Denise says:

Duck, due to its price, may be seen a special treat, but if you do decide to make it, this recipe is unbelievably amazing. The combination of the Hoisin and sesame oil gives the duck a delicious Chinese flavour. Buffet style is the Chinese way of eating, so I tend to make this main course dish as one of many on the buffet table. If you are planning to use this recipe as a complete meal, add Chinese noodles. Should you have any sauce left over, buy some pancakes to make the authentic duck with pancakes.

For best quality duck, use A grade. At Silverman's butchers the ducks are very carefully prepared.

Foods in Chinese culture determines how fortunate the forthcoming year will be – in fact you can literally eat your way to good fortune during the New Year period.
Crispy duck is eaten to provide ‘courage’.
Fish and chicken are usually cooked whole with the head on to represent completeness, unity and togetherness. Noodles are served uncut as they represent long life.
Bamboo shoots are eaten as their name sounds like ‘wishing that everything would be well’
However fresh bean curd or tofu is not included as it is white and unlucky for the New Year celebrations as the colour signifies death and misfortune!

Preparation Time: 15 minutes
Cooking Time: 1 hour for a whole duck
Serves: 6 people
35 – 40 minutes for duck breasts

Ingredients:

2 whole ducks or 6 breasts
150 ml/ 10 tablespoons Hoisin sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar or white wine vinegar
450g broccoli florets, blanched
300g mangetout, blanched
Sea salt and freshly ground black pepper – to taste
12 spring onions, sliced

Method

1)Pre- heat the oven to 200 C/ 400 F/ Gas mark 6.
2)For a whole duck, sprinkle some salt all over the bird. Prick with a fork.
3)Place it on a rack over a tray filled with 2 cm/ 1 inch of water. Cook breast side down and turn over after 40 minutes. Bake for approximately 1 hour or until thoroughly cooked and the juices run clear.
4)If using the breasts, follow the same method, but cook for 35 – 40 minutes
Meanwhile make a dressing by mixing together the hoisin sauce, sesame oil and rice wine vinegar.
5)Remove the duck from the oven. Leave to rest for 5 minutes. Remove the fat and cut the duck breasts into thin slices.
6)Cook the broccoli and mangetout until– al dente.
Add the broccoli, mangetout and dressing to the duck and toss gently.
7)Season with salt and freshly ground black pepper.
To serve the stylish way: Garnish with the sliced spring onions.
Tagged in: Dinner Party, Duck, Oriental, Salads