Crispy Glazed Duck

Crispy Glazed Duck

This recipe for Crispy Glazed Duck was created by Chef Paul Niddrie. Paul recently joined The Essential Ingredient Newcastle as head of wholesale and has been working with food for over 10 years. He trained out of Hamilton TAFE before working eateries in the Hunter Region, such as Muse Kitchen and restaurant Flotilla. His approach to cooking is all about knowing how to create incredibly flavourful food using seasonal, local produce. Without sounding cliché; he very clearly has a deep love affair with food and for bringing people joy through the art of cooking.

Crispy Glazed Duck

Ingredients

Serves 4
1 whole duck
For the brine:
2L water
160grams salt
3 oranges, zested
2 lemons, zested
1 head garlic
1/2 bunch thyme
1 shallot
2 bay leaves
For the glaze:
60ml The Essential Ingredient Apple Glaze View
20ml rice wine vinegar View
15ml white soy sauce View
10ml yuzu juice View
Dash of green onion oil View
For the dry rub:
10grams shichimi togarashi View
10grams black sesame seeds View
10grams gochugaru chilli flakes View

Paul was coerced into creating this Crispy Glazed Duck recipe, and many other recipes, in the lead up to Christmas last year. His ‘Modern Australian Christmas Feast‘ featured many recipes like Japanese Oyster Mignonette, Kingfish Ceviche, Daikon Fondant and Hasselback Hoisin Squash. To top it all off, he created a recipe for an Upside-down Plum Cake with Plum Caramel and Black Lime. 

On his approach to creating this Crispy Glazed Duck recipe, Paul stated:

“This duck is the hero of my festive dinner table and it needs to be treated as such. Start the process for the duck 5 days before the event. Start by brining the duck to enhance seasoning, then leave it to dry in the fridge before you take on the final stage of cooking.”

Method

For the brine

Bring to boil all of the ingredients for the brine in a medium-sized saucepan, except the citrus zest. Once boiled and the salt has dissolved, add zest and mix to disperse. Allow the brine to cool to room temperature, then refrigerate until cold.

Once at fridge temperature, place the duck crown into a deep tray then pour the brine over the duck crown and cover completely. Leave for 2 hours in fridge. Remove the duck from the brine and pat dry. Be sure to wipe off any zest and aromats that may have attached to the duck, and discard the brine.

Place duck on a cake or wire rack covered in a single layer of Chux or paper towel. Leave the duck, uncovered, in the refrigerator for 5 days. The skin should become exceptionally dry.

Cooking the duck

Preheat an oven to 180°C.

Season the skin with salt and rub with a thin layer of cooking oil. Place the crown into a cold skillet, then turn the heat up to medium. Notice the fat beginning to render into the pan. This is a slow process, but your patience will reward you! As the crown begins to colour, move and roll it about the skillet until the skin is evenly coloured and deeply golden. Once the skin is evenly coloured, turn the crown breast side up in the skillet and place the skillet into the preheated oven. Roast the duck until it has an internal temperature of 56°C (use a probe thermometer to determine this). Once the internal temperature is reached. Remove the duck and allow it to rest for 8 minutes. The internal temperature should rise to approximately 58°C in this time – which is perfect!

Glazing the duck

Use a whisk to combine the ingredients for the glaze in a medium-sized bowl and set aside. Likewise, use a fork or whisk to combine the ingredients for the dry rub in a small bowl, then set this aside as well.

Use a pastry brush to spread the glaze all over the duck crown. Use as much or as little of the glaze as you like here. Once glazed, sprinkle the dry rub atop. This will create a wonderful sweet, savoury, roasty exterior to the duck, with wonderfully blush-coloured meat inside.

Serve immediately; carve at the table for maximum wows!

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