.
- Bring a large pot of water to the boil.
- Dunk the duck into the boiling water for 10 seconds or so to allow the skin to shrink back.
- Submerge and dunk the duck crown in the maltose glaze and allow to hang.
- Dry in a cool room for 7-12 days.
- Place fan in the coolroom pointing at the ducks to help drying process
- *Roast off wing tips and duck trimmings to make a master stock.
Step 4: Prepare Angelica Root and Red Date Sauce
- Bring all ingredients to the boil with the roasted duck trim.
- Lower to a simmer and cook for 45 mins. Strain.
- Can be made up to seven days ahead of time and kept in a coolroom or longer if kept in the freezer
Step 5: Roast Duck
- Set up a rack on the top shelf of a combi oven with a tray underneath to catch the fat.
- Take the duck out of the fridge and allow to come up to to room temperature three hours before cooking.
- Preheat the oven to 120˚C roast/ 100% fan / 0% moisture.
- Hang the ducks on the rack and roast for 12 minutes at 120˚C, or until 32-35˚C internal.
- Turn the temperature up to 205˚C roast / 100% fan / 0% moisture.
- Roast for 9-12 minutes, or until 48-52˚C.
- Allow to rest for 15 minutes.
Step 6: To Serve
- Gently warm the sauce on the stove.
- Carve the breast off the duck, then leg, then carve into slices.
- Pour sauce around the duck, without touching the skin of the duck so it remains crispy.
Enjoy your delicious roast duck with angelica root and red date sauce.
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