Braised & roasted duck with spiced cranberry chutney
A fabulous alternative Christmas centrepiece: familiar yet unfamiliar in many ways
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Cooking tools:
- Bamboo steamer
- Kitchen scale
- Microplane
- Dutch oven
- Roasting pan
- Skillet
- Oven
- Stove
- Microwave
- Chef's knife
- Cutting board
- Wooden spoon
- Pastry brush
- Measuring cup
- Paper towel
- Plate
Ingredients
- 1 medium sized duck (roughly 2kg)
- 2 white onions, chopped
- 6 cloves of garlic
- 1 tbsp grated ginger
- 3 star anise
- 10 cloves
- 1 cinnamon stick
- 2 litres chicken stock
- 1 tbsp duck fat
- 150g muscovado sugar
- ½ red onion, chopped
- 2 star anise
- 200g fresh cranberries
- 100g dried sour cherries
- 1 tbsp finely grated ginger
- 1 tsp red chilli flakes
- 1 tsp cumin seeds, toasted
- 100ml orange juice
- 200ml apple vinegar
- 20 Chinese rice pancakes
- 1 cucumber, sliced into long, thin batons
- 2 spring onions, sliced into similar batons
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