Page 35 - foodservice magazine June 2019
P. 35

RECIPE
35
M E T H O D In a large bowl, combine the Sichuan pepper, five- spice, sea salt flakes, ginger and spring onion. Massage this curing mix into the duck legs, then store in a container and refrigerate for 12 hours. Once cured, wash the curing mix off the duck under cold water. Steam the duck legs over boiling water for 3 hours, topping the pot with extra water as necessary. Once cooked, place the
duck legs on a tray lined with baking paper and refrigerate them overnight, leaving the legs uncovered so they can dry out.
When ready to serve, heat a large, heavy-based saucepan one- third full with oil to 190C. In a small bowl, combine the soy sauce with the yellow bean paste. Remove steamed duck from the refrigerator and brush with mixture before dusting them lightly with flour. Deep-fry the duck legs for 4-5 minutes until dark golden, then drain on a paper towel.
T O S E R V E Peel and slice 1 cucumber into 5 mm rounds.
Place the steamed bread on a platter, arrange the duck legs and cucumber rounds on another platter and serve with both the plum and vinegar sauces in small bowls to the side. At the table, advise customers to shred the meat from the bone and make up little buns with plum sauce, cucumber and the duck meat. The vinegar sauce is for dipping the stuffed bun into before eating.
Andrew McConnell is the director of the McConnell restaurant group, which operates Supernormal, Supernormal Canteen, Cumulus Inc., Cumulus Up, Cutler and Co., Builders Arms Hotel, Marion and Meatsmith.
This recipe was first published in Supernormal, The Cookbook by Andrew McConnell.
PHOTOGRAPHY: EARL CARTER


































































































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