Roast Duck, Smoked Prunes, Onions

Roast Duck, Smoked Prunes, Onions

Serves 4 - 6

  • Commence this recipe 4 days in advance to serving

  • Duck
  • 2.2kg Pekin duck – neck and wings attached
  • 500ml white vinegar

  • Brine
  • 2 bay leaves
  • 1 cinnamon quill
  • 1tsp cloves, whole
  • 1tsp coriander seeds
  • 1tsp allspice berries
  • 1tsp fennel seeds
  • 1tsp black peppercorns
  • 4litres water
  • 200g salt
  • 1 head garlic – halved
  • 1/2 bunch thyme

  • Spice bag
  • 1tsp caraway seeds
  • 2tsp allspice berries
  • 3tsp black peppercorns
  • ½ tsp cloves, whole
  • ½ bunch thyme
  • 2 bay leaves

  • Smoked prunes and onions
  • 500g pitted prunes
  • 190ml Pedro Ximenez
  • 1kg red pickling onions, peeled
  • 315ml chicken jus
  • Spice bag – see above
  • Plum wood (for smoking)
  • 10g smoked salt
  • Pinch Black pepper
  • 30ml sherry vinegar, to taste

  • Spice bag
  • 1tsp caraway seeds
  • 2tsp allspice berries
  • 3tsp black peppercorns
  • ½ tsp cloves, whole
  • ½ bunch thyme
  • 2 bay leaves

  • Duck jus
  • Duck wings and neck
  • 30ml vegetable oil
  • 50g unsalted butter
  • 2 shallots, thinly sliced
  • 2 garlic cloves, halved
  • 1tsp black peppercorns
  • 1tsp coriander seeds
  • 60ml brandy
  • ¼ bunch thyme
  • 2 bay leaves
  • 1litre chicken jus

Tip- For improved flavour, make a few days in advance.

 

Duck

Using a sharp knife, remove the wings and neck from the duck and set aside for the duck sauce. Clean the cavity of the duck of any excess offal and blood.

 

Brine

Gently toast the spices in a low oven then, in a large pot, combine with the remaining ingredients. Bring the brine to a low simmer or until salt has completely dissolved. Cool to room temperature. Into a container large container, transfer the cooled brine then completely submerge the duck. Refrigerate for 24 hours. Remove the duck from the liquid. Reserve the spices, garlic and thyme.

 

Add the reserved spices and white vinegar to a large pot of water and bring to a rapid simmer. Using a butcher’s hook inserted through the neck cavity of the duck, lower the duck into the simmering water. Submerge for 5 seconds and out for 5 seconds, repeating three times over a 30 second period. Submerge into an ice bath until completely cool. With a clean cloth, pat the duck dry inside and out then leave uncovered on a tray in the fridge for 3 days to dry out the skin.

 

Spice Bag

Wrap all ingredients in a clean piece of cheese cloth then secure with string. Reserve.

 

Smoked prunes

Tip- For improved flavour, make a few days in advance.

Marinate the prunes and Pedro Ximenez in a container overnight. Strain off the liquid and reserve. Using a smoke box or offset smoker, gently smoke the prunes over plum wood for about 20min or until a smoky flavour has been achieved. Remove the prunes and reserve.

Pre-heat a roasting pan in a 200C oven. Quarter the red pickling onions, season with oil and salt then roast in the hot pan for approx 15 min until slightly charred and broken down. To a clean pot, transfer the onions, reserved Pedro Ximenez and chicken jus. On a low heat, bring to a simmer and the spice bag. Continue to simmer until the sauce reduces and starts to become thick and syrupy. Remove the spice bag and add the smoked prunes then season the mix with smoked salt, black pepper and sherry vinegar.

 

Duck Jus

Tip – Make Duck jus a few days ahead, and any leftover can be frozen for further use.

Use the heal of a heavy knife to chop the wings and neck into small pieces. Heat the vegetable oil in a sauce pot then fry off until the duck bones are lightly browned.

Add the butter, allow to foam then continue to fry until a deep golden colour. Strain the bones through a colander then discard the butter.

On a low heat, place the pot back on the stove to sweat the shallots, garlic and spices. To deglaze the pot, add the brandy then add the duck bones, herbs and chicken jus. Bring the sauce to a simmer and gently reduce by half. Strain the jus through a fine strainer and set aside.

 

Roast

After the 3 days, take the duck from the fridge and allow to come to room temperature. Pre-heat a fan forced oven to 200C. Lightly brush the duck with vegetable oil and season with salt. Place onto a wire rack inside a roasting tray. Roast for 30min then reduce oven temp to 180C. Continue to roast for 1hour or until the internal temperate of the thickest part of the thigh reaches 68C on a temperature probe then remove from oven. Allow the duck to rest for a minimum of 30min before carving.

 

To serve

In separate pots, gently warm the prunes and onions, and the duck jus. Once rested, carve the duck to your liking. Place the smoked prunes and onions onto a platter then top with the carved duck. Serve the jus separately or poured over the prunes.

 

Suggestion – Serve with a side of bitter leaves or duck fat potatoes.