Roast Duck Recipe With Green Olives
Impress with this roast duck recipe from Chiswick restaurant, The Silver Birch. It's served in a rich broth, with star anise, ginger and peppercorn spices
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Pastry brush
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Tongs
- Slotted spoon
- Paper towel
- Serving platter
- Plate
Ingredients
- 1 tbsp duck fat
- 30g ginger sliced
- 6 cloves garlic crushed
- 3 star anise
- 3 bay leaves
- 12 black peppercorns
- 10 sichuan peppercorns
- 60ml shaoxing rice wine
- 2 tsp caster sugar
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1½ tbsp rice vinegar
- 4 duck breasts
- 100g Gordal olives halved
- potatoes, greens or rice to serve (optional)
- 70g runny honey
- 1 tbsp soy sauce
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