Breasts, Legs and Pink Bits

Name: Breasts, Legs and Pink Bits
Yield: Serves 4 (or 8 as a smaller taste)
Cuisine: Chinese
Ingredients: 1 teaspoon chilli oil; ½ teaspoon Sichuan peppercorns, roasted and ground; 1 teaspoon minced garlic; 1 teaspoon minced ginger; ½ teaspoon minced red chilli; 1.8 kg Aylesbury or Barbary duck; 40 ml rice vinegar; 2 green onions, finely sliced; 600 ml White Chicken Stock; 1 tablespoon minced brown onion; 2 × 200 g eggplants (aubergines); 1 teaspoon chopped thyme; 2 tablespoons finely shredded cloud-ear fungus; leg and thigh meat from the duck, minced; 4 fresh water chestnuts, blanched and finely diced; 20 ml light soy sauce; 20 ml vegetable oil; 2 teaspoons vegetable oil; 250 ml Seville orange juice (simmered until reduced to 125 ml); 1 teaspoon sesame oil; 20 ml Shaoxing rice wine; 100 ml Tamarind Liquid; 20 ml dark soy sauce; 300 g chicken giblets; 2 red bird’s-eye chillies, minced; ½ teaspoon sesame oil; 50 g pork fat, coarsely minced (ask your butcher to do this for you); ¼ teaspoon Sichuan peppercorns, roasted and ground; 1 tablespoon Chilli Turmeric Paste; 50 ml soy sauce

Preparation info

Serves
4
(or 8 as a smaller taste)

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

This always brings a few smirks when it’s written on a menu – it sounds so much more seductive than ‘three ways with duck’! I first introduced this for a Moet et Chandon champagne dinner at Pearl Restaurant in Melbourne with chef owner Geoff Lindsay. The idea is quite simple: I prepare the different parts of the duck in their own manner and then create a layered effect when constructing on the plate, hiding the pink livers or foie gras between the slices of tea-smoked breast and duck-neck s

Ingredients

Oceania
Asia
China
Australia
Melbourne
Dinner

Ingredients

Method