Braised Duck

Takes: 4.5 hours
Serves 4

Ingredients:

• 1 duck
• 3 tsp sea salt
• 4 star anise
• 2 cinnamon sticks
• 1 tsp peppercorns
• 3 spring onions
• 4 slices fresh ginger root, crushed
• 60g honey
• 3 tbsp organic ginger wine
• 1.2 litres water
• 1 cucumber, to serve

Method:

1. Clean the duck well, then blanch in boiling water.  Remove and rinse in cold water, and rub the cavity with the salt.
2. Put all the remaining ingredients in a large saucepan, add teh water and bring to the boil.  Add the duck, breast-side down, bring back to the boil, then reduce the heat and simmer, covered, for 20 minutes.  Turn the bird over and cook, still covered, for a further 20 minutes.
3. Turn off the heat and let the bird cool in the liquid, without lifting the lid, for at least 4 hours.
4. Remove the duck and drain.  Pull the meat off and use a little of the strained liquid as a sauce. 
5. Serve with sliced cucumber and rice.  The cooking liquid can be served as soup.

Poultry on Skewers

Preparation time: 25 minutes, plus marinating
Cooking time: 12 minutes
Serves 4

Ingredients:

• 2 skinless chicken breasts
• 2 skinless duck breasts

FOR THE MARINADE

• half teaspoon honey
• 1.5 teaspoons sea salt
• 4 tablespoons water
• 1 tablespoon sesame oil
• half inch piece fresh root ginger, peeled and finely chopped
• 1 teaspoon sesame seeds

Method:

1. Cut the chicken and duck breasts into small pieces.  Mix the marinade ingredients in a large bowl and add teh poultry.  Stir, cover and marinate for at least 4 hours in the refrigerator.  Spoon the marinade over the poultry several times to coat the pieces evenly.  
2. Meanwhile, soak the bamboo skewers in water to avoid burning until the grill.
3. Remove the poultry with a slotted spoon and thread on to bamboo skewers.
4. Place the skewer until a heated grill (180 C) for 12 minutes.  Turn the skewers several times during cooking and baste with the remaining marinade.  Serve the grilled poultry hot or cold, either on or off the skewers.

Nanjing Spiced Duck

Preparation time: 15 minutes, plus 3 days chilling
Cooking time: 1.5 hours
Over temperature: 200C
Serves 6

Ingredients:

• 100g coarse sea salt
• 3 teaspoons peppercorns
• 1 duck
• sliced cucumber

Method:

1. Place the salt and peppercorns in a dry frying pan and cook over a high heat for 10 minutes to brown.  Shake the pan constantly to prevent the mixture burning, which would give a bitter taste.  Leave to cool slightly, then rub the salt and pepper thoroughly over both the inside and outside of the duck.  Wrap lightly in foil and store in the refrigerator for 3 days.
2. Remove the foil and place the duck in a roasting pan.  Cook in a preheated overn for 1.5 hours until golden.  Transfer to a warmed serving dish and serve with slices of cucmber.

Peking Duck

Preparation time: 20 minutes, plus hanging overnight
Cooking time: 1 hour
Oven temperature: 200C
Serves 4

Ingredients:

• 1 duck
• quarter teaspoon honey
• 1 teaspoon sea salt
• 30ml water
• 4 spring onions, cut into strips
• 1 cucumber, cut into strips
• 1 red pepper, cored, seeded and cut into strips

Method:

1. Hang the neck up by the neck in a cool room.  Leave overnight to air-dry thoroughly.
2. Dissolve 1 tablespoon honey and 1 teaspoon sea salt in the water and rub over the duck.  Leave for several hours to dry.  Place in a roasting rack and cook in a preheated oven for 1 hour.
3. Carve the duck into neat slices and arrange on a serving dish.  Place the spring onion strips, cucumber and red pepper on a small dish.  Serve.