Dec 29 2008

Heston Blumenthal/ In Search of Perfection /Stir-fried duck confit

Published by at 4:40 pm under Szechuan

Stir-fried duck confit

Heston’s duck confit is coated in a rich aromatic sauce and served with shiitake mushrooms.
Serves 4

Preparation time 30 minutes
Cooking time 30 minutes

* For the mushrooms and aromatics
* 140g/5oz shiitake mushrooms, sliced 2cm/0.8in thick
* 15g/½ ginger, finely sliced
* 50g/1¾oz spring onion, finely sliced
* 25g/1oz minced shallot
* 5g/¼oz minced garlic
* 2g seeded and sliced Szechuan chillies (about 6)
* 2 Szechuan peppercorns, crushed
* 1 small fresh red chilli, thinly sliced
* For the glaze
* 65g/2¼oz white port
* 50g/1 ¾oz Shaoxing wine or fino sherry
* 500g/17½ oz reserved cooking broth (from the crown poaching liquid used in Heston’s Peking duck recipe) or alternatively duck stock
* 3.5g thinly sliced ginger
* 2g crushed star anise
* sherry vinegar, to taste
* For serving the duck confit
* grapeseed oil or groundnut oil
* reserved mushrooms and aromatics
* reserved glaze
* 4 pieces duck confit, preferably legs, meat shredded
* soy sauce
* sesame oil
* 1 head of iceberg lettuce, separated into individual leaves


1. For the mushrooms and aromatics, prepare all the ingredients as listed and set aside.
2. For the glaze, pour the port and wine into a saucepan and bring to a simmer. Set the alcohol alight and let the flame burn out while simmering.
3. Add the broth (or stock) and reduce the liquid to a consistency that coats the back of a spoon.
4. Remove from the heat and add the ginger and star anise for a few minutes, then strain the stock through a fine sieve. Adjust the acidity with the sherry vinegar. Set aside.
5. For the duck confit, heat a wok or a large sauté pan until very hot.
6. Add a small amount of grapeseed oil, the reserved peppercorns and chillies, and swirl to coat the pan lightly. Add the reserved mushrooms, ginger, spring onion, shallot and garlic, and quickly stir fry to keep them from burning.
7. When the mushrooms have started to wilt and the pan smells very fragrant, deglaze the pan with about three-quarters of the glaze. Add the shredded duck confit.
8. Bring the pan to a simmer to warm the meat through. Add more glaze if necessary: it should just coat the meat and vegetables.
9. When everything is hot, remove the pan from the heat and add the soy sauce and sesame oil to taste. It’s important not to add the sesame oil until the very last moment or the nutty aroma will be lost.
10. Serve with the iceberg lettuce – the stir-fry can be wrapped up in lettuce to serve.

Duration : 0:1:33

2 responses so far

2 Responses to “Heston Blumenthal/ In Search of Perfection /Stir-fried duck confit”

  1. pete009007on 29 Dec 2008 at 4:40 pm

    what do u expect …
    what do u expect from a 3 Michelin Star Chef. He is one of the best. Aswell as Gordon Ramsay

  2. QingTienon 29 Dec 2008 at 4:40 pm

    dayum…look at …
    dayum…look at that knife skills…

Trackback URI | Comments RSS

Leave a Reply

Munchbrother Stats