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Chinese Duck Parcels
By Head Chef Marty Getty
This week we take a close look at a starters dish with a Chinese influence that has proved very popular with diners.
Duck Spring Roll Parcels on noodle salad and homemade plum sauce
Ingredients:
4 Confit duck legs
4 Sheets of spring roll pastry
3 Egg yolks
1 Finely chopped chilli
2 tbl spoons sweet chilli sauce
1 tbl spoon fish sauce
4 tbl spoon Hoi sin sauce
2 bunches coriander
For the Plum Sauce
4 Whole Plums
1 Apple
½ cup red wine vinegar
½ cup red wine
1 cinnamon stick
3 tbl spoon brown sugar
To make the plum sauce cut the plumbs in 4, core the apple and place both in a small pot with the red wine, vinegar, cinnamon stick and brown sugar. Place on range and bring to boil reduce heat and simmer for 1 hour until it reduces a little and the fruit is soft. Remove the cinnamon stick and blitz contents in a food processor until really smooth, pass through a sieve into a bowl and leave to cool.
For the Noodle Salad
2 bundles of fine egg noodles
1 head of baby pak choi finely chopped
1 head of Chinese leaf finely chopped
½ cucumber cored and chopped
1 pealed lime halved
1 Stick of lemongrass chopped
2 sprigs of coriander
1 root of ginger finely chopped
2 chillies chopped
½ cup of olive oil
To make the noodle salad firstly boil the noodles as a few minutes until soft, then drain and empty in cold water and stand aside. To make the dressing place soy sauce, lime, lemongrass, coriander, ginger and chillies in a bowl and leave for 6-12 hours for the flavours to infuse. After infusion strain and whisk in the olive oil to finish the dressing. To complete the salad mix the Noodles with the salads and coriander in a large bowl and dress with the infused soy dressing and season with cracked black pepper.
For The Duck Parcels
Strip the meat from the confit duck legs and place in a food processor with the chopped chilli, sweet chilli sauce, fish sauce, coriander and hoi sin and blitz into a smooth paste, remove and refrigerate.
Cut the spring roll sheets in half and brush with egg yolk. Place a spoonful of duck paste in the centre of the pastry and fold like an envelope to completely enclose the parcel.
Have your fryer warmed up to 180°c and the oven on at 200°c. Place the duck in the fryer basket and drop in hot oil until pastry turns golden and crispy, remove to baking tray and place in the oven for a further 6-7 minutes to heat through.
To Plate & Finish the Dish
Place a nest of the noodle salad on the middle of main plate. Place the hot duck parcel on the salad and drizzle the plum sauce around the side.