A very special occasion dish which the author's mother would serve on New Year's. There are many components to the filling, and yet the result is surely worth the effort.
- 2 duck marylands
- 60 ml (¼ cup) hoisin sauce
- 200 g skinless pork belly
- 30 g salted black beans
- 70 g (about 7 cm) ginger
- 10 cloves (30 g) garlic
- 125 ml (½ cup) Chinese rice wine (Shaoxing)
- 2 tsp white pepper
- 200 g chicken thigh fillets with skin on
- 3 stems of shallots
- 2 tsp sesame seeds
- 400 g raw King prawns
- 1 onion
- ½ bunch coriander
- 1 bunch Hong Kong (smaller) choy sum, cut into 1cm slices
- 2 tsp oyster sauce
- 1 medium size duck, tunnel-boned (ask your butcher to do this)
- 125 ml (½ cup) peanut oil
- 2 tsp sesame oil
- 750 ml (3 cups) light soy sauce
- 500 ml (2 cups) dark soy sauce
- 750 ml (3 cups) Chinese rice wine (Shaohsing)
- 6 stems shallots
- 8 star anise
- 2 cm ginger, sliced
- 2 tsp Sichuan (Szechuan) pepper
- 2 quills cassia
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cooling time 30 minutes
To make the master stock, combine 2 litres water and all other master stock ingredients in a large, deep baking pan, or saucepan, and bring to the boil. Add duck marylands, reduce heat to low and simmer gently for 1 ¼ hours or until tender. Remove from stock and set aside to cool. Strain master stock, saving the liquid and discarding the solids. Pour the liquid back into the roasting pan.
To prepare the duck filling, remove the bones from the poached marylands, dice the meat and mix with hoisin sauce.
To prepare the pork filling, finely dice pork belly by hand, mix with salted black beans, 2 tbsp (20 g) finely diced ginger, 3 cloves finely chopped garlic, ¼ cup (60 ml) rice wine and white pepper.
To prepare the chicken filling, mince 200 g chicken thighs with skin on, mix with 5 tbsp (50 g) finely grated ginger, 3 cloves finely chopped garlic, 2 stems finely diced shallots, and ¼ cup (60 ml) rice wine. Add white pepper, salt and 1 tsp sesame seeds.
To prepare the prawn filling, shell, devein and chop prawns. Mix with half a finely diced onion, 3 cloves finely chopped garlic, 1 stem chopped shallot, white pepper and ½ bunch chopped coriander.
To prepare the choy sum filling, blanch 1 bunch diced choy sum in boiling salted water for 30 seconds. Drain and squeeze excess water from the choy sum. Mix with half a finely diced onion, 1 tsp sesame seeds, 2 tsp oyster sauce and 1 clove chopped garlic.
To prepare the duck, tie the duck neck with cotton kitchen string to close. Stuff the duck cavity with the pork filling first, followed by chicken, prawn, choy sum and finally the duck filling. Using a short metal skewer, stitch the two sides of the cavity closed to seal. Place the duck into the master stock, ensuring the stock covers the duck. Place the duck in the master stock, bring to a simmer, then reduce heat and simmer gently for 1 ½ hours, or until cooked through. Remove the duck from the stock and drain.
Quarter-fill a large, flat-based saucepan with water (about 2 litres) place a piece of baking paper on an oven tray, place duck on baking paper, cover with another piece of baking paper, then sit the water filled saucepan on the duck, making sure it’s level so the saucepan doesn’t fall, for half an hour to flatten slightly.
Pour master stock into a large saucepan and set aside to cool. Wash and dry roasting pan, then add peanut oil and sesame oil. Place over medium-high heat, carefully add the duck to the pan and fry both sides until browned. Remove string and metal skewer. Serve.
Photography by Alan Benson