Low Flying Duck – Glazed In Honey
November 28th 2008 05:05
In Australia, commercially farmed ducks are selectively bred, for a high ratio of meat to fat and bone. In appearance they are like a ‘White Pekin Duck’. Compared to chickens, grain fed ducks are fatty, which is why I call my version Low Flying Duck.
Traditionally, ducks are cooked with the head on, and are hung by their beaks so that the fat melts and drains away. My oven isn’t big enough to hang a duck, so I used a poultry stand to allow drainage.
Ingredients
1 Dressed duck
200ml Hoi sin sauce
30ml Sesame oil
30ml Soy sauce
30ml Honey
20 Savoury pancakes
1 Cucumber
5 Spring onions
Method
Part One – the day before cooking
Half fill a large pot with water and boil it.
Submerge the entire bird in the boiling water for about 90 seconds, until the skin puffs up.
Carefully remove the bird from the water and cool it in the sink under cold running water.
Refrigerate the uncovered bird.
Mix 30ml of hoi sin sauce with the sesame oil, soy sauce and honey and brush it over all surfaces of the bird.
Repeat the brushing every few hours, returning the bird to the fridge after each application.
Part Two
Pre-heat the oven to 165°c.
Arrange the bird on a poultry stand in a baking tray.
Cook for approximately two hours, until the juices in the cavity run clear.
Remove the bird from the oven and allow it to rest for 5 minutes.
Carve the meat into small slices and serve them wrapped in a pancake with a blob of Hoi Sin sauce and a sliver of cucumber and spring onion.
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