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Crispy Duck with a Hong Kong Twist

Prep:

Cook:

Hooked. That's the only way I can describe my feelings after spending two weeks filming a travel series in Hong Kong with head chef Jeremy Pang. I'm hooked on this city where people prefer to drink a mixture of tea and coffee rather than choosing between the two, where I can have noodles for breakfast and get an incredible pressure point massage at any time of the night or day. But most of all I'm hooked on the food. Here's a dish that I can't get out of my head, and am determined to perfect at home: Crispy Duck served with Man Tou (sweet, soft milk rolls).

IngredientsMethod

Man Tou

  • 500g Plain Flour
  • 7g dried active yeast
  • 300ml milk
  • 50g sugar
  • 1.5 tsp salt
  • 1 tbsp vegetable oil, or lard
  • Oil, for spreading

Duck

  • 2 duck breasts
  • 5 spice
  • 1 tsp salt

Man Tou

Heat the milk, sugar, salt and oil together in a saucepan until scalding

Leave to cool slightly until blood temperature

Sift the flour into a large bowl and add the yeast. Pour in the milk and mix together quickly

Knead the dough on a clean surface for 10 minutes, until the dough feels smooth. Rest for 5 minutes

Roll out the dough with a rolling pin until it is a large rectangle, about 3 hand widths (pop any air bubbles)

Fold in the sides like a book to produce layers then roll out again until it is a large rectangle, about 3 hand widths

Spread a thin layer of oil on the surface to preserve the layers then roll up tightly like a cigar

Pull the cylinder apart slightly to elongate it then cut in half and cut each half into 6 pieces

Place in a steamer paper, put 4-5 evenly spaced buns into a steam basket (they will expand) and leave to prove for 45 minutes. They will almost doubled in size

Steam over a high heat for 8 minutes until light and fluffy

The Duck

Score gently in diagonal cuts along the top of the skin. Try not to cut into the meat.

Place the duck breasts in a medium sized saucepan and cover with boiling water

Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle

Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel and massage 1 tsp salt and the 5 spice over the skin of each breast

Cooking

Heat 1 tbsp vegetable oil to medium-high heat in a frying pan

Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy

Now place in the oven at 200°C to cook for 5-6 minutes whilst basting with the following solution: tbsp honey , ½ tsp salt, 4 tbsp red rice vinegar, 2 tbsp hot water, 5 crushed Sichuan pepper corns

Remove from oven and allow to rest for 6 minutes


Man Tou

  • 500g Plain Flour
  • 7g dried active yeast
  • 300ml milk
  • 50g sugar
  • 1.5 tsp salt
  • 1 tbsp vegetable oil, or lard
  • Oil, for spreading

Duck

  • 2 duck breasts
  • 5 spice
  • 1 tsp salt

Man Tou

Heat the milk, sugar, salt and oil together in a saucepan until scalding

Leave to cool slightly until blood temperature

Sift the flour into a large bowl and add the yeast. Pour in the milk and mix together quickly

Knead the dough on a clean surface for 10 minutes, until the dough feels smooth. Rest for 5 minutes

Roll out the dough with a rolling pin until it is a large rectangle, about 3 hand widths (pop any air bubbles)

Fold in the sides like a book to produce layers then roll out again until it is a large rectangle, about 3 hand widths

Spread a thin layer of oil on the surface to preserve the layers then roll up tightly like a cigar

Pull the cylinder apart slightly to elongate it then cut in half and cut each half into 6 pieces

Place in a steamer paper, put 4-5 evenly spaced buns into a steam basket (they will expand) and leave to prove for 45 minutes. They will almost doubled in size

Steam over a high heat for 8 minutes until light and fluffy

The Duck

Score gently in diagonal cuts along the top of the skin. Try not to cut into the meat.

Place the duck breasts in a medium sized saucepan and cover with boiling water

Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle

Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel and massage 1 tsp salt and the 5 spice over the skin of each breast

Cooking

Heat 1 tbsp vegetable oil to medium-high heat in a frying pan

Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy

Now place in the oven at 200°C to cook for 5-6 minutes whilst basting with the following solution: tbsp honey , ½ tsp salt, 4 tbsp red rice vinegar, 2 tbsp hot water, 5 crushed Sichuan pepper corns

Remove from oven and allow to rest for 6 minutes

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