Sunday, 15 February 2009

烧 鸭 腿 飯 Chinese Roast Duck Leg Rice

Over here in UK, traditionally we've English roast Sunday be it chicken, pork or beef, served with crispy roast potato, brocolli, yorskshire pudding and dollop of sauce. Roast meat which are properly done are very satisfying meal as it requires lot of patience :-). One of my English friend made the best roast potato I ever tried.
Again I'm craving for Chinese roast, back in Singapore/Malaysia one could easily drop into hawker centre/ market to get the roast anytime and fairly cheap . So here I am, putting my roasting skill to the test. Experiment: Duck . I've noticed that I have yet to post anything on duck. This dish is rather popular in chicken rice stall back home. Crispy aromatic skin, tasty and juicy meat.... you've got the picture? It's involves some additional work for a really nice roast duck, hence patience is needed here. Lots of patience.....

Chinese Roast Duck Leg Rice (烧 鸭 腿 飯)
Ingredients (good for 2)
  • 2 duck legs (about 450 gm)
  • marinate : 1 tbsp of five spice+ 1 tsp salt +1 tsp sugar
  • basting : 1 tbsp rice vinegar+ 1 tbsp of honey
  • 2 bowl of cooked Jasmine rice
  • some greens ( can use bok choy, cucumber)
  • chilli sauce: sambal belacan or Chow Zhou chilli paste
Roast duck sauce
  • 1/2 tbsp of duck fat
  • 1 tsp of hoisin sauce
  • 1 1/2 tbsp of light soya suace
  • 1/2 tsp of dark soya sauce
  • 1/2 tsp of sugar
  • 1/2 tbsp shaoxing wine
  • 5 tbsp of water
  • 2 cm of ginger
  • some corn starch solution to thicken sauce if needed
  1. Boil some water to blanch the duck. Once boiling, place the duck leg and blanch for about 5 minutes. Removed. Pat dry and marinate it. Hang the duck leg (I left it overnight). This aim to dry the skin and drain some fats off.
  2. On a grilling pan, grilled the duck leg on both side for about 10minutes until brown. At this stage you'll collect some fats for duck sauce and also will shorten the time for roasting and ensure crispy skin.
  3. Heat the oven to 170C and roast the duck leg for 35minutes and then 25 minutes on 190C.. Baste the duck leg with the basting mixture(you'll need to baste about 4 times during the process)
  4. Meanwhile you can prepare the roast duck sauce. In a pan add 1/2 tbsp duck fats and stir fry the ginger till fragant. Add in all other sauce ingredients and simmer for about 5 minutes. Thicken with corn starch solution if neccessary.
  5. Once the duck ready, served with rice, greens and the sauce.
Still need to perfect the roasting color though.....apart from that little charred imperfection, my roast craving is satisfied.

No comments: