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Chinese Duck
As seen on TV
Which Show?
Who made this dish?
Luke's elevated take on Chinese duck pancakes, inspired by the takeaway classic. Duck breast is cooked on the crown with the fat slowly rendered and the skin deeply caramelised. A spiced duck leg croquette is braised with star anise, lemongrass, ginger, plums and chili, then stripped, crumbed and fried to a crisp exterior with a soft interior. A miso-glazed celeriac fondant, rolled thin, rolled back and poached, adds umami depth. A zero-waste duck and plum sauce built entirely from the braising liquor completes the dish.
{Judge}: Duck breast beautifully cooked, pink and perfectly rested, with lovely aromatics in the leg croquette - chili, spring onion and the braising spices all present. {Judge}: The celeriac fondant won particular praise for its rolling technique and unusual lightness - it sucks up all those flavours from the poaching liquid. The no-waste sauce admired for the layers of fruit, spice and soy it carried. {Judge}: Like two great menus: English breakfast followed by duck and pancakes. Very clever. Great job.
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