ONE of TV’s most popular chefs is celebrating 30 years as the nation’s favourite TV chef.
He has published more than 80 books worldwide, hosted a number of television shows and his range of woks have been the number one leader in the UK ethnic cookware market for more than 20 years.
Ken Hom’s crispy aromatic duck
Preparation time: 15 minutes plus 2 hours cooking
Cooking time: 2½ hours
You will need:
1 x 2.75kg (6lb) duck fresh or frozen
6 slices of fresh root ginger
6 spring onions cut in to 7.5 (3in) length
Cornflour, plain flour or potato flour for dusting
1.2 litres (2 pints) groundnut oil
For the spice rub:
2 tbsps five-spice powder
765g (2½oz) Sichuan peppercorns
25g (1oz) whole black peppercorns
3 tbsps cumin seeds
200g (7oz) rock salt
6 spring onions, finely shredded
1. If the duck is frozen, thaw it thoroughly, rinse well and blot it completely dry with kitchen paper.
2. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly.
3. Wrap well in cling film and place in the refrigerator for 24 hours.
4. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate.
5. Set up a steamer or put a rack into a wok. Fill it with 5 cm (2 in) of water and bring to the boil. Lower the duck and plate into the steamer and cover tightly.
6. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary.
7. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
8. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, or plain four or potato flour, shaking off the excess.
9. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in two batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes until each quarter is crisp and heated completely through.
10. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shred it. You can do this easily with a fork. The Chinese eat it with bones and all.
11. Serve with the Chinese pancakes, spring onions and hoisin sauce.
Ken Hom’s range of chilled ready meals are available from Tesco. To download a copy of his 30th career anniversary booklet visit www.kenhom.co.uk