Photo: Braised Potted Duck with Water Spinach and Shiitake Mushrooms

Serves:

4 as a main

Chef's Hint:

Be careful while cooking to not allow the pot to boil too rapidly as this will damage the flesh of the duck. The duck must remain whole during the cooking process.

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Braised Potted Duck with Water Spinach and Shiitake Mushrooms

The slow cooking method used in this recipes, produces a very moist and tender duck.

INGREDIENTS

1 whole Luv-a-Duck duck 1.9kg
3 cinnamon sticks
2 whole star anise
10g salt
100g brown sugar
3 garlic cloves, crushed
250ml light soy
250ml rice wine
1 knob ginger, peeled and sliced
3 red bullet chillies, finely sliced
500ml Luv-a-Duck duck stock
1.5 litres water
250g Shiitake mushrooms
1 bunch water spinach

METHOD

Place all ingredients, except the mushrooms and spinach, into a large pot.
Place the whole duck into the pot and bring to the boil.
Once the duck has come to the boil, reduce the heat and simmer for 2 hours.
While the duck is cooking, remove any of the residue that appears on the surface and any excess fat.
Half way through the cooking process add the mushrooms.
After the cooking time has finished remove the duck and the mushrooms from the broth.
Strain the liquid through a sieve and return the pan to reduce by half.
Portion the duck and set aside.
Once the liquid has reduced, return the duck and add the mushrooms with the spinach and bring to the boil.
Serve the duck in large white bowls with broth, mushrooms and spinach.
Garnish with fresh chopped chilli, wedge of lime, sprigs of coriander and fried shallots.