CRISPY DUCK WITH CORIANDER SALT

This is a winning dish that will impress anyone at your table. It can be dressed up as an elegant number or simply shared as we have here with slices of cucumber and plenty of napkins for your fingers.

Prep:
Cook:
105 minutes
Serves:
4

Ingredients

Coriander salt

4 tablespoons ground coriander

2 teaspoons ground cumin

3 tablespoons sea salt, ground to fine powder

Duck

1 whole duck, size 18

100 millilitres Cooking oil

Poaching stock

2 large onions, quartered

2 Garlic Cloves, crushed

2 celery sticks, diced

2 Farro cinnamon sticks

6 pods green cardamom, cracked

1 fresh red chilli split

Pinch of saffron threads

5 tablespoons Honey

3/4 teaspoon sea salt

4 litres water

To serve

fresh coriander

fresh mint

1 Cucumber sliced

Tahini yoghurt - see recipe below

pita pockets

Orange slices

Tahini yogurt

100 grams greek yoghurt

25 grams Tahini

Juice of half a lemon

Salt and Pepper

Method

Create your coriander salt by lightly heating the salt, coriander and cumin in a non-stick frying pan so they merge into one fragrant powder

Remove the duck’s neck and wing tips. Pluck out any remaining feathers. Rub the duck all over with half the coriander salt and refrigerate overnight. Reserve remaining salt

The following day, put all the poaching stock ingredients into a large pot and bring to the boil and simmer for 20 minutes

Carefully immerse the duck. Cover with lid and simmer gently for one hour. Don’t allow the stock to boil. After an hour turn off heat and leave the duck to sit in the hot stock for 5 minutes before taking out to drain well. Invert the duck to ensure all the stock drains from the cavity. Leave it to dry in the fridge for a couple of hours

When duck is ready to cook, cut into 10 pieces

Preheat oven to 200C

In a large frying pan heat olive oil and fry duck, skin side down, and cook until golden brown (4-5 minutes) on medium heat. Remove from pan and drain on kitchen paper. Place duck on baking tray and place in oven for 6-8 minutes, duck should be hot and sizzling

Serve with fresh mint, coriander, strips of cucumber, tahini yoghurt (recipe below), pita pockets, sliced orange and the remaining coriander salt

For the Tahini yogurt:

Place all ingredients in a small bowl and mix well (Makes 1/2 a cup)

Quick tip:

You can prepare you duck a day in advance