Ingredients
Serves 4-61 x BBQ duck from Chinatown
100 grams basmati rice (uncooked)
2 stems of choy sum
60ml veal jus
Sweet pickled lemons (see recipe)
½ lemon julienne
Sweet Pickled Lemons
2 lemons
250 ml vinegar cider
250 g castor sugar
2 pieces whole cloves
½ cinnamon quill
1 heaped tsp bicarbonate of soda
Method
Break up the duck into the four primary cuts of 2 breasts and 2 marylands.
De-bone the marylands and the breast meat, however leave the wing bone of the duck in but remove the wing tip.
Cook the rice the absorption method with the addition of a little extra virgin olive oil in the water.
Season the veal jus.
For serving, brush the skin of the duck with some plum sauce and place in the oven for 8 minutes at 160°C.
Place an 80mm pastry ring in the centre of a plate and spoon the rice in and then remove the pastry ring.
Blanche the choy sum stems in some salted boiling water and then drain off and toss in some extra virgin olive oil and wrap around the rice.
Pour a little of the veal jus around the plate.
Remove the duck from the oven and place the Maryland down first and the breast on top. Garnish with the julienne sweet pickled lemons and serve.
Sweet Pickled Lemons
Bring to boil the vinegar with the sugar, clove and cinnamon quill. The taste should be balanced so that the vinegar should really be neither sweet nor sour. Place in the fridge to chill down. This is your sweet pickling mixture.
Squeeze out the juice from the lemons and blanche in one litre of boiling water with the bicarbonate of soda. Remove and blanche again, this time in just boiling water.
Remove them once they are tender. Drain them off and place them into the sweet pickling mixture.
NB: when all the lemons have been used you can keep the remaining pickling mix to add to the next batch.