February 2010 cover recipe
Caveau Peking Duck Breast with Teriyaki, Pancakes & Julienne Veg
Ingredients:
• 2 x 180g Duck Breast - skin removed
Preparation Aid - 1 x Thick Needle & Thread
Teriyaki:
• 250ml Sake
• 50ml Mirin
• 45ml Soya Sauce
Pancakes:
• 75g Sugar
• 125g Flour
• 1 Egg
• 1 pinch Salt
• 300ml Milk
• 1 Dash Lemon juice & Olive Oil
Julienne Vegetables:
• 4 Peppers
• 4 Zucchini
• 4 Carrots
• 4 bunches Spring Onions
• 50g Rocket
Method:
1. Take duck skins and sew the edges onto a roasting tray. Making sure that they are stretched out. Season with salt. Roast on 140˚C for 2 ½ hours with a tray under to catch the fat.
2. Mix all teriyaki ingredients together and simmer on low heat for 2 hours stirring constantly until thick - let cool.
3. Add ½ teriyaki to duck breast and marinate for at least 3 hours.
4. Take ¼ teriyaki & baste a thin layer on the duck breast skin. Roast for another 30 minutes. Take out & let cool - Remove from tray carefully.
5. Mix pancake ingredients together and pan fry them in non stick pan.
6. Grill duck breast on each side for 3 minutes. Finish off in the oven for 5 minutes on 180˚C. Slice very thinly after letting rest for 5 minutes.
7. Fold pancakes into rectangles, quickly sauté vegetables in olive oil, salt and pepper. Place rocket on a plate. Place sliced duck on top, next to Julienne vegetables, pancakes and crispy duck skin (cut in half). Pour the rest of the teriyaki sauce in a ramekin, for sauce on the side.
