Hoisin duck

Name: Hoisin duck
Yield: Serves 8
Cuisine: British
Ingredients: 120 ml rice wine vinegar; 20 g sesame oil; 120 ml vegetable stock; 120 ml soy sauce; 200 g chives; vegetable or rapeseed oil; 2 tsps five spice; 200 g spring onions; 4 oven-ready locally shot mallards, 1 for every 2 people; olive oil, or duck fat; 480 g muscovado sugar; 160 g Chinese fermented black beans; 4 cloves garlic, peeled and sliced; pickle of rice vinegar to sugar, 3-1 ratio, dissolved; 1 cucumber

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Duck is one of my favourite meats. I love its richness and its amazing flavour. Duck, hoisin and cucumber is a classic flavour combination and this dish sees me recreating something that I love to eat. That’s what all our food is about at Ynyshir: our interpretation of dishes we really love to eat.

Ingredients

Duck

4 oven-ready locally shot mallards, 1 for every 2 people
olive oil, or duck fat

Europe
United Kingdom
Main course

Method

For the mallard, score the skin of the mallard, then roast whole on the bone with the breasts facing upwards at 150°C/300°F/gas mark 2 for 10 to 15 minutes. Check for tenderness and that it is fully cooked: we cook to medium, which is