Masterstock-Braised Corn-Fed Duck by Victor Liong

SERVES:
6-8
PREP:
10 MINS
COOK:
45 MINS

A chef-led recipe by Victor Liong of Melbourne’s acclaimed Lee Ho Fook, showcasing Aurum Corn-Fed Duck through the classic Chinese technique of master stock braising.

The duck is gently braised in a rich, aromatic stock layered with soy, spices and aromatics, allowing the natural depth and texture of the corn-fed duck to shine. Chef Victor demonstrates the key techniques behind the dish, from preparing the master stock and trimming the duck to deboning and serving it with a bright chilli, garlic and rice vinegar dipping sauce.

Refined yet achievable, this dish is perfect for shared dining, festive meals and confident home cooking. It brings restaurant craft into the home kitchen while celebrating the quality, richness and versatility of Aurum Corn-Fed Duck.

RECIPE VIDEO

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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.