Name: Crispy Pressed Duck with Mandarin Sauce
Yield: Serves two as a main course or six as part of a shared meal
Cuisine: Australian
Ingredients: 100 g cornflour; 50 g rice flour; 15 ml peanut oil; 1 teaspoon julienned ginger; 2 egg whites; 1 bunch English spinach, roots off, stems still attached; 1 teaspoon crushed garlic; 10 ml sesame oil; 30 ml Chicken Stock; 20 g yellow rock sugar; 1 star anise, crushed; 1 knob ginger, peeled and finely diced; 2 pieces dried orange peel; 2 mandarins, filleted; 50 ml mandarin juice; 50 ml fish sauce; 3 tablespoons finely julienned ginger; 2 spring onions, white part only, cut into rounds; 60 ml shaohsing wine; 30 ml light soy sauce; peanut oil for frying; 100 g palm sugar; peel from 2 mandarins, pith removed and cut into very fine julienne; 1 x 2 kg Peking duck

Preparation info

Serves
two
as a main course

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This is a favourite dish that has been on the menu for some years at Rockpool. It goes through several cooking procedures that change the texture in different ways. Normally it would be served as a shared dish, however I find this dish very satisfying served Western-style. Usually it would be served with my version of sweet and sour sauce, where palm sugar is used with fish sauce, the juice, flesh and zest of mandarins, and ginger. The sweetness of the sauce is offset by stir-fried spinach