Twice-cooked duck legs, plum sauce, steamed bread

Twice-cooked duck legs, plum sauce, steamed bread

By
From
Supernormal
Serves
6
Photographer
Earl Carter

An interactive dish that requires some pre-thought but is easy at the serving end of the process because your guests finish the preparation by constructing their own bao.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
2 tablespoons light soy sauce
2 tablespoons yellow bean paste
plain flour, for dusting
1 cucumber, peeled and sliced into 5 mm rounds
Plum sauce

Duck legs

Quantity Ingredient
1 teaspoon ground sichuan pepper
1 teaspoon chinese five-spice
2 tablespoons sea salt flakes
1.5cm piece fresh ginger, grated
2 spring onions, thinly sliced, white part only
6 duck legs

Vinegar sauce

Quantity Ingredient
2.5cm piece fresh ginger, grated
2 tablespoons finely chopped coriander root
2 tablespoons kecap manis
2 tablespoons light soy sauce
2 tablespoons chinese black vinegar
2 tablespoons water

Steamed bread

Quantity Ingredient
450g rooster brand steamed bread mix
55g caster sugar
250ml milk
1 teaspoon grapeseed oil, plus extra for greasing
plain flour, for dusting

Method

  1. To make the duck legs, in a large bowl combine the sichuan pepper, five-spice, sea salt flakes, ginger and spring onion, mixing well. Massage this curing mix into the duck legs and refrigerate the duck in a covered container for 12 hours, to cure. Once cured, wash the curing mix off the duck under cold water. Steam the duck legs over boiling water for 3 hours, topping the pan up with extra water as necessary. Once cooked, place the duck legs on a tray lined with baking paper and refrigerate them overnight, leaving the legs uncovered so they can dry out.
  2. To make the steamed bread, combine the bread mix and sugar in a bowl. Slowly add the milk and oil, mixing well to form a dough. Knead the dough on a work surface for 3–4 minutes until it forms a smooth ball. Divide the dough into 30 g portions and roll each piece into a ball. Cover and leave to rest for 30 minutes. Dust a work surface with a little flour and roll out a piece of dough into an oval shape. Brush the piece of dough with oil and fold it over to make a half-moon shaped bread pocket. Place it on a small square piece of greaseproof (waxed) paper and place in the refrigerator. When all the pieces of dough have been rolled and folded they can be left in the refrigerator until you’re ready to cook them.
  3. Bring a large saucepan of water fitted with a steamer to the boil. Place the buns in the steamer in a single layer on greaseproof paper and steam over rapidly boiling water for 15 minutes.
  4. Fill a large, heavy-based saucepan one-third full with oil and heat it to 190°C .
  5. In a small bowl, combine the soy sauce with the yellow bean paste. Brush the mixture over the cooked duck legs then dust them lightly with flour.
  6. Deep-fry the duck legs for 4–5 minutes until dark golden, then drain on paper towel.
  7. To make the vinegar sauce, in a small bowl combine all the ingredients.
  8. To serve, place the steamed bread on a platter, arrange the duck legs and cucumber rounds on another platter and serve with both the plum and vinegar sauces in small bowls on the side. At the table, shred the meat from the bone and make up little buns with plum sauce, cucumber and the duck meat. Dip the stuffed buns in the vinegar sauce just before you eat them.
Tags:
super normal
andrew
mcconnell
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