Peking duck and kimchi salad
*Serving 2
*Preparation time 20 minutes
*Cooking time 2h15
Ingredients :
|
1 orange sliced into heights
Lacquer :125 ml (1/2 cup) hoisin sauce |
Salad :250 ml (1 cup) minced kimchi |
Preparation
Place orange pieces and star anise into duck cavity
In large saucepan, place a plate upside down and place duck on top
Add some water in saucepan. Duck should barely touch the water
Cover and simmer for 1h30. Check water a few times and add some if necessary
At the end of steam cooking, remove duck and place on a grid. Cool duck in the fridge.
Prepare lacquer :
In a bowl, mix all the ingredients.Prepare lacquer
Prepare the salad :
In a bowl, place vegetables and cilantro, add rice vinegar and mix
Preheat oven at 160C (325F)
Brush lacker on duck
Put in oven anf cook for 40 minutes. Brush duck frequently during cooking
Serve on salad or on small asian style pancakes
Stephane Modat, chef du restaurant Le Clan
This recipe is from the cookbook Cuisine de Chasse, available at Archambault.