Roasted Duckling With 5 Vietnamese Spices Roasted Pear And Mountain Honey, Potato Cake With Rosemary
|Young female ducks||4 1⁄2 Kilogram (3 Pieces Each About 1.5 Kilogram Each)|
|White cheese||3 Tablespoon|
|Sugar||6 Tablespoon (Casson)|
|Duck gravy||200 Milliliter|
|Dark soy sauce||4 Tablespoon|
|5 spice powder||2 Tablespoon (Ginger, Cinnamon, Star Anise, Pepper, And Black Cardamom, 1 Teaspoon Each)|
Cut the ducks into legs and fillets.
Stuff the duck legs with a mixture of chopped duck meat, white cheese, and some 5 spices powder.
Marinate the duck legs and fillets in a mixture of honey, dark soy sauce, 5 spices powder, salt and pepper for about 2 hours.
Remove from marinade and rub the skins with casson sugar.
Slice the potatoes thinly and arrange them to make 6 flat roses.
Fry until crispy and sprinkle with finely chopped rosemary.
Rub the casson sugar on the marinated duck skin.
Peel the pears, blanch in boiling water, baste with duck marinade and insert some cloves.
Put the duck and the pears on a grill over a cooking pan, and bake in a medium-heated oven (220°C).
Baste the cooking juices over the duck and the pears regularly while cooking.
Remove the pears 10 mins.
later when the duck is half cooked and when the skin is very crispy.
Dish out the duck after another 15 mins.
and remove the fat from the cooking pan.
Keep the caramelised residue from the cooking and deglaze the pan with duck gravy.
Allow to reduce a little bit, check the seasoning and add more 5 spices powder and honey if needed