1 whole duck
10 quartered shiitake mushrooms
½ cup of lap yuk (chinese sausage), sliced
Zest of 4 oranges, julienne
2 bunches coriander
4 medium desiree potatoes, cubed
¼ cup of whole coriander seeds, crushed
100 ml duck stock
Knob of butter
1 bunch parsley
4 shallots, finely sliced
2 cloves garlic, sliced
Begin by preparing the honey and orange glaze. Heat a saucepan and toast coriander seeds. Add orange zest. Add red wine vinegar and honey, and reduce by two-thirds. Remove from heat and set aside.
Remove neck and wingettes from the whole duck and save for a stock. Remove legs. To prepare duck legs, trim excess fat and season with salt and pepper. Place skin side down into fry pan with olive oil. Move saucepan into oven, and cook for 25 – 30 minutes, turning once.
Remove top of bird. Then follow the breastplate with knife to remove breasts. Trim excess fat and sinew. In a bowl lightly cure breast with a little sugar, salt, pepper and chopped coriander. Place in fridge for 20 minutes.
Heat another saucepan, and add olive oil. Add potatoes and cook until crispy.
Rinse duck breast in a bowl of water and pat dry. Place into heated fry pan skin side down. Cook for 2 -3 minutes each side. Remove and rest.
Add lap yuk sausage, shiitake mushrooms, shallots, salt and pepper to the potatoes. Add a little chopped coriander and parsley. Add a knob of butter, duck stock and herbs to glaze.
Carve duck breast and halve duck legs. Place garnish onto plate, and place duck on top. Drizzle with olive oil and a pinch of salt. To finish add the honey and orange glaze.