CHINESE DUCK WITH PLUM SAUCE AND CHINOIS PANCAKES
- Freshly ground pepper
- Chinois pancakes, recipe follows
- 3 3 3Chinese ducks, preferably air-dried (about 4 pounds each)
- 1/4 .25 .25cup CUP_USVolumerice wine vinegar
- 1 1 1teaspoon TEASPOON_USVolumehoney
- 1 1 1cup CUP_USVolumeplum wine
- 2 2 2sprigs fresh mint
- 2 2 2strips orange peel, about 1 inch by 2 inches
- 1 1 1cup CUP_USVolumerice wine vinegar
- 1 1 1cup CUP_USVolumeplum puree, recipe follows
- 1/2 .5 .5cup CUP_USVolumeduck or veal demi-glace*
- 4 4 4tablespoons TABLESPOON_USVolume(2 ounces) unsalted butter
- 1/2 .5 .5pound POUNDWeightElephant Heart plums, halved and pitted
- 1/2 .5 .5cup CUP_USVolumeplum wine
- 1/4 .25 .25cup CUP_USVolumeraspberries, blueberries or fresh black currants
- 1/4 .25 .25cup CUP_USVolumeflour
- Pinch salt
- 1 1 1egg
- 1 1 1tablespoon TABLESPOON_USVolumesesame oil
- 1/4 .25 .25cup CUP_USVolumemilk
- 2 2 2teaspoons TEASPOON_USVolumeminced fresh ginger
- 1 1 1garlic, minced
- 1 1 1scallion, thinly sliced
- 1 1 1teaspoon TEASPOON_USVolumeunsalted butter
- 6 6 6small scallions, cut in half
- Chinese Ducks: Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
- Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
- Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
- Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
- Plum Puree: Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
- Chinois Pancake: In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
- Stir in the ginger, garlic and scallion.
- Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
PresentationSlice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake. Cut each pancake in half, place a scallion on each and roll into a cone shape.
ABOUT THIS RECIPE
This recipe is a fantastic dish to mix with a fine wine. It will provide you with a perfect balance. The tartness of the sauce contrasts nicely with the richness of the duck.