Master Stock Poached Duck with Raspberry Jus

Master Stock Poached Duck Breast, Raspberry Jus, Carrot Gel, Broccoli and Miso Puree, Compressed Baby Potatoes, Baby Carrot

Master Stock Poached Duck Breast, Raspberry Jus, Carrot Gel, Broccoli and Miso Puree, Compressed Baby Potatoes, Baby Carrot

A Master Stock is a stock common in Chinese cuisine that is flavoured with a variety of ingredients like soy sauce, cane sugar, Shao Hsing Cooking Wine, and the list goes on and on. The cool part to me is that it’s kept for years and years, just topped up with whatever is needed, and all of the flavours of everything cooked in it over the years infuses and intensifies the stock.

Master Stock:

  • 3 x 3” pieces Ginger

  • 1 bunch Scallions

  • 3 Cups Chicken Stock

  • 2 Cups Shao Hsing Wine

  • 2 Cups Light Soy Sauce

  • 1 Cup Dark Soy Sauce

  • Star Anise

  • Dried Chinese Licorice Root

  • Fennel Seeds

  • Rock Sugar

  • 1/2 KG Chicken Wings

  • 1 Large Onion

Method:

Toast Spices

Add to liquid ingredients, simmer for 45 minutes.

Poach Chicken Wings and Large Onion in the stock at this point for 1-2 hours.

Strain and refrigerate once fully cooled.

Duck breast:

  • Duck Breast

  • Master Stock

Method:

Score the skin of the duck breast, wrap in a thin cloth, poach and let marinate in the master stock overnight in the fridge.

Sear the skin side until the fat has been rendered and cook until medium rare.

Broccoli and Miso Puree:

  • 250g Broccoli

  • 25g Miso

  • 125ml Cream

  • Water

  • Xanthan Gum

Method:

Cook the broccoli with the miso and cream and enough water to cover.

Blend and use the cooking liquid to adjust consistency.

Add Xanthan gum and blend.

Raspberry Jus:

  • Carrot

  • Shallot

  • Raspberries

  • Balsamic Vinegar

  • Red Wine

  • Chicken Stock

  • Brown Sugar

Method:

Sautee Carrot and Shallot.

Add Sugar and caramelise.

Add raspberries.

Deglaze with balsamic vinegar and reduce.

Add wine and reduce.

Add stock, strain and add back to the pan.

Reduce further.

Compressed Potatoes:

  • Baby Potatoes

  • Oil

  • Rosemary

  • Salt

Method:

Roast the potatoes with the oil and rosemary and salt.

Slice, then press into mould.

Carrot Gel:

  • 300ml Carrot Juice

  • 3g Agar Agar

  • 1 tsp Five Spice paste

Method:

Whisk together and bring to a boil for 1 minute while whisking.

Set aside to cool, once cooled blend into a gel.

Assembly:

Sear the potatoes, and the duck. Warm the Jus through. Place the potatoes and the duck side by side, with the cut side facing up. Puree to the side, and dot the gel around the plate. Place the baby carrot on top of the duck, and then pour the jus and raspberries around the plate.

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