Meerlust

served with spring onion, coriander mash and sauteed pak choi finished with a soy and ginger sauce

Serves 4

Ingredients

3 med pak choi

Cooking Broth
3 cups water
125 ml mirin
80 ml Soya sauce
55g brown sugar
1 whole star anise
3 spring onions chopped
3 cloves of garlic chopped
50g chopped ginger

Mash
6 med potatoes
100g butter
100ml milk
5 spring onions finely sliced
Handful of coriander leaves chopped
Salt and pepper to taste

The Sauce
Left over stock from the duck
2tbsp butter
2tbsp sweet soy
1tbsp chopped ginger
1tbsp corn flour

The Glaze
200g wild berries (frozen are fine is that's all you can find)
100ml honey
50ml sweet soy sauce

Method

1. Preheat oven to 180°c
2. With a heavy knife cut duck in half (don't worry this is not as hard as you may think).
3. Place duck skin side down in a black dish along  with all the ingredients for the cooking broth and cover with foil. Cook for 1 hour and 20 min.
4. Whilst the duck cooks; peel and boil the potatoes until cooked, add butter, milk and salt and pepper to taste and mix together with a whisk to give you a smooth mash (Only add the spring onions and corlander just before you are ready to serve).
5. Remove duck from braising liquid and put on wire rack. Strain liquid through sieve and keep the sauce.
6. For the glaze: Heat honey and soy sauce (microwave will do); blend berries into a paste and combine with honey and soy sauce to finish the glaze.
7. Rub sea salt on the skin of the duck and put the oven at 200 c for 25 minutes. After 25 minutes, remove from the oven and brush glaze over the duck and roast for a further 10 min.
8. The sauce: In a medium sauce pan add the honey and cook on a medium heat. This will begine to bubble and caramelise (be careful not to burn). Once the honey has changed colour add ginger and sweet soy sauce and cook for one minute. Add the broth left from cooking the duck and add the corn flour to thicken the sauce to your liking, remember to check for seasoning.
9. For the pak choi - cut the base of the pak choi off so you have the leaves with a bit of stem. In a hot pan add a bit of oil allow to heat then add pak choi saute for a few seconds and add a few table spoons of water this steam and fry the pak choi till cooked.
10. Place in the plate: In a large dinner bowl spoon a portio of the mash into the centre put 3 rice leaves of pak choi on top of the mash. Carve the duck into desired portion and place onto the pak choi. Once the sauce has reached the correct consistency, pour some over the duck and around the mash.
    

Optional garnish-fresh coriander and toasted sesame seeds to sprinkle over and around the plate.

Steve Edwards and Craig Paterson , Sevruga Restaurant