Brined Duck with Chinese Leaves

Name: Brined Duck with Chinese Leaves
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 tablespoons roasted and crushed Sichuan peppercorns; 3 tablespoons roasted and crushed Sichuan peppercorns; 1.6–1.8 kg (3½-4 lb) fresh or frozen duck (preferably a white Peking duck); 1.6–1.8 kg (3½-4 lb) fresh or frozen duck (preferably a white Peking duck); 50 g (2 oz) coarse sea salt; 1.6–1.8 kg (3½-4 lb) fresh or frozen duck (preferably a white Peking duck); 100 g (4 oz) sugar; 6 star anise; 2 tablespoons cumin seeds; 1.2 litres (2 pints) water; 8 slices of unpeeled fresh ginger (size unimportant); 8 unpeeled garlic cloves, lightly crushed; 2 tablespoons Sichuan peppercorns, roasted; 3 cinnamon sticks; 2 tablespoons (25 g/1 oz) cold unsalted butter, cut in pieces; 750 g (1½ lb) Chinese leaves; 2 spring onions; Peel from 1 fresh orange; 150 ml (5 fl oz) groundnut oil; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Adelaide, Australia, has been a centre of fusion-style cookery for years now. I have been invited there a number of times to cook my version of fusion or east-west cooking. It was there that I met the extremely talented Urs Inauen. He is a European chef, grounded in the classics, but the is nevertheless open to Asian influences and ideas. Together, we made a number of special dinners for Australian wineries.

I was impressed by Urs’s culinary skill, which is particularly apparent in

Ingredients

Australian
Oceania
Asia
China
Australia
Adelaide
Main course
Dinner
Gluten-free

Ingredients

Method