Madam Woo's Dunedin chef Shane Hancock has provided a recipe which is a collaboration between Jane Leong and Josh Emett for a simple Christmas or Boxing Day dish.
Five spice duck salad
Ingredients
100g five-spice roast duck*
100g shredded cabbage
50g cucumber (matchsticks)
5g red chilli (sliced)
5g spring onion
15g dried shallot
30ml lime dressing (see recipe below)
10ml chilli oil
10g crushed peanuts
salt to taste
*Could substitute for 2 duck legs, rubbed with the dry spice marinate, then sprinkled with pepper, szechuan and salt.
Roast duck
1 whole duck
120g dry spice marinate (see recipe below)
5g crushed black pepper
5g crushed szechuan pepper
30g salt
Method
Remove the duck neck, wingtip, bottom and feet and then butterfly before roasting. Make sure you pat dry the carcass before.
Apply the dry spice marinate on the inside of the duck, not the skin and marinate for ½ hour.
After that, place the butterflied duck on a roasting rack, and sprinkle the crushed black pepper, szechuan pepper and salt evenly on the skin of the duck before roasting.
Put into an oven preheated to 200degC and roast for 1 hour.
Once cooked, remove from the oven and allow to cool down before picking the meat and slicing thinly.
Mix well, check the seasoning if salt is needed before dividing into 100g per portion. Keep in fridge before use.
Five-spice roast duck dry spice rub marinate
140g garlic
40g ginger
32g Chinese five-spice
20g ground coriander
100g gluten-free soy sauce
60g Chinese cooking wine
Method
Place all the ingredients in blender and blend to a smooth paste.
Lime dressing
440g lime juice (fresh)
400g pickling liquid (see recipe from marinate)
240g fish sauce
Method
Combine ingredients and mix well.
