Scary. The mere thought of cooking duck frightened me as I remember the rubbery texture of braised duck cooked at home by my dad ages ago. But I had been dreaming about it for quite sometime now since I watched the 1st Masterchef NZ’s duck challenge.
Oh I love duck and I can’t get over authentic Peking duck during our long stay in Beijing. I remember reading somewhere that all you have to do is cook it the way you cook your steak. Well, that did the trick.
Duck legs/thighs (leg and thighs attached)
Salt and freshly ground pepper
For the sauce:
1 tbsp red wine vinegar
1 tsp mustard
3 tbsp yoghurt (or cream)
2 tbsp honey
Salt and pepper
A pinch of sugar (optional)
A leaf or two of fresh mint leaves, chopped (optional)
Score the skin, taking care not to cut the flesh, to allow the fat to render during cooking. Pat dry. Rub salt and pepper all over and leave for at least an hour.
Spray very little oil on a non-stick pan to moisten it a bit and heat the pan. Fry the duck skin side down over medium to high heat for about 5 minutes; fat melted and skin crispy YUM. Flip over and fry for another 5 minutes or until browned. Transfer to a cutting board and leave for 5 to 10 minutes.
Take out excess duck oil from the pan. Over low heat, deglaze pan with red wine vinegar. Add mustard and mix thoroughly. Stir in yoghurt, salt, pepper and honey. Simmer for about 3 minutes. Remove from heat and stir in chopped mint leaves.
Slice duck meat off from the bones (ala-Peking duck) and serve with the honey-mint sauce. I gave the boys other condiment options – ketchup (our favorite TUImato sauce) and sweet chili sauce.
So, so busy I couldn’t blog what I cooked but I will always share no matter what. I love this blog!