F And B World : May-June 2010
7 AROMATIC BRAISED DUCK WITH SILVE R SPOON BREAD By Chef Gino Gonzalez, Center for Asian Culinary Studies PROCEDURE 1. Take out the tail of the duck. 2. For the brining solution, heat one liter of water and mix in all ingredients. Cool dow n mixture and mix into the rest of the 5 liters of water. 3. Soak duck in brine for 3 days. 4. Deep-fry duck in peanut oil u ntil golden brow n. Set aside. 5. Sauté ginger, garlic, red onions, hibe, chili garlic sauce in oil. Add the rest of the ingredients except the cor nstarch slurry. 6. Add the duck then add stock enough to cover the duck. Cook over mediu m heat until tender. Add the cor nstarch slurry to thicken the sauce. 7. Slice the duck and serve with the sauce a nd mantou bread on the side. INGREDIENTS 1 whole brined duck 3 tbsp peanut oil 3 tbsp ginger, julienned 1 tbsp garlic, minced 1pc red onion, chopped 3 tbsp hibe (dried shrimp) 3 tbsp chili garlic sauce 3 tbsp cilantro roots, pounded 2/3 cup soy paste 1/2 cup oyster sauce 10 pcs star anise 2 tbsp rock sugar 1/2 tsp white pepper 2 tsp Szechuan peppercorns 1/2 cup Shaosing wine chicken stock 1 1/2 tsp sesame oil 2 tbsp cornstarch + 3 tbsp water 2 tsp sesame seeds 8-10 pcs mantou bread* For the Brining Solution: 1/4 cup sugar 1/4 cup salt 6 pcs bay leaves 1/2 tbsp sage 1/4 tsp thyme 10 pcs juniper berries 1 1/2 tbsp black peppercorns 1 1/2 tbsp coriander seeds *Steamed bread also known as kua pao but without filling, available at most Chinese groceries BRAISED DUCK LEG IN SOY AND ANISE WITH SAUT ED NOODLES, GRILLED MUSHROOM, AND STEAMED BOK CHOY By Chef Giovasco Barlao, Magsaysay Center for Hospitality and Culinary Arts PROCEDURE 1. In a heavy bottom pot, combine the brow n stock, ginger, star a nise, pepper, soy sauce, and water. Simmer for 15 minutes to develop the flavor. 2. Add the duck leg and simmer gently for 45 minutes or until tender. 3. Remove the duck leg a nd pat dry. 4. Heat oil in a non-stick pan and sear the duck until the skin is crispy. 5. Reduce the braising liquid. 6. To assemble, place a circle of crispy noodles on a plate. Layer the steamed bok choy on top, followed by the mushrooms a nd the duck breast. 7. Drizzle the rest of the glaze on the duck breast and arou nd the plate. Sprinkle with sesame seeds and scallions. INGREDIENTS 250 ml brown stock For the Saut ed Noodles: 200 g thin egg noodles, blanched 50 ml peanut oil 10g sesame seeds 30 pcs scallions For the Steamed Bok Choy: 2 cloves garlic, sliced 1pc bok choy cleaned water as needed For the Grilled Mushroom: 5 pcs shiitake mushroom, quartered 50 ml olive oil salt and pepper to taste Place the cooked egg noodles inside two 2-inch ring molds and fry in peanut oil u ntil crispy. Toast the sesa me seeds on a skillet u ntil light brow n and set aside for garnish. Finely chop the scallions and set aside for gar nish. Heat a non-stick pa n. Add the ga rlic a nd bok choy. Add a little water and cover for 20 seconds. Combine the shiitake mushrooms and olive oil in a bowl and marinate for 10 minutes. In a non-stick pan, grill the mushrooms u ntil tender. Season with salt and pepper. 1. Sauté the carrots a nd shallots in a little olive oil u ntil tender. Add all the spices and sauté for another 2 minutes. 2. Take off the heat a nd add remaining ingredients. 3. Blend u ntil smooth and season to taste with salt and additional spice if needed. Keep warm. Combine all ingredients in a sauce pan and bring to a boil. Take off the heat and leave to cool. For the Orange Pickled Vegetables: 2 pcs oranges, juiced 3 tbsp white wine 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp ground coriander seeds 1/2 pc star anise 2 tbsp carrots, fnely sliced 2 tbsp small onion rings 1/2 tbsp green chilies, sliced salt, sugar, and white pepper to taste 30g ginger, minced 4 pcs star anise 10g pepper, crushed 20 ml sweet soy sauce water, as needed 2 pcs duck leg with thigh FIRST GOURMET ACADEMY Capitol Greenstreet Mall Capitol Hills Drive Old Balara, Quezon City Tel. (02) 951-1687, 951-9655 www.firstgourmeta- cademy.com CENTER FOR ASIAN CULINARY STUDIES 455 P. Guevarra Street, San Juan, Metro Manila Tel. (02) 725-5089 Davao Branch: Holiday Gym & Spa Complex F. Torres St. Davao City Tel. (082) 300-2227 www.cacschef.com MAGSAYSAY CENTER FOR HOSPITALITY AND CULINARY ARTS 3/F Times Plaza Building, U.N. Ave. cor. Taft Ave., Manila Tel: (02) 523-8538 loc. 600, 601, 603 Makati Campus: 5/F Walter Mart Mall, Chino Roces Ave. corner Arnaiz Ave., Makati City Tel. (02) 887-53-29 www.mihca.com.ph www.hip.ph For more recipes, grab the latest issue of F&B World at your favorite newsstand.