Name: Roast Duck with Bok-Choy
Yield: Ingredients For 4
Cuisine: China
Ingredients: 3 tbsp dark sesame oil; 55 g / 2 oz maltose; 1 tbsp rice flour; 4 pieces of star anise; 4 tbsp malt vinegar; 1 dressed duck, weighing about 2.3 kg / 5 lb; 1 litre / 1¾ pt chicken stock; 5 cm / 2 in piece of root ginger; small bunch of coriander, roots on; 1 tbsp Schezuan pepper; 6 spring onions; 2 heads of bok-choy; 1 tbsp ginger juice; 4 tbsp cornflour; 100 ml / 3½ fl oz Kikkoman soy sauce

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

The Chinese are the masters of duck roasting. While they do all sorts of things which are beyond all but the specialists, like inflating the skin away from the flesh prior to cooking, we can emulate some of their techniques to achieve a beautifully glossy and crisp-skinned finish.

Ingredients

1 dressed duck, weighing about 2.3 kg / 5 lb
4 tbsp

Method

Bring a big pan of water to the boil. Put a butcher’s hook through the neck end of the duck. Add the vinegar to the water, then plunge the duck into it and blanch for 60 seconds. Remove and hang up to dry in a cool airy place, preferably overnight. An electric fan blowing cold air speeds the process.

When the duck is almost dry, warm the maltose over a pan of simmering water. Add the gi