Ingredients
Leg cure
Dry roast spices until fragrant grind in mortar and pestle add sugar grind add salt and ginger combine.
Master stock - for poaching breasts
Place all ingredients in a large pot bring to the boil turn down heat and simmer for 15 mins to infuse flavours.
Duck leg coating
Sweet and sour blood orange sauce
Dissolve sugar and water in a pot over a medium heat
Cook until a rich coloured caramel has formed, turn off heat
Add zest, ginger, chilli and spring onion fry in caramel for 30 seconds to release flavours add sho xing, vinegar and soy
Reduce by 1/3 add orange juice reduce by a 1/3 skimming
Frequently, strain sauce keep warm add segments just prior to serving, this sauce will keep well in the fridge for 3-4 Days.
Stir fried gai larn
Method
Trim and wash gai larn
Just prior to serving blanch gai larn in boiling salted water for 1 min drain well, heat oil in a wok add garlic and ginger
Fry for 10 seconds add gai larn toss in wok for 30 seconds
Add soy toss for 30 seconds. gai larn is now ready to serve.
To prepare and cook ducks
Remove legs from ducks trim and marinate in leg cure mix for 12 hours, then place legs on a plate and steam in a Chinese Steamer for 2 hours until legs are very tender. Make sure to top up water in steamer when necessary.
Cool legs slightly then with skin side down carefully remove the thigh bone then using glad wrap carefully form duck into a neat cylinder skin side out, you should have a nice tight roll with the Leg bone protruding.
Refrigerate legs until firm, sift flours together unwrap legs dip into egg white draining off excess Then coat in flour mix shaking off excess place on a plate lined With baking paper and steam again for 5 mins until coating is Opaque, refrigerate until legs are firm.
To cook breasts
Cut down either side of the backbone using kitchen scissors bring master stock to 90 c add your duck buffets into stock neck end facing the bottom of the pot , choose a pot that will fit the ducks snugly poach for about 20-25 mins until breasts reach a temperature of 60c when tested at their thickest point with a thermometer, remove from stock and cool skin side up on a rack, refrigerate uncovered until ducks are firm and skin has dried a little, cut ducks in half down either side of the breastbone going around the wishbone and cutting out the base of the wing section, lightly score skin in a criss cross pattern refrigerate until ready to serve.
To finally finish this bloody marathon
Half fill a wok with vegetable oil heat until oil reaches 180c fry breasts first until crisp and a deep mahogany colour About 6 minutes carefully remove from oil place on paper towels to drain, keep warm.
Next fry your legs for about the same time until golden and crispy Drain on paper towels, keep warm.
Place gai larn just off centre in 6 deep plates place a duck leg Along side, remove bone from under breast slice across the grain Into five slices and neatly place on top of legs, Add segments to the sauce and ladle over duck.
Serve to your guests, pat your self on the back.
Chef
David Coomer
star anise is open Tuesday to Saturday from 6:30pm
For reservations please contact us by phone
sorry no email bookings
ph: +61 8 9381 9811
visit pata negra restaurant
phone +61 8 9389 5517
www.patanegra.com.au