Fatty duck from Eat with Your Hands by Zak Pelaccio

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Notes about this recipe

  • Totallywired on March 20, 2019

    My own duck is very loosely inspired by this recipe, primarily flavours vs. method. Spatchcock duck and trim fat etc. On the underside. Salt duck and place on paper towels uncovered in fridge for 3-4 days. Chop neck, backbone, other trim and sauté in duck fat with carrots, celery, onion, lemongrass, garlic, pepper, coriander seed, star anise, cinammon sad herbs from crisper, deglaze with Chinese vinegar, cover with water and bring to bare simmer. Confit legs or braise in duck stock. Roasting leads to good skin but tough meat. Will try this steam method at some point. Sear breasts skin down until well browned, flip and cook other side to medium. Serve with hoisin, scallions, sriracha, lettuce wraps.

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