Asian Duck Three Ways
braised hoisin duck terrine, crispy roasted 5 spice duck leg, fried duck dumplings with ginger & soy, ginger straw, asian greens
I take whole farm fresh ducks , remove the legs and roast with five spice. The rest of the duck is slow braised in a hoisin master stock and then shredded. Finally the shredded duck is pressed in to a terrine. Some of the shredded duck is reserved and re-spiced with ginger, garlic, chive duck stock and corriander, encased in dumpling wrappers and deep fried. This delicious dish is finished with crispy julienne of ginger and a selection of Asian greens.