PEKING DUCK VANCOUVER RECIPES

Steps:

• For the Peking sauce:

  Combine all ingredients in a medium bowl and whisk. Set aside half for glazing and half for duck marinade.

  For the duck:

  To prepare duck, cut into skin between thigh and breast. Pull leg down away from the body and pop it out of the joint. Cut through any attached skin to remove leg. Repeat on the other side.

  To remove breasts, run knife down one side of the breast bone. Then, keeping your knife as close to the bone as possible, use stroking movements to remove meat from rib cage. Repeat for other breast. Cover duck breast in half of the Peking sauce and marinate in fridge overnight.
  Combine salt, sugar, white pepper and five-spice powder in a small bowl and mix well. Rub mixture over duck  legs and refrigerate overnight.

  The next day, finish the duck. Preheat oven to 325°F.

  Rinse duck legs under cold running water, then pat dry. Place duck legs in a small, deep baking dish and pour in fat, making sure legs are well coated. Bake for 2 hours, until tender. Remove from oven and set aside to cool. Shred the meat and mix with remaining half of the Peking sauce. Reserve duck fat for another use.

  Increase the oven temperature to 500°f. Wipe the marinated duck breasts dry with paper towel. Place in a roasting pan and roast for 16 minutes. Let rest for 15 minutes.

  For the yuzu coleslaw:

  Whisk oil, yuzu juice and mustard in a small bowl. Season with salt and pepper.

  In a large bowl, combine all vegetables and dressing and toss. Refrigerate for at least 30 minutes.

  For the marinated egg:

  Place eggs in a saucepan and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium and boil for 8 minutes. Drain, then transfer to a bowl of ice water.

  Once chilled, peel the eggs and marinate in water, soy sauce and mirin for 6 hours.

  For the rice:

  Place the rice in a colander and rinse under cold running water, until water runs clear.

  Add rice and water to a rice cooker and cook until tender. (Alternatively, place in a saucepan and bring to a boil, then cover and reduce heat to low. Cook for 20 to 30 minutes, depending on the type of rice.)

  Let rice rest for 10 to 15 minutes, covered (to prevent rice from becoming overly sticky or mushy). Use a wooden spatula to fluff the rice.

  For assembly:

  Divide warm rice between 4 bowls, then top each with yuzu coleslaw and duck confit. Slice duck breast and add to each bowl. Halve the marinated eggs and add 2 egg halves to each bowl. Garnish with a few sprigs of watercress (if using).

  ---

  Excerpted from Vancouver Eats: Signature Recipes from the City’s Best Restaurants by Joanne Sasvari. Copyright © 2018 Joanne Sasvari. Recipes copyright © 2018 by individual restaurants. Published by Figure 1 Publishing Inc. Reproduced by arrangement with the Publisher. All rights reserved.

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.