Ingredients
The following ingredients have 4 Servings
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 bunch lemongrass, bruised and roughly chopped
- 1 red onion, roughly chopped
- 1 piece ginger, about the size of a golf ball and finely sliced
- 1 bulb garlic, peeled and roughly chopped
- 2 long red chillies, finely sliced
- ½ bunch coriander, leaves, stalks and roots, roughly chopped
- 1 cinnamon quill
- 2 star anise
- 1 tbsp coriander seeds
- 150ml sweet soy sauce
- 2 tins coconut milk
- 2L water or chicken stock
- 1 whole duck, cut in half with spine removed
- <i>Glaze</i>
- 100ml hoisin sauce
- 100ml kecap manis
- 2cm piece ginger, finely grated
- 1 long red chilli, finely diced
- ½ bunch coriander root, finely chopped
Instruction
- <p>Put a large pot on a high heat and add the sesame oil, vegetable oil, lemongrass, red onion, ginger, garlic, chilli, coriander, cinnamon, star anise and coriander seeds. Cook until onion and garlic begin to caramelise.</p> <p>Add sweet soy and cook for another 3 minutes, stirring continually.</p> <p>Add coconut milk and bring to boil.</p> <p>Add water or chicken stock and the two duck halves as well as the spine. Bring to simmer and cook for 2 to 3 hours, or until the duck is very tender.</p> <p>Remove duck from the stock and place on an oven tray lined with baking paper. Strain the stock and store in the fridge for next time.</p> <p>Preheat oven to 200C.</p> <p>Mix glaze ingredients in a small bowl. Using a pastry bush, generously coat the duck with glaze.</p> <p>Put duck in the oven for 5-7 minutes then remove and glaze again. Repeat three or four times, until the duck skin is dark, sticky and caramelised.</p> <p>Serve immediately with Three Blue Ducks' <a href="http://www.goodfood.com.au/recipes/charred-chinese-broccoli-recipe-20170721-gxfujq">charred Chinese broccoli</a> recipe</p>
