VIP DUCK

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 1 breast, 1 thigh and 1 drumstick of duck;

• 50 g sliced peeled ginger;

• 4 pieces of star anise;

• 50 g spring onion;

• 500 ml rice vinegar;

• 50 ml honey;

• ½ sliced cucumber;

• 30 g julienned spring onions;

• 2 pieces of flatbread (very thin dough that is baked like a pizza);

• 30 ml of plum sauce;

• 5 ml sweet soy sauce. 


PREPARATION METHOD

1 In a baking dish, make a layer of the duck cuts and cover with a layer of ginger, star anise and spring onions. Bake in a preheated oven at 180ºC for 30 minutes.

2 Remove from the oven and remove the vegetable layer.

3 In a bowl, mix the vinegar with the honey and bathe the duck halves. Return to the oven and leave for 10 to 15 minutes until golden brown.

4 Remove from the oven, add the rest of the mixture and bake for another 10 minutes until the skin is golden and crispy. Remove from the oven and set aside.

5 On a plate, place the cucumbers, spring onions and the previously heated flatbread, cut into 4 triangles.

6 Slice the duck breast and separate the thigh from the drumstick.

7 Mix the plum sauce with the soy sauce, coat the pieces and return to the oven for 5 minutes to caramelize.

8 Assemble the dish with the duck, vegetables and flatbread and serve.


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