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
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.