Roast duck with angelica root and red date sauce by Victor Liong

Name: Roast duck with angelica root and red date sauce by Victor Liong
Prep time: 1440 min
Cook time: 45 min
Total time: 1485 min
Ingredients: 1 x Moorabool Valley Corn Fed Duck; 2.5 l water; 300 gm salt; 150 gm brown sugar; 300 ml water; 900 ml white vinegar; 450 ml red vinegar; 120 gm maltose; 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

Serves

4-6

Prep

24 hours

Cooking

45 mins

The flavour profile of this dish is traditional and authentic, highlighting the amazing quality and flavour of Aurum Poultry Co.’s slow raised Moorabool Valley corn-fed duck.

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.