Get a sneak peek at this scrumptious duck recipe that King Of Snake is preparing for the Pinot & Duck Tasting Trail throughout May. The dish below has been matched with a glass of Cloudy Bay Pinot Noir 2014.
COOKING TIME: 3 HOURS
8 large duck legs
60g sea salt
2 Tbsp Sichuan peppercorns
185g brown sugar
200g jasmine rice, uncooked
50g jasmine tea leaves
Vegetable oil, to deep-fry
TAMARIND & PLUM SAUCE
2 Tbsp tamarind pulp
6 Tbsp hot water
1 whole star anise
1 cinnamon stick
2 whole cloves
1 Tbsp hoisin sauce
50g palm sugar, grated
1 Tbsp fish sauce
1. Dry toast the salt and peppercorns for 2-3 minutes in a frying pan over medium heat, until fragrant and ashen in colour. Blitz into a powder in a spice grinder.
2. Rub the duck inside and out with the pepper mix. Place in the fridge for an hour.
3. Line a wok with foil. Combine the sugar, rice and tea leaves. Make a foil basket to hold the smoking mixture.
4. Place the basket in the wok and add a wire rack to suspend the
duck over the foil basket.
5. Place the wok over high heat to create smoke. Cover with a lid. Reduce heat to medium. Smoke for up to 20 minutes. Let the smoke dissipate before opening.
6. Transfer the duck to plate. Remove the foil and basket.
7. Set the rack back into wok and fill with water to just below the rack. Bring to a boil and return the duck and plate to the wok.
8. Cover with a lid and steam for 1½ hours.
9. Remove the duck and let cool. Refrigerate for 2 hours or overnight.
1. Soak tamarind pulp in the hot water for 10 minutes.
2. When cool, squish the tamarind to release the pulp.
3. Bring the water to a simmer.
4. Simmer for 5 minutes.
5. Set deep fryer at 180°C.
6. Fry each leg for 4-5 minutes until crispy.
7. Drain on paper towel. Let rest for 2 minutes before chopping. Spoon over the sauce and serve.