Duck On A Hot Tin Roof

Fusion is a pretty cool thing. 

 In nuclear physics, nuclear chemistry and astrophysics nuclear fusion is the process by which two or more atomic nuclei join together, or “fuse”, to form a single heavier nucleus. 

In art it could mean the combination of such masters as Van Gough and Gauguin.

In music it means you have to listen to acid jazz…

I came up with recipe when I was at BBQ King in Chinatown… I love the idea of combining for cultures, cooking methods and taste… this dish is my idea of a Mexican ode to Peking Duck…

It was created for the 2011 Chilli Festival on the NSW North Coast… I hope you enjoy…

Shredded Roast Duck Rubbed with Molasses, Stout and Ancho Chilli served on a Buttermilk Crepe with Habanero infused Plum Sauce and a Coriander and Cucumber Salsa.

Ingredients

For the Duck

1 x 2.5 kg Duck

1 lemon

3 tbsp Molasses

3 tbsp dark soy sauce

150 ml Dark Beer or Stout

1 cinnamon stick

2 tbsp Ancho Chili Powder

Salt

For the Crepe

¾ cup of all-purpose flour

1 tbsp of melted butter

1¼ cups of buttermilk

2 tbsp of sugar

2 eggs

¼ tsp of salt

For the Habanero infused Plum Sauce

1 Dried Habanero Chilies

1 cinnamon quill

4 each cloves and coriander seeds

2 star anise

150 ml cider vinegar

500g red plums, halved, stones removed

1 eschalot chopped

100 ml port

Juice each of 1/2 lemon, lime and orange

1/4 tsp five-spice powder

1/4 firmly packed cup (50g) brown sugar

For the Coriander and Cucumber Salsa

1 Cucumber Seeds Removed Diced

2 tbsp Coriander finely chopped

2 tbsp Rice Wine Vinegar

Drizzle of Canola Oil

Salt

Garnish

Micro Greens

Method

For the Duck

1-    To make the marinade, cut the lemon into 1/4 cm slices and place in a medium saucepan with 1.2 liters of water and the rest of the ingredients. Bring to the boil.

2-    Reduce heat to low and simmer for about 20 minutes until flavors are infused.

3-    Wash duck inside and out, then pat dry with paper towel. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

4-    Place duck breast side up on a greased rack in oven preheated to 180 degrees. Set a pan filled with 5 cm of water in bottom of oven. Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Rest.

5-    Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass and reserve the skin. 

For the Crepe 

1-    Combine all ingredients into a blender and mix until well-blended

2-    Refrigerate the batter for at least 30 minutes.

3-    For the Habanero infused Plum Sauce

4-    Heat Griddle pan add Habanero Chillies. Roast Chilli till fragrant then remove.

5-    Place Habanero Chillies into bowl, cover with boiling water and submerge for 20 minutes. Use a tin of something to keep them under the water. After they have soaked remove Habanero from water, de-seed and de-stem.

6-    Place the cinnamon, cloves, coriander and star anise in a muslin bag and secure with string.

7-    Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.

8-    Stir the sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened.

9-    Cool, discard spices, then blend in batches until smooth, sieve and reserve.

For the Coriander and Cucumber Salsa.

1-    De seed Cucumber and dice. Finely chop coriander.

2-    In a bowl add cucumber, coriander, salt, rice wine vinegar and drizzle with oil. Mix well.

To Finish

1-    Spray Crepe Pan with Canola oil and place of medium heat. Add Crepe mixture to middle of the pan and swirl to coat evenly. Cook approx 45 sec to minute on first side, flip and cook for additional 20 sec. Reserve

2-    Place crepe on plate and add Habanero Plum sauce. Top with duck meat and skin.

3-    Place Coriander and Cucumber Salsa over the top and garnish with micro greens.