Aylesbury duck breast with hoisin

4
3 hours

Ingredients

Aylesbury duck

  • 1 duck crown, preferably aged for 2 weeks
  • sea salt

Chive oil

  • 100g of chives
  • 100g of sunflower oil

Hoisin sauce

  • 120g of brown sugar
  • 50g of fermented black beans
  • 100g of light soy sauce
  • 10g of rice wine vinegar
  • 1 tsp sesame seeds
  • 2 tbsp of Chinese five-spice powder
  • 1 tsp tomato ketchup
  • 4 umeboshi, or if you have time, do as they do at the restaurant and use plums salted in a 25% brine for 3 months

Cucumber pickle

  • 1 cucumber, very long and firm, peeled
  • 100g of rice wine vinegar
  • 50g of sugar

Method

1
Start the dish the day before by making the chive oil. Combine the chives and oil in a high-power blender and blitz at a high speed until the blender jug starts to feel warm to the touch. Pass the liquid through muslin cloth into a container and place in the freezer
  • 100g of sunflower oil
  • 100g of chives
2
You can also make the hoisin sauce at this stage, if desired. Add all the ingredients to a blender and blitz until smooth. Pass through a fine sieve and store in a squeezy bottle or bowl
  • 4 umeboshi, or if you have time, do as they do at the restaurant and use plums salted in a 25% brine for 3 months
  • 120g of brown sugar
  • 100g of light soy sauce
  • 10g of rice wine vinegar
  • 1 tsp sesame seeds
  • 2 tbsp of Chinese five-spice powder
  • 1 tsp tomato ketchup
  • 50g of fermented black beans
3
The next day, remove the chive oil from the freezer – the chive oil and water from the chives will have separated, with the ice on the bottom and the oil on the top. Pass the oil into a container and discard the ice beneath
4
A few hours before serving, preheat the oven to 100°C/gas mark 1/4. Remove the duck from the fridge and carefully score the fat, cutting into the skin but not into the flesh beneath. Place on a heatproof surface and use a blowtorch to brown the skin of the duck for 5–10 minutes until it is a deep golden colour
  • 1 duck crown, preferably aged for 2 weeks
5
Place the duck crown in a roasting tray and cook in the oven until it reaches an internal temperature of 55°C when testing with a temperature probe. When the duck is ready, remove from the oven and leave to rest for 20 minutes
6
For the pickled cucumber, combine the sugar and vinegar in a container, allowing the sugar to dissolve. Cut the cucumber into long, thin strips using a mandoline, knife or vegetable peeler, and submerge in the pickle
  • 1 cucumber, very long and firm, peeled
  • 50g of sugar
  • 100g of rice wine vinegar
7
Carve the duck breasts from the crown. Place the breasts skin-side down in a pan over a low-medium heat and slowly render the fat, cooking until the skin is golden and crisp. Season with salt and carve the breasts into even portions
  • sea salt
8
Remove the cucumber ribbons from the pickling liquid and cut into neat rectangles
9
To serve, place a portion of duck on each plate and drizzle over the hoisin sauce. Add a piece of pickled cucumber on top, then spoon over the chive oil. Serve immediately