roasted duck with hoisin-tamarind sauce

COMPLIMENTARY RECIPE

"Treat your dad to something extra special this Father’s Day. Spoil him a little, by cooking my Roasted Duck with Hoisin-Tamarind Sauce, paired with a nice cold glass of Le Black @champagnelanson." - Chef Luke Nguyen.

SERVES 2

INGREDIENTS

For the Duck Breast:
2 duck breast, trimmed
1 tsp sea salt
½ tsp black pepper
¼ tsp 5-spice powder
Skin Glaze
1 tbsp Maltose
1 tbsp hot water
½ tsp white vinegar
For Accompaniments:
50 g broccolini
2–3 tbsp Hoisin-Tamarind Sauce (see below)
Sesame seeds, for garnish
Hoisin-Tamarind Sauce
125 ml tamarind water
100 g hoisin sauce
1 tbsp unsalted butter
¾ tsp salt

METHOD

Hoisin-Tamarind Sauce

Combine all ingredients in a saucepan. Bring to a gentle simmer while stirring continuously. Simmer for 3–5 minutes, or until the sauce thickens slightly. Adjust seasoning as needed. Keep warm for service.

Preparation Method

Trim and pat the duck breast dry.

Season the flesh side with salt, pepper & 5-spice powder

In a saucepan, bring a mixture of maltose, hot water and vinegar to a boil.

Carefully pour the hot mixture over the skin side of the duck to tighten and glaze the skin.

Place the duck breast skin-side up on a rack and leave to air-dry in a cool room or refrigerator for 1–2 days, uncovered. This enhances the crispiness of the skin.

Cooking the Duck

Place the duck breast skin-side down in a cold, dry pan.

Turn the heat to medium-low and slowly render the fat, searing for 3–4 minutes until the skin is golden and crisp.

Flip and sear the flesh side for 1 minute.

Transfer the duck to a preheated oven at 180°C (356°F) and roast for 6–8 minutes, depending on thickness. Aim for a medium doneness.

Remove from oven and let rest for 3–5 minutes before slicing.

Preparing the Garnishes

Char the broccolini using a kitchen torch or in a hot pan until lightly blistered.

Warm the Hoisin-Tamarind Sauce gently in a small saucepan.

Plating

Spoon a pool of hoisin-tamarind sauce onto the base of a round plate.

Place the charred broccolini over the sauce.

Slice the duck breast and arrange it neatly atop the broccolini.

Garnish with a sprinkle of toasted sesame seeds.