{"id":3606,"date":"2024-01-31T11:22:48","date_gmt":"2024-01-31T00:22:48","guid":{"rendered":"https:\/\/aurumpoultryco.au\/?post_type=recipes&p=3606"},"modified":"2025-07-16T11:30:43","modified_gmt":"2025-07-16T00:30:43","slug":"roast-duck-with-angelica-root-and-red-date-sauce-by-victor-liong","status":"publish","type":"recipes","link":"https:\/\/aurumpoultryco.au\/zh-hant\/recipes\/roast-duck-with-angelica-root-and-red-date-sauce-by-victor-liong\/","title":{"rendered":"Roast Duck with Angelica Root and Red Date Sauce by Victor Liong"},"content":{"rendered":"

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Roast duck with angelica root and red date sauce by Victor Liong<\/h2>\n
<\/div>\nVictor Liong<\/span>\n
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The flavour profile of this dish is traditional and authentic, highlighting the amazing quality and flavour of Aurum Poultry Co.\u2019s slow raised Moorabool Valley corn-fed duck.<\/span><\/div>\n
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Prep Time <\/span>1 day<\/span><\/span> d<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 day<\/span><\/span> d<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Chinese, asian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 1<\/span> x Moorabool Valley Corn Fed Duck<\/span><\/li><\/ul><\/div>

    Duck Brine Solution<\/h4>
    • 2.5<\/span> l<\/span> water<\/span><\/li>
    • 300<\/span> gm salt<\/span><\/li>
    • 150<\/span> gm brown sugar<\/span><\/li><\/ul><\/div>

      Maltose Glaze<\/h4>
      • 300<\/span> ml<\/span> water<\/span><\/li>
      • 900<\/span> ml<\/span> white vinegar<\/span><\/li>
      • 450<\/span> ml<\/span> red vinegar<\/span><\/li>
      • 120<\/span> gm maltose<\/span><\/li><\/ul><\/div>

        Angelica Root and Red Date Sauce<\/h4>
        • 13<\/span> gm Konbu Extract<\/span><\/li>
        • 20<\/span> gm Angelica Root<\/span><\/li>
        • 15<\/span> gm Dried Red Dates<\/span><\/li>
        • 25<\/span> gm Yuzhu<\/span><\/li>
        • 25<\/span> gm Dang Shen<\/span><\/li>
        • 40<\/span> gm Sugar<\/span><\/li>
        • 1000<\/span> gm Chicken Stock<\/span><\/li>
        • 25<\/span> gm Ginger<\/span><\/li>
        • 75<\/span> gm Spring Onion<\/span><\/li>
        • 100<\/span> gm Kecap Manis<\/span><\/li>
        • 5<\/span> gm Salt<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
          <\/div> <\/h3>

          Step 1: Prepare Duck Brine Solution<\/h4>
          • Whisk ingredients to combine, set aside.<\/div><\/li><\/ul><\/div>

            Step 2: Make Maltose Glaze<\/h4>
            • Heat water and maltose together until maltose has dissolved.<\/div><\/li>
            • Stir in vinegars.<\/div><\/li>
            • Can be made up to two weeks in advance.<\/div><\/li><\/ul><\/div>

              Step 3: Dry Aged Duck<\/h4>
              • Cut off duck wings and head \u2013 leaving some neck to hang a hook through.<\/div><\/li>
              • Pull out fat from the cavity.<\/div><\/li>
              • Remove legs as a pair, leaving the crowns whole \u2013 the legs will be prepared differently to the crown.<\/div><\/li>
              • Place the duck in prepared brine solution for three hours.<\/div><\/li>
              • Hang a hook through the neck of the duck.<\/div><\/li>
              • Bring a large pot of water to the boil.<\/div><\/li>
              • Dunk the duck into the boiling water for 10 seconds or so to allow the skin to shrink back.<\/div><\/li>
              • Submerge and dunk the duck crown in the maltose glaze and allow to hang.<\/div><\/li>
              • Dry in a cool room for 7-12 days.<\/div><\/li>
              • Place fan in the coolroom pointing at the ducks to help drying process<\/div><\/li>
              • *Roast off wing tips and duck trimmings to make a master stock.<\/div><\/li><\/ul><\/div>

                Step 4: Prepare Angelica Root and Red Date Sauce<\/h4>
                • Bring all ingredients to the boil with the roasted duck trim.<\/div><\/li>
                • Lower to a simmer and cook for 45 mins. Strain.<\/div><\/li>
                • Can be made up to seven days ahead of time and kept in a coolroom or longer if kept in the freezer<\/div><\/li><\/ul><\/div>

                  Step 5: Roast Duck<\/h4>
                  • Set up a rack on the top shelf of a combi oven with a tray underneath to catch the fat.<\/div><\/li>
                  • Take the duck out of the fridge and allow to come up to to room temperature three hours before cooking.<\/div><\/li>
                  • Preheat the oven to 120\u02daC roast\/ 100% fan \/ 0% moisture.<\/div><\/li>
                  • Hang the ducks on the rack and roast for 12 minutes at 120\u02daC, or until 32-35\u02daC internal.<\/div><\/li>
                  • Turn the temperature up to 205\u02daC roast \/ 100% fan \/ 0% moisture.<\/div><\/li>
                  • Roast for 9-12 minutes, or until 48-52\u02daC.<\/div><\/li>
                  • Allow to rest for 15 minutes.<\/div><\/li><\/ul><\/div>

                    Step 6: To Serve<\/h4>
                    • Gently warm the sauce on the stove.<\/div><\/li>
                    • Carve the breast off the duck, then leg, then carve into slices.<\/div><\/li>
                    • Pour sauce around the duck, without touching the skin of the duck so it remains crispy.<\/div><\/li><\/ul><\/div><\/div>\n
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                      Keyword <\/span>roast duck, duck with angelica root, roast duck red date sauce<\/span><\/div><\/div>\n
                      <\/div>\n<\/div><\/div>\n

                      You can’t host Lunar New Year celebrations without serving a glossy roast duck. This Moorabool Valley corn-fed duck is plump and juicy, with a subtle sweetness that can be attributed to its corn-based diet.<\/p>\n

                      “This flavour profile is traditional and authentic, and a happy pairing with the amazing quality and flavour of Aurum Poultry’s slow-raised duck,” Victor Liong explains. Keep in mind, the delicious angelica root sauce can be made seven days ahead of time and stored in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

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