Richard Corrigan gives us duck with an eastern twist in this mallard recipe
1. First make the spiced salt. Put all the dry ingredients in a mortar and pound to a fine powder. Add the garlic and continue pounding to mix it in thoroughly.
2. Remove the wishbone and parson’s nose from the ducks. Cut off the legs. Leave the breasts on the carcass and set them aside in the fridge. Rub the spiced salt into the ducks legs, then cover and leave in the fridge overnight.
3. The next day, rub off the excess spiced salt from the duck legs. Warm duck or goose fat in a pan and immerse the duck legs. Cover and leave to cook very gently for 1 ½ -2 hours. Meanwhile, prepare the other components of the dish.
4. Trim off the top of the leaves from the pak choi and cut off the stalk. Wash each pak choi and dry thoroughly, then season and fold each one over in half to make a neat parcel. Scatter the finely chopped garlic over a baking tray or dish. Arrange the pak choi parcels in the tray then set aside until ready to cook.
5. For the sauce, cut one of the limes in half lengthways and squeeze out 1 tablespoon juice. Put this into a small saucepan and set aside. Peel the other half of the lime, as well as the other limes, and cut out segments from between the membranes. Set the segments aside. Put the ginger in a bowl, pour over boiling water and drain; repeat two more times. Set the ginger aside with the lime segments.
6. Preheat the oven to 230˚C /gas mark 8.
7. Heat a film of sunflower oil with a little duck or goose fat in a large cast-iron frying pan with an ovenproof handle. Season the duck breasts then put them (still on carcasses) into the pan, breast side down. Sear and brown for 2 ½ minutes, then turn the carcasses so you can sear and brown the ‘crown’ for a further 2 minutes. Transfer to the oven to finish cooking for about 15 minutes then remove and set aside to rest in a warm place while you finish the other components.
8. Reduce the oven temperature to 170˚/gas mark 3. Put the pak choi into the oven and cook for 15 minutes. Check now and then to be sure the pak choi isn’t browning – cover with foil if necessary.
9. Meanwhile, peel the pineapple and cut into 1 cm dice, discarding the core. Heat a dry frying pan, add the pineapple and sprinkle it with sugar. Cook over a moderately high heat, tossing the pineapple pieces constantly, to caramelize them on all sides. Transfer the pineapple to a plate and set aside.
10. Drain the ducks legs on kitchen paper. Heat a heavy frying pan, put in the duck legs, skin side down, and cook until crisp and browned. Keep hot.
11. To finish the sauce, add the sugar to the lime juice in the small saucepan and bring up to the boil, swirling to dissolve the sugar. Cook until slightly caramelized then add the juices from the resting duck breasts and the chicken or veal stock. Stir in the cornflour mixture and bring back to the boil, stirring to thicken the sauce. Add the ginger and lime segments. Check the seasoning.
12. To serve, take the duck breasts off the carcasses. Put two baby pak choi parcels on each plate and set a duck breast on top. Toss the pineapple with the red chilli and dot round the pak choi. Rest a duck leg against the side of the pak choi, pointing up, and drizzle round the sauce.
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