from one generation to the next
I like to eat duck much more than I like to prepare it. It’s not lack of experience, I just don’t feel confident cooking duck, because in the past my results have tended to be hit and miss. Sometimes in the cooler months I make a simple braise of duck marylands to have a supply of meat and juices to add to mushroom risotto, but frequently I’m disappointed with the flavour, so when we I’m hankering to eat duck I’ll buy a deliciously lacquered already roasted duck from the local Vietnamese BBQ restaurant.
There are no previous duck posts on PPTR. I’ve had good intentions, even cooked duck once every 3-4 months, but my perfectionist tendencies have prevented me from sharing. This is a red letter day.
With a litre of well used red master stock made to Kylie Kwong’s specifications in the freezer I decided to try poached duck breast under her guidance. The result was outstanding! The breast was moist, tender and lightly infused with the cinnamon, star anise and orange flavours of the stock. I was so focussed on getting the duck breast right I didn’t think about how I was going to serve it until about half an hour before dinner, but more about that another time.
This recipe from Kylie Kwong’s “Simple Chinese Cooking Class” is simply wonderful.
Duck Breast Poached in Red Master Stock
2 duck breasts at room temperature, each approx 200g
3 litres of red master stock *recipe follows
If you are reusing stock from the freezer increase the volume to 3 litres with filtered water.
Bring the stock to the boil, reduce the heat then lower the duck breasts into the pot.
Ensure they are completely submerged, but do not cover the pot
With the surface of the stock barely moving, poach the duck for 5 minutes.
Turn off the heat, cover the pot and allow the duck to sit in the stock at room temperature for
2 1/2 -3hours.
Remove the duck breasts from the stock and set aside to drain.
Strain the stock and set one cup aside to make the sauce.
Chill the remainder of the stock, then freeze for later use.
When ready to serve, slice the duck breasts thickly and spoon over the sauce.
1 cup of red master stock
2 tablespoon of brown sugar
the juice of a fresh lime
Add the sugar the 1 cup of stock you set aside.
Bring it to the boil, stirring until the sugar is dissolved.
Simmer until reduced in volume by half.
Stir in the lime juice.
*Red Master Stock
4 spring onions, trimmed
80 g ginger, thickly sliced,
6 cloves garlic, crushed
4 strips orange peel, all pith removed
8 star anise
4 cinnamon quills
375 mls light soy sauce
250 mls Shao xing wine
1 cup lightly packed brown sugar
1 teaspoon sesame oil
3 litres of cold water
Put all the ingredients in a large pan.
Bring to the boil, cover and simmer for 30 minutes.
The stock is now ready for use.