Page 34 - foodservice magazine June 2019

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RECIPE
This is an interactive dish that requires some pre-thought, but is easy at the serving end of the process because your guests finish the preparation by constructing their own bao.
PLUM SAUCE (MAKES 1 LITRE)
500 g tinned blood plums, pips removed and liquid reserved 435 ml cider vinegar
1⁄2 tsp black pepper
2 tsp ground cloves
1 tbsp sea salt flakes
1⁄2 tsp cayenne pepper
5 cm piece fresh ginger, grated
220 g sugar
M E T H O D In a large stainless steel saucepan over medium-high heat, combine all the ingredients, including the reserved blood plum liquid, but omitting the sugar. Bring the mixture to the boil then reduce the heat to low and simmer gently for 11⁄2 hours or until thickened.
VINEGAR SAUCE
2.5 cm piece fresh ginger, grated 2 tbsp finely chopped coriander root 2 tbsp kecap manis
2 tbsp Chinese black vinegar
2 tbsp water
M E T H O D To make the vinegar sauce, in a small bowl combine the ingredients.
STEAMED BREAD
450 g Rooster brand steamed bread mix 55 g caster sugar
250 ml milk
1 tsp grapeseed oil, plus extra for greasing Plain flour for dusting
M E T H O D Combine the bread mix and sugar in a bowl. Slowly add the milk and oil mixing well to form a dough. Knead the dough on a floured work surface for 3-4 minutes until it forms
a smooth ball. Divide the dough into 30-gram portions and roll each piece into a ball. Cover and leave to rest for 30 minutes. Dust a work surface with a little flour and roll out a piece of dough into an oval shape. Brush the piece of dough and fold it over to make a half-moon shaped bread pocket. Place it on a small square piece of greaseproof (waxed) paper and place in the refrigerator. When all the pieces of dough have been rolled and folded they can be left in the refrigerator until you’re ready to cook them.
When ready to serve, bring a large saucepan of water fitted with a steamer to a rapid boil. Arrange the buns in a single layer on greaseproof paper in the steamer, cover, and steam for 15 minutes.
DUCK LEGS
1 tsp ground Sichuan pepper
1 tsp Chinese five-spice
2 tbsp sea salt flakes
1.5 cm piece of fresh ginger, grated
2 spring onions, white part only, thinly sliced 6 duck legs
Vegetable oil for deep-frying
2 tbsp light soy sauce
2 tbsp yellow bean paste
Plain flour for dusting
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ANDREW MCCONNELL’S TWICE-COOKED DUCK LEGS WITH PLUM SAUCE AND STEAMED BREAD
SUPERNORMAL, MELBOURNE – SERVES 6