I love duck. I’ve really tried to re-assess this for the duck lovers who prefer the waddling, living versions, but I’m sorry, I just can’t do it. I’m duck addicted.
Duck is a dish I’ve always left up to the professionals to make, until recently. I cannot hold out for just eating out anymore and have just started to cook it. This is actually my second attempt at cooking a crispy skinned fillet (first was this post: duck fillet with home-made plum sauce) and am pleasantly surprised how it turned out. As long as you cut off any extra chunks of fat (but not too much, duck is fatty that’s why it tastes so goooooooood) and let the fat slowly render out by cooking it slowly, and on low heat, first it should turn out crispy and sweet! Again you can serve with any vegetables or even salad. Let me know how you go with this one…
(serves 2)
mr relish rating. 9.6/10
served with.
crunchy mini roast potatoes
mini pieces of roast pumpkin
steamed green vege (broccolini and asparagus)
optional gourmet extras.
beetroot apple n orange relish.
main ingredients.
2x duck fillets (from Pepes Ducks)
2 potatoes, cut into smaller pieces
piece of pumpkin
1 clove garlic, crushed / finely chopped
1-2 tablespoons honey
2 tablespoons soy sauce
handful of broccolini
sprigs of fresh asparagus
pinch of chinese five spice
salt
olive oil
method.
1. score duck skin (similar to pork, but not quite as deep), rub well with big pinch of chinese five spice and salt. add to dry fry pan surface on LOW for 8-10mins to render down the fat.
2. peel, cut and add potatoes and pumpkin to pot of water with pinch of salt on stove top and boil for 10 minutes. turn on oven 180 degrees.
3. prepare green veges so ready to quickly steam later.
4. combine honey and soy sauce.
5. once potatoes are boiling, drain (but keep the water to steam veges later), add little drizzle of oil with the garlic to potatoes/pumpkin. Lightly shake the pot and scuff them a bit then add to roasting tray and place in oven for 15-20 mins.
6. the duck fillet ought to have rendered out it’s fat by now (I drain some of this fat out and keep in jar in fridge for use in another meal), turn up the heat (leave it skin side down) and cook until skin is crisp (approx. 5 mins) then turn over to cook on other side for 3-4 minutes.
7. put the pot of potatoe/pumpkin water back on heat and boil green veges for 2-3 minutes (or til how you like them). turn off heat, drain and leave to sit in the pot to keep warm.
8. pour honey soy sauce over the duck fillet and turn / toss over until covered and sauce turns into a thicker, syrup glaze like consistency. remove duck from heat and leave to rest for 5-8 minutes.
9. serve the hot garlic potatoes n pumpkin on plate, side of asparagus n broccolini and top with duck fillet. spoon the syrup glaze all over the fillet.
(try also with a spoon or two of our beetroot apple n orange relish if you have some in your fridge - you will love it!)
credit. recipe inspired by gordon ramsay.
honey soy sweet crispy duck!
