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

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

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